Description
Contains Malted Barley
| Alcohol By Volume | 4.4 |
| Serving Suggestion | Try pairing Bass with smoky poultry dishes and pasta. The beer should always be served in its special tri-glass to enhance the flavor and presentation |
| Tasting Notes | Bass is brewed with two strains of traditional ale yeast to produce a complex, nutty, malty taste with subtle hop undertones and a beautiful chestnut hue |
| Units | 2.2 |
ABV: 4.4%
Origin: Burton, UK
Overall Impression: Fruity, caramelly and biscuity. The classic British bitter.
Bass is not only the original English Pale Ale, but also England’s first ever trademark. And it is still brewed according to its original recipe.
The beer has been embraced by trail-blazers since 1777 and a staple of British pubs for centuries.. The brand has been painted by Manet, fought over by Napoleon and was served on the Titanic.
Bass is a full-flavoured ale, made using selected malts, aromatic hops and water rich in essential salts and minerals combine to give Bass its slight burnt roast aroma and high-quality, full-bodied flavour.
Bass is brewed with two strains of traditional ale yeast to produce a complex, nutty, malty taste with subtle hop undertones and a beautiful chestnut hue. Try pairing Bass with smoky poultry dishes and pasta. The beer should always be served in its special tri-glass to enhance the flavour and presentation.
Premium pale ale
Expect perfection
Learn more on www.tapintoyourbeer.com
Food Pairing:
When it comes to a traditional bitter you have one of the world’s most versatile beers that’s great with a whole host of foods. However, it’s hard to separate a classic cask conditioned ale from a pub and thus it should be no surprise that Bass is the perfect foil for many of a the staples of a pub menu. Think fish and chips, steak and ale pie, a ploughman’s board, shepherd’s pie, or Sunday roast.
Home-Run Pairing: Bangers and Mash
Only the finest sausages will do for this pairing. Find some that are packed with pork and herbaceous flavours and bursting with juices. Once you have these Bass will do the rest with the fruity and caramel malt notes adding depth to the meaty and charred flavours from the sausages, while the hops add an extra layer of seasoning that can mingle with the herbs and further elevate the sausage. The buttery mash will latch on to all the juicy flavours coming from the beer, sausages and gravy, however, the carbonation ensures the richness doesn’t become too much cleansing the plate after each mouthful. A good onion gravy will also have some lovely caramelized notes that will find synergy in the beer pulling the whole dish together. This is the type of pairing that will make you forget fine dining.
