This weekend I bottled up our Weizenbock to give it some bottle time before its winter debut. I used our logo caps on the 22s (labels to follow) and standard oxy-barrier caps on the 12s. While we usually keg our beers using co2 to force carbonate, some styles are better conditioned naturally in the bottle and wheat beers are one of those styles. This is a big, complex wheat beer. A slight caramel sweetness and spicy clove-like flavors from the weizen yeast, this beer is much smoother than the 9.6% abv will lead you to believe. This beer will be ready just in time for late fall/winter...(supper club???).
No comments:
Post a Comment