Brewery Tour – Birmingham, AL

Avondale Brewing

IMG_3412The place was almost empty on the Sunday that I visited. Considering it was one of the only brewerys opened at that late, I was surprised that the crowed was so sparse. The people actually present were  mostly older, more sophisticated drinkers. In the background, they mostly were playing relaxing vocals. The beer was served behind a dimly lit wooden bar. There were  wooden insulated mash tuns in the background. In short, this is the type of place I like to drink.

IMG_3413The tap menu was relatively diverse, if not very long. I decided to grab a flight of their core beers to get a good ide of the location. I also had absolutely nothing to do that evening and an uber to drive me home so it just made sense. I was very pleased to find that the bar provided very generous pours… even though at the end of the night they proved to be rather expensive. My matronly barmaid set before me a plethora of beers to sample. A few of their beers stood out in my mind.
Their white was lightly spicy, with a good bit of yeast to give it some body. It had a good expressive character with coriander playing  major role. The Saison had a very resinous sweetness which lingered on the tongue. Their version of a trippel had a strong and powerful flavor, tasting similar to the saison with a bit more punch. It did a very good job of masking the 9% abv. Finally my personal favorite of their line up was a Scottish ale. At around 5% abv it was both sessionable and highly delicious. It had a lovely roasted tone with a good malty backbone that kept me coming back for more!

Rating:7/10

Web Page: http://avondalebrewing.com/

Address: 201 41st St S, Birmingham, AL 35222

Cahaba Brewing

IMG_3410

Cahaba has a very relaxed vibe, despite the fact that trying to pronounce its name will put you into a twist. The tap-room and brewery are located in a huge warehouse. The wide open space gives a sense of comfort and provided excellent acoustics to the live jazz band that was playing during my visit. The crowed is very vibrant, young people drinking on the front porch, and people with family’s enjoying the ambiance inside. The staff is very friendly and happy to recommend a beer to suit your mood or preference.

Although none of their beers stood out as exceptional, they were all well brewed and suited the relaxed mood of the brewery. The house blond was an easy drinking beer, with a light hint of lemon. Although it was a bit yeasty, it was a highly quenching brew. The dunkelweiss had a strong chocolate character, unusual but not unpleasant. There was not too much estery banana flavor although it had a stronger clove profile. My personal favorite in their line up was their double IPA. It was solidly dank, a  bit malty, but it does have an overall balanced palate. It’s a beautiful Amber color, almost a burnt pumpkin.

Rating: 8/10

Web Page: http://www.cahababrewing.com/

Address: C, 4500 5th Ave S, Birmingham, AL 35222

 

Good People Brewing

IMG_3419When I went to good people, it was during a baseball game at the local stadium. I had to trudge for about 10 minutes to get to the brewery from my parking spot a half mile away. On my arrival, I was ready for a beer! Thankfully Good People has a very large selection of beers to choose from. The tap-room is a wide open space, with lots of seating and very wide windows to allow a nice breeze to cool down the weary traveler. There is relaxed soft music in the background, hop cone lights, and comfortable beat up furniture in the corner. Although their line up is extensive, many of their beers are unremarkable, all be it pleasant. Only a few beers stood out of the mix.

IMG_3416One of their best sellers is Snake handler, a double IPA. I thought it was pleasant, with a big malty character, although the hops are very subtle. In my opinion, it is more like an American barley wine than a double IPA. All that said, it is overall pleasant with a solid bitterness and not too much alcohol burn. I believe it was well fermented but lacked substantial hop nose and flavor. On the other hand their beer el Gordo was a very good Russian Imperial Stout, with smooth roast and coffee flavor with chocolate on the finish. It was like mixing Kona coffee and Godiva Chocolate. It had a fantastic silky mouthfeel, and did a great job concealing it’s almost 14% abv.

Rating: 7.5/10

Web Page: http://www.goodpeoplebrewing.com/

Address114 14th St S, Birmingham, AL 35233

 

Brewery Tour – Atlanta, GA

Torched Hop

IMG_3398The atmosphere is a cool art-deco motif, sultry hop shaped metal chandeliers and brightly colored stained glass, leading to a vibe of sleek drinking rather than casual quaffing of beer. Beyond the dim lighting, there is ample brewing hardware in the background, letting the drinker know that they are still in a working brewery. The music reminded me of modern dance club, which matched the somewhat younger crowed at the bar. The staff was overall friendly but a bit standofish, giving advice but never seeming to interested in the drinker’s choices.

IMG_3399The beer is a mixed bag, however it is of generally good quality on the whole. Their IPA is certainly on point, with some citrus and evergreen notes. It is refreshingly bitter but not overpowering. Additionally, the smoked porter was very appealing, giving definitive  camp fire flavor that was also not overwhelming. Its malt base is rather mellow but it has a very smooth chocolate and coffee undertone. On  the other hand, several of their other beers failed to thrill me. for example The Belgian dark strong was highly undistinguished and lacked anything to make it stand apart. I would certainly visit again, however I will most likely ask for a small sample before I settle on a full pint of beer.

Overall: 7/10

Web Page: http://www.torchedhopbrewing.com/

Address: 249 Ponce De Leon Ave NE, Atlanta, GA 30308

 

Wrecking Bar

IMG_3402The Wrecking Bar is a great place if your are looking for beer, brunch, or even both.  During my visit, I enjoyed a beef cheek sandwich with caramelized onions and swiss, which proved to be both greasy and delightful. The fries were prepared well and nicely crisp. Music in the background spanning across the yester year album, featuring hits from from Jimmy Buffet, Nancy Sinatra, to Willy Nelson. The staff is increadibly frindly, making this an excelent location to sit back and sample a few beers.

IMG_3407I think that this brewery has an excelent and diverse line up of brews allowing the drinker to either enjoy their favorite style or take atrip across the globe. The Berliner weisse is tart and crisp, very refreshing due to a restrained sourness. One very cool beer was Spruce Juice, an American Pale ale, with highly expressive evergreen notes and a honey like sweetness. It is highly drinkable and seemed to take the best of a winter forest and distill it into a beverage with deep, rich flavor.  Finally, Mr. Brownstone Imperialized Pale Ale, was a great example of this ofshoot style. It balanced malt and hops, giving leading to a dank nose and strong papaya flavors. Overall the wrecking bar is an excellent destination, whether you’re looking for extraordinary beer or food.

9/10

 Web Page: http://www.wreckingbarbrewpub.com/

Address: 292 Moreland Ave NE, Atlanta, GA 30307

Brewery Tour – Charlotte, NC

The Unknown Brewing Company

IMG_3376The Unknown Brewing Company has a fun atmosphere combining good music with a young crowed. As you sit down, through large glass windows you can see into the brewery. When I visited, there were people playing corn hole in the foreground with huge conicals in the background. The staff was friendly and helpful without being overbearing. Their Sweet Tea Beer was awesome, blending malt with the sweetness of honey and balancing it with the dark overtones of black tea. Having had many cups of sweet tea while in the south, I can say that this is a pretty good take on the original. Although their house IPA was pleasant, I think that ‘Scratch and sniff’, one of their session IPAs, was superior. I was sharp and refreshing with a mint and pine front and a dank nose. IMG_3378Finally, among their line up they had a few surprises such as ‘Kitten Snuggles’. Kitten Snuggles… the name says it all. It contained catnip, milk sugar, and apricots. Although its super weird, I genuinely enjoyed it. Hit had cherry pie type notes and a hint of sour, but was brewed without brettanomyces according to the staff. Overall it’s a fun place to hangout. The only improvement I could suggest would be the addition of some king of food.

Overall: 8/10

Web Page: http://www.unknownbrewing.com/

Address: 1327 S Mint St, Charlotte, NC 28203

Wooden Robot Brewery

IMG_3387On the night that I visited, the Wooden Robot was packed to the gills. However, much to their credit, there was still ample table room to put down your beer. The place has a very vibrant atmosphere, not taking itself too seriously but providing a great place to enjoy some refreshing beer in good company. The servers were incredibly friendly and eager to talk about beer and make suggestions. They all had an extensive knowledge about the line up and seemed genuinely interested in the patrons enjoyment of their beer. Their Mocha beer was awesome,  with a touch of Ovaltine and instant coffee. It brings to mind memories of chai latte and morning cups Joe. This beer brought a genuine  smile to my mouth while i was sipping it. IMG_3386I wish I could wake up to that beer in the morning. Also top-notch was their  ‘Renegade sour’. It was mouth puckering with great nose and solid flavor. It is a no frills beer with nothing to hide any fermentation flaws behind. It is tart with clean fruit character and a solid funk. The rest of the line up included good old reliable beers that while they did not stand out, were obviously brewed with care by knowledgable brewers. I wish that I lived closer to this brewery and could visit it more often. This is a must visit brewery to anyone in Charlotte!

Overall: 9/10

Web Page: http://woodenrobotbrewery.com

Address: 1440 S Tryon St #110, Charlotte, NC 28203

Sourdough Kvass

I’ve recently been experimenting with making sourdough breads. Now, while I haven’t perfected it to the point of blogging (hopefully that will come soon) I have made some tasty product. However, for every one success, there are probably three failures. Personally, I hate wasting food, especially failed cooking experiments. While I was pondering what to do with the bread besides trying to compost it, I remembered the relatively obscure Russian beer kvass.

FullSizeRender_1Classically, a kvass is a low alcohol beer brewed from old rye bread. The bread is mashed and the resulting slurry is fermented and consumed in a thick, often lumpy, smoothie. In more modern variations, the bread is separated from the sugary liquid and then the resulting wort is fermented. Being low in alcohol and before the time of “modern” brewing, it is likely that kvass developed a level of sourness after only a few days. It makes sense that a sour dough bread, having had lactobacillus already sour the mix, would be a perfect choice for a more modern take on the classic Kavas.

In order to extract as much sugar from the wheat as possible, I mashed with a bit of brewers malt just to make sure that the enzyme level was high enough. I had relatively poor control over the mash temperature so the temp ranged from the mid 150s to the low 140s. After an hour I did a quick sparge and then squeezed the brewing bag to extract a fair amount of liquid. I then boiled for an hour with a single bittering hop addition.

FullSizeRender.jpgI wanted to take this one step further. Since this beer is about as far from Reinheitsgebot as you can get, a bit of experimentation was in order. I chose to make this beer into an herbal beer, adding thyme and basil to complement the bready characteristics. I wanted the beer to remind the drinker of bread sticks and salad (sounds a bit weird, but its a combo that has worked for Olive Garden for years). Going above and beyond I wanted to see what this beer tasted like in both a “clean” and “soured” form. One gallon went to a clean German wheat fermentation, the other went onto some jolly pumpkin dregs I had kicking around the house.

Recipe: San-Fran Kvass

Weird… Yah, Tasty… depends on who you ask. The clan version is very pleasant, with a freshly baked bread flavor and a hint of herbs on the finish. It only has a mild level of sourness, just enough to give a slight twang on the tongue. Overall, it is dry and refreshing, perfect after a day under the sun! The sour beer will be ready in a few months and will hopefully be drinkable. This modern take on a Russian kvass brings together San Francisco sour dough flavors with a nice basil and thyme backbone. At such a low, ABV this is a good session beverage which has a sour tang without the need to mess with sour bugs…. unless you want to.

Recipe: 2 Gallons

OG: 1.036 —- FG: 1.000 —- ABV: 4.73%

  • FullSizeRender2.5 Lb Sour Dough Bread
  • 0.5 Lb Brewer’s Malt
  • 10 g Tradition
  • 10 Basil Leaves
  • 3 Sprigs Thyme

1 Gallon with Wyeast 3056

1 Gallon with Jolly Pumpkin Dregs

Historic IPA

Recipe: Historic IPA

This beer is my attempt to recreate a historic IPA. It is based on an article from Craft Beer & Brewing. The excessive level of hops and long aging should help to define the character of this beer as well as give it an extra level of complexity. Brett should give interesting aromatics and change the perception of the hops slowly over time. It is a bit of a risk bottling this beer considering the highly unpredictable nature of brettanomyces but it will allow the beer to age and go through flavor and aroma changes that should be fun to observe.

OG: 1.066 —- FG: 1.0?? —- ABV: ?.?%

  Recipe (5 gallons):

  • 14 lb Marris Otter
  • 3 oz East Kent Goldings – 60 min
  • 1 oz East Kent Goldings – 10 Min
  • 2 oz East Kent Goldings – Secondary for 14 Days
  • 2 oz East Kent Goldings – Tertiary for 7 Days

Yeast: Wyeast 1203 (Burton IPA Blend) & WLP645 (Brettanomyces Claussenii)

Mashed at 150 for 75 minutes. Boiled for 65 minutes. Fermented at 68 F for 2 weeks. Brewed 1/29/16 with 68% efficiency. Racked to Secondary 2/13/16 and added a vial of WLP645. Dry hopped 3/6/16 with 2 oz EKG. Racked to Tertiary 3/20/16. Dry hopped 4/4/16 with 2 oz EKG and 2 oz American Oak soaked in Vodka. Bottled 4/14/16.

