Cervecera Scone - Blonde Ale

The maceration process is carried out in 3 temperature jumps to obtain, on the one hand, as many fermentable sugars as possible and, on the other hand, to work at a temperature that allows us to obtain non-fermentable sugars that leave a maltose body in the beer. During the cooking process, Nugget hops (bitter hops) and Styrian Golding (aroma hops) are produced to leave a trace that blends perfectly with the taste of the mushroom malt.