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The inspiration for Single Hop Ale came from a trip to England in 2007 when we visited a hop farm. We had the oppotunity to try a few beers. Oddly enough we mainly favored a beer that had been seasoned with hops from Slovenia. And that was it. As the name suggests, it's only a single hop variety, a variant of the Styrian Goldings which together with a high proportion of wheat malt gives a fresh, floral beer with a slight but clear bitterness. A thirst quencher. Taste-wise, it becomes a mixture of well hopped lager with some fresh acidity of wheat beer. The wort boil hop additions are continuous, intensified during the latter part of the boil which means that it takes a lot of hops but on the other hand, the flavors are more pronounced. The beer has won gold at the Stockholm Beer o Whiskey Festival 2011. This beer is sold in Systembolaget's regular assortment .
Malts: Pale Ale malt and 20 % wheat malt.
Hops: Styrian Goldings "Celeia".
EBC is an acronym for "European Brewery Convention" and is a measure of the beer's color. A lower value indicates a lighter beer and a higher value for darker beers. A really light American lager beer might have EBC 4 while a typical Irish stout has EBC 130
FG stands for Final Gravity and is a measure of the finished beer's density compared to water. FG is used together with OG to calculate the alcohol content.
OG stands for Original Gravity and is the wort's density compared to water before fermentation. It can be translated as the sugar content of the wort and is used to calculate the alcohol content.
International Bitterness Units: Is a measure of the beer's bitterness. Most beers are in the 10-110 IBU range, where 10 is a low bitterness and 110 extremely high bitterness. Beers with similar IBU may although taste more or less bitter depending on different alcohol levels or higher residual sweetness wich reduces the perception of bitterness. A bright, low alcoholic beer with IBU 25 can be perceived as more bitter than a dark strong beer with IBU 50. We send our beer for analysis to get a correct IBU-value. Therefore, our values seem low compared to those who only have a theoretical value of their products. Formulas for the IBU has a tendency to grossly overestimate the value. A clear example of this is Thurbo DIPA who has a calculated value of about 150, but measures as 74.
Malt is the main extract giver to the beer, accounts for the sugar that the yeast will break down into alcohol. But malt also contributes with mouth feel, color and gives flavor to the beer.
Alcohol by volume is the official measure of alcohol content in Sweden. We only measure the alcohol content indirectly by the density of the wort before fermentation (OG ) minus the density of the beer after fermentation (FG). That value is then inserted into a formula that gives the alcoholic strength by volume.
Cones from the plant Humulus lupulus which in modern times is the main spice in beer. It adds bitterness, flavor and contributes to the beer's shelf life with its anti-bacterial properties.
Gluten is the protein found in the grains; wheat, rye and barley. Gluten intolerance (celiac disease) is an inflammatory bowel disease in which the sufferer must avoid gluten. Sufferers of Celiac disease must adher to a gluten-free diet for life. Rules for labeling products as "gluten-free" or "very low gluten" is stipulated in EU Regulation (EC) No 41/2009. The limits for products labeled "gluten-free" and "very low gluten " are 20 mg respectively 100 mg gluten / liter.