This limited-edition collaboration with foodism and beer historian Ron Pattinson is a modern take on a beer brewed at foodism's HQ, the Plough Brewery building in Battersea, back in the 19th century. Discover more about the project at fdsm.co/mondo.
Maestro DDH #1. Pale malt, Flaked Oats and Wheat provide the base. Amarillo hops for bittering. Amarillo and Mosaic in the whirlpool and dry hop additions. Fermented with a blend of American and English Ale yeast strains. 5.1%. 12.25 Plato. 1.7 UK UNITS.
Maestro DDH #2. Pale malt, Flaked Oats and Wheat provide the base. Idaho 7 hops for bittering. Idaho 7 and Citra in the whirlpool and dry hop additions. Fermented with a blend of American and English Ale yeast strains. 5.1%. 12.25 Plato. 1.7 UK UNITS.
Maestro DDH #3. Pale malt, Flaked Oats and Wheat provide the base. Nelson Sauvin hops for bittering. Nelson Sauvin and Ekuanot in the whirlpool and dry hop additions. Fermented with a blend of American and English Ale yeast strains. 5.1%. 12.25 Plato. 1.7 UK UNITS.
Belgian Pilsner malt provides the base. CaraPils, Cara, Caragold and Dextrose added for colour and body. Chinook hops for bittering. Amarillo, Cascade and Columbus in the whirlpool. Dry hopped with Amarillo and Columbus. Fermented with our house Belgian yeast strain. ALC 6% VOL 13.6 Plato 2.0 UK UNITS
Extra Pale Ale malt and Oats provide the base. Wheat and Carapils added for body, along with Dextrose. Enigma and Mosaic hops for flavour addition, in the whirlpool and dry hop addition. Fermented with a blend of American and English Ale yeast strains. 6.2%. 14.3 Plato. 2.7 UK UNITS.
Extra Pale Ale malt provides the base, Wheat, Oats and CaraMunich added for body. Cascade hops for bittering. Cascade, Citra and Mosaic in the whirlpool and dry hop addition. Fermented with our house West Coast Ale yeast strain. Conditioned on pink grapefruit. 5.1%. 13.0 Plato. 2.2 UK UNITS.
Best Ale malt provides the base, Oats, Wheat and Spelt added for body. El Dorado and Idaho 7 added in the cool pool. Dry hopped with El Dorado, Azacca and BRU-1. Fermented with a blend of American and English Ale yeast strains. Brewed in collaboration with Unity Brewing Co. 6.4%. 14.6 Plato. 2.8 UK UNITS.
Best Ale malt provides the base. Cara, Carapils and Vienna added for colour and body, along with Dextrose. Amarillo hops in the mash. Centennial, Citra and Simcoe for bittering. Amarillo in the whirlpool. Dry hopped with Amarillo, Citra, Mosaic and Simcoe. Fermented with our house West Coast Ale yeast strain. 8.4%. 19.1 Plato. 3.7 UK UNITS.
Extra Pale Ale malt provides the base. Wheat, Oats and Carapils added for body, along with Lactose. Hallertau Mittelfruh hops for bittering. Kettle-soured with Icelandic Skyr yoghurt culture. Fermented with our house West Coast Ale yeast strain. Conditioned on blueberries, rhubarb and cherries. Brewed in collaboration with Malmö Brewing (SE) and Gæðingur Brew (IS). 4.3%. 10.5 Plato. 1.9 UK UNITS.
It’s A Trap Belgian Tripel. Belgian Pilsner, Aromatic Malt, Cane Sugar provide the bae. Tettnanger for bittering. Saaz for aroma. Fermented with our house Trappist Ale yeast strain. 9.3%. 19.5 Plato. 3.1 UK UNITS.

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