# 57: OTLEY O1
Otley Brewery. - Wales (Est.2005)
First Brewed - 2005
4% ABV - Golden Ale
IBU's -
IBU's -
Ingredients:
Malts: Pale
Hops: Brewers Gold, Styrian, Celeia
Tasting Notes:
E: Pale straw colour with a slight orangey haze, bubbly foamy head.
N: Floral, citrus zest aromas with a slight hint of vanilla and honey.
P: Fruity, citrus flavours are replaced with a hop bitterness and a slight malty caramel finish.
M: Highly carbonated with a dry lingering fruity bitterness.
Other comments:
The family run Otley brewery was set up in the Welsh town of Pontypridd in 2005. By 2006 they had already won numerous awards at the Great Welsh beer and cider festival. To prove that it was a one off they went on to win two more first places at the 2008 festival as well. Today they brew 8 varieties in cask and 4 in bottle and have a growing reputation outside of the Welsh valleys.
Otley O1 was the first of their brews back in 2005. Charlie Otley wanted to brew a beer that was easily palatable and (despite not liking the term) sessionable. The locals took to the brew well as it was seen as a beer that bridged the gap between ale and lager, with it's carbonation and use of slovakian hops that provide a citrus, floral aroma and flavour much loved in Pilsner's. The packaging was another stand out factor that set Otley apart from other ale brewers, with its modern design that was appealing to a wider audience.
The family run Otley brewery was set up in the Welsh town of Pontypridd in 2005. By 2006 they had already won numerous awards at the Great Welsh beer and cider festival. To prove that it was a one off they went on to win two more first places at the 2008 festival as well. Today they brew 8 varieties in cask and 4 in bottle and have a growing reputation outside of the Welsh valleys.
Otley O1 was the first of their brews back in 2005. Charlie Otley wanted to brew a beer that was easily palatable and (despite not liking the term) sessionable. The locals took to the brew well as it was seen as a beer that bridged the gap between ale and lager, with it's carbonation and use of slovakian hops that provide a citrus, floral aroma and flavour much loved in Pilsner's. The packaging was another stand out factor that set Otley apart from other ale brewers, with its modern design that was appealing to a wider audience.
Food Pairings:
Otley O1 is bright, breezy and highly carbonated with lots of citrus and floral aromas and hop bitterness and a subtle sweetness, with a lingering dryness. So when pairing with food one should break down each characteristic and from that one can identify the perfect food match.
High carbonation will enable this beer to stand up to spice and quite hefty spice at that. The bubbles will help lift the spicy oils off the palate and help quell the heat. Alternatively, it will help cut through creamy dishes, breaking through the fats and lifting them off the palate.
The hop bitterness can cut through spice as well, whilst standing up to acidity so look at curries and citrus acidity.
The citrus and floral aromas will match seafood perfectly, accentuating the fresh flavours in the fish whilst the sweet subtle malts will match with the sweetness in seafood. Crab and lobster would be perfect partners.
So for my recipe match then I would go for a Goan Fish Curry with sweet and spicy flavours and a creaminess that will be neutralised by the high carbonation.
http://www.bbcgoodfood.com/recipes/168626/goan-fish-curry
Otley O1 is bright, breezy and highly carbonated with lots of citrus and floral aromas and hop bitterness and a subtle sweetness, with a lingering dryness. So when pairing with food one should break down each characteristic and from that one can identify the perfect food match.
High carbonation will enable this beer to stand up to spice and quite hefty spice at that. The bubbles will help lift the spicy oils off the palate and help quell the heat. Alternatively, it will help cut through creamy dishes, breaking through the fats and lifting them off the palate.
The hop bitterness can cut through spice as well, whilst standing up to acidity so look at curries and citrus acidity.
The citrus and floral aromas will match seafood perfectly, accentuating the fresh flavours in the fish whilst the sweet subtle malts will match with the sweetness in seafood. Crab and lobster would be perfect partners.
So for my recipe match then I would go for a Goan Fish Curry with sweet and spicy flavours and a creaminess that will be neutralised by the high carbonation.
http://www.bbcgoodfood.com/recipes/168626/goan-fish-curry
SCORE: 2.5/5
Page: 449
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