Compare Beers Hobgoblin Legendary Ruby Beer - St. Peter’s Old Style Porter - Beavertown Humuloid
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Buy Hobgoblin Legendary Ruby Beer - St. Peter’s Old Style Porter - Beavertown Humuloid

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Company:

Style:

English Brown
Porter
Imperial IPA
ABV:

5.2
5.1
8
IBU:

32
0
81.7
Malt:

Pálida, Crystal
Golden Promise, Golden Naked Oats, Wheat, Flaked Oats, Dextrin, Acidulated
Hop:

Fuggles, Styrian Goldings
Columbus, Citra, Azacca
Prices / Buy:

Comercial Description:

1.-

Hobgoblin - Hobgoblin Legendary Ruby

Traditionally craft brewed with Chocolate & Crystal malts and a blend of Styrian, Goldings & Fuggles hops to produce a full-bodied, Ruby beer that delivers a delicious chocolate toffee malt flavour, balanced with a rounded moderate bitterness and an overall fruity, mischievous character.

Hobgoblin is the perfect beer to drink with meat stews & Steak & Ale pies, Sausages & Mash, Burgers & BBQs; roasts; & char-grilled vegetables. Ideal for Halloween!

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Con numerosos nombres y variantes

Hobgoblin

Hobgoblin Legendary Ruby Beer

Hobgoblin Day of Death

Hobgoblin Halloween

Hobgoblin Limited Edition

 

2.-

St. Peter’s Old Style Porter

Cerveza es una mezcla de una cerveza de edad madura y una cerveza ligera más joven que produce una cerveza muy característica, de color oscuro, aroma a madera y malta tostada y complejo sabor con toques a café, malta, caramelo y cítricos.Posee un buen equilbrio entre el amargo y el dulce.

3.-

Beavertown Humuloid

This is a powerhouse of a beer. Dense like cloudy apple juice you know this is going to smack you hard with massive slugs of rich, ripe mango and pineapple on the nose and maybe just a hint of shortcrust swaggering around in the background. It weighs in heavy on the palate courtesy of plenty of wheat and oats. Stacks more sticky mango then orchard fruits, apple and crunchy pear finishing with a builders tea like bitterness to pick you up, dust you off and get you ready for another round.

Humuloid is the natural extension of Lupuloid, a double IPA with plenty of wheat and oats for a rich body, and fermented with Vermont yeast to lend it some fruitiness. Low bitterness in the boil, but then dry hopped with 18 g/l of Citra and Azacca for huge hoppy aromatics balancing out the sweetness of the finishing gravity.

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