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.
In December 2010, head brewer Jason Oliver of Devil’s Backbone Brewing Co. of Roseland, Virginia collaborated with Alistair Reece, homebrewer and beer blogger (http://www.fuggled.net/), on a traditional double-decocted tmavé. Reece penned the recipe and named the beer for the Slavic goddess of death and renewal. Oliver has won an astonishing amount of brewing medals and is a staunch proponent of decoction mashing (see inset), and Weyermann floor malted Bohemian Pilsner malt.