Handling barrel-aged beers properly for distribution and export
For beer lovers, Bornholm in the Baltic Sea means just one thing: Penyllan. The Danish island's unique climate and distinctive terroir produce glorious ingredients that add the flavour exclusivity to Penyllan's barrel-aged beers, all fermented using a wild culture.
The Penyllan name has been in brewer and blender Jessica's family for generations, firstly in Wales, then Western Australia and now Denmark. It was the original Welsh family homestead name, then used for property in Australia and is now the name of a leading brewery in its class.
Penyllan focuses on mixed culture beers, fermented and aged on wood, but production is limited because only two people run the brewery. They brew balanced beers with an acidity that complements the malt, hop and yeast flavours to offer drinkers a unique quality and depth.
A long, slow fermentation using Penyllan's own 'The Garden Party' culture produces excellent results. Some barrels satisfy the brewery's taste imagination, while others are blended for perfect smooth balance. Older vintage brews are sometimes blended too, to produce a superior acidity and complexity.
Barrel-aged beers mature best when cool, so Penyllan's beer remain in the brewery's cool room till perfect. Biowan Craft take extra-special care with premium beers, exporting and distributing them to the Asia Pacific region using first-class methods: air or cold chain sea freight.
Try delicious Penyllan beer and enjoy “The Garden Party” culture.