The blonde ale itself was made with a simple malt bill and low bitterness — a little lower on the bitterness scale than normal since the coffee, even though it was cold-brewed, would still add some sharpness.
This is their Sapwood Cellars’ Flaked (2021) beer, which is described as an imperial oatmeal stout with coconut and vanilla, and weighs in at 10.5% ABV.
If you are on the hunt for a beer that is nice and refreshing on a hot day, here is a recipe for you!
A flavorful beer led by chocolate with notes of raspberry supporting. The beer drinks like a chocolate raspberry dessert while retaining all the character and drinkability of a traditional milk stout.
(5 gallons/19 L, all-grain)OG = 1.099 FG = 1.038IBU = 9 SRM = 16 ABV = 9% Ingredients15.5 lbs. (7 kg) Pilsner malt2 lbs. (0.91 kg) dark Munich malt2 lbs. (0.91 kg)
(5 gallons/19 L, all-grain)OG = 1.053 FG = 1.011IBU = 26 SRM = 7 ABV = 5.5% Ingredients8 lbs. (3.6 kg) Pilsen malt1.25 lbs. (567 g) Briess caramel malt (10 °L)1 lb.
This combines the spicy flavor profile of you basic rye ale and adds a shot of coffee to boost the complexities found in the beer’s profile.
What’s better than drinking beer and eating pistachios? Smashing them together (of course) and making citrusy pale ale using Palisade hops with a smoky pistachio kick.
This recipe takes advantage of the head retention power of wheat to blend in some flavors of toasted sunflower seeds. Sunflower seeds are very oily, so toasting the seeds to get a large amount of the oils removed is essential.
I chose a doppelbock because of its rich, full-bodied, caramel malty flavor, blanketed light hop aroma with a light ruby-hazed color. This style with the pecan addition just screams Thanksgiving to me.
Pumpkin spice ales and lagers are the most common styles of this gourd-like brew, but the saison style has some peppery spice undertones I thought might balance well.