The Maillard reaction is one of the reasons food turns brown when cooked. Maillard first described this reaction between an amino acid and a sugar under heat, producing hundreds of different flavour compounds. In brewing, most Maillard products appear during the kilning of grains, producing darker malts with distinct caramel, biscuit, and chocolate flavours. Over 7 varieties of such malts were used to create our version of a historical beer style. Due to its colour, this new elemental beer was coined after the only nonmetallic element that is a dark brown liquid element at room temperature. Test your reaction to it.
Contains: Water, malt, hops and yeast.
Pale, Chocolate, Brown, Carafa, Crystal Medium, Crystal Dark, Victory
Brewed with 7 different varieties of malts and an expressive traditional London yeast, this is our representation of a Southern English Brown Ale. The balance between malts lend a complex bundle of soft flavors such as biscuit, toffee, cacao, coffee and nuts. The yeast adds subtle notes of cellar oak and leaves behind a beautiful reddish brown liquid we named, Bromium.