This unique dark lager uses a recipe that was destroyed by a flood in 1997 and the recreated by the researcher Phil Benstein and New Belgium Brewmaster Peter Bouckaert, based on ancient Belgian beer texts.
Inspired by The Livery’s Trippel Weizenbock. Steve Berthel told us that, “Most lagers do not use black patent, chocolate, or roast barley in the recipes. I favor a two-hour boil with dark crystal malts to achieve the raisiny, toffee flavors.” He combines extra dark 155–165 °L English crystal malt with bready German base malts (malted wheat, Pilsner, Vienna, and dark Munich). Moderate hopping with Perle and Tettnang provide the balance. Mike’s second attempt to dial in this recipe is currently resting in a 5-gallon (19-L) malt whisky barrel from Balcones Distillery in Texas.