|
01 November 2008 - Perfectly plump Pickled Partridge ale
 Pickled Partridge, Badger’s seasonal ale for winter, will be launched in its new bottles in November for three months. Named after a traditional farmer's wife's recipe for partridge braised in ale, Pickled Partridge (4.6% ABV) is a dark beer with a roasted malt character and a hoppy, slightly spicy linger.
“The brewing methods we use to create Pickled Partridge bring out a fuller flavour and its nutty and fruity overtones are ideal for serving with cheese platters and Christmas desserts. The rich plumage is enhanced by the generous use of crystal and chocolate malt, which are supported by the hoppy, fruity aromas. It’s a perfectly plump pint for the winter months,” explains Rick Payne, from Hall & Woodhouse.
The water used in all Badger beers is Dorset Spring water that has been naturally filtered for up to a century through the Jurassic chalk downs and drawn up 120 feet from the brewery’s own wells. Hall & Woodhouse also sources its yeast from within Dorset and the current Badger brewery yeast was last changed in 1934; it has been ‘pitched’ from brew to brew for well over 70 years.
“We use only the very best raw, natural ingredients to brew our premium ales, which are created from recipes that have been passed from generation to generation. We are proud of our history and provenance in Dorset and both are fundamental to the fine quality of each one of our premium ales,” concludes Rick.
For more information please contact:
Contact: Rick Payne
Telephone: 01258 452141
Email: richard.payne@hall-woodhouse.co.uk
 View other press releases
 |
General & Trade Enquiries
For general or trade related enquiries please select the relevant link below:
|
|
