|Yep it's a kettle!|
During the spare and transfer into the kettle, we headed out for a quick bite to eat... honourable mention at this point to Malton Relish for an excellent lunch, including literally the best brownie ever...
Now nicely energised, whilst the wort boiled away it was time to dig out the mashtun!
Once the boil was complete, to our wort base was added literally all the mint in Malton, to be followed a few days later with tubs and tubs of salted limes.
Whilst we waited for the heat exchanger to do it's thang and cool down the boiled wort to 44 degrees, we had a little sample of some of Bad Seed's excellent beers, both very much enjoying the Vic Secret Sour and Bretted Saison.
Lastly, before heading home it was time to add the magic... pitching the lactobacillus yoghurt culture.
It felt like a long wait until the beer was ready without being able to sample it! The first bar we were aware it had made its way on to was the Rook and Gaskill, just outside the city walls of York, one of our favourite day trip destinations, so we wasted no time in hopping on a train and going for a taste. And we were blown away by how well it has worked! Against a delicately salty gose background, the mint and lime work in perfect harmony with the style to produce a beer which is tart, refreshing, and lip smackingly delicious without overwhelming the taste buds.
Thank you so much to James and Chris for hosting us at your brewery, and for nurturing the beer so well!
Jim & Laura