Leave the hops in the freezer for this brew session…welcome to the adventurous world of Gruits!
Something akin to the historic Burton ale, this Celebration Beer recipe has plenty of support from the hops to balance out the beer to provide a strong and complex, full-bodied beer.
Belgian wit had all but disappeared when Pierre Celis began his brewing career in the 1950s. Celis is credited for reviving the style in Belgium during his stint at the Hoegaarden brewery; then he moved to Texas, launched his own Belgian brewery and kick-started the style in the United States.
The recipe for Kilt-Lifter, the wee heavy they pour at Moylan’s, was developed in 10-gallon batches during Paddy Giffen’s days as a homebrewer. It’s unusual because it uses German hop varieties that are not traditional to this style.
This version of American Amber Ale is moderately hopped and balanced by a moderately high gravity.
This unconventional Barleywine is light in color but non-compromising in strength. It could also be called James Blonde.