Brew Tour – Raleigh, NC

Trophy Brewing

This place is an excellent brewery combining the best of both food and beer leading to an excellent drinking experience. I came in on a Friday afternoon as my car was getting repaired. At a balmy 91 degrees, the day was shaping up to be a scorcher. The sun followed me into the brewery, its hot rays inspiring me move quickly into its cold embrace.

IMG_3367Shane Fisher, the General Manager, greeted me and welcomed me into the back. As I walked in, their head brewer was juicing fresh oranges and the air was redolent with the smell of citrus. It was a small room, no bigger than 30 by 30 feet, and filled to the gills with fermenters and brewing equipment.

IMG_3368“It’s amazingly cool in here” were some of the first words out of my mouth “how do you do you’re heating?”

“Were all electric” Replied Shane with a smile as he showed me the master control panel of the brewery, an impressive piece of technology which controls the brewing opperation.

IMG_3362It’s safe to say that while their operation may be small, they are making the most of the space that they have and producing excellent product. When it comes to the beer, their lineup is as diverse as it is excellent; with sours, to saisons, and even a few lagers gracing the taps. My tasting started with a Gose with both ginger and rosemary. To me, sour beers can be an indication of a brewer’s quality and potential. From the minute the gose hit my lips, I knew they were on to something special.

“Do you sour in the fermenter or the kettle?” I asked, taking another sip.

IMG_3363“We do most of our souring in the kettle, but we are starting to work on devoting a whole tank to brett.”

One trend that I have seen recently is the use of fruit, herbs, and spices in Gose and Berliner Weisse. When I asked about this trend he nodded, “ We have been using a lot of teas recently, and we find that they work well and give us the flavor we are looking for.”

IMG_3365Whatever it is that they are doing, it is working. The ‘Your my boy blue’, a wee heavy with blueberry and pomegranate tea was an extraordinary blend of the malty richness of wee heavy with the sweet richness of blueberries and pomegranate.

Trophy Brewing’s food is also something to wright home about. Their house specialty is pizza, a dish that often blends well with beer. During my visit, I enjoyed the “local Celebrity” which combined brussels sprouts, pork belly and a mélange of flavors that came together and complemented the beer.

Overall 9/10

Web Page: http://trophybrewing.com/

Address: 827 W. Morgan Street, Raleigh, NC 27603

Sour, Berliner Weisse, and Lambic Festival – Tampa Bay, FL

IMG_4452It’s no wonder with the growing popularity of sour beers, that there should be events dedicated to this mouth puckering beer style. When a brewery cracks a sour, freshly kegged from a barrel, it’s often celebrated by a release party. Many bars will celebrate sours with a special tap night, putting 10 to 15 of these superb brews on draft for a single evening only. Although all of these events do homage to wild beers, it’s my belief that the Sour Beer Fest at the Cajun Cafe on the Bayou is one of the greatest expressions of admiration for the sour and wild beer style. With over twenty-five breweries and one hundred beers represented, it can hardly be argued that this festival ranks as one of the top sour celebrations of the year. Brewery’s from Anderson Valley in California to local heroes like Cigar City, and near by celebrities like NOLA Brewing gathered to put their beers on display for the public and celebrate the renaissance of sour beer.

FullSizeRender_4As I walked into the event, I had no idea what to expect. I had first heard of the festival while visiting NOLA brewery a few weeks ago. As I looked at the web page, it seemed to be a fun event, with sour and wild beers from across the US converging to create a totally unique celebration. Waiting in line with several other eager drinkers to receive my tasting glass and token for free meal, I couldnt help but feel a sense of both anticipation and a little doubt. I was no stranger to beer festivals, but all the previous experiences I had were general gatherings with styles represented across the BJCP spectrum. ‘100 sours’ I thought, ‘Im going to be sick of them by the 20th taste’… Oh how wrong I was!

FullSizeRender_1Upon my entrance to the festival, I found a veritable wonderland of sour beers, with famous brands from across the country united to celebrate the style. My samplings ranged from classic interpretations of sours, such as traditional Flanders Reds, Lambics, and  Berliner Weisse (served with the classic woodruff and raspberry syrups) to the bizarre and unusual like the cucumber gose and the bourbon barrel aged imperial sour. The festival was the usual collection of people, spanning all across the age gap; from the barley old enough to drink to seasoned veterans of the brewing world. In short is was a classic beer festival, with all walks of life represented and united in their love of beer. The line up proved to be as diverse as the drinkers assembled at this festival. Some notable examples have been highlighted below.

