24 result(s) found.
Fruit beers run the gamut from being so subtle that the fruitiest part of the beer is the name, all the way to the extreme where the intensity of the fruit approaches
I love this idea for a number of reasons. The first reason is that many malt extracts seem to be less fermentable than the preference of my palate. If you open a
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.
The very first microbrewed American Ale has a deep gold appearance and a subtle malt character. The Cascade hops give it a spicy pine hop profile.
“Medium bodied, dry, with a crisp lager background. Medium bitterness, aroma and flavor dominated by roasted malts, noble hops, and a noticeable but not overpowering smokiness. The taste is rather long, crispy dry with intense roast maltiness, subtly enhanced by the addition of a little bit of raw licorice. Think: Your favorite Baltic porter with some extra layers of smoke, complexity and depth!” — Anders Kissmeyer