Style: North English Ale
Grain: Pilsner, Munich, CaraMunich, Brown
Extra: brown sugar, mil
Fermented with English yeast
Tasting notes: cinnamon, allspice, ginger, graham cracker crust, caramel and toast
Pair with: great as a post-meal dessert on its own
Bambuco was the very first beer we brewed at Twin Span so it holds a special place in my heart. We absolutely were flying by the seat of our pants on that first brew, I'm surprised it turned out as well as it did. It was a very long brew day that included raiding the local big box store and clearing out their RO water during the beginning of the pandemic panic buying.
The recipe itself is one of the most dialed-in recipes I created as a homebrewer. It started life as a recreation of a 19th century Scottish brown ale. Over the iterations, it shifted up in ABV, then way down, then back up. Various kinds of oats came and went. Certain ingredients that had no right being there popped in and left. The recipe I landed on is a mix of old and new, English and not-English.
It can seem simple at first blush, but give the beer the time and attention a good conversation deserves, and watch it deepen and develop.