Shed22 Brewing Company
Sassy Red Sultry Dark Wicked Blonde

Verboden Vice Amber Ale Guest Beer
Sassy Red Sassy Red


Sassy Red
Style: Hoppy Best Bitter
Malt Girst: Pilsner, caramalt, crystal, dark crystal, chocolate malt
Hop Grist: Saaz
Original Gravity: 11.7°P
Final Gravity: 3.30°P
Alcohol: 4.5%
Acidity (pH): 3.95
Bitterness (EBU): 30
Colour (EBC): 45
Minimum Maturation: 3 Weeks

BREWERS TASTING NOTES

Like sticking your head in a hop sack, this highly aromatic ale has a nose reminiscent of spicy ripe stone fruits. Underlying this, the marriage of 5 malts delivers a nutty, biscuity characteristic, combined with fruity esters has moulded a complex yet balanced beer.

BREWING NOTES

Malt - usually produced from Barley. The malster forces the barley to germinate and then kilns it, leaving an ingredient that the brewer uses to give sugar to the yeast to ferment to alcohol. The many different types of malt can create complexity and character. Hops are used as a contrast to the malt; the true craft is creating a beer with balance, by utilizing this contrast.

Sultry Dark Sultry Dark


Sultry Dark
Style: Robust Porter
Malt Girst: Pilsner, Munich, crystal, wheat, roast barley, and chocolate malt
Hop Grist: Greenbullet and New Zealand Goldings
Original Gravity: 13.7°P
Final Gravity: 5.00°P
Alcohol: 4.5%
Acidity (pH): 4.1
Bitterness (EBU): 46
Colour (EBC): 147
Minimum Maturation: 6 Weeks

BREWERS TASTING NOTES

Roast Barley and chocolate malts bring hints of chocolate and liquorice with an underlying coffee aroma. Combined with the effective blend of Greenbullet and Goldings hops creates what can best be described as liquid fruitcake. Sultry is a robust beer, with substantial malt weight creating a smooth voluptuous mouth feel with a lengthy finish you will easily be seduced.

BREWING NOTES

The sugar source for our yeast to make alcohol is locked in the barley grain as starch. "Mashing" uses the natural enzymes contained within the barley grain to convert this starch into sugar. The reaction is temperature dependant, which gives the Brewer the opportunity to influence the production of a spectrum of sugars, some of these i.e. maltose will be fermentable (used by the yeast) some will not i.e. dextrins. This in turn allows the Brewer to influence the body and balance of a beer.

Wicked Blonde Wicked Blonde


Wicked Blonde
Style: All Malt Lager
Malt Girst: Pilsner malt and wheat malt
Hop Grist: Nelson Sauvin, New Zealand Cascade and Pacific Hallertau
Original Gravity: 11.1°P
Final Gravity: 2.27°P
Alcohol: 4.5%
Acidity (pH): 4.0
Bitterness (EBU): 35
Colour (EBC): 6
Minimum Maturation: 2 Weeks

BREWERS TASTING NOTES

A truly wonderful session beer. A remarkable blend of 3 of NZ's finest hops has created aromas of citrus fruits, marmalade and elderflower. The palate is well rounded and fragrant leading to a long finish. An innovative brewing technique has ensured that the powerful bitterness is balanced by a high final gravity for a lager.

BREWING NOTES

EBU (European Bitterness Units) is a measure of a-acid "bittering" derived from the hop varieties used. Similar to titratable acidity in wine, the balance between bitterness and final gravity (residual sugar) is important in determining drinkability. As well as bitterness, hops are known to impart at least 550 flavour compounds to beer; these compounds add complexity and will vary depending on variety used.

Verboden Vice Verboden Vice


Verboden Vice
Style: Belgian Cloudy Wit Bier
Malt Girst: Pilsner malt, wheat malt & raw wheat
Botanicals: Curacao Orange Peel & coriander seeds
Hop Varietals: New Zealand Hallertau
Original Gravity: 12.7°P (OG = 1.050)
Final Gravity: 3.7% (FG = 1.013)
Alcohol: 5.0%
Acidity (pH): 4.1
Bitterness (EBU): 12.5
Colour (EBC): 6
Minimum Maturation: 3 Weeks

BREWERS TASTING NOTES

An easy drinking, delicately refreshing beer. A Belgian yeast has gifted this beer with aromas of banana, bubblegum, Turkish delight and rose petals. As the glass warms, the aroma evokes memories of Rhubarb crumble and custard, evolving into the unusual pairing of raspberry with hints of aniseed. Underlying all this, the orange peel comes through as mandarin balanced by a delicate floral note from the coriander. The palate is smooth, velvety and mouth filling. The low bitterness is compensated by a refreshing tartness.

BREWING NOTES

Fermentation biochemistry is the same for both wine and beer. A yeast strain is employed for the production of alcohol. During the fermentation, however, yeast produces esters, known in wine and beer for their fruity aromas, as well as other flavour components that add to the overall complexity. Different yeast strains produce different ester profiles. The brewer can cajole a yeast strain to produce different flavours by varying parameters such as fermentation temperature and the volume of yeast added at pitching.

Amber Ale


   

BREWERS TASTING NOTES

4% Four malt draught. An honest beer, roast barley, crystal & munich malts create the amber colour and also bring a rich malty nose with some roasted character. The maltiness continues onto the palate exhibiting a traditional malt sweetness which is balanced by a proud bitterness from Motueka hops. The smooth finish will leave you wanting another.