Tag Archives: Weihenstephan

Tankards Everywhere: Tempest’s Beerscapes of 2016

img_8707

Fermentation in progress, Weihenstephan

I was at Schloss Belvedere a few days back, the famous Viennese museum that houses the even more famous Kiss by Gustav Klimt. Alongside some of his other iconic works such as Judith und Holofernes hung several paintings dating from the year of Klimt’s death in 1918, all containing the word “unvollendet” (incomplete) somewhere in the title. Like Schubert’s 8th Symphony –– Die Unvollendete –– Klimt’s incomplete works gesture tantalizingly toward what would have been.

The same cannot be said for my growing stack of paper and metaphorically bulging computer file filled with work in various stages of incompletion: inchoate thoughts on everything from the German Purity Laws to the perennial debates about canning and canons of taste; travelogues that set out on a journey with no end; and the myriad attempts to turn aroma and flavour sensations into transcriptions of my imbibing pleasures.

One aspect of my attempts to put pen to paper on a regular basis has remained relatively constant since I arrived in Vienna: I get side-tracked too easily by all there is to see and do in Vienna, in Austria, in Central Europe, and elsewhere on this continent. The desire to post regularly has remained just that. I have to admit that I considered putting Tempest on ice on more than a few occasions, but the sheer enjoyment of writing about all things fermentable keeps drawing me back to the keyboard.

img_0961

The Speyside Way in the Scottish Highlands

Almost every one of my trips over the past three years has involved the cultural history and contemporary moment of drinking up. This year alone I walked 15 km from one distillery in Aberlour to another in Ballindalloch along Scotland’s Speyside Way.

img_8352

Kloster Andechs. I suspect that most of the visitors aren’t here to attend mass.

I followed in the footsteps of thirsty pilgrims in search of spiritual and corporeal solace at Kloster Andechs.

img_0001

A local beer from Carinthia’s Loncium at the Dolomitenhütte

I hiked up a mountain for a view of the Austrian Dolomites and a much-deserved local beer at the top, and cycled with friends along the Danube in Austria’s Wachau region during the height of the grape harvest.

And that’s not all. As I began to gather my thoughts for this piece on the occasion of Tempest’s third trip around the orange orb, I realized that it’s been quite the ride since this time last year.

České Budějovice (Budweis), Plzeń (Pilsen).

Polished coppers at Pilsner Urquell

Polished coppers at Pilsner Urquell

Austria’s Innviertel.

Bogner, makers of some of the best Hefeweizen in Austria

Bogner, makers of some of the best Hefeweizen in Austria

Brussels and Flemish Brabant.

You really can't go wrong with a wheel of lambics.

You really can’t go wrong with a wheel of lambics.

Munich, with its expansive beer gardens and lively beer halls, and Ayinger a half hour away. img_8346

A top-notch hop museum in the Hallertau and several museum exhibitions in Munich commemorating the 500th anniversary of the German Purity Laws (Reinheitsgebot).

The German Hop Museum in Wolnzach (Hallertau)

The German Hop Museum in Wolnzach (Hallertau)

Oktoberfest in Munich, and a hop harvest festival in Freising, home of Germany’s oldest brewery.

You won't go hungry in Bavaria.

You won’t go hungry in Bavaria.

And Scotland! Edinburgh’s majestic pubs.img_0722

The search for a 60 Shilling ale which proved about as fruitless as trying to sight the Loch Ness Monster. And drams of whisky to chase whatever Scottish ale I did find.img_0902

So here we are. Some of the notes and fragments detailing my adventures will see the light of day in due time, but in the meantime I offer you a few words’ worth of images, a visual down payment on writing to come.

Cheers to you, my fellow imbiber, for accompanying me on my journey these past three years! It’s you who keeps me writing.

**

Check back in a few days for my write-up about the outstanding beer I cracked to celebrate three years.

© 2016 F.D. Hofer and A Tempest in a Tankard. All rights reserved.

Save

Save

Save

Save

Augurs of Spring: Wheat Beers Belgian, German, and American (Sat. 6-Pack, Vol.4)

Warmer days and cool nights. April showers on the horizon. The occasional spring frost following upon a stretch of summer-like days.

Time to lay those warming Russian Stouts and barley wines down to rest for another season.

