Beer Intelligence
Every beer, taken apart.
Beer → Brewery → Style → Hops → Malt → Yeast → Method → Region → Flavour → History → Similar. One graph, queryable from anywhere in the product.
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Answers cite the graph nodes they draw on. Connected in the next release.
Foeder Nº7
Kade & ZoonBlending across three foeder ages is what keeps acidity from overwhelming the caramel spine. Younger blend components supply residual sugar the older wood has fully consumed.
- Grist
- Munich and special-B base, low hop rate by design
- Yeast
- House mixed culture with Brettanomyces bruxellensis
- Method
- Coolship inoculation, 22 months in oak foeder, blended
- Style origin
- Belgium · 17th century
Flavour architecture
Similar by structure
Ingredient graph
Hops, malt, yeast, water — and everything else.
Saaz
Žatec, Czechia
The defining noble hop of pilsner. Low alpha acid means it flavours rather than dominates, which is why decoction-brewed lagers can carry heavy late additions.
Alpha acid: 2.5–4.5%
Nelson Sauvin
Nelson, New Zealand
Unusually high in thiol precursors, which yeast can biotransform — the reason the same hop tastes different across yeast strains.
Alpha acid: 11–13%
Gesho
Ethiopian highlands
A bittering plant used for centuries in tella and t'ej. Proof that beer bitterness has never been the exclusive property of hops.
Beechwood Smoked Malt
Franconia, Germany
Direct-fired kilning deposits phenols on the husk. Percentage in grist, not intensity of smoke, is the main lever for balance.
Typical grist: 20–100%
Floor-Malted Pilsner Malt
Moravia, Czechia
Slow, hand-turned germination yields uneven modification — historically the reason decoction mashing existed at all.
Colour: 1.5–2.2 °L
Brettanomyces bruxellensis
Pajottenland, Belgium
Consumes long-chain dextrins primary yeast cannot, driving attenuation upward for years after packaging.
Attenuation: 85–100%
Kveik
Western Norway
Farmhouse yeast families that ferment cleanly at 35–40°C, collapsing fermentation time without off-flavours.
Temp range: 25–40°C
Burton Water Profile
Burton-upon-Trent, England
High sulphate accentuates hop bitterness perception — the chemistry behind the historic dominance of Burton pale ale.
Sulphate: ~640 ppm