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The First Bavarian Pale Ale was created between the three friends Stefano Cossi (formerly Thornbridge Hall Brewery, UK), Matthias Mueller (they met at famous Brewing School Weihenstephan/Germany) and Rudi Hirz. Dry-hopped through the use of a special "Hop mill" as well as in our tank container during its journey from Apostelbraeu to Oxford C.T., USA.<br /><br />EBC: 15<br />IBU: 43<br />5.1 % alc./vol.<br />Malts: Bavarian Pale Ale malt, Spelt<br />Yeast: English Ale Yeast<br />Open coolship (copper), direct heated brewkettle<br />Primary fermentation: Open fermenters, for three days<br />Secondary fermentation: 4 weeks
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Apostelbrau Hauzenberg