* * *

The quintessential beer for your rites of spring, be they seeding the garden or cleaning the cobwebs out of the grill, is one that’ll quench your thirst on a sunny afternoon yet stand up to an evening chill. You won’t go wrong with a hoppy and refreshing American brown ale, and nor would a porter be out of place on a cooler day. For this Saturday’s six-pack, though, I’m going to suggest a selection of beers that stays within one (admittedly broad) family, a family of beers that hits all the registers of spring in its arc between winter and summer: wheat beers.

Van Gogh - Wheat-Fields-at-Auvers-Under-Clouded-Sky_July_1890 (WikiCommons)

Weizenbock: Vitus, Weihenstephan (Germany)

Weihenstephan has been making beer in Freising near Munich since 1040, so they’ve had a few years more than most brewers to perfect their recipes. And this Weizenbock (wheat bock) recipe comes as close to perfection as you’ll get among a stable of beers that also includes Weihenstephan’s sublime Hefeweissbier. Weihenstephan-Freising (weihenstephaner-de)

Vitus is the epitome of unctuous, and makes for an ideal transition between seasons. Aromas of honeyed light brown sugar, wheat, clove, allspice, and white pepper cascade out from underneath the epic pearl-white mountain of foam, with the slightest trace of butterscotch and a suggestion of saline minerality lurking in the depths.Weihen-Vitus (weihenstephaner-de) Swiss milk caramel shines through on the palate along with spiced honey, all exquisitely balanced by ripe banana, clove, and cinnamon en route to a velvet finish of marzipan and pear-banana-allspice.

At a honeyed, aromatic, and richly textured 7.7%, Vitus hides its potency well. But fear not if you overindulge your inner entertainer after drinking a few of these, for Vitus just so happens to be the patron saint of dancers, actors, and comedians.

Three Tankards.

Witbier/Bière Blanche: Blanche de Namur, Brasserie du Bocq (Belgium)

Wheat has deep roots in Wallonia and Flanders. Records of wheat grown for beer brewing date back to the time of Charlemagne’s Holy Roman Empire. Established in 1858, the Brasserie du Bocq in the heart of the Condroz is a family operation that adheres to the traditional process of secondary fermentation in the bottleBrasserie du Bocq bldg (www-bocq-be). The name of their witbier, Blanche de Namur, also evokes local tradition. In August 1335, Blanche de Namur was married off by her father, the Count of Namur, to Magnus IV Eriksson. When she embarked on her trip to Scandinavia to become a queen, it would be the last time she saw the banks of the Meuse. Brasserie du Bocq dedicates their beer to Blanche de Namur’s “beauty, sweetness and delicacy.”

Sweet and delicate this ochre-complexioned beer is. Dreamy aromas of lemony coriander, mild grapefruit zest, and spicy-floral hops set the stage for a rich, mouth-filling showcase of creamy wheat and citrus-spice that finishes up with a flinty dryness.Blanche de Namur (www-bocq-be) Many a North American craft beer drinker tends to conflate richness of flavour and a high percentage of alcohol. At 4.5% ABV, this is just the beer to puncture such myths.

One Tankard.

Hefeweizen: Bräuweisse, Ayinger Privatbrauerei (Germany)

To me, nothing says spring or summer more than a Hefeweizen, but the signature clove and banana aromatics along with the periodic hint of vanilla and honeyed light brown sugar are at home in just about any season. Ayinger’s Bräuweisse is a hazy honey-golden Hefeweizen crowned by a towering, meringue-like foam cap, and is one of the most compelling examples of this southern German style of beer that is nothing if not unique.

Pushing one-hundred-and-thirty years young, Ayinger isn’t quite as storied as Weihenstephaner, but the brewery is no less respected in Germany and beyond for its array of lagers and wheat beers.Ayinger Brauweisse (ayinger-bier-de) 2 The Bräuweisse exudes a panoply of aromas ranging from creamed ripe banana and apple to lemon curd and light milky caramel. The spicing is subtle, more like a blend of baking spices that encompasses clove, cinnamon, and allspice. Creamy and mouthfilling yet still effervescent, the palate presents a harmonious mix of graham cracker, vanilla-banana, and a touch of tingly pepper and hop spiciness. For best results, drink in a beer garden, preferably in sight of the Alps.

Three Tankards.

American Wheat: American Wheat Beer, Choc (U.S.A.)