  • Lemon Grass Gose (Rapp Brewing): Beautiful expression of lemon grass. This beer has a nose of lemon and suntan lotion (sounds weird but it was very pleasant) and a beautiful hazy pale straw color. Its flavor reminded me of lemon candy, like sucking on a citrus warhead. Herbal aftertaste with a hint of Lemon Drops. Reminds me of the beach on a summer day.
  • Whiskey Barrel Aged King Calus Imperial Sour (Point Ybel): Weighing in at a lofty 10% abv, this beer deserves its royal status. With distinctive Bourbon notes in the nose, and a chocolate aroma worthy of an Aztec god, it’s hard to believe this is a sour. One sip however, and you are transported into a world subtle sour flavor. Amazing rich notes of cocoa complement a delicate sour flavor of funk and malt. As I drink it I can’t believe the amazing velvety overtones of the bourbon oak. This is a game changer of a sour!
  • Blended Lambic 2016 (Dam Raynes): This beer was brewed by a local home brewer, and it is positively amazing.  The beer has a very classic lambic taste, highlighting sour notes with a restrained oak presence in the background. This is the more sour of the two blends Dam brought, highlighting acid over funk. It is an amazingly clean example of style with only ha hint of funk among a distinctive sour tone. It represents the best of Belgium… in America.
  • Cheeky Otter IPA (Hourglass): This is a very fun interpretation of the sour style, accentuating guava and leeches notes. As their head brewer described, it has a strong sour note which can be very refreshing; acting as a pallet cleanser even among its sour compatriots. Even the nose has an element of tart salad dressing; giving you the impression that you already for your main course.
  • Tropical Thunder (Hidden Springs): In a lineup of powerful sours, this beer may not be as overstated as some but it delivers on quality; which at the end of the day is what you’re looking for. As a kettle brewed sour, it has all the clean flavors you’re looking for, without any garbage or trash can flavors which can come about with this temperamental technique. It has a very subtle fruit overtone coming from strawberry, mango and pineapple, which lends a very refreshing note to the otherwise clean sour profile. While it wasn’t the most sour, nor the most powerful, nor the highest in abv; this beer is a classic example of what sour beer is all about.

FullSizeRenderUnfortunately, there were few beers that fell on the sword of the creativity; such as one blend of barrel beers (from Chardonnay to Bourbon)  which proved to be more muttled than masterful; or the smoked Berliner (cough… sour gratzer… cough). Fortunately though, the majority of beers were beyond any critique or criticism. I happily sipped my way through glass after glass, marveling in how much unique flavor there was even among this seemingly homogenous group of beers. The event was truly eye-opening in that it gave me a new perspective on the depth of sour and wild brewed beer and has given me food (well drink) for thought in my future sour endeavors.

FullSizeRender_3Overall this was a fantastic venue, providing a fun atmosphere, excellent food, and extraordinary beer. I will certainly be back next year if they decide to continue this amazing festival. I encourage anyone who enjoy sour beers to make the Tampa Bay their next vacation destination in order to enjoy this fantastic line up of brews.

Brew Tour – Richmond, VA

The Answer Brewpub

FullSizeRender_2It’s a little brewpub on the side of the highway, but you should not judge their quality by their location. As you walk in, you’re greeted to an eclectic collection of memorabilia on wooden wall paneling. The music is constant in the background, too soft that you have to strain to hear but neither too loud that you can’t enjoy a conversation. They play a selection spanning different eras and genera but nothing that is out of place in the “dive bar” type atmosphere. One look at the beer menu and you can tell that their beverage options are pretty limited; if you don’t like sours, stouts, or IPAs you are shit out of luck. However, the quality of their beer is exceptional and makes up for the lack of diversity.

FullSizeRenderOne beer that stood out most to me was the Pants Optional: an imperial stout with Kona coffee, vanilla beans, Carolina reaper, cacao nibs, and coconut. While it seems like it would be something akin to a homebrew disaster, the flavors meld to create a very pleasing beer with a bit of heat, which is by no means overpowering. It would make an extraordinary desert beer or even just an after dinner drink. I can certainly say that this is a one of a kind brew!

