Correos Market

Segral Brewing

Segral Brewing

Price unit:
43 €

Description

Pack of 12 craft beers. 2 units for each style indicated belowón.

  • 1.- BOHEMIA | Style: America Amber Ale | Color: 33.40 EBC | Bitterness: 20,40 IBU | Graduation: #243 5% Vol.
  • 2.- SEXITANA | Style: India Pale Ale Session | Color: 16.9 EBC | Bitterness: 35.9 IBU | Graduation: #243 5% Vol. 
  • 3.- FRESH | Style: Blonde Ale Mint. | Color: 7.30 EBC | Bitterness: 18.50 IBU | Graduation: #243 4.9% Vol.
  • 4.- SEDUCTIVE | Style: Oatmeal Stout. | Color: 69.50 EBC | Bitterness: 19.80 IBU | Graduation: #243: 4.9% Vol. 5.- Wheat.
  • 5.- Wheat. | Style: Weissbier. | Color: 7.5 EBC | Bitterness: 9 IBU | Graduation: #243 5% Vol
  • 6.- ZÁNGANO | Style: Cream Ale Honey. | Color: 7.50 EBC | Bitterness: 11.50 IBU | Graduation: #243 6.5% Vol.

Processing processón: The malt grains are milled and then mixed with water at a certain temperature to begin the #243 maceration process in which the starch #243 of the barley malt is converted into azúcares. Once the maceration is done#243;n the cereal is filtra so that a beer must is clean of impurities to take it to ebullición. The lúpulos are añpulos for their conservation #243;n and aroma and the botánicos that #225 enhance their personality. With the ebullición the must is sterilized. Then #243 is cooled to #237 15 and 23 #186 so that the yeasts can develop properly.

Doble Fermentación: In the 1ª fermentación the yeast transformá the azúcares of the must into alcohol. This process is carried out in vats with temperature control and the yeasts remain in activity between 6 to 8 días, period in which they will have #225 completely fermented. The temperature of the must is reduced to 2°C to be able to extract the yeast, and we will keep it for approximately 5 días to mature. The 2ª fermentation #243 in bottle. Once clearficada se añade azúcar to the wort that serveán as food for the yeast to perform the 2ª fermentation #243 in bottle in a room with temperature between 18-20ºC so that the beer can ferment correctly. After approximately one month after ripening, #243 in cámara below 12 ºC, labelling and #237;o will be #225. The labelling informs about its composition #243, storage temperature and #243 serving and how to serve and how to #243 to make the experience perfect.



43 €

Description

Pack of 12 craft beers. 2 units for each style indicated belowón.

  • 1.- BOHEMIA | Style: America Amber Ale | Color: 33.40 EBC | Bitterness: 20,40 IBU | Graduation: #243 5% Vol.
  • 2.- SEXITANA | Style: India Pale Ale Session | Color: 16.9 EBC | Bitterness: 35.9 IBU | Graduation: #243 5% Vol. 
  • 3.- FRESH | Style: Blonde Ale Mint. | Color: 7.30 EBC | Bitterness: 18.50 IBU | Graduation: #243 4.9% Vol.
  • 4.- SEDUCTIVE | Style: Oatmeal Stout. | Color: 69.50 EBC | Bitterness: 19.80 IBU | Graduation: #243: 4.9% Vol. 5.- Wheat.
  • 5.- Wheat. | Style: Weissbier. | Color: 7.5 EBC | Bitterness: 9 IBU | Graduation: #243 5% Vol
  • 6.- ZÁNGANO | Style: Cream Ale Honey. | Color: 7.50 EBC | Bitterness: 11.50 IBU | Graduation: #243 6.5% Vol.

Processing processón: The malt grains are milled and then mixed with water at a certain temperature to begin the #243 maceration process in which the starch #243 of the barley malt is converted into azúcares. Once the maceration is done#243;n the cereal is filtra so that a beer must is clean of impurities to take it to ebullición. The lúpulos are añpulos for their conservation #243;n and aroma and the botánicos that #225 enhance their personality. With the ebullición the must is sterilized. Then #243 is cooled to #237 15 and 23 #186 so that the yeasts can develop properly.

Doble Fermentación: In the 1ª fermentación the yeast transformá the azúcares of the must into alcohol. This process is carried out in vats with temperature control and the yeasts remain in activity between 6 to 8 días, period in which they will have #225 completely fermented. The temperature of the must is reduced to 2°C to be able to extract the yeast, and we will keep it for approximately 5 días to mature. The 2ª fermentation #243 in bottle. Once clearficada se añade azúcar to the wort that serveán as food for the yeast to perform the 2ª fermentation #243 in bottle in a room with temperature between 18-20ºC so that the beer can ferment correctly. After approximately one month after ripening, #243 in cámara below 12 ºC, labelling and #237;o will be #225. The labelling informs about its composition #243, storage temperature and #243 serving and how to serve and how to #243 to make the experience perfect.



Estimation time of shipping

Shipping costs included from 20€ of purchase.
Delivery in 3 day(s)

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18

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