Moule Rouge

MALTY, SALTY, TOFFEE AND SMOOTH. COME WHAT MAY. The plan for our Good Beer Wheaty collaboration with Gabi (Gladfield Malt) and Doc (Doctor’s Orders) was to brew a rich Red Ale showcasing Gladfield Malt and their distinctive Aurora, Supernova and Shepherd’s Delight malts in particular. Doc being Doc was keen on a Salty twist and the opportunity for a cheesy pun determined the direction of that twist – shellfish – and sealed the fate of 7kg of Boston Bay Mussels... Enter Moule Rouge: a big, red, malty and briny Mussel Red, because we cancancan. Gabi’s Malt bill enlisted biscuity Vienna as a base with a fair whack of Aurora for a bready, fruitcake backbone, Flaked Oats for body and mouthfeel, Supernova for nutty notes and Shepherd’s for deep toast character - and a delightful deep red hue. Doc’s recommended dose of Hop Hash in kettle provided good clean bitterness and a dash of citrus which we topped up with Cascade in Secondary. A White Labs Irish Ale Yeast ferment gave Rouge a light min