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.
Ingredients: Water, Malts, Hops and Yeast.
$23.00 – $110.00
All our beers are brewed in limited quantities for seasonal releases. Buy yours while stock lasts.
On orders over $99.
Australia Wide.
Our beers are developed through rigorous testing to assure best quality brews.
We ensure mindful use of our natural resources, minimising waste in all our processes.
The Zythologist supports the Responsible Service of Alcohol. WARNING: Under the Liquor Control Reform Act 1998: It is an offence to supply alcohol to a person under the age of 18 years (Penalty exceeds $17,000), for a person under the age of 18 years to purchase or receive liquor (Penalty exceeds $700). Liquor License Number 36162779 | ABN 63649529868
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