Ad Infinitum is made with single origin Scottish malt from the excellent Auchtermuchtians of @CraftyMaltsters and is hopped with the finest whole cones of Tettnang (from @LocherHopfen) in quantities which will astonish and delight.
It begins life in open fermenters with our house Saccharomyces before a longer maturation in oak casks with many house Brettanomycetes. Suitable barrels are selected for blending and combined with a portion of fresh beer to bring carbonation and vibrancy to the finished article.
There are aromas of lemon sage, powdery sherbets, musty oak cellar beams and baguette crust. The palate is ultra-dry but soft with a firm, geranium-like bitterness. A beautiful marriage of fermentation complexity and drinkability, like a cross between a North German Pilsner and a mixed-fermentation Saison.
Ad Infinitum will mature for some years – expect the fresh bready notes to give way to funkier, more muskily tropical depths.
Its name is a reference both to drinkability and to my past life as a philosopher of logic where ‘ad infinitum’ is the sort of thing we’d say sometimes when the occasion called for it.