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Crafted through a meticulous process, brown ale derives its essence from a blend of roasted and caramelized malts. These malts evoke flavours of toffee, nuts, and hints of cocoa, akin to the indulgence of savouring a woodland treat.
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The Zythologist is a science-based brewery and analytical testing company. This means we not only make unique combinations of flavour molecules in beer, but also help craft breweries improve their beers and processes.
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The Zythologist Bromium Southern English Brown Ale (4.1%)
The Maillard reaction is one of the reasons food turns brown when cooked. Maillard first described this reaction between an amino acid and a sugar under heat, producing hundreds of different flavour compounds. In brewing, most Maillard products appear during the kilning of grains, producing darker malts with distinct caramel, biscuit, and chocolate flavours. Over 7 varieties of such malts were used to create our version of a historical beer style. Due to its colour, this new elemental beer was coined after the only nonmetallic element which is a dark brown liquid element at room temperature. Test your reaction to it.
Ingredients: Water, Malts, Hops and Yeast.
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