- Bab, light lager
- Griselda, Dorada Pampeana ale with hibiscus
- Hallucigenia, golden gruit ale/lager hybrid
- Lemonale, lemony rye American hefeweizen style
- Cave Penguin, dark American lager
I think I’m going to have to brew all of these again because they went down so well! Especially the lagers, because there aren’t many good lagers available in this country made by microbrewers. A good lager is simple and refreshing and a pleasure to drink. It’s got flavor and character without being complicated.
Here is a list of what I brewed at the Hungry Bistro in the past month and will become available in the coming weeks:
American Rye Lager (name TBD): This is a barley, rye, and wheat malt lager with Pacific Gem, Sorachi Ace, El Dorado, and Motueka hops. It’s a golden color and hits 5.3% ABV.
Gravitational Vortex Phenomenon: This was my experiment making a dunkelweizen without the spicy hefeweizen yeast that produces clove and banana flavors. I used an American hefeweizen yeast, which produces subtler flavors. It’s a dark wheat beer, designed to be easy drinking and refreshing at 4%ABV. It will go on sale this week at the Hungry Bistro. Label art by p. earwig.
Weird Girlfriend: This is a schwarzbier, a light, mellow, black lager at 5.4% ABV. This will be the label art, also by p. earwig.
Buffalo Beer: This is the first in a series of Brew Visionary beers. People who contributed to the Sacre Brew Indiegogo campaign get to help design a beer of their choice. Buffalo Beer was proposed by Harry Andree, who painted the label art as well as suggesting the style of beer: a strong dark Belgian-style ale, brewed with earthy spices. We settled on black peppercorns, coriander seed, lindi peppers, fenugreek, grains of paradise, and cumin. I added jaggery to boost the alcohol to 8.9% ABV. It’s got the desired earthiness married with a gentle toffee quality to offset the alcohol. This is going to be one very special beer!
Marsupiale: It’s the season for brewing this old standard again, at long last! It’s an addictive, hoppy copper ale made with New Zealand Pacifica & Cascade hops and Australian Galaxy hops. Its malt bill includes unmalted wheat for a creamy mouthfeel and fluffy head. A touch of light crystal malt gives it a hint of sweetness. Label art by Tomas Antona. ABV 4.8%.
Saucy Intruder: American IPA at 6.9% ABV. Brewed with Magnum, Centennial, Chinook, and Amarillo hops at a modest 61 IBUs, it’s an approachable IPA. The name of the beer comes from a quote I read by one John Taylor in the 1600s, in which he referred to hops (which were still not in widespread use in the the UK) as a “saucy intruder into this land.”
Saison (name TBD): I love saison and I like to be able to drink it all night, so I prefer to make them below 6% ABV. This one is still fermenting, but should finish at around 5.5% ABV. I used hops named after women: Dana and Boadicea – just to try different hops. I also spiced it lightly with coriander seed and grains of paradise. It’s got three types of base malt – barley, wheat, and rye – along with three other specialty malts.