Smoked Belgian squash saison…WHAT?
Well I wanted to let everyone know that the first Hop Harvest I has gone by the way side. We brought on a new fall beer for you all though. Our Pumpkin ale is pouring now. This beer has 200 lbs (in a double batch) of organic pumpkin that we add to the mash tun. The Pumpkins are from a local farmer and are a mixture of Dickenson and Cinderella pumpkins. The Cinderella’s look like the pumpkin carriage in the movie, hence the name. We hand shredding them and spread them out though out the mashing process. The color of this beer is amazing! We added some pumpkin pie spices, but not too much, to the boil with a light kiss of hops makes this beer delicious. We are truly in fall now.
To answer a few questions:
Mutual Fund Guru: We didn’t participate in the Tettnang sale by the BBC. Mostly because we don’t use Tet in anything, and secondly for an interesting German flavoring hop we are playing with the new variety called Saphire. Imperial Pils? We will have to see. Also too bad to see that you are cutting back your visits here. I was hoping to get some investment advise from you since you are a Guru on the subject 🙂
David: The hostess, Rachel, that you spoke to when you were here is actually my girlfriend. (Sorry ladies I am spoken for!) But I am glad that you heeded her advise to contact me via the blog. Your request for a Belgian Style Triple Bock had Tod, Zack and myself scratching our noggin’s this morning. First off Triple Bock is a trademark BBC (Sam Adams) product, aka not even a real style. Secondly a Bock is a German style beer. Though a Belgian yeast strain in a Bock beer would be interesting. But I think it would turn out to be a Belgian dark strong beer when it finished out. Those Belgian yeast strains kick of crazy esters and German beers are all about the clean finish of the beer. Most importantly so we don’t get sued, we have never or never will make a triple bock of any type. The BBC has great lawyers!
On the Smoked Dunkelwiezen, this years is going to be delicious. We added a kiss of smoke to the malt by house smoking 50lbs of malt with lilac wood. Milled it in to a malt profile of crystal and dark wheat malts along with some German pils and 2row. Making the finished beer a nicely “dark wheat” beer (aka “Dunkelwiezen” in German). It is still in fermentation most likely going to be finished this afternoon and dropped in temperature to start the maturation process. Don’t you worry though, it is going to be worth the wait.