From Rogue:
July 1, 2019 — On a beautiful day back in March, a few Rogues jumped on a crabbing boat and headed out into the Pacific Ocean (through the mouth of the Yaquina Bay). We already told you that story though. But we didn't tell you what happened after that.
Just a Pinch sour session ale pictured in front of salt drying on metal pans.
After we boiled down the salt solution, we spread the solution on metal pans and used a pizza oven to evaporate the brine. Soon, we had salt!
This is the salt we used to brew Just a Pinch, a sour session ale. We crafted the beer with 2-row, white wheat and acidulated malts; Rogue Farms Independent hops; coriander, hand-harvested Yaquina Bay sea salt; Imperial Kaiser yeast and our free range coastal water.
Salt is removed from metal pans after the brine has evaporated.
The result is a mildly tart, lightly salty and completely refreshing brew that weighs in at just 4.5%, making it the perfect brew for a summer drinking session.
Find Just A Pinch near you on the Rogue Finder.
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