#Hallertau breweries

[nwbeerguide]

There are plenty of weekends left with the release of Ferment Brewings Queen of Persica Downtime and their latest Top & Bottom ferment series beers.

https://bit.ly/46qpI7R image courtesy Ferment Brewing Company Press Release Hood River, Ore … At the height of summer in the Columbia Gorge, Ferment Brewing announces four specialty beers that give a broad range of beer lovers exactly what they’re looking for during the hot season. The beers, which are available beginning today, include Queen of Persica peach sour ale, Downtime Pale Ale collaboration with Grasslands BBQ, and the latest releases from the brewery’s Top & Bottom Ferment series — Garden Lager and Longstep Mantis WCIPA. Queen of Persica is a peach sour ale that spotlights Pacific Northwest golden peaches on a base beer that has a soft and approachable tartness. The brewery also added a dry hop charge of Hüll Melon hops complementing the stone fruit with melon undertones that pave the way for the complexities of the fruit to open up and shine through. At 5.6% ABV, Queen of Persica is decidedly a subtly nuanced crusher that quenches the drinker’s thirst rather than a slow sipping puckery beer. Originally released as a one-off beer in the summer of 2023, Ferment’s collaboration with Grasslands BBQ is back by request and will be available the remainder of the food cart’s season. Downtime Pale Ale is an unfiltered American Pale Ale with Talus and Hallertau Blanc hops that, at 4.5% ABV, is perfect for washing down Grassland’s famous barbecue. Need to grab it quickly while in line at Grasslands? Ferment sells cans at the beer bike adjacent to the food truck on the lawn behind the brewery. Longstep Mantis WCIPA and Garden Lager are the newest offerings in the brewery’s Top & Bottom Ferment series, which sees the simultaneous release of a bottom fermenting lager and a top fermenting ale. These two beers celebrate the height of the growing season in the Pacific Northwest and provide a look into what the brew teams want to drink while outside in the summer heat. Like the good fortune of a visit from the praying mantis, Longstep Mantis WCIPA will delight your senses with zesty grapefruit and mango notes but won't stick around for long. Longstep Mantis is a 6.5% ABV West Coast IPA brewed with Mosaic, Citra, Idaho 7 and Idaho Gem hops. Garden Lager is a crispy garden-hour, 5.2% ABV lager brewed with Hallertau Blanc, Tettnanger and Saphir hops, best enjoyed while watching tomatoes ripen. It has flavors similar to red clover, water cracker, and mild sage. All four beers are available on draft and in 16oz 4-pack cans at Ferment’s Hood River brewpub, which has sweeping views over the beautiful Columbia River. Cans and draft are also available throughout Ferment’s distribution footprint across Oregon and throughout Seattle. About Ferment Brewing Ferment Brewing Co. opened in 2018 as a 20-barrel brewery and tasting room overlooking the Columbia River in Hood River, Oregon. Born out of an appreciation for the art of fermentation, the company prides itself in providing a modern brewery and tasting room experience that fuses traditional farmhouse techniques with a forward-thinking scientific approach. Ferment offers a unique family of beers and kombucha that tap the wild terrain of the Columbia River Gorge for inspiration. For more information, visit https://www.fermentbrewing.com/ from Northwest Beer Guide - News - The Northwest Beer Guide https://bit.ly/3SlOr79

[retobeer]

Cerveza Piraat Tripel Hop es la versión Piraat con adición de cuatro variedades más de lúpulos (Hallertau, Cascade, Aurora & Saaz) que van cambiando cada año según el mercado. Estamos ante una cerveza belga, con lúpulo, pero cerveza belga aunque inspirada en las IPAs americanas, por lo que tiene aromas dulces y cítrica, es una cerveza alcohólica pero no se nota mucho y final largo ligeramente amargo. País: Bélgica 🇧🇪 Estilo: Belgian Strong Ale Alc: 10.5% Brewery Van Steenberge es una cervecería belga ubicada en el pueblo de Ertvelde. La cervecería ha estado elaborando cerveza activamente desde 1974 #retobeer #cerveza #cervezaartesanal #cervezas #birra #beer #beerlover #beerstagram #beertime #cerveja #bier #cervesetatime #bier #biere #starköl #pivo #cervezaartesana #cervesa #ipa #ipalover #øl #ipafan #ipabirra #spanishcraftbeer #craft #craftbeer �� view on Instagram https://ift.tt/gA5IcSX

