Tess and Mark Szamatulski - Maltose Express, Monroe, Connecticut
This is a nice, spicy ale that tastes just like pumpkin pie. It's perfect for Thanksgiving.
- Mary Traina - Beer and Winemaker's Pantry, Pinellas Park, Florida
This beer was inspired by residue found in drinking vessels that are believed to be from the actual tomb of King Midas. Some secrets of the beverage, dated to around 700 BC, were revealed by the new methods of molecular archaeology.
The residues inside the vessels belonged to a “Phrygian cocktail,” which combined grape wine, barley beer and honey mead. Starting with the ancient chemical evidence, Dogfish Head Brewery “recreated” a marvelous golden elixir, truly touched by King Midas.
Doppelbock is one of my favorite styles, but it is a tough beer to make. You have to pay total attention to many things in order to get it right. Malt is the showcase, so hops are a lesser concern. Low- to mid-20s on the IBUs will balance the sweetness. Perle and Northern Brewer are good choices. Avoid hops that leave a footprint, like Chinook or Centennial or Cascade.
- Brewer Alec Mull has been with Kalamazoo Brewing Company in
Michigan since 1999. He was promoted to head brewer in 2001.
Kalamazoo’s Consecrator Doppelbock won a bronze medal at the 2001 GABF.
The flavor of an excellent doppelbock can be described as clean
maltiness. The beer should be quite rich, almost bready. The malt
should be dominant. The alcohol character should not be off-putting;
neither should there be any astringency in the beer. In a doppelbock,
there is a fine line between getting full flavor, maltiness and
drinkability, or missing it altogether.
- Brewer Dan Carey is well-known in the microbrewery world. He is the co-owner and brewmaster for the New Glarus Brewing Company in New Glarus, Wisconsin. Before founding New Glarus in 1993, he was a production supervisor for Anheuser-Busch, Inc.
How to move beer from keg to bottle without losing bubbles.