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Release
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New Release
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Date:
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Dec. 23, 2016
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Collections:
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Beer,
Draft,
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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 EBC: 15 IBU: 35 Plato: 16.2
Malts used: Pilsner malt, floor malted barley, Spelt {“dinkel” = historic grain , subspecies of wheat grain}
Hops used: 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}
Apostelbraeu Dinkel Bock is quiterefreshing inspite of its 6.6 % alc/vol. It shows a distinct dry/fruity finish which comes completely unexpected from a “German brewery”. The estery character of Rudi Hirz’s “house yeast” and the unique Hallertauer Saphir/Austrian Opal hop combination [plus dry-hopped with Opal hop] harmonize very well. Its big body consisting of Pilsner malt, Rudi Hirz’ own floor malted barley and Spelt provide the perfect malt sweet balance.
ETA: Now
Related Producers:
Apostelbrau Brauerei,
Release Formats:
Version/Vintage |
Type |
Size |
ETA |
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Granite fermented/Tennessee Whiskey barrel aged |
Keg |
1 x 5.2gal / 20.0L Keg |
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Wooden Cask /Granite fermented/Tennessee Whiskey barrel aged |
Wooden Cask 30l New |
1 x 7.9gal / 30.0L Keg |
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