More details about Harp. I wish I had as much on other beers. Like Barclay Perkins Russian Stout. But I guess, after 200 years, they knew how to brew that.
I've posted this because it has nice details of the hopping scheme. (Interesting to see the aroma additions of Saaz at the end.) And the yeast. Harp Yeast, they used, according to this document. This is just a guess, but my money would be on that being a bottom-fermenting yeast.
The Spontaneous Files: Solera Brewery - I finish up my discussion of spontaneous fermentation with Solera Brewery, which sits on the hem of Mount Hood as it spreads out toward the Columbia Gorge....
1 hour ago