Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 270

A lightly kilned ale malt is used for Thomas Hardy’s Ale. The wort is hopped with English varieties, and a top-fermenting yeast is used for a primary fermentation which lasts for approximately 10 days. After this, the beer is re-yeasted for a secondary fermentation and warm-conditioned for 3-6 months, after which the beer is drawn off the sediment and given a further conditioning in cold store for 1-3 months. Yeast is added several times during this time, as the high sugar and alcohol content affect it significantly. When considered ready to leave the brewery, the beer is re-yeasted again and bottled for distribution. It will improve up to its best in the bottle at 5-7 years and will keep for 25 years.