© Quinta de la rosa 2013
LA ROSA - IPA
LA ROSA - IPA
Quinta de la Rosa, a pioneer in the production of ports and wines in the Douro Valley of northern Portugal, has started producing beer. Specialist British brewer, Richard Naisby (who uses La Rosa’s port in his Markus Aurelius stout) is helping the La Rosa team.
The brewing venture is a family affair. Philip Bergqvist (Sophia’s brother) has been leading this new venture with the help of Kit Weaver (Sophia’s eldest son) and, of course, Jorge Moreira La Rosa’s wine maker. Mark Weaver (Sophia’s youngest son) helped with the orginal label design.
STORAGE AND SERVING
This beer is unpasteurised and therefore should be stored in a cool, ideally refrigerated, environment before serving. The perfect serving temperature of this beer would be about 4°C. The beer can throw a small sediment and this is normal for hand crafted beer.
The IPA has a beautiful golden colour, is very aromatic with notes of citrus fruits (orange, passion fruit) and floral aromas given by the hops and use of the white wine barrel. It is a full-bodied beer richly flavoured with pronounced aromas and well balanced bitterness creating a delicious and easy to drink beer.
The beer is produced in small batches, 1,000 litres at a time at La Rosa. Maris Otter extra pale crushed malted barley is used along with a variety of hops and Nottingham Ale yeast. The following hops have been added at various stages of the production process Cascade, Ahtanum, Chinook, Simco and Citra.
The beer was then fermented in a temperature controlled stainless steel tank at 10°C for about 10 days. The resulting beer was then settled and half the beer was stored in an old white wine oak cask while the other half was kept in a closed stainless steel tank and later blended. Dry hops were also introduced at this stage to add a fuller aroma. The beer was then lightly fined and filtered before bottling or kegging.
Due to the hand crafted nature of this beer some variation may occur between batches.