Oh dear! Now I have to do my schedule again! So tricky because we're going to munich again this year and the doppelbock drinking task straddles that trip. And pick up some Schneider Aventinus in between!
Well I tried my now 3 month old Wiezenbock last night it is now getting a distinctive "vegemite" note, where before it was just wonderful malt dominated melaniodins. And that as with an OG of 1. So I would definitely not consider this to be one to but away for any length of time.
Guess I'm just going to have to have the hard task of finishing them all off in the couple of weeks. Dont the commercials use a lager yeast for bottling as the wheat yeast has a nasty habit of going cannibal? While we're on the subject I was thinking for sentimental reasons Looks like is the same strain as wyeast and that looks like it might be the most forgiving of the wheat yeasts too.
I used the Unibroue strain I hope. You must log in or register to reply here. The Melanoidin flavors pair well with grilled vegetables and meats. Roasts and stews again pair well with the deep richness of the malt in a dark Weizenbock. A lighter example may not carry the same fruity flavors as the dark ones, but they may have a more noticeable spice element from the hops.
The malt profile will likely be slightly sweeter, but still carry a toasty edge. These work well with lighter meats such as grilled chicken or pork tenderloin and it can still play well with some gamey elements, keeping things like roast duck in the game.
Smokey meats such as sausage can also find a friend here, especially if there is more of a hop element to the beer. When looking at pairing cheese look for something with a little age and complexity.
Smoked gouda is another good choice especially with the paler Weizenbocks. Desserts can range from straight up chocolate to apple strudel, a rich German chocolate cake to caramel flan, banana pudding to plum tarts. And this is only touching the tip of the iceberg of sweet things that would complement a Weizenbock.
And, if nothing else, pull a bottle out after dinner and sip it as a digestif while you talk with friends. They are best stored at cellar temperatures away from light and can be aged for several years. Available: Limited. Available: Year Round. Available: Seasonal. You can contact him through his website ThePenAndBow. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.
Toggle navigation Learn Call Call Nick Carr on December 1, 0 Comments. Table of Contents. The spiciness carries through the middle and finishes with a satisfyingly dry bitter. It was brewed with 2 row pale, Caramunich and Special B malts with brown sugar added in the kettle and hopped with lbs of Columbus hops including 44 lbs that were dry hopped.
We used our Saint Arnold yeast strain which gives a rich, creamy mouthfeel to the brew. It is unfiltered and will clarify with aging. This beer will age well.
DR5 has a rich malty body full of coffee and chocolate flavors and a spiciness derived from the combination of hops and high alcohol. We used an American ale yeast to ferment it. This is a Wee Heavy that one of our brewers has been working on for a couple of years and the final results are well worth the wait.
The color is deep ruby on its way to black with bright clarity especially considering it is unfiltered and a thick, tan head. It has a nose of Irish coffee with hints of peat. The body is sweet and creamy--not thin, not heavy. Almost refreshing, if a beer this big can be described as such. Caramel malt, smoke, coffee and orange come in and out of focus several times as the beer moves across the palate, then it finishes with a light spiciness.
We again used our St. Arnold yeast which added a nice layer of complexity to this already multifaceted beer. In the kettle, honey and molasses were added to beef up the starting gravity while also making sure that the finished beer was not too heavy. Then the hops.
This beer is really all about the hops. The kettle hops include Chinook, Centennial and Ahtenum. Then the beer was dryhopped with lots of Cascades. The result is a very hoppy, bitter beer, yet the bitter is still pleasant and round, not harsh, which is good because the bitter will last in your mouth for over a minute.
We used our house Saint Arnold yeast which gives the beer a little creaminess and aged the beer for just over 2 months. It was packaged unfiltered. This big beer goes beyond existing styles. It is best described as an Abbey American quadruppel.
This beer is also the first time we have used an adjunct, in this case brown sugar, in the brewkettle. It is hopped with Perle, Liberty and Saaz, going for a pleasant, balancing but not overly aggressive bitter.
We then split the wort from the kettle into 2 fermenters, pitching one with an American Ale yeast and the other with a Belgian Trappist yeast. Near the end of fermentation, the tanks were combined to finish out.
The beer was conditioned for 12 weeks and then packaged unfiltered. This beer has a nose of malt, fruit and spice with a light touch of hops. The taste is a combination of malt with a warming alcoholic feel, lots of fruit, light clove and spice and a very pleasant hop bitter.
While this beer is ready to be enjoyed immediately, it should develop well in the bottle over time. This big, barleywine was brewed with pale Maris Otter malt as a base. This was supplemented with Munich and Chocolate malts which gave the beer a very chocolatey flavor in the fermenter although it rounded out considerably by the time it was bottled.
It was heavily hopped in both the kettle with Northern Brewer and Cascades and in the fermenter with Saaz. When tasted in the fermenter, the hops were very aggressive but after two months of aging, they mellowed. The beer was fermented at 72 F with our Saint Arnold yeast giving the beer a full, creamy mouthfeel with pleasant fruit.
