othellomcbane
Well-Known Member
Having had a number of Shaun Hill's creations now, I've noticed a running theme in his beers they all have this very light, airy composition. They feel extremely "soft" in your mouth, like they almost dissolve as soon as they hit your tongue. Hopefully this makes sense even if you've never had any HF beers. Even his aggressively hopped DIPAs feel gentle, in a way, as they hit your mouth.
I am guessing this is mostly due to his brewing water treatment, as it's recurrent across different styles of beer. From reading different interviews and articles about him, and just the way he writes out the ingredients on his labels, it's obvious that water is hugely important to Hill's process. Having recently decided that I need to learn a lot more about brewing water chemistry, I'd be very curious if anyone can guess what sort of treatment would achieve results like this. Does it mean he just has very soft well water, or is it (I'm assuming) more complicated and specific than that?
Not expecting anyone to have exact answers (unless Shaun Hill reads this and would like to respond?) just curious to hear speculation.
I am guessing this is mostly due to his brewing water treatment, as it's recurrent across different styles of beer. From reading different interviews and articles about him, and just the way he writes out the ingredients on his labels, it's obvious that water is hugely important to Hill's process. Having recently decided that I need to learn a lot more about brewing water chemistry, I'd be very curious if anyone can guess what sort of treatment would achieve results like this. Does it mean he just has very soft well water, or is it (I'm assuming) more complicated and specific than that?
Not expecting anyone to have exact answers (unless Shaun Hill reads this and would like to respond?) just curious to hear speculation.