Liverpool Beer Week - Gibberish Collab Brew

The ever changing mind of Gaz Matthews is a tricky thing to harness.  He's found his new home in the Gibberish Brewpub, the former site of his old stable in Mad Hatter Brewing and since December 2017, has set about creating something which has added a vast swathe of colour to the Baltic Triangle. 

​It's not quite the precision of Mondrian, but neither is it a blitzkrieg crayoning of a huge orange sun on a child's drawing of a sunny landscape, as with most things it's somewhere in between.  

It's a cobbling together of styles along with no shortage of craft and creativity, in short, it is Gibberish by name and almost Gibberish by nature; and it works.

Brew days with Gaz are never dull days and our collaboration was no exception.  Before arriving there were a number of idea floating round about the style that was going to be made; a herbal stout, a big hazy and juicy NEIPA, an adjunct pale ale and finally, the style that was settled on, a fruit-sour ale. 

Using Pilsner Malt, wheat, unmalted wheat and flaked oats in combination with a low hop dose from Tettnanger hops, the beer was keg-conditioned and soured with lactobacillus courtesy of Chorlton Brewery's 'sour power'.

The final flourish was to add the passion fruit to the ale, tempering the acidity and bringing some balance and adding to the refreshment of the brew.  Ready to serve at the Liverpool Beer Week Launch Party.  

Gibberish and the LBC give to you a passion-fruit sour; Passion of the Grist.

​[If you wish to place an order for this collaboration brew, please contact brewerygibberish@gmail.com - supplies are very limited]