Currently only available in 375 ml bottles
Alexanders (Smyrnium olusatrum) – is native to the Mediterranean but can obviously thrive much further north. It was brought to the UK by the illustrious Romans who called it the “pot herb of Alexandria”. Every part of the plant is edible and it tastes similar to angelica and parsley (another common name for it, is Horse Parsley).
Our Alexanders were foraged from the cliffs at Cromer, the fresh seasons growth of the plant that can grow as high as 1.8m were used as an additional to the wort at “flame out” stage.
The plant gives a clean slightly peppery taste to the beautiful light saison ale.
This is a new version of Alexanders Saison (5.4%) which, when I initially wrote about it, was an 8% beast of a beer.
David has tamed it a little, though it’s lost none of its heart.
Again the beer begins with a gorgeous, thick and gloopy, toffee brioche malt heart, while the beer smells of rum baba.
There’s a little rum wafting about in the flavours as well, along with a yeast saltiness that adds even more warmth.
The hopping is once again green and leafy, a lick of liquorice and a snap of nettle tea, while the foraged herbs bring a gentle picnic in a meadow freshness to the sharp crisp finish.