Thank you to Genevieve Upton, Brewer from Marston's Brewery, Burton on Trent (and passionate lover of all things beer) for this wonderful review of new beers from 'Revisionist'...enjoy!
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Gen with the seven delicious Revisionist ales |
As part of Team Revisionist, part of Marston’s new product range for 2014, I have attended a selection of events to launch these seven delights.
These seven beers offer a new perspective on seven styles, but what is it that defines each of the styles such that we could then make them our own?
1) Craft Lager

Lager started as a winter beverage, when there was plenty of cold ice and snow to maintain low fermentation temperatures. Brewers would stock pile ice in order to ferment lagers for as much of the year as possible. It was only with the dawn of good temperature controls that lagers began to be associated with refreshing summer beverages.
2) Saison

3) Hefeweizen
With Hefe meaning yeast, and Weizen meaning wheat, this is a pretty easy definition – a yeasty wheat beer that’s cloudy in appearance. These beers are usually sweet and fruity, with the distinctive banana ester and some clove characteristics from using a Bavarian wheat beer yeast. They don’t need to be entirely wheat based, but are usually 50-70% wheat based.
4) Dark IPA

In order to be genuine, in my opinion, a pale ale of any kind should pay homage to the Burton Pale Ale and IPA routes and have a higher gypsum content in the brewing water. That gypsum helps to promote a full mouth feel and softens any excessive bitterness.
5) Rye Pale Ale
For these beers, some of the barley cereal has been swooped out for Rye malt. These are usually dark crystal malts with rich red colours, but also a distinctive dryness. The American RPA style uses lots of hops as well as Rye, for aroma and bitterness, so there’s a huge confusion of dry but sweet mouthfeel, fruity aroma and character, bold bitterness and plenty of body.
6) Red Ale
Red Ales were born in America, as they tried to redesign the English ale styles. Typically they have a sweet malty finish, deep red/amber colours and a hoppy aroma. They often use crystal malts, which are kilned when the grain is still wet. This caramelises the sugars and produces a delicious toffee character as well as ruby colours.
7) California Common Steam Beer

