As any seasoned mountaineer—or indeed, anyone who’s fancied a bit of hill walking on a brisk British afternoon—well knows, the air gets thinner the higher one climbs. This rule of the natural world doesn’t stop at affecting just your breaths and views; it extends into the realm of brewing, influencing the very pint you might enjoy after a day spent in elevated environs. But how exactly does brewing at altitude affect the final product that makes its way into your glass, providing that well-earned refreshment? Let’s ascend into this intriguing topic, shall we?
Thinner Air, More Fizz
The physics behind this phenomenon are rather straightforward, though not something one might ponder over a casual pint. Air pressure drops in a linear fashion as elevation rises—from an average of around 100 kilopascals (kPa) at sea level down to just 75 kPa at 2,700 metres (roughly equivalent to 9,000 feet, if you’re wondering). This reduction in air pressure allows for more carbon dioxide to stay suspended in the beer, resulting in IPAs, stouts, and other brews poured at high altitudes—think the Scottish Highlands or the Welsh peaks—boasting an extra-foamy head. This not only adds a visual flair but significantly enhances the mouthfeel, providing a satisfying fizz with every sip.
Altitude Adjuncts
In these rarefied conditions, brewmasters become a bit like alchemists, tweaking their recipes with a dash of this and a pinch of that to account for the atmospheric anomalies. More dextrins (that’s unfermented sugars to you and me) are often added to increase the beer’s viscosity, aiming to counteract the easy escape of fizz. Aromatic esters, imparting fruity aromas, are also used more liberally to ensure the beer’s flavour profile remains robust despite the thin air.
Additionally, with the boiling point of water dropping by about 1 degree Celsius for every 300 metres gained in elevation, hopping and steeping times become critical variables that must be meticulously managed. This ensures that each brew achieves the desired balance of flavours, even when the process is literally up in the air.
When it comes to food pairings, the rule of thumb is to stick with simple, hearty fare. Traditional British dishes such as fish and chips, bangers and mash, or even a ploughman’s lunch serve as excellent companions to these altitude-brewed beers. The carbonation acts as a palate cleanser, cutting through the savoury richness of the food.
Notable Ventures
Britain boasts its own share of high-altitude brewing ventures. The Yorkshire Dales Brewing Company, perched over 200 metres above sea level, crafts real ales like Dubbel Trouble and Blackout Stout, celebrated for their strong malty backbones and lightly hopped aromas.
If your taste for adventure—and beer—takes you beyond British shores, Belgium’s famous abbey beers and Ecuador’s Cervecería Nacional, operating at a breathtaking 4,100 metres in the Andes Mountains, offer unique tastes shaped by their lofty environments.
So, the next time you find yourself enjoying a pint brewed in the clouds, whether it’s in Britain’s iconic peaks or further afield, raise your glass to the ingenious brewmasters who push the boundaries of ale-making. Their lofty missions ensure our glasses are never anything short of spectacular. Cheers to that!