Slow-Fermented Brown Ale is a beautiful chestnut brown colored beer with a rich roast and caramel malt flavor delicately balanced by hop undertones and a subtle sweetness in the finish. Fermenting at cool temperatures with ale yeast causes a stress-reaction leading to a clean flavor coupled with a rich and full mouthfeel. As a test, we fermented our Slow-Fermented Brown Ale recipe normally and also at a lower temperature just above the yeast’s tolerance. The results were remarkable. A testament to the importance of yeast to a beer’s flavor, the slow-fermented version has a gentle creaminess that balances perfectly with the soft caramel overtones of the brown ale recipe, ending in a crazy smooth finish. It is a difficult and touchy beer to make, but we are hooked on the results!
All Switchback beers are brewed in Burlington, Vermont and are carbonated during fermentation by the yeast itself resulting in a 100% naturally conditioned beer. After aging, we simply move the beer to the keg or bottle, leaving it unfiltered for the freshest, fullest, most natural flavor possible.