[truerespite]

After a long trek north yesterday, we enjoyed a killer brew day with our friends at @foambrewers today! Bob, Josh, Mackenzie, and Dani made us feel right at home under a snowy sky and beside gorgeous views of Lake Champlain. We spent the day brewing a thiolized IPA, leaning into a Hallertau Perle mash hop addition with Southern Cross hops and @phantasm.nz powder in the whirlpool. We collected onto a fresh pitch of Cosmic Punch by @omegayeast and will be dry hopping with Strata and Motueka--two of our favorite hop varietals. All we can say is that this was one of the best experiences we've enjoyed since starting our beer journey nearly 5 years ago. The people at this brewery are simply wonderful. Finally, keep an eye out for an announcement that we've tapped a keg or two at the brewery in Maryland. We already can't wait!!! . . . #bethekey #mytruerespite #collab #foambrewers #mdbeer (at Foam Brewers) https://www.instagram.com/p/Cn0mWbZN878/?igshid=NGJjMDIxMWI=

[kiwisim4]

This is why I love New Zealand

[beerselfie]

#Repost @libationslady You ask, I deliver! WTF is a Trappist Ale?! Let’s start at the ‘Trappist’ before I delve into this tasty treat from Orval brewery 👉They’re all brewed by Trappist monks, or at least under supervision of Trappist monks. Trappist is an order of Cistercians and they’re pretty strict. 👉There are only fourteen breweries that can make Trappist ales, 6 are in Belgium 🇧🇪 👆each in 🇮🇹🇫🇷🇦🇹🇪🇸🏴󠁧󠁢󠁥󠁮󠁧󠁿🇺🇸 and 2 in 🇳🇴 👉They have their own authority and 3 of which are not approved any longer, so really 11 breweries depending on how you look at it. 👉This bespoke tradition first became available commercially in the 1930s. ORVAL 🇧🇪 isn’t super common in 🇦🇺 although it’s known only by the name of the brewery they make TWO beers there! 👉Only one beer makes its way out of the brewery (pictured here) 👉It’s uncommon for a Trappist beer to be known only by name (eg. Chimay and Westvleteren have color or style attributes!) 👉They also make🧀! It is common for these monasteries, I know I’m keen for a pairing! 👉It’s not only rare, but unique amongst Trappist beers with a relatively light ABV 6.2% and dry hopped with Hallertau, Styrian Goldings, Strisselspalt and dosed with sugar and a yeast blend including brettanomyces then bottle conditioned. 👉The brettanomyces character of this beer takes at least 6 months to present. 👉Brettanomyces is a really uncommon addition to Trappist beers, seriously bespoke! The bottle I’m drinking was purchased in 🇦🇺 in 2018 and has been cold stored since, it’s showing a brilliant blend of Brett tarty dryness and an abundance of traditional phenolics! I don’t have enough words to unpack HOW MUCH brett sets this beer apart from the style but please drop a comment if you have any questions and let me know if you also love ORVAL. 🐟 ⬇️⬇️⬇️⬇️ #craftbeer #trappistbeer #orval #belgianbeer #girlswhodrinkbeer #craftnotcrap #abbeyale #beerselfie #picoftheday #instagood #malt #brettanomyces #sourbeer #orval #libationslearning #beerhistory #trappist #craftbeer #beerlearning #hops #history #beerhistory #beerleague #beerlearning https://www.instagram.com/p/CYzKCnJJvEY/?utm_medium=tumblr

[dj-brewski]

