The softness of the mouthfeel is due to the malted wheat and Golden Naked Oats in the grain bill. The haze is caused by the reactants from the yeast and hops together and not actual yeast suspended in the beer. Hazy IPAs are far less bitter because very few hops are added to the kettle where heat can create bitterness from the hops. We push 4 pounds of hops per barrel after the kettle. We add a heavy charge of new hop varieties during fermentation followed by another charge of the same hops once fermentation is finished. Mostly Sunny is our evolving version of this newly emerging style of IPA. Hazy IPAs are characterized by hopping the beer while it’s fermenting so the yeast can interact with hops to produce novel flavors of citrus juice. A lower ABV version of and IPA so you can have several.Ī softer, less bitter, fruitier version of a traditional American IPA. Heavily dry hopped with Amarillo, Cascade, and Centennial. Like Troopers, we add a bit of Vienna to an otherwise stark malt bill to get out of the way of the hops. This is our take on a traditional American Pale Ale showcasing hop flavor and aroma. Named after the man who would preach from the pulpit with a rifle by his side to protect early Abingdonians from village raids. We have added mango and look forward to making Gose with various fruits in the future. Typically we add 84 pounds of blackberry puree but will often half this with raspberries for more tart flavors. After fermentation we add a variety of pureed fruit. We add coriander for spice and salt for unique mouthfeel before fermenting with regular ale yeast. After the wort is soured, we boil as usual killing the bacteria and sterilizing the wort. The bacteria ‘sour’ the wort and bring the pH from about 4.9 to 3.3 providing a tart smoothness. To achieve the sourness we add lactobacillus planarum bacteria to this beer prior to boiling or ‘kettle sour’. This type of ancient German sour beer comes from a time when all beer was sour because we didn’t understand sanitation and the process of fermentation. It’s all for science, right? Typical varieties include Amarillo, Azeca, Citra, El Dorado, and Mosaic but we are always up for something new. We often experiment with each batch changing the hop varietals to both learn about and enjoy new hop varieties and old favorites. We also minimize the early hop additions to keep the bitterness lower than was typical for early IPAs. We often sneak El Dorado, Azeca, Mosaic, and other new hops to keep you on your toes!Ī lighter and more variable IPA than the Wolf’s Den this is a sweeter evolving IPA providing a bit more mouthfeel and body to balance the hop load. A blend of Citra, Amarillo, Centennial, and Cascade provide a blast of hop flavor and aroma – mostly from dry hopping over 1 pound per barrel. A simple malt bill of Pale malt with some Golden Naked Oats for body lets the hops shine through. When we opened the brewery in 2009 you couldn’t find Double IPAs within 100 miles. Hopped with Willamette for an earthy balance. In addition to the pale base malts we add Caramel 60 for color, caramalt for head retention, and a wee bit of chocolate malt for complexity and color. Though slightly hoppier this is a traditional American Amber Ale featuring a complex malt bill. We hop Trooper’s with traditional American citrus hops Cascade and Centennial at the end of boil and in the dry hop. An old-school malt bill features a bit of Caramel 40 for light sweetness and color and a bit of Vienna malt for malt complexity. Our new and improved flagship IPA features a blast of dry hops to enhance the hop aroma and flavor characteristic of newer American IPAs. Hopped with traditional Czech Saaz and fermented with an English ale yeast, White Blaze is a crowd favorite and great for people just discovering craft beer. 10 pounds of wildflower honey are added to the end of the boil to enhance the sweet character. An approachable and very drinkable lower ABV session beer, Honey Cream Ale has a malt backbone of Pale malt with Honey malt, Caramel 40, and flaked corn.
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