Young Funkenstein is a cherry sour that started as a clean copper ale fermented in stainless. Finished in thirteen 2nd use Cabernet wine barrels for a total of 24 months with added wild yeast (Brett Bruxellensis) and sour-producing bugs (Pedio), this creation has nice earthy funk and lactic acid sourness. For 10 months, over 200 pounds of dried Rainier cherries lent more sour notes with sweet undertones and a dry finish
This beer is a result of their trips to the Yakima Valley in the Pacific Northwest. This is the most prominent hop-growing region of the U.S., and they are fortunate to work with experienced hop growers to hand-select the most flavorful, aromatic hops around! They've taken premium Citra hops and expertly blended them with fresh lemon & orange peel. This results in an explosively delicious citrus-forward Idia Pale Ale bursting with tropical flavors & aromas.
Brandy barrel-aged version of 512's first anniversary release is a Belgian-style strong ale that is amber in color, with a light to medium body. Subtle malt sweetness is balanced with noticeable hop flavor, light raisin and mildly spicy, cake-like flavors, and is finished with local wildflower honey aromas.
Our goal with the Ciderweizen was to marry the underlying pear and green apple notes from the Crispin and lemon-grapefruit of the Goldrush apples to the floral and spicied notes of old world Wit Beers and German style Hefeweizens. We dry hopped and spiced the Ciderweizen with that plan in mind. Ciderweizen is unfiltered, finished with a lively effervescence, and naturally gluten free. Notes of lemon, pear, coriander, cloves, hallertau hops with lingering orange peel on the finish.
Dark and cloudy, Primus Weizenbock marries the rich, malty flavors of bock beer with the fruity and spicy flavors of weizenbier. Brewed with significant contribution of wheat malt, Primus features a subtle warming alcohol character. Dark roasted malts impart notes of chocolate, caramel, and toffee in concert with flavors and aromas of clove, banana, and vanilla contributed by the Bavarian yeast strain. Primus is a rich, complex beer perfect to enjoy on a winter night.
Colonel Toby was brewed on October 24, 2016 with Hill Country well water, 93% Crisp Maris Otter, 7% rolled oats, and Cascade hops. The 1.023 specific gravity (5.8 Plato) wort was fermented in stainless steel with Jester King's mixed culture of brewers yeast and native yeast and bacteria. Prior to packaging, it was dry hopped with Citra and Centennial hops.
The clean, dry lagers of Vienna provide inspiration for this soft body with a depth of malty richness and aroma. Small additions of noble hops gently balance characteristics of the malt. Cold fermentation and conditioning assure a beer with a clean finish, showcasing the interplay of the malt and hops. A beer of fine malt character and subtle hop nuance, it is accessible, smooth, and satisfying.
The new ingredient is lactose, a.k.a. milk sugar. When Velvet Merlin is brewed with milk sugar to create Nitro Merlin Milk Stout, the effect is similar to adding cream to your dark roasted coffee. The result is a stout that is still dark and roasty, but now with a mellow sweetness and added roundness of body.