Category: 啤酒
這是 To Øl Natur 首次推出的合作啤酒，與我們的朋友 The Barrel Project（英國） 共同釀造。我們在自家啤酒吧 BRUS 進行釀造，然後將麥芽汁運往 To Øl City 進行熟成與調和。用於這款啤酒瓶內二次發酵的蜂蜜非常特別且稀有，稱為「蜜露」或「森林蜂蜜」。每個蜂巢偶爾會有一片這種深色蜂蜜。它的形成過程是：蜜蜂從蚜蟲的尾部採集花蜜，而這些蚜蟲則在樹木中鑽洞吸食樹液。蚜蟲將樹液轉化為花蜜，蜜蜂再將花蜜轉化為蜂蜜。令人驚奇的是，這種蜂蜜含有較少的葡萄糖，取而代之的是麥芽糖——也就是麥芽中用來釀造啤酒的糖分。
The wort being hauled from the brewpub to a separate facility for aging sounds like a hassle, but damn if that extra blending step didn't pay off. The layers from the barrel aging come through smooth and complex, a proper collab that tastes like the two teams actually pushed each other.
The aging and blending process really paid off—there’s a smoothness you don’t get from single-batch brews. I cracked one open after a long week and the complexity kept me coming back for another sip. Definitely grabbing more before it’s gone.
The cross-border brewing setup really shows—there's a depth from the barrel aging that you don't get in standard collabs, and it drinks smooth for something with this much going on. Opened one after a long week and finished the bottle before I knew it.
