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Originally Posted by Gerbil so, where are you smuggling the hops in from? or concentrate? |
Just buy the concentrate form the UK.
This is what I'm quaffing right now...
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Victorian Bitter
In the 19th century, malts were darker and hopping rates higher than they are today. So Victorian Bitter is a dark, full-bodied bitter with a sweeter finish; balanced by a high level of bitterness and true hop character. This is a popular darker bitter served in the rowdy inns of Victorian Britain and often now served as a guest ale in English pubs. Serve at 13°C (55°F). Makes 40 UK pints.
50 +/-5 °EBC, 45 +/-5 °EBU
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And this is the next one on the list...
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Executive Bitter
This outstanding, classic English well hopped ale, with a deep bronze colour modelled on premium bitters available on draught in English pubs. A smooth, malty and well-balanced beer. Serve at 13°C (55°F). Makes 40 UK pints.
35 +/-5 °EBC, 40 +/-4 °EBU
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British DiaMalt - malt extracts, barley syrup, cereal syrups, beer kits, wine kits
If you're thinking of buying any, they're excellent. I'll share an order with you to save on postage. And if you're in Bangkok and want to sample some first, send me a PM.