Robin Wood AB1. This time Oliviero Giberti and the staff of Birra 100Venti have gone big. To produce this Robin Wood AB01, they started with a base of American Bianchina, their White IPA, a style that is quite unusual these days. They then inoculated it with one of those yeasts called "wild" - also due to the aromas they release in the final beer - in particular Brettanomyces Bruxellensis. They left it in former nebbiolo barrels for 12 months to referment and mature. They describe it as "light, fragrant with flowers and yellow fruits, with a slender body and delicate bitterness", but there is much more.
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Robin Wood AB1. This time Oliviero Giberti and the staff of Birra 100Venti have gone big. To produce this Robin Wood AB01, they started with a base of American Bianchina, their White IPA, a style that is quite unusual these days. They then inoculated it with one of those yeasts called "wild" - also due to the aromas they release in the final beer - in particular Brettanomyces Bruxellensis. They left it in former nebbiolo barrels for 12 months to referment and mature. They describe it as "light, fragrant with flowers and yellow fruits, with a slender body and delicate bitterness", but there is much more.
