03 June 2010

Weyerbacher Kilo & Fifteen

From Weyerbacher:

Verboten is just arriving in many markets. This 5.9% Belgian-Style Pale Ale is the beer that writers Lew Bryson and Jack Curtain insist we go year-round with. Give it a try soon and let us know your thoughts.

Head Brewer Chris Wilson:
It is going to be exciting at the Visitors Center the next 2 weeks! Saturday (6/5 & 6/12 12pm-3pm). We will be making two special releases available to the public, one each week. They are the yin and the yang, the light and the dark, the good and the evil, the session and the sipper. On one end we have Kilo, which is light in color and light in body. On the other side we have Fifteen, which is dark in color and full-bodied. Kilo is floral and spicy; Fifteen is earthy and smoky. Both are delicious and want to be in your belly! Please come out and join us for a taste and maybe a case.

Kilo will be released this Saturday, June 5.

Fifteen will be released the following Saturday, June 12.

Saison, 5.9% ABV, 30 IBU

Kilo is a summery Saison made with chamomile, coriander and grains of paradise. The spices, hops and yeast have formed a complex spicy pallet enhanced with a tart undertone. The sweet, floral aroma is filled with orange, Juicy Fruit and pepper let loose by lively carbonation. 5.9%, unfiltered and bottle-conditioned, Kilo is the perfect beer to break the summer heat. Enjoy! Recipe by Dan Hitchcock, Brewer with the special assistance of Jean Broillet, Brewer Iron Hill

Smoked Imperial Stout, 10.8% ABV, 80 IBU

This is a celebration of our fifteenth year making craft beer and it stands as an example of the bold flavorful beers that we have come to make. This is not a timid ale; it’s an intense, full-bodied smoke experience. Fifteen has a rich flavor profile balancing notes of dark roast, burnt toast and spicy rye with a deep earthy aroma of smoke and wood. This beer should age nicely and be a smoky treasure for many years. Recipe by Chris Wilson, Head Brewer and Dan Hitchcock, Brewer

Production Manager Chris Lampe:
While we had been planning on a June release of Riserva 2010, it looks as if it will have to wait a while. Dan has been chomping at the bit to have it available but as with the 2009 batch, the yeast has been a little slow in the natural fermentation.

Riserva (like Tiny, Merry Monks Ale and Double Simcoe Unfiltered IPA) is fully bottle conditioned. This means that we fill the bottles by hand when the beer is “still” or has little to no carbonation. We dose the beer with yeast and sugar just before bottling and then condition it in the warehouse until it has reached our target carbonation level (typically 3.5 to 4.5 volumes depending on the beer). It is a labor intensive process that takes 5 guys to do and averages around 45 cases per hour (as opposed to the larger machines that we use for our 12 oz bottles that average 280 cases per hour).

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