Friday, June 24, 2011

Half Day Hefeweizens and Big Belgians

With the Summer Solstice behind us and in full summer mode, we've been creating some tasty beers to soothe our dry, thirsty palates! We have a tasty little Belgian Wit on tap now, which has a nice balance between being uncomplicated enough to be sessionable, and complicated enough to be interesting and full of flavor. Next along is another wheat beer, a bit south of Belgium. We brewed a traditional German Hefeweizen yesterday, with 70% wheat (13% unmalted), and it's already fermenting along very happily and filling our brewhouse with the aromas of clove and bananas! That should be ready for thirst quenching in a few weeks.

Also, for our less than hydrating beers, we have our Belgian Triple 15th Anniversary Ale coming along very nicely. It's approaching the end of its fermentation, and (by the best of our abilities and calculations) has come to its full 15% abv. Surprizingly, the flavors are smooth and rounded without much heat or hit of the high alcohol levels. It'll be released on July 8th, both on tap here at the Station and in bottles. Additionally to celebrate the day (which is the actual 15th Anniversary) we'll be tapping into a few specialties of barrel aged beer and sours; but more on that is to come.

Next in line for fermentation of funness will be a Hopfinweizen. We'll be brewing another Hefeweizen, but this time be hopping it heavily with a regime more adkin to an IPA, as well as dry hopping it. The balance in flavors from the citrusy, piney hops works really well with the fruity esters of the Hefe.

Other than that we'll keep you posted on the sours as they rotate and any other special tappings!

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