Montseny Negra

Style
Stout Ale
A dark beer full of history and mystery. From a British origin, this style of beer dates back to the 18th century when the consumers drunk them because of its strong flavour. Their dark malts, almost burnt, give it hints of chocolate and coffee aromas. With a full body but a dry finish, the stouts are beers of a long sip. Do not be fooled, appearance can be deceiving.
EBC
60
EBC (European Brewery Convention) is a standard method for measuring the color of the beer which is determined by measuring the reduction in intensity of light passing through 1 cm of beer. The highest value is the darkest is the same.
IBU
35
IBU (International Bitterness Kingdom) is a scale for measuring the degree of bitterness of a beer, comprising values between 0 and 100, although there are beers with values well above IBU. Bitterness is closely linked to taste the same, but the degrees of alcohol.

Consume on
7ºC
Serving temperature between 8 and 15ºC, although the optimal tasting is obtained above 9ºC, when Real Ale textures and flavours emerge.
Malts
Pale ale, chocolat, cafè, crystal, caramalt i black.
The malt is obtained from the process of “malting” a cereal, thanks to which it releases sugar, essential element for fermentation.
Hop
Northern brewer i fuggles.
Flowers hop lupulin is extracted, it is responsible, among other things, to give the bitter taste and characteristic aroma of beer.
Ingredients
Other important ingredients
- Water
- Cereals: toasted barley, flakes of barley, wheat, oats and rye.
- Yeast

(Alc. 5’2% vol., Grau Plat 12’2, 35 IBU’s)

Beer style: STOUT ALE – Top-fermented dark Irish stout with 4 cereal grains (barley, wheat, oats and rye). It is a style known worldwide for the Guinness brand, but in its more natural state (without filtering or pasteurising) it is known as Real Ale.

Tasting notes: Combines the complexity of toasted flavours with the mellowness of the cereals to give rise to a nutritious and regenerative beer. Serving temperature between 8 and 15 º C, although the optimal tasting is obtained above 9 º C, when Real Ale textures and flavours emerge.

Ingredients: