American-Style Amber/Red Ale

The entire "stein beer" process is very adventurous - prior to the advent of natural gas burners or coal powered furnaces, brewers in the medieval period used to make gigantic cauldrons of beer under a log fire. The only issue was the log fire under the cauldron could not generate enough heat energy to raise the beer up to a rolling boil. So the Germans devised a novel technique - they would place rocks into an open flame until they were glowing red hot, and then launch them into the kettle.

An easy drinking "amber' ale with a wonderful balance of caramel sweetness and hop flavor. The aroma has light notes of citrus and rock candy. This ESB works well with most foods, but shows its full potential with grilled or roasted meats. Bronze winner at GIBC!

This unique red rye beer is full of hop flavor and aroma. We add 70 pounds of Thai palm sugar to each batch. The sugar does not add much sweetness to the beer, but rather a fruity and vanilla-like flavor. A new hop variety call Summit is really showcased here. This 18% alpha hop is also very aromatic which gives a pungent citrus aroma. Then we heavily dryhopped the beer with Simcoe. Original, yes and that is no sin.