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We spokle with Ahnapee Brewery Owner & Head Brewer Nick Calaway about Ahnapee Oktoberfest.
BC: Who came up with this beer’s recipe?
I created this recipe.
BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
Our Oktoberfest strikes a great balance of hops and malt. We use all German malt and hops in the Oktoberfest, and we do our best to mimic the water and yeast profiles as well. The result is a very drinkable and smooth Märzen with subtle complexities from aroma to finish.
BC: Can you describe this beer in 10 words or less?
Award-winning and true-to-style Märzen.
BC: Do you know a story – or have a personal story – that revolves around this beer?
It's always been interesting to tell customers that we get malt and hops that were grown in Germany. We get mixed reactions as some customers are confused that we don't purchase it "locally." Seeing that the beer style isn't local to the U.S., to make it as authentic as possible, we choose to use ingredients sourced from the area in which the style originated.
We spoke with Ahnapee Brewery Owner & Head Brewer Nick Calaway about Two Stall.
BC: Who came up with this beer’s recipe?
I created this recipe.
BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
What I really like about Two Stall is the fact it isn't overly sweet and the chocolate profile is more that of a gourmet chocolate bar than chocolate syrup. Even though there is sweetness and it fits well into the Sweet/Milk Stout category; the finish is refreshing and allows you to have more than just one.
BC: Where does this beer’s name come from?
Two Stall is named after our two-stall garage turned taproom.
BC: Is this your “desert island beer?”
Honestly, what I'd choose as today's desert island beer would be one style, and then next week it would be another... I don't think I'd be very good at being on an island with just one type of beer!
BC: Can you describe this beer in 10 words or less?
Award-winning chocolate Stout that's more drinkable than you assume.
We spoke with Anchor Brewing Co. Brewmaster Scott Ungermann about Brewers' Pale Ale Galaxy Hop Blend.
BC: Who came up with this beer’s recipe?
All Brewers’ Pale Ale recipes have been group projects involving a few key brewers who are intimately involved with the project. All three Brewers’ Pale Ale Blends have centered on the feature hop, in this case Galaxy, and have involved a hop blending formula that helps accentuate the flavor attributes of that particular hop. For the Galaxy blend we chose Ekuanot, Calypso and Citra to provide some tropical and citrus notes to go along with the dank fruity complexity of the Galaxy hop.
BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
I enjoy the balance and drinkability of this beer along with the bright hoppy aspects. It is both aromatically punchy and refreshingly crisp and therefore a perfectly seasonable Pale Ale.
BC: Where does this beer’s name come from?
The Brewers’ Pale Ale was born out of a simple concept – we asked the brewers what kind of beer they wanted to brew, and it was (obviously) a beer they could drink all day long. This is a beer brewed by the brewers and for the brewers – the beauty is that you get to drink it too! The Galaxy Blend is named after the Galaxy hop variety from Australia that is prominently featured in this beer.
This is a candy lover's dream. This decadent double mash imperial milk stout has been aged in bourbon barrels (supplied by our friends and neighbors at ASW Distillery). We then conditioned it on a mountain of chocolate and peanut butter. Ugandan vanilla beans round out the flavor.
A trifecta of Honey Malt, Mesquite Beans, and Texas Honey come together harmoniously in this delicious blonde ale. Its easy-drinking and well-balanced steez will leave you begging the bees and the trees for more Honey Please.
AWARDS:
Gold medal – Honey Beer category, 2018 World Beer Cup®
Bronze medal - Specialty category, 2018 Best Little Brew Fest in Texas
Bronze medal – Honey Beer category, 2017 Great American Beer Festival®
Silver medal - Specialty category, 2017 Best Little Brew Fest in Texas
Submitted by Bev Blackwood on Tue, 2019-10-15 10:58
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Featuring 6 exotic fruits fused together with B. Clausenii and various "wild cultures," this lambic-style ale aged in wood barrels exudes notes of tropical fruits abounding with the expressive funk of this classic style.
A metric ton of Michigan-grown Montmorency cherries mesmerize in this lip-smacking Kriek. Divided up, that equals 4 lbs. of cherries in each gallon of this profoundly tart, deep crimson brew. A wild yeast fermentation and aging for two years in French oak delivers a subtle funk accompanied by intense notes of sour cherry.
Fruited sour ale that's a unique kettle soured, brett-fermented aled aged on wood for a sour, slightly acidic flavor. The mixed-fermentation process created a subtle funk while the black currant adds a dark berry fruitiness and earthy tone.
