We hope to see you there!
The weekend starts here...
Ironically enough, Hefeweizen, one of the most popular Reinheitsgebot-breaking beers styles, was born in Bavaria and survived despite the law due to a bureaucratic loophole that was intentionally introduced by the rulers of Bavaria, the Dukes of Wittlesbach. Apparently, the royals had a taste for Weissbier ("white beer"), a refreshing style also known as Weizenbier ("wheat beer"), that was brewed using malted wheat in addition to the usual malted barley. So in 1520, they mandated that a single brewery, overseen by the Dukes of Degenberg, would be allowed to brew Weissbier. The Degenbergs continued as the exclusive Weissbier brewers - and paid a hefty fee for the privilege - until 1602, when the final Duke of Degenberg died without an heir and the family's assests were given to the ruling Wittelsbachs under feudal law.
Pale 2-row malt
Lots of malted & unmalted wheat
Fermented with a German Hefeweizen Yeast strain
Milk stout (also referred to as "sweet stout" or "lacto stout") is a stout containing lactose, a sugar derived from milk. Because lactose is unfermentable by beer yeast, it adds sweetness, body and calories to the finished beer. Milk stout was once claimed to be nutritious, and was even given to nursing mothers.
De-bittered Black Malt
East Kent Golding
Lactose sugar added to kettle during boil
Pours a rich, black color with light-brown head. Features a sweet, dark roasted malty aroma with some fresh ground coffee. The flavor is smooth & silky with a nice mocha middle followed by a soft finish.
OG. 17.8 Plato
One of the best IPAs available year-round to the Midwest: Bell's Two Hearted Ale!
Pilsner malt - 86%
German Hallertaur & Spalt
OG. 14 Plato
Prosciutto, gorgonzola & fig jam flatbread with arugula paired with Tripel - 10% ABV.
French-style cassoulet with duck sausage, tomatoes & white beans served with Quadrupel - 12% ABV.
Flourless chocolate torte with caramel ice cream & almond brittle paired with barrel-aged Imperial Stout - 10.5% ABV.
More images from the dinner can be found here - http://s619.photobucket.com/albums/tt271/mccoyspublichouse/Schlafly%20Dinner%2007-07-09/
Appearance: Color is amber to medium reddish copper.
Overall Impression: An intensely hoppy, very strong pale/amber ale with maltiness and deep malt flavors. Strongly hopped but clean, lacking any harsh bitterness, this is our tribute to historical ESBs.
History: Considering the recent innovations of American craft brewers pushing the envelope to satisfy the need for increasingly intense products, Triple B may be stretched to cover historical and modern American/English ales that are stronger and hoppier, yet lack the malt intensity of classic barleywines (although, this comes close!). The adjective "triple" is arbitrary and simply implies a stronger version of an ESB - "imperial", "extra", "extreme" or any other variety of adjective would be equally valid.
78% Pale 2-row Malt
9% Crystal Malt
9% CaraPils Malt
4% Melanoidin Malt
Whole leaf Chinook added to mash
Hallertaur for 10 minutes
Fuggle & Hallertaur at whirlpool