Author Michael Tonsmeire provides a recipe he utilizes for his home solera method to produce funky beers.
St. Louis, Missouri-based Perennial Artisan Ales’ anniversary ale, Anniversaria, is blended via solera. Their goal isn’t to release the same beer each year, but as brewer Jonathan Moxey put it, “create a thread that will run through each year’s release.”
Recipe author Horst Dornbusch states of the style, “The brew is not refined, but it is not coarse either. Instead, it is full-bodied and hearty, slightly fruity, unabashedly strong in alcohol and has a medium hoppiness — but with a powerfully malty, almost Port-like, finish. Bière de garde is clearly a sipping, not a quaffing, beer. I simply love bière de garde . . . but when it comes to beer, I’m a hopeless romantic!”
This beer has had many different variants. This clone recipe is close to the current version, which is a cloudy, unfiltered wheat/barley beer with some funky ale flavors, 4.0% alcohol, lots of fruitiness from a warm fermented Hefeweizen yeast. Choc is bottle conditioned, and not filtered prior to bottling, so it can have large amounts of sedimentation at the bottom of the bottle. There is also a bit of lemony flavor to Choc, typical of a wheat beer.
Dixie is an American Pilsner style beer, with adjunct levels a bit lower than most of “Grandpa’s beers.” This extra maltiness gives a bit more robust flavor to it, and a slightly darker color. Its yeast flavor leans more toward the Pilsner style, but uses American hops so that their characteristic citrus flavor comes through.
Olympia has a very clean flavor, a little malt flavor, a little corn flavor and a little rice flavor, with just a bit of citrus from American hops. There is debate whether the “new” version brewed in California is as good as the original version brewed in Olympia, WA. Afterall, supposedly: “It’s the water.”
The American wheats I’ve been tasting at competitions lately take the best of American pale ale, add some nice low-Lovibond character maltiness and wheat, and back off the IBUs so you can actually appreciate the flavors. This one was a silver medal winner at the Philly Homebrew Cup.
Kyle Larson, Brewer at Double Mountain Brewery in Hood River, Oregon provides a recipe to BYO from his homebrew collection.
Mitch Steele, former Head Brewer and Production Manager at Stone Brewing Co., and now Brewmaster and Co-Founder of New Realm Brewing in Atlanta, Georgia, provides BYO with a recipe. “I brewed this beer with the Manchester Area Society of Homebrewers (MASH) homebrew club at my home in Bedford, New Hampshire when I was an Assistant Brewer at Anheuser-Busch in Merrimack, New Hampshire.”
Black Perle is one of the first beers Weird Beard produced commercially and still forms part of their core range in bottles and traditional cask. It takes its name from German Perle with which it is single-hopped. It’s a sweet stout with a rich coffee backbone.