#MicheladaMonday w/ the Homie @spacecitysnax and @indybrewing - Native Texan Pilsner (5.2% ABV - 36 IBU) A beer made of, by, and for the people of the great state of Texas. Native Texan is a pilsner as German as the Hill Country, as bright as the Friday Night Lights, as clear as a West Texas highway, as clean as a steel guitar, and smoother than the Texan drawl. Best served colder than Barton Springs on a day hotter than a honeymoon hotel. Malt: German Pilsner Hops: Saaz, Hallertauer Mittelfrüh Yeast: Augustiner Lager #craftbeer #craftbeerlove #cerveza #craftbeercommunity #ilovebeer #drinkcraftbeer #bier #beerlove #beer #beerme #craftbeerlife #craftbeers #🍻 #brewery #cheers #drinklocal #craftbeernerd #craftbeergeek #craftbeersnob #beertime #beerstagram #hophead #beeroftheday #beertography #beerlovers #beeradvocate #beersofinsta #ipa #drinkcraft (at Star Sailor HTX) https://www.instagram.com/p/CS8Wdc_tKMD/?utm_medium=tumblr

[thecraftbeerking]

Introducing a new SA brewery into the field, @docbrewing. Launching with a Festbier which is definitely an interesting first off beer but a welcome change to all the haze. A traditional German style, a beer that is commonly drank at the annual Oktoberfest festival. Traditional German Hallertau and Magnum meets Amarillo hops, finding a mix between spice, earthiness and a little orange citrus. On the malt side, big biscuit, bready and caramel notes run throughout. The clean yeast profile allows all these flavours to balance together nicely. A great first run Chris. Cheers for the samples. https://www.instagram.com/p/CEyOeAWFXs5/?igshid=mjnac39yiwpb

[nutricion-salud-y-bienestar]

@singhabeer_us Singha es una cerveza tipo lager, de baja fermentación elaborada por Boon Rawd Brewery que fundada en 1933 por Boonrawd Srethabutra fue la primera cervecería en abrirse en Tailanda. Desde entonces la cervecería ha tenido una gran expansión siendo actualmente la cervecera mas importante de Tailandia. Elaborada con tres lúpulos Saaz, Perle y Hallertau esta Shinga es de color rubio claro su espuma blanca es no muy abundante y su carbonatación media. En el aroma a cereal sobresalen notas de limón, manzana e hierbas. Su sabor muy suave y equilibrado remata con un amargor bastante persistente. En resumen una cerveza refrescante muy fácil de beber. Refrescante!! Comprada en @placerescarulla (en Medellín, Antioquia) https://www.instagram.com/p/CGGi0aWDZZJ/?igshid=1f2yqzw96p8p1

[coldcanyon-blog]

Cold Canyon- Saison

This is the fourth batch I’ve brewed of this recipe as I try to hone in on my ideal saison. The most recent change I’ve made, which is a big one, is to switch the yeast strain from Wyeast’s French Saison 3711 to their Belgian Saison 3724. I’ve brewed a couple batches with 3724 and although I’m still getting a handle on this yeast I am really happy with it so far. 

I fell in love with 3711 at the first brewery I worked at, it was our go-to for saison and we even brewed our witbier with it. Back then I found 3711 to give a super clean profile with a great balance of punchy fruitiness and spice without being too “hot” with alcohol or muddled like a lot of other saison yeasts. When fermented on the cooler end we found at the brewery that 3711 created a unique orangey spice. People swore that we put orange zest and coriander into our witbier when in fact it was all yeast character they were tasting. When I started doing trials of this saison recipe I started with 3711 but after a few batches was getting a completely different character out of it. Each batch had this astringent bitterness to it that was like a combination of rust and soil. I wasn’t sure at first if what I was tasting was hop-related or perhaps an unhealthy yeast pitch, but after a few batches and some research I decided what I was tasting was the ��phenolic bite” that is said to come from certain saison yeast strains. Still haven’t figured out why the character I got from 3711 is so different than how I remember it from a few years ago at the brewery, but at any rate I decided to move on from it.

I had started looking into a new yeast to try when I was out at one of my favorite bars in LA, The Hermosillo. The Hermosillo is the original home to Highland Park Brewery, probably the best brewery in LA, and in addition to HPB beers always has an awesome selection of guest beers which often includes a saison or mixed culture beer from Perennial Artisan Ales from St. Louis. I had a glass of Perennial’s Prism, a dry-hopped saison, and immediately knew that whatever yeast they used in it was exactly what I was looking for. Prism had a great balance of yeast fruitiness and spice that worked well with the heavy hopping and a unique mouthfeel that softer that most saison. From Perennial’s website (http://www.perennialbeer.com/beer-lister/) I found that they use a Belgian saison strain so I took a chance with Wyeast’s option (https://wyeastlab.com/yeast-strain/belgian-saison).