FullSizeRender_1The food options are also diverse, mixing classic American dishes with Vietnamese inspired cuisine. During my visit, I had the Pork Belly Bon Mai, which turned out to be a perfect complement to their Mouth Hug Citra IPA. This place is certainly worth checking out if you’re in the Richmond area and are looking for a very casual dinner with delicious craft beer included. If you’re in any doubt what to order, be sure to ask the very friendly and knowledgeable staff for their recommendation.

Overall 8/10

 

Web Page: http://theanswerbrewpub.com/

Address: 6008 W Broad St, Richmond, Virginia

 

 

Going South – A Brewery Trail

Screen Shot 2016-06-06 at 9.29.17 AMSome people move simply, taking a truck or their car directly down to their new home. I have never been one of those people. My idea of an ideal move is an adventure, traveling and embracing my new home through an exploration of surrounding states and cities. In short, I am a huge pain in the ass to my friends and family who I usually drag along through this quagmire of chaos. But… I always bring back fun gifts, or if I’m short on cash, great stories to share.

On this trip, I’m traveling from New Jersey down to Florida… by way of New Orleans. For someone who might be sharing this eclectic journey, I want to share my beerie destinations to aid the lonely traveler and give them direction on their path. Hopefully I can save a few people from the horrors of bad beer, or at the very least give some the inspiration to visit some of the extraordinary breweries I have discovered on my trip.

Stop 1) Richmond, VA – The Answer Brewpub

Stop 2) Raleigh, NC – Trophy Brewing

Stop 3) Charlotte, NC – The Unknown Brewing Company, The Wooden Robot

Stop 4) Atlanta, GA – The Torched Hop, Wrecking Bar

Stop 5) Birmingham, AL – Avondale Brewing Company, Cahaba Brewing Company

Stop 6) New Orleans, LA – NOLA Brewing

Simple Sour

I love a full brew day, the challenge and complexity of all grain brewing; but sometimes I come home and I want to take a step back and brew an easy extract batch. Although sometimes complexity and depth of flavor can be lost in an extract brew day, the benefits of ease can more than compensate for a few points off of judging score sheet. There are also other times when I have a desire to brew an extract batch for more than just ease of use. This was the case for my latest sour brewing endeavor.

I found myself I possession of a small sample of Brett Brux starter wort generously donated by a friend. Over the last few months I have been kicking around this yeast, moving it from starter to starter and never quite knowing what to do with it. It had come that this yeast had gone though around 3 starters and I still had not found a use for it. Now, I am very careful when I’m making yeast starters, but even with care an infection can occur. For this beer, I was too dubious of the quality of the Brett to use it in something I would slave over for hours then age for several months to years. It is for situations like this that extract brews make the perfect caliper of beer.

The brew day itself only took around 2 1/2 to 3 hours, and I probably could have shaved off even more time. I chose to do a small partial mash to impart flavor. Since it was so small, I did  a brew in a bag mash which saved on both time, labor, and equipment clean up. While I may have payed a few bucks extra for the extract rather than grain, I think my time was worth the investment. I was incredibly happy with the final result of this beer, especially after it was dry hoped. The beer had a fantastic, yet restrained, level of funk which complemented the tropical tones of the hops quite nicely.

Have you ever made an extract sour beer? Tell us more about it below!


 

Recipe: Dumpy The Waste Sour

Who says a sour has to be a time intensive beer? This dry hoped brett beer is a relatively quick turn around wild beer. The hops lend definition to the funk of the beer, giving it a bit more structure. This easy brew will produce a decent sour in less than 3 months.

OG: 1.045 —- FG: 1.0## —- ABV: #.##%

FullSizeRenderRecipe: 5 Gallons

  • 3 Lb Pilsner DME
  • 1 Lb Golden Light DME
  • 1 Lb Dark Wheat
  • 1 Lb Avangard Vienna
  • 18 g Magnum at 60 min
  • 28 g Saaz at 10 min
  • 28 g each of Citra, Mosaic, and Nelson Sauvin Dry Hop for 7 Days

Yeast: Brettanomyces bruxellensis (Starter) and Safale US-O5

Mini-Mashed the Wheat and Vienna in 2 gallons at 152 F. Beer was brewed on 1/10/16, Racked to 2ndary on 2/10/16, Dry hopped on 3/25/16, and Kegged on 4/3/16. The beer was force carbonated to a highly effervescent level. Overall the beer took approximately 3 months to complete.