Top fermenting “Bockbier”
Unfiltered, bottle conditioned
First fermentation in granite for about four weeks.
Second fermentation and maturation in Tennessee Whisky barrels for 4 to 6 months.
Malts used: Pilsner malt, floor malted barley, Spelt {“dinkel” = historic grain , subspecies of wheat grain}
Hops: A very special “three country” mix: Saphir {Germany}, OPAL{AUSTRIA}, Saaz {Czech Republic}
DRY-HOPPED: OPAL {Austria, NEW hop variety /Hull Institute/ Peppery, light citrus, smooth pleasant bittering}
Dinkelbock Special Edition
Alc./Vol.: 6.5
