World Beer Awards for Edinburgh Beer Factory

Edinburgh World Beer Awards

Martin Borland and Kirsty Dunsmore, of Edinburgh Beer Factory


Family-owned Edinburgh Beer Factory is celebrating two top prizes at the 2017 World Beer Awards.

BUNK! Edinburgh Brown was awarded the title world’s best American brown ale. It’s the latest experimental brew by Edinburgh Beer Factory and the first in its new BUNK! beer range inspired by the work of the great Scottish icon and artist, Eduardo Paolozzi.

BUNK! Edinburgh Brown is a ‘brewing collage’ in true Paolozzi style: unpasteurised and unfiltered, it combines the sweet UK brown ale style dosed with two American hop varieties (Centennial and Chinook) to up the juicy bitterness. Edinburgh ale yeast conveys a silky texture to the brew.

The beer features a five-strong malt bill which includes Crystal and Carafa varieties, imparting chocolate and coffee notes, and oats, which add creaminess and an impressive head retention.

Paolozzi Lager, Edinburgh Beer Factory’s first ever brew, has been once again been awarded the title of UK’s best Helles/Münchner lager.

Paolozzi Lager is a full-bodied, unpasteurised 5.2% ABV Helles Lager, brewed using 100% barley malt (lager Pils and Caramalt), then subtly hopped with two noble hop varieties: Hallertau from Germany, and Saaz from the Czech Republic. After fermentation, the beer is cold-conditioned for a further five to six weeks, which allows the flavours to achieve a balance, with a characteristic full mouthfeel and smooth, long-lasting finish.

Kirsty Dunsmore, marketing manager at Edinburgh Beer Factory, said: “We are head over heels. These awards are a testament to the quality of our beers and brewing team. It’s especially satisfying that the World’s best American brown ale is brewed in Edinburgh!

“In true Eduardo Paolozzi style, with each one of our brews we strive to re-invent underappreciated beer styles and bring them to a new drinking audience. Receiving prestigious accolades such as the World Beer Awards is, for us, a major recognition for the work we are doing.”

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