Description
Kentish Strong Ale PGI status has been awarded to Bishops Finger (5,4% abv) and 1698 (6,5% abv), and Kentish Ale PGI status has been granted to Spitfire (4,5% abv). These ales are brewed by Shepherd Neame in Faversham, Kent, England.
Production Area
Kentish Ale and Kentish Strong Ales PGI are brewed in the county of Kent in south eastern England.
Production Method
Malted barley is crushed to form a meal called grist, which is mixed with hot water in mash tuns, and left to stand for up to two hours. The liquid is then poured into coppers and locally-grown hops are added. The mixture is boiled, then left to cool and run into fermentation vessels where yeast is added. This begins to convert the natural sugars into alcohol, carbon dioxide and a range of subtle flavours. This fermentation process lasts approximately seven days. Afterwards it is cooled back to around 10°C and left for up to a week to allow most of the yeast to settle out.
Appearance and Flavour
Kentish Ale PGI has typically a golden colour and Kentish Strong Ales PGI are dark gold in colour. They have strong aromas of hops and a bitter taste. The beers form a light creamy head when poured.
History
Kentish Ale and Kentish Strong Ales PGI have ancient origins dating back to 1698 when beer was first brewed on the present site. The Shepherd Neame brewery is recognised as the oldest in the United Kingdom. The beer has always been made with water from an artesian well beneath the brewery and locally grown hops.
Gastronomy
Kentish Ale and Kentish Strong Ales PGI should be kept in the dark, in a cool and dry place. This beer is usually drunk cold or at a cellar temperature of between 10°C and 14°C. Kentish Ale PGI makes an excellent aperitif with light snacks and salads or as a drink on its own. Kentish Strong Ales PGI go well with red meat or pork dishes.
Marketing
Kentish Strong Ales Bishops Finger, 1698 and Kentish Ale Spitfire ale are sold in glass bottles and metal casks.
Distinctive Features
Kentish Ale and Kentish Strong Ales PGI are made exclusively at one brewery using the Kent Ale strain of yeast, local hops and mineral water from the brewery's artesian well which gives the ale its distinctive flavour.
