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Written by Dennis Maciupa
This is a labor-intensive beer to produce, utilizing a triple batch sparge, kräusening, a three-week bulk lagering period, and oak chip aging. The result is a malty and firmly hopped, oak-aged lager softened by some natural carbonation. The lager yeast allows the piney and floral aromatics to shine while the oak chips heighten the maltiness of the brew.
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An eccentric beast of a beer that was a one-off brew that was crafted by Asheville Pizza and Brewing and features a kveik strain of yeast and aging in Sauvignon Blanc barrels.
Low-Cal Rye Brut IPA
This is a labor-intensive beer to produce, utilizing a triple batch sparge, kräusening, a three-week bulk lagering period, and oak chip aging. The result is a malty and firmly hopped, oak-aged lager