Thursday, May 31, 2012

Hefe Weiss Wheat Ale - Black Husky Brewing

                About a month ago, I learned about a relatively obscure nano-brewery in Wisconsin.  Then again, if I watched the Today show I would have heard about Black Husky Brewing a couple years ago.  Tim and Toni Eichinger started Black Husky Brewing in 2009 and based out of a log cabin in Pembine, WI.  Pembine, an hour and a half north of Green Bay, is up near Wisconsin’s Northwoods, and about 15 minutes south of the border from da UP.

It would seem that a nano-brewery would have a hard time distributing outside of a small town like Pembine, especially considering how far Pembine is from any major city.  However, Tim Eichinger is not about to let something like that stand in the way of sharing his artisanal beers with the world, or at least the state of Wisconsin.  In fact, Tim makes it a point to hand deliver his beers to the liquor stores and bars that sell his product.  Now that takes some dedication, especially considering that I can buy a bottle of his beer here in the Milwaukee area, a good 3.5 hours drive from his cabin-based brewery.

Those of you who have been reading this blog for a while might remember that I have a strong affinity for wheat beers, especially in the summer.  With summer just around the corner, and having experienced a few 90-degree days already, I decided to pick up a bomber of Black Husky’s Hefe Weiss Wheat Ale over at ThