Elephant in the Kanha
Style: New England IPA
Colour: Hazy Gold
Hops: Willamette, Belma, Cashmere, Centennial (all USA)
Malts: Maris Otter, Wheat Malt, Malted Oats, Flaked Oats
Allergens: Contains Gluten
Elephant in the Kanha
A new beer for 2020, “Elephant in the Kanha” joins Khyber Pass and Would Be Kings in our Kipling themed cask aged trilogy.
Some views from the Oakham Brew House.
Oakham Brewer Ed Sharman has tasted this latest addition to our cask aged range and this is what he had to say.
“We’re very pleased with how it’s turned out. The sweetness is bold but not cloying and the Belma and Cashmere hops provide plenty of accompanying fruit – think tangerine and watermelon – with just enough bitterness to balance it all out. And the mouthfeel is smooth and full, thanks to the large dose of flaked and malted oats in the grist bill and the residual sugars left after fermentation.”
Oakham Production Director John Bryan added “I first came across the Belma hop variety on my 2011 hop sourcing trip to the USA . It was relatively new then and I was excited enough by its potential to get hold of a small quantity and brew a single hop beer “Baby Belma” with it on my return. To be honest, a lot of the exciting aromas and flavour characteristics that I’d identified in the variety seemed to have flattened off a bit by the time the batch arrived in the UK and “Baby Belma” was a decent beer without being one of our best. So I left Belma alone until last year’s trip when I was encouraged to give it another go and was blown away by the way that it had developed. As Ed says, it displays loads of fruity hop aromas and flavours and seemed well worth another go. It works superbly with another relatively new hop, Cashmere and a couple of our trusty “go to” hops, Willamette and Centennial. What we were aiming for was the softer flavours and mouth feel that are typical of many New England IPA’s and I think that’s what we’ve achieved with Elephant in the Kanha” – Alex and his brewing team have done a great job.”
Oakham’s Cask Aged beers command a lot of the brewing team’s care and attention and these award-winning beers prove that it’s time well spent!
The process starts with great beer being brewed in the usual Oakham way, but at the end of the initial fermentation, yeast cells are removed from the beer.
This is because yeast gets tired and a bit bad tempered after working hard in the fermentation process and this can cause undesirable aromas and flavours.
So fresh yeast is introduced to complete the fermentation – a process known as “Krausening” and the method which ensures that Oakham’s Cask Aged beers taste so smooth and drinkable.
The beer is then racked in casks and cellared like a fine wine to allow development of the remarkable flavours and conditioning that characterize the Oakham Cask Aged range.
All of the Oakham Cask Aged beers are aged for at least 6 weeks – usually for much longer.