After a few brews with 3724 I am fairly confident that it is indeed the yeast that Perennial uses in Prism. I’m pretty happy with the results so far. I might not be completely sold as it is a bit finicky. The yeast tends to stall out in the 1.020-1.030s halfway through fermentation. It will eventually finish out but it takes some time and/or warming the beer into the 90s Fahrenheit. 3724 also seems to land at a higher FG than other saison yeasts I’ve brewed with. I’ve read it does get down close to 1.000 but I haven’t seen it get that far. (Rather I haven’t been patient enough to see it get that far). But maybe the attenuation will improve as I harvest and re-pitch it a few times. 

Brewed 3/18/2020

Water Profile:

.5 tsp Calcium Sulphate and 1.5 tsp Calcium Chloride into 6 gallons strike water

Yeast:

Wyeast 3724 (2nd Gen)

2 Liter starter. Stirred 48 hours. Refrigerated overnight and decanted. Yeast “bloomed” on brew day with first runnings.

Grist:

Weyermann Floor Malted Bohemian Pilsner Malt- 6 lbs (55%)

Weyermann Pale Wheat Malt- 3 lbs (27%)

Flaked Oats- 2 lbs (18%)

Raw Organic Honey- 1 lb at end of boil

Boil: 60 minute

Magnum Hallertauer (13% aa) - 1 oz @ 60

Magnum Hallertauer - 1 oz @ 15

Wildflower Honey - 1 lb @ 10

Mash pH: 5.17

60 min O2 through aeration pump. Pitched yeast and put in fermentation chamber at 77F with no temp control on it (free-rise)

OG: 1.046 - pH 5.07

FG: 1.012 - pH 3.8 (as I mentioned before, could probably have waited for the yeast to attenuate more fully but the beer tasted clean so I decided to keg as I’m under quarantine and NEED BEER)

Kegged 3/30/2020 w/ ~2oz ground coriander

Notes:

4.5% ABV

Super aromatic, coriander and cinnamon.

Silky mouthfeel, soft on the palette, 3724 give a super unique pillowy-marshmallow-like sweetness that balances well with the spicier notes it also creates.

Overall I’m stoked on this beer as a base saison to continue tweaking. "Farmhouse” (whatever that means) styles are my current brewing obsession. Specifically the lower ABV, refreshing, rustic, I’m about that shit. I feel like the best farmhouse beers have a level of flavor and complexity from letting yeast do it’s thing in combination with adjuncts like wheat and oats, and plenty of hop flavor, that you don’t find in other low ABV styles. To me this beer drinks almost like a dry white wine or cider and as it warms in the glass it just becomes more aromatic and punchy.

Concept:

At least partly inspired by the visuals in this Kanye video: 

https://www.youtube.com/watch?v=ivCY3Ec4iaU

Been playing with the visual component of beers more lately. Above is something I threw together with this one as I was first tasting it. Something about the smell and mineral flavor of the beer makes me think about winter, COLD AIR, throat chilling humidity, crunchy frozen grass under your feet, river rocks. Thought it was a funny play on the stories about farmhouse beers that they were traditionally low ABV refreshing beers made for the farmworkers in rural Europe. Always thought that was a dope visual. A bunch of tired farmworkers cresting a hill on the way back to the barn at the end of a hot summer day. Sitting down in the shade and tapping a wooden cask of crisp, rustic saison. Imagining how satisfying that would be. With Cold Canyon I’m picturing a solo creekside walk in the afternoon in the dead of winter. The sun is about to set and the ground begins to freeze agin after only having thawed a couple hours prior. You sit on the one dry rock you can find by the barely flowing, almost entirely frozen creek. Pull out the thermos you packed this morning and pour a portion into the lid. It foams and crackles with carbonation despite having sat in your bag all day. It’s colder on your lips now than it was out of the fridge that morning. A light breeze blows through the bushes nearby and as you take your first sip a waft of floral aromatics from the only remaining live blossoms around for miles hits your nose. A perfect moment of solitude.