Brown beers may well get no luvin’ on the sites that gauge the barometric pressure of the North American craft beer scene. For American wheat beers, though, the fate is even worse: silence. One of the longer-standing indigenous American beer styles, American wheat beer doesn’t even merit a mention in Tim Webb and Stephen Beaumont’s recent World Atlas of Beer. For my part, I have to admit that if I were to list my favourite beer styles, American wheat beer would not make it too high up the ladder. That’s no reason to pass on this typically effervescent and easy-drinking beer style in the springtime, though. The style is fairly ubiquitous across North America, and you can find the occasional intriguing example like 3 Floyds’ Gumballhead, but for this Saturday’s sixer, I’m going to go with a solid example from Oklahoma’s quiet powerhouse, Choc Beer Company.

Choc traces its roots back to a time when Pete Prichard (né Pietro Piegari) served up beer to the English, Irish, Welsh, and Italian immigrants who flocked to the area in search of jobs in the nearby coal mines. Prichard operated through Prohibition out of Pete’s Place, his family-style Italian eatery that fast became an institution in southeastern Oklahoma. Today, Choc brews a slate of solid and affordable beers alongside a small roster of respectable specialty releases.

Formerly known as 1919 Choc Beer, the hazy straw-gold American Wheat Beer weaves together malt and hops into a delicate canvas of lemon grass and coconut aromatics reminiscent of Thai cuisine.Choc - American Wheat (label) Malt anchors the beer unobtrusively, with notes of fresh bread, nougat, and toasted toffee. But that’s not all: the hops contribute a pineapple-tangerine quality that melds well with the nougat, along with a subtle spiciness and a breath of spring flowers in bloom. Clean and crisp, the beer finishes with the slightest bitterness that leads into a lingering aftertaste of dried apricot and cinnamon-dusted white raisins. The aromatics and flavours of Choc’s American Wheat Beer are many but subtle, and come together like the individual brush strokes of an Impressionist painting. Indeed, this is both the strength and weakness of this beer that eschews bold gestures in favour of nuance. No show-stopper, Choc’s American Wheat Beer is, nonetheless, a pleasant drink that rewards patience. Drink cool but not cold.

Gose: Original Ritterguts Gose, Brauhaus Hartmannsdorf (Germany)

Even if it took a few decades for the North America craft beer cognoscenti to bestow its seal of approval on this tart and refreshing beer most closely associated with the city of Leipzig, Gose is now one of the hottest summertime beer commodities. Summer aside, Gose is, like Hefeweizen, a versatile beer eminently suited to spring’s capricious weather.

IMG_4828

The past few years have witnessed many an intriguing Gose crop up in beer stores across North America, but none of these excellent beers quite matches the peerless Original Ritterguts Gose. Despite how the name may look and sound to English speakers unacquainted with German, Ritterguts Gose traces a rather noble history back to the Rittergut (manor) of Döllnitz, where Gose production started in 1824. As part of the general Gose revival underway in 1990s Leipzig, Tilo Jänichen developed a Gose that was based on this original Döllnitzer manor recipe, but could barely keep up with demand.Rittergute Gose Labels Production shifted to ever-larger breweries, and in 2007 Brauhaus Hartmannsdorf took on the brewing of Original Ritterguts Gose.

Brauhaus Hartmannsdorf’s iteration of this classic recipe is a deep, burnished golden beer with a luminescent haze. Out of the hazy mist float complex aromas of fresh raw almond, wheat cereal richness, a quinine-like sourness, and a coriander-clove spiciness buffeted by a gentle sea breeze carrying green plum scents not unlike Japanese ume-boshi. Mouth-filling, silky, and with just enough lassi-like saltiness and moderate acidity to whet the appetite, our Döllnitzer classic builds to a mineral-crisp and dry finish of almonds, stone fruit, and spiced apple that made me think, briefly, of chutney. Compared to other examples of the style, the honeyed nougat-like malt depth lends this beer a certain gravitas, and the very low level of hops (with a herbal note suggestive of dill) meshes well with the savoury coriander and brine notes.

A standard bearer. Three Tankards.

Berliner Weisse: Berliner Style Lager (Sour Wheat Lager), Jack’s Abby (U.S.A.)

If the weighty Weizenbock is perfectly suited to those days when you can still hear winter’s echo, the Berliner Weisse is its antipode: crisp, sour, and refreshing. Where Weizenbock makes a fine accompaniment to an evening après-ski, Berliner Weisse is more at home when the late-spring mercury is pointing toward summertime.Jacks Abby Berliner (jacksabbybrewing-com) Like the historic Gose, this northern German beer style is another that has enjoyed a renaissance of late among North American craft beer enthusiasts smitten with sour beers.

In a nod to the traditional practice of using a neutral ale yeast, Jack’s Abby of Framingham, MA, ferments its Berliner Weisse with a lager yeast after souring the mash. The results are an impressive rendition of what Napoleon once called “the Champagne of the north,” and what the ever-pragmatic Berliners dubbed simply “the workers’ sparkling wine.” Jack’s Abby combines aspects of both champagne and white wine with its bread dough-like yeasty character and its zesty green apple-lemon acidity. Aromatic tart-sour notes tend toward Asian pear and crisp peach that lend this light-bodied thirst quencher a steely mineral crispness. Meanwhile, a sherry-like nuttiness and a touch of clean, honeyed wheat holds the balance long enough for cinnamon-spiced apple to make an appearance in the dry finish. The one flaw that keeps this beer merely excellent? An all-too-ephemeral effervescence.

Take your Berliner Weisse straight up, or with a shot of syrup. Traditional choices are green or red: woodruff or raspberry.

One Tankard.Bild 11

What are some of your favourite wheat beers? What are your springtime go-to beers? Let us know in the comments.

Sources and Further Reading

For all things wheat in Germany, see the German Beer Institute’s entry on Weissbier, and on Berliner Weisse.

Michael Jackson’s The New World Guide to Beer (Philadelphia: Running Press, 1988) contextualizes the Weizenbier style within the broader sweep of German brewing, while his Great Beer Guide (New York: DK Publishing, 2000) focuses on particular brands.

On Blanche de Namur: http://www.bocq.be/english/ownbrands/blanche_namur.php

On the pros and cons of various souring methods, see Michael Tonsmeire’s informative American Sours: Innovative Techniques for Mixed Fermentations (Boulder, CO: Brewers Publications, 2014).

A brief write-up on the Shelton Bros. website, along with an entry on the Ortsteil der Gemeinde Schopau im Saalekreis, help disentangle the production history of Original Ritterguts Gose and its relationship to Döllnitz.

Tim Webb and Stephen Beaumont’s The World Atlas of Beer: The Essential Guide to the Beers of the World (New York: Sterling Epicure, 2012) offers up a visually-pleasing panorama of regions, styles, and labels.

Related Tempest Articles

Gose: A Beer Worth Its Salt

A Coal Town and a Cold One: My Hefeweizen Craft Beer Conversion

Let Us Now Praise Famous Lagers: Your Saturday Six-Pack (Vol.3)

A Taste of Oklahoma in Six Glasses

Brown Beers Get No Luvin’: Your Saturday Six-Pack (Vol.2)

Your Saturday Six-Pack (Vol.1)

Images

Vincent van Gogh, “Wheatfield at Auvers under Clouded Sky” (1890), Oil on Canvas, Carnegie Museum of Art Pittsburgh. Wiki Commons/Public Domain.

Freising and Vitus. http://weihenstephaner.de

Brasserie du Bocq and Blanche de Namur: www.bocq.be

Ayinger Bräuweisse: http://www.ayinger.de/?pid=262

Choc American Wheat: https://www.petes.org/

Leipzig: F.D. Hofer

Salts: F.D. Hofer

Original Ritterguts Gose: www.sheltonbrothers.com

Jack’s Abby Berliner Style Lager: http://jacksabbybrewing.com/beers/

Berliner Weisse in traditional glass with woodruff syrup: German Beer Institute.

© 2015 F.D. Hofer and A Tempest in a Tankard. All Rights Reserved.

Let Us Now Praise Famous Lagers: Your Saturday Six-Pack (Vol.3)

2015 is barely four weeks old, and already we’ve seen the craft beer scene light up with plenty of fireworks. Perplexingly, Tony Magee of Lagunitas filed a trademark lawsuit against Sierra Nevada, only to back down after being “seriously schooled” by the good folks on Twitter. About a week before that hue and cry, a blogger in the New York State capitol region ignited a firestorm of his own, claiming that “[f]lights are dumb, and you’re dumb if you like them.IMG_9985 Needless to say, not everyone agreed. Just last week, news broke that Anheuser-Busch InBev has continued its craft beer shopping spree, scooping up Seattle’s Elysian a mere three months after the ink had dried on its deal to acquire 10 Barrel Brewing of Bend, Oregon. I suppose Elysian will have to quietly discontinue its Loser Pale Ale, or at least erase the “Corporate Beer Still Sucks” tagline from the packaging.

Less dramatic but no less significant, Andy Crouch’s article on Sam Adams registers Jim Koch’s amazement and displeasure that hipster millenials, concerned as they apparently are with “authenticity,” have abandoned the old-school pioneers of the craft beer scene, especially those erstwhile pioneers who head some of the largest American-owned breweries in the land. Crouch notes that Koch’s iconic beer brands have become so run-of-the-mill among thrill seekers that an increasing number of bars have opted not to sell the Boston Lager that was instrumental in floating the rising tide of craft beer.100-4032_IMG

Now, even if I’m not the biggest fan of many of the seventy-five-odd beers that Sam Adams has rolled out over the years –– Cherry Wheat cough syrup, anyone? –– I’d be the last person to suggest that we shouldn’t expand our gustatory horizons. But what concerns me, defender of lagers that I am, is the alacrity with which many a commenter discussing Crouch’s article dismisses Sam Adams on the basis of its ostensibly staid flagship lager. (To be sure, Sam Adams was not without its many defenders on the long list of comments to Crouch’s Boston Magazine article and on the even longer comment threads on BeerAdvocate.) One commenter expressed frustration with Boston Beer Company, the maker of Sam Adams, for putting so much marketing weight behind Boston Lager at the expense of the other beers in its vast portfolio. Another person who commented directly on Crouch’s article was more pointed: “To call Sam Adams Lager ‘exceptional’ is an impossible stretch of the imagination. Sure it’s better than Bud, but that’s like saying river water is better than ocean water.”

I have a suggestion.

Fellow imbibers-in-arms, let us stop this fruitless denigration of lager. Let us not be shy in asserting that subtlety and nuance can also be a mark of quality. Let us distinguish between quality and an indiscriminate taste for attributes such as bitterness, sourness, and hoppiness. And let us now praise lagers in all their yellow, amber, copper, black, dry, hoppy, sweet, and smoky glory.100-4036_IMGFor this edition of the Saturday Six-Pack, I’ll include six different lager styles and mix things up between the U.S. and Central Europe, but I’ll refrain from including some of the more compelling versions of Munich light lagers I’ve found in North America in today’s six-pack. You just won’t find them far beyond the precincts where they’re brewed. Two such beers, should you find yourself in Kansas City or Austin, are these: KC Bier Co.’s Munich Helles, and the Austin Beer Garden Brewing Company’s Hell Yes Munich light lager. Simplicity as sublimity.

On to it.

Pilsener: Hans’ Pils, Real Ale (Texas)

When people think of the long tradition of lager brewing in the U.S., chances are their first thoughts are of Milwaukee. There, German immigrants with names like Schlitz and Müller (Miller) unleashed a tide of then-fashionable lagers from the shores of Lake Michigan. Not to be forgotten, Texas, too, welcomed a large contingent of German immigrants in the nineteenth century.Real Ale - Hans Pils It should come as no surprise, then, that Texas is also home to innumerable lagers that aren’t called Shiner.

Hans’ Pils from Real Ale is but one fine example of the lagers that keep Texans cool during the humid summer months. As with any well-crafted Pilsener, this crisply spicy beer with its subterranean bready sweetness is not the kind of beer that calls forth a stream of descriptors. Marked by herbal hops and a mineral austerity, Hans’ Pils is less like the softly floral Pilsners of southern Germany, paying tribute instead to the bracingly dry Pilsners of northern Germany. Bonus points: Hans’ Pils took home a silver medal at the 2012 Great American Beer Festival.

Czech Dark Lager: Czechvar Dark Lager, Czechvar (Bohemia)

If you can appreciate the malty richness of a Munich Dunkel and the subtle smoky roast coffee character of a Schwarzbier, chances are you’ll enjoy Czechvar’s dry and hop-inflected interpretation of a style we don’t see that often on North American bottle shop shelves.Czechvar - DarkLager 6er Czechvar began exporting their dark lager across the Atlantic in 2012, so with any luck we’ll start seeing more Czech dark lager. Czechvar’s garnet-limned black beer glistens like onyx in the glass, and a whiff of smoke wreaths complex malt aromas of chocolate and walnut-like nuttiness. Taut and ascetic, the woody and earthy tones anchor dark fruit notes of prune, lending the typically floral-spicy Saaz hops a more brooding cast en route to a softly medicinal herbal licorice finish.

Vienna Lager: LTD Lager Series Vienna-Style Lager, Full Sail (Oregon)

The label of this, the fifth recipe in Full Sail’s LTD Lager Series, throws down the gauntlet for those who love amber ales, proclaiming that what’s in the bottle is “a Vienna-style Lager so crazy good, you might convert to Lagerism.” Full Sail’s on to something here with this emphatically malty beer.

One of the classic world beer styles, Vienna Lager was once at the forefront of a new breed of lighter-coloured beers when it was first introduced by brewing legend, Anton Dreher, in 1841. Vienna Lager gets its distinctive dark golden to amber-orange hue from the kilned malt bearing the same city name. Darker than British pale ale malt yet not quite as dark as Munich malt, the light kilning process brings out a toasty, slightly fruity sweetness that dries out in the finish.

These days, Vienna Lager is a rare bird indeed in any craft beer taxonomy. As Michael Jackson once quipped, “Like Vienna’s role as an imperial capital, its style of beer seems to have faded as abruptly as the last waltz” (Jackson, 1988, 192). An unfortunate state of affairs, this lack of popularity. Full Sail - LTD Vienna

Full Sail to the rescue. And full steam ahead at that, with a beverage rich in toasted bread and toffee, malted milk, malt ball candies, nougat, and subtle dried cherry notes, all undergirded by faintly perceptible earthy, musky noble hops. Despite its silky sweetness, Full Sail’s Vienna Lager still manages a relatively dry finish reminiscent of marmalade toast and dried apricot, thanks in part to the unobtrusive herbal-spicy hop component.

Schwarzbier: Black Bavarian-Style Lager, Sprecher (Wisconsin)

Sprecher has more than ably carried the torch of Milwaukee’s storied German lager past, and at a price so reasonable as to make many other craft beers look embarrassingly expensive. If you have friends who swear they don’t like dark beers because dark beers are “too heavy,” this ruby-tinted deep brown-black beverage is the perfect remedy to such intractable conditions.Sprecher - Black Lager Smoky dark-roasted malts with just a touch of coffee and dark chocolate meet earthy licorice and dark caramel in this crisply playful glass of good cheer. With its long, mildly smoky cherry-plum finish, you might find yourself in the mood to fire up your grill in the dead of winter.

Rauchbier: Aecht Schlenkerla Rauchbier Märzen, Brauerei Heller (Bavaria)

If that tantalizing undercurrent of smokiness in Sprecher’s Schwarzbier has piqued your interest, you’ll be happy (or perhaps slightly disturbed) to learn that Aecht Schlenkerla’s Märzen ramps up the beechwood-smoked malt intensity to campfire levels. Smoked meat, bacon, and even aromas of smoked oysters appear front and center alongside a steely minerality. Who said lagers were boring? Inhale more deeply and the rich, toasty dark cherry calling card of Munich malt will leave no doubt that this is a well-crafted Märzen through and through.Aecht Schlenkerla - Maerzen II You’d be forgiven for thinking that a beer of such quixotic aromatic density would have the deftness of lead on the palate, but nothing could be further from the truth. Aecht Schlenkerla’s Märzen is clean and smooth, and a dash of minty eucalyptus hop flavours near the finish adds crispness to this already deep and complex beer. A true classic that every beer drinker should try at least once in his or her life.

Doppelbock: Korbinian, Weihenstephan (Bavaria)

Weihenstephan - KorbinianAll I’m going to say is that Doppelbocks are among my favourite beers, and Korbinian is one of my favourite Doppelbocks. Don’t drink this one cold, or it won’t be among your favourite beers.

* * *

So what ever became of that Sam Adams Boston Lager that touched off these musings? Grab one off the shelf and drink it alongside the other Vienna Lager in your six-pack. Sam Adams’ Hallertauer Mittelfrüh hop showcase really isn’t half bad at all, and its dry-hopped brightness relative to the Full Sail might even appeal to the hopheads in the crowd.

Related Tempest Articles

Every Day Is Craft Lager Day at Kansas City Bier Company

A Bavarian in Texas: Franconia Brewing Company

Drinking Lager in an Age of Extreme Taste

The MaltHead Manifesto

Images

With the exception of label images, photos by F.D. Hofer.

© 2015 F.D. Hofer and A Tempest in a Tankard. All Rights Reserved.