Friday, May 8, 2009

Dave’s Spring News

It’s early May and we’re just getting our heads clear from our annual jaunt to the Craft Brewers Conference. This year’s host was the fine city of Boston so there was plenty of Smuttynose flowing throughout town. Luckily the week went without incident and we managed to lose Judi just that one time. We return to blistering weather where we hit 95 degrees in April. Thankfully, we have this year’s Summer Weizen ready to go. The evolution of this beer continues with an addition of chamomile flowers into the end of the boil. We got the idea from our resident cask master, JT. He made a few firkins of Summer Weizen last year that he tea-bagged with chamomile, adding a beautiful and piquant twist on one of our favorite beers.

Our Short Batch Series will soon have another offering. We currently have a Belgian style Triple conditioning on about 25 lbs. of oak chips. The beer’s tasting great right now. The oak character is just starting to show, but there’s a huge fruit nose from the Chimay yeast we used. The grain bill utilized a good amount of Weyermann Pilsner malt as well as some Munich and Wheat malts. We dried it out with the addition of cane sugar, and the beer should finish around 10% ABV. We’re hoping to have it ready in about a month so you should be seeing it out and about this summer.


1 comment:

akahn said...

I saw the Chamomille Summer Weizen on cask at last year's NERAX. Will that be on cask at all this summer?