Stirliner Weisse by Fallen Brewing Co.
Berliner Weisse, 4.5%
Based on Fallen's Collabfest 2018 sour with BrewDog Stirling, for this iteration, they have added peach for a softer stone fruit sweetness to complement the juicy passion fruit. Bio transformation hops add complexity to a tangy & tropical sour.
The live tasting of this beer was on 15th October 2020 #BeerBods
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Paul Fallen (pronounced fal-un) fell in love with brewing in 2006 after his wife bought him a homebrew kit for Christmas. However, he didn’t get off to a good start;
“The first brews were horrendous, I had no idea what I was doing, which I suppose was all part of learning the process!” explains Paul.
As time passed the beers improved, as did Paul’s infatuation. After a few years he started thinking about turning it into a business and in 2012, Paul decided to swap the rat race for a life in brewing, upping sticks from his home in Oxfordshire and returning to his native Scotland.
Fallen Brewing is based in Kippen, Stirlingshire, at the site of a former Victorian railway station. It was formerly one of the busiest stations on the Forth to Clyde line and housed a number of businesses throughout the industrial revolution. Although the station closed its doors in 1934, the brewery continues to uphold the industrial legacy it left behind.
Fallen Brewing take much of their inspiration from the area’s rich history, but make no mistake, there’s nothing Victorian about their approach to brewing and sustainability. Paul expands on this.
“Living and working in such an inspirational setting makes us very aware of the natural environment around us – from our back door, we can see the peaks of Ben Lomond, Ben Ledi, Ben Venue, Ben Vorlich and Stuc a’ Chroin. We run our brewery using electricity from 100% renewable sources and all our waste malt goes to local farmers for cattle feed, and waste hops are composted for the garden.”
For tonight’s BeerBods Plus we have Stirliner Weisse a peach and passionfruit sour, taking inspiration from a traditional German Berliner Weisse.
“Tart and fruity, this is our interpretation of a Berliner Weisse. Kettle-soured using a lactobacillus culture which lends flavours of citrus and ripe fruit. It is then conditioned on peach and passionfruit for a fruit sherbet explosion and lasting refreshment..”