Description

6.4% ALCOHOL; 50 IBU’S Serve between 6ºC and 10ºC
Brown Ale

• Color: deep brown, dark mahogany with shades that include reddish reflections.
  Malty aromas reminiscent of caramel, toffee, nuts, chocolate and, depending on the degree of ripeness, notes of dark fruits such as plums or raisins appear. We also find toasted touches.
• Taste: balanced between the sweetness of the caramelized and roasted malts and the bitterness of the hops. It is common to find flavors of nuts, caramel, chocolate, toffee and occasionally coffee. The hop taste is generally mild and complementary, without becoming overpowering.
• Beer body: medium to high, with a soft and silky texture in the mouth, coming from the malts used in its preparation.
• Bitterness: serves to balance the sweetness of the malts without being overwhelming.

Pairing

Very versatile. It goes well with roast meat dishes, stews, soft to medium-ripened cheeses, as well as chocolate or nut-based desserts. You can also accompany traditional dishes, such as sausage with beans, fricandó or sea and mountain.

Main ingredients

Malts: Base, roasted and caramelized, in different degrees and quantities. Flakes of different cereals.
Hops: citrus, tropical and slightly woody aromas.
Yeast: British high attenuation.
Water: decalcified, osmotized and with a high concentration of salts.

Elaboration process

Complexity in the quantity and quality of the malts in the formula. Higher maceration temperatures than standard, in order to give more body.

Origin and tradition

Brown Ale has its roots in the North East of England. It is a style that has evolved over time and adapts to different local preferences and production techniques.

Why “Eixample”?

The most balanced, logical and rational neighborhood in Barcelona is Eixample, and this is our tribute.