Our Beers
Dunkelweiss
One of my favorite styles. A balance of yeast derived banana, clove, and pear flavors with a rich malty backbone, due in large part to the munich and crystal malts, combined with dark fruit characteristics from Special B. We use a traditional Hefeweizen yeast, with fermentation starting at a low 62 deg, before letting the temperature rise to end with a well attenuated and flavor rich beer
Pre-prohibition Porter
The inspiration for this beer actually came to me from Yuengling's Black & Tan. It happens to be one of my favorite commercial beers. I enjoy the modest dark beer flavors with the dryness and drinkability that comes in part from the adjuncts. However, I always felt it could use a little more in the way of Porter type flavors (specifically coffee-like and a touch of roastiness). Enter the Pre-prohibition porter. A style that would have mixed English type porter with American ingredients, and probably would have tried to compete with the German inspired American Pilsner of the time. Our take on this under appreciated style uses just enough dark and crystal malt to provide a backbone of porter type flavors with a mix of golden promise, pilsner, and flaked maize as a base, providing a dry and drinkable but complex and flavorful beer
Belgian Saison
Saison Dupont may be the most delicious thing on the whole damn planet. But, it can be hard to find around these parts, and horribly expensive when it is. I'm not going to go so far as to claim my Saison is as good as Saison Dupont, but it is pretty damn close. I keep it light in body with mostly pilsner malt (with just a touch of Munich, mostly for color) and use just enough simple sugar to keep it "digestible" as the Belgians like to say. I use, allegedly, the Dupont yeast. I find that its best to start with a low fermentation temperature (about 65 deg) and let it rise to about 70 deg. This seems to provide a well attenuated beer with strong, but not overwhelming, fruity and spicy yeast type character.