This batch was unfiltered which, combined with the high protein Maris Otter malt, makes for a very hazy beer. We fermented ours with a Kolsch yeast and barrel aged for 2 months. The resulting beer is light, fluffy in palate with mild bitterness, light floral and citrus tones and a subtle phenolic spice undertone. We landed at about 6. The Hefeweizen was a beer we have wanted to brew for many years and we brewed it with our locally grown Sonoran Wheat which is a soft berry and can be quite gummy to mill and takes time in the mash to swell and extract.
We aged the first version in freshly emptied Chardonnay barrels for 3 months and it really benefited from the layering of wine notes although a nice hint of spice with a very low level of banana esters.
Our more recent bottlings are pushed with higher amounts of Cascade hops not at all traditional although really fun and bright with citrus yes please DO NOT add citrus to this beer!
This beer usually lands at 4. Its a refreshing style that we are super excited to keep brewing even into the winter months although we do have a Weizen Bock as well!
We will continue to play with this style and be adding some of our soft Howell Mtn Spring water to it as a layer soon. Our newest lager style is inspired by the flavors with get from our own Napa Valley barley that we Floor Malt at our own Malt House. The toasty and malty-biscuit notes add a complexity of flavor not offered from our brighter pilsner malts. We add a small amount of crystal from Alamosa CO Colorado Malting Co and perhaps in the future we will bump up our kiln temps at curing to avoid this.
We brew with Tettnanger Hops from Yakima, WA and then ferment at 50 F and warm after 10 days prior to moving to barrel for further lagering. We have been aging for 1 to 3 months in neutral French Oak, some newer oak as well as freshly emptied red wine barrels.
The first release will be with our membership allocation in May of Look out for this beer in months to come as we unviel other barrel lagered versions.
Our first batch was with HBC which is a wild expression of tropical fruit, lactones of subtle coconut and strawberries. We aged briefly in oak for settling as the 4 hops per barrel 31 gallons is added in the fermenter after 2 days. We need to rough rack and settle so we can bottle it unfiltered. Our next version will be with HBC so look for that in the coming months.
We love Pilsners and crisp lagers so this beer is a natural fit in our line up of beers. All it took was a few folks to ask for it and we brewed it.
We ferment at 50 F for about 10 days before warming and racking. This beer is kettle hopped as well as fermenter hopped mid way through to offer fresh and bright hop aromatics, typically Tettnanger in the fermenter.
We typically rack to barrel after 2 weeks in the fermenter, then age in neutral French Oak L puncheons although we have lagered it in new French Oak as well. Our first beer brewed with 'alternative malted grains' sourced from a gluten free maltster in Colorado, Grouse Malting Co. The base grains are malted millet, malted buckwheat and some rice hulls to assist in the extraction process, thus this beer has ZERO gluten containing ingredients. We made sure to have Grouse do our milling so there would be no cross contamination with our malt mill.
After primary fermentation we aged this beer in 1st use Nebbiolo wine barrels as to avoid any cross contamination of gluten from other beers. We aged for 5 weeks, then tested the beer at our local lab prior to bottling and sending samples to the TTB for further analysis Lets just say it was a lot of work but worth it as we feel we made a delicious beer and its GF!
A Gruit is a very old beer style brewed in the 10th century prior to when hops were used in beer. It is often brewed with herbs and botanicals that offer both flavor, aroma and at times a very light bitterness.
The yeast selection was a neutral ale yeast although aromatically it is driven by the Angelica which gives the beer a more Belgian personality. We also have brewed this style with Thyme and Geranium which was inspired by our friends at Restaurant Geranium in Copenhagen. We did a collaboration with them in and this newer version is a play off of that beer along with some elements of our base. These beers are similar to the Terroir series although tend to be sourced from the surrounding counties like Napa, Sonoma, Lake and Mendocino.
Our Oast House or Hop Kiln has given us an abundance of fresh Sonoma Hops to bitter as well as dry hop with for this Pale Ale, while the water is exclusively Lewelling Spring Water as noted on the back label above. Our first release is more red-orange tone in color due to higher finishing kiln temps as well as higher protein.
The first bottling will go out to our memberships and look out for another fresh dry hopped version with hops in the near future. We just had to. And so, after 3 hard years of brewing, growing, sourcing, and malting, we released our Sonoma Ale.
At its core, this beer most resembles a pale ale. Because our beers are all barrel-aged, their unique flavors and characteristics are entirely dependent on the beer, the barrel, and our own personal preference! Our Terroir Series is about growing our Beers very much like wine is grown rather than made. We are one of the few breweries in the world to be able to grow, malt and brew our beers like this.
This pale ale will show best now although will benefit from a few months in the cellar. The result? An epiphany that brewing for the sake of the hops and the terroir of our growers would be our focus here! Look out for further studies in these Hop Terroir Beers! This Alt Ale or Altbier is a classic style from the Cologne region of Germany that finds its roots based off of a Kolsch like ale although more of a Brown Ale or a Common Ale-Steam Beer when contrasted to new world styles.
It is typically low in alcohol 5. As with our other beers we age this in mixed cooperage, French Oak the resulting beer is crisp clean nutty and smooth. This Belgian Style ale called a Grisette that is somewhat of a lost beer style named for the coal miners wives that would serve this up after the long work day in the mines.
Our resulting beer is bright with light fruit tones, yeast spice, dry and clean. Our more recent bottlings have been aged in neutral French oak for 1 to 3 months with varying levels of ABV although typically landing at 5.
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