[midgardbrewhouse]

Kölsch Brewday

I’m so late posting this brewday that the beer is in the second week of lagering! Back when I was down at The Jolly Sailor Brewery the head brewer gave me some some K-97 German Ale Yeast so was inspired by his Kölsch to do one of my own.

Pretty simple stuff, 81.4% Floor Malted Bohemian Pilsner, 7% Carapils, 4.7% Munich, 4.7% Torrified Wheat and 2.3% Acid for the 63c mash. In the boil went 8g of First Gold for bittering, then 30g of each Hallertau Hersbrucker & Tettnager for 30 mins with another 40g addition of each for the final 7 mins. Very low alpha on these German hops from 2018.

Yeast pitched at 20c and fermented at 16c. OG 1.042 just 2 points off target. After the 8.7% Witbier I'm happy for this Kölsch to be a bit lower.

4 days into fermentation and it was pretty much done at 1.008! Time for a diacetyl rest up from 16c to 19c for a couple of days. Even at this stage sample tasted so good I drank the trial jar. But I did spend the following week slowly dropping the temperature by 3c every day till I was at my lagering target of 3c. At which point I racked it off the yeast and I’ll now leave it for 4 weeks. Hoping it’ll be ready for some sunny weather.

[nwbeerguide]

StormBreaker Brewing releases a Mexican Dark Lager for those non-Dry-January types. Get to know Permission To Land!

image courtesy StormBreaker Brewing Press Release PORTLAND, Ore … StormBreaker Brewing, the award-winning Portland, OR brewery, has announced a new Mexican Dark Lager called Permission To Land to kick off the new year.  Permission to Land builds off of the success the brewery has seen the past several years with releasing dark beers in the early part of the year. “It’s definitely the season for people to gravitate towards darker beers,” commented Rob Lutz, StormBreaker Brewing’s brewmaster and co-owner. “Like a lot of breweries, we see more demand for darker beers at this time every year, because the weather and general mood calls for them. But we wanted to give the option for those customers to get the dark beer experience with a lighter body - which for a lot of people is a big selling point after an indulgent holiday stretch.” Permission To Land carries a 4.8% ABV and 14 IBUs, making it light and easy to drink despite its darker appearance. StormBreaker utilized Czech Saaz, New Zealand Motueka, and Hallertau Mittelfruh hops in producing the beer. The mix of ingredients allows for the lower-ABV dark beer to carry the flavor and expectations of a rich ‘winter’ beer with the drinkability of something you may drink just as easily at the beach in July.  “We used Vienna and Munich malts to provide a really rich malt character,” explained Lutz. “The final product is a nicely balanced beer with a touch of roasty goodness that is incredibly easy to drink.” Permission To Land will be available on draft and in cans to-go at all StormBreaker locations: Mississippi Ave., St. John’s, and the Beer Cart at The Yard in Montavilla.  Find StormBreaker on social media: @stormbreakerbrewing and facebook.com/stormbreakerbrewing. About StormBreaker Brewing  StormBreaker Brewing is an award-winning craft brewery co-founded in Portland, Oregon by Dan Malech and Rob Lutz in 2014. The brewery focuses on a wide range of craft beer and specialty craft cocktails and mocktails in two distinct locations, and strives to constantly produce innovative and high quality offerings. And don’t forget about the StormerBreaker Beer Cart located inside The Yard at Montavilla at NE 82nd and Davis, serving up beer, wine, cider and cocktails available onsite or to go. Learn more about StormBreaker by visiting https://bit.ly/3HqpQZe.  from Northwest Beer Guide - News - The Northwest Beer Guide https://bit.ly/48WBBCm

[kg-beer-passport]

🍺 Mono Centre Brewing Co Haul! @monocentrebrewimgco #monocentrebrewingco • Thank you Mom & Dad for buying me these beers from this brewery that recently opened up in your area 🍺 Left to Right ⬅️➡️ • Relessey English Brown Ale ABV:5.0% • IBU:21 • Mono Hills Hallertau Blanc IPA ABV:4.8% • IBU:54 • Island Lake Pale Ale ABV:4.5% • IBU:20 • Back Forty - D.H. w/ Simcoe Session Ale ABV:4.3% • IBU:19 🐕 Ps. #riley🐾g🐾shiba was excited about this beer haul too, as you can see he made a surprise appearance in this photo • • • • • #beer #beers #beerme #ilovebeer #beertime #beerporn #craftbeerporn #beergeek #beernerd #beersnob #beerstagram #instabeer #beertography #beerlover #drinking #craftbeer #cheers #prost #salud #beeroclock #beerreview #drinkcraft #craftnotcrap #canadiancraftbeer #ontariocraftbeer #mono https://www.instagram.com/p/CkVkPauOqsM/?igshid=NGJjMDIxMWI=

[whatchudrinkin]

How Do You Spell IPA in German?

There are West Coast IPAs, New England IPAs, English IPAs, but no one seems to make German IPAs. It’s not like they don’t have hops in Germany. But few people have tried to use to create an entirely German IPA.

Perhaps the best example of an intensely hoppy German beer is Hopfenweisse from Schneider. It’s billed as a wheat-doppelbock, but the dry hopping and eight percent alcohol make it taste more like a double IPA. The nose is floral and citrusy, despite being brewed with traditional Hallertau hops. The flavor fruity. The wheat adds a lot of body and bready sweetness. If they left it unfiltered and canned it, I bet Hopfenweisse could pass as a cloudy American IPA.

Closer to home, Zoiglhaus has started making their own German IPA. Hopfenbombe is brewed with unnamed German hops and malts. It’s a tasty brew, both more bitter and more malt balanced than many modern IPAs. The flavor is on the piney and herbal side -- more juniper than doug fir -- with a bit of citrus. It finishes with a nice pithy bitterness. 

Zoiglhaus was started by an Alan Taylor who spent decades in Germany training in German brewing school and working in German breweries. He can make a mean Pils. He has a great Kolsch. But you can’t last as an American brewery without an IPA.

Three Taverns Craft Brewery opened in Decatur, Georgia launched in 2013 making Belgian style ales. Now, half their production is an American IPA. Belgian styles make up only twenty percent of their sales. Closer to home, people place the blame on The Commons closing on their failure to make an IPA. It’s literally impossible to open a brewery without brewing an IPA.

It used to be that a brewery could specialize. There were breweries that focused on lager. Breweries that made farmhouse saisons. Breweries that made great bitter. Not anymore. It’s all shades of IPA with little experiments on the side. It’s a sad state of affairs. IPA is crushing diversity in American brewing.

[baospodcast]

#7230 À L’Abordage Pignon Sur Franconie (Canada) We hit our first Sutton brewery this week, À L’Abordage, and I’m kicking off with this 5.2% Kellerbier. It pours clear with a foamy head and a bready nose, the body is crisp and clean, it rocks Hallertau Mittelfrüh, it’s bitter and grassy, smooth and hella crushable, with a dry, malty finish. Bomb. (at À L'Abordage Microbrasserie) https://www.instagram.com/p/CgOHXemtjKp/?igshid=NGJjMDIxMWI=

[beerselfie]

#Repost • @robstaybrewsing Stay Brewsing…..#nationalbeerday . ILLUSIVE WONDERMENT ABV: 6.0% Brewery: @firststatebrewing . . To celebrate National Beer Day I had crack open a nice Marzen! Crisp and Refreshing with Hallertau and Tettnanger Hops. Oktoberfest, yes! . . . #nationalbeerday #staybrewsing #craftbeer #craftbeerlove #beerselfie #brewsingbanter #märzen #oktoberfest https://www.instagram.com/p/CUYf5ywvFjG/?utm_medium=tumblr

[svenarzgebirg]

#hallertau #hopfencuvée #schlossbrauerei #brauerei #brewery #herrngiersdorf #beerporn #instabeer #beergasm #instadrink#drink #hopfen #hop #craftbier #craftbeer #beer #bier #pic #picture #instapic #pictureporn#picturegasm #piclove #instagood #instago #instadaily#instaphoto (hier: Ehrenfriedersdorf)