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Magic Lagyr
Hurns Brewing Company Ltd
Tasting Profile
The use of premium quality floor malted barley, balanced with a light hopping regime of choice German and Slovenian hops, fermented with new batch Danish lager yeast and Welsh Water for each brew, gives a distinctive, refreshing, clean finishing lager which belies its 5% abv content.
Technical
Fermentation for 14 to 18 days at 12 degrees Celsius. 5 days cold conditioning at 6 degrees Celsius. Transferred into 120 brl tanker for bottling off site. Further 5 days (minimum) cold conditioning prior to bottling.
Pasteurised finished product, giving shelf life of 12 months. |
