Colonial-Style Ginger Beer

Yes, the Colonial-style Ginger Beer is back on the Haunted Beer Series Tap.  This is something that George Washington or Ben Franklin would have homebrewed.  Is it historically accurate?  Unless you own a time-machine, I’m going to say “yes.”  Nobody can be certain but I used Brown Malt which is basically what the beers would have been like before the invention of Pale malts.   Also incorporated English hops and English yeast, as there wasn’t any American strains yet.  You’ll have to try it and decide for yourselves.

This beer is fairly dark in color, like a brown ale and is 6.7%ABV and 22 IBU’s.  The beer has a very distinctive ginger bite as it has more than 3lbs of ginger per bbl of beer.  Will be released at 4PM on Wednesday April 24th, 2013.  Read more about the first release and other interesting facts (like it is not a root but a rhizome and the Nepalese call it the “aduwa”) here.

Prost!

Cherry Tart Ale (almost a sour!)

So, I’ve been playing with ways to lower the pH of my beers to emulate sour beers.  A true sour typically has bacteria like Lactobacillus and/or Pediococcus to lower the pH and get all the sour flavors.   This beer uses acidulated malt with very sour cherry concentrate (Montgomeries from Michigan).  It tastes pretty close to a sour and I think it is definitely a better beer than the Blueberry Tart that I attempted last October.  (Although many people loved the Blueberry Tart as well).  Like most sours this beer is under 5% alcohol, this one clocks in at 4.3% and only 16 IBU’s and had a distinct cherry pie flavor and aroma but it much more tart.

You’ll have to try it and judge for yourself if this clean beer still makes a good sour.  Tapped today at 4PM. (Wed. April 17th, 2013)

Prost!

Belgian Peach Whiskey

Not sure if the name Klikken Vat would be better (“Peach Barrel” in Belgium).  Anyways this is a Belgian Blonde aged in a Leopold Bros. Rocky Mountain Peach Flavored Whiskey Barrel.  The beer is 7.5% and 24IBU’s and has a beautiful oak aroma and flavor.  The peach notes are subtle but the fruit is noticed if you mute the oak from your mind.   We’ll be having shot and beer specials so you can taste the actual Leopold Bros. whiskey that this was aged in.  The Belgian Peach Whiskey will be released at 4PM on Wednesday April 3th.

Prost!