Ok. I'm putting the é so you all dont go calling it goose like I did for 2 weeks or so.
Remember when I went german for a day?
My friend brought 2 "beers" in from Germany for me to brew. After my issues with the Rye beer I asked another friend with a grainfather to brew this one for me. Basically BIAB doesn't work well with a step mash like required by "the germans "
Anyway go read up on the style and you will immediately think WTF! No way I'm putting that in my pie hole.
Short extract from BJCP. " tart and fruity wheat ale with a restrained coriander and salt character and low bitterness."
Like NO!
But I got it so had to give it a go.
Brewed fermented and bottled(@2.7 vol CO2)
Then it sat for its 2 weeks. And I gave it another. I really wasn't sure if I wanted to drink this.
But when I tried it I was SERIOUSLY IMPRESSED! I need to get a bottle or 2 to Toxyc so he can put some proper tasting notes down below but it was really cool.
No WTF here. Its slightly cloudy from the wheat. But clearing.
Now here comes the weirdness the salt brings.
Its crisp like a well made blonde but then at the back of your tongue to the edges where your salt perception is it gives you a fullness/lingering that makes it taste more full bodied while still being crisp.
Honestly I think the brew shop that sold my friend this recipe knew not not to make this one to "interesting " and it turned out great.
They also know us and put no details of the grain bill or hops on the package. So i can never reproduce this. But I'm open for making one again in the future
Sent from my SM-A750F using Tapatalk
Remember when I went german for a day?
My friend brought 2 "beers" in from Germany for me to brew. After my issues with the Rye beer I asked another friend with a grainfather to brew this one for me. Basically BIAB doesn't work well with a step mash like required by "the germans "
Anyway go read up on the style and you will immediately think WTF! No way I'm putting that in my pie hole.
Short extract from BJCP. " tart and fruity wheat ale with a restrained coriander and salt character and low bitterness."
Like NO!
But I got it so had to give it a go.
Brewed fermented and bottled(@2.7 vol CO2)
Then it sat for its 2 weeks. And I gave it another. I really wasn't sure if I wanted to drink this.
But when I tried it I was SERIOUSLY IMPRESSED! I need to get a bottle or 2 to Toxyc so he can put some proper tasting notes down below but it was really cool.
No WTF here. Its slightly cloudy from the wheat. But clearing.
Now here comes the weirdness the salt brings.
Its crisp like a well made blonde but then at the back of your tongue to the edges where your salt perception is it gives you a fullness/lingering that makes it taste more full bodied while still being crisp.
Honestly I think the brew shop that sold my friend this recipe knew not not to make this one to "interesting " and it turned out great.
They also know us and put no details of the grain bill or hops on the package. So i can never reproduce this. But I'm open for making one again in the future
Sent from my SM-A750F using Tapatalk
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