Like Burnt Mill, it is something of a one-off. “There’s not much like it in the UK,” she says. Instead, she relies on her expert nose and proxy tasters at Burnt Mill.Įmbracing the technical challenge, de Ronde has created one oat-based pale that she can drink, Steel Cut. “It’s not anaphylactic but I get a whole body response,” she says. Remarkably, the British Guild of Beer Writers’ 2019 best brewer knows when her beer is in peak condition despite not being able to taste it, due to barley and wheat allergies. “It comes down to timing and temperatures when adding hops, good hygiene,” says De Ronde, “and making sure the sales team listens when the brewer say a beer needs more time to mature.” The intense clarity of flavour in Burnt Mill’s single-hop Fog series or Pintle pale is no accident. A background in biochemistry and a decade in beer (she started out managing pub cellars) has armed her with a formidable knowledge of starch breakdowns and yeast metabolisms. Lush artwork aside, De Ronde’s skill has been central to that approach. “The priority is quality,” says head brewer Sophie de Ronde. Burnt Mill has let its exceptional beer speak for itself. Launched in 2017 on a Suffolk farm, it has yet to open a brewery tap, has no merchandise and is not constantly pushing limited-edition beers or milkshake IPAs. New breweries are increasingly neatly packaged lifestyle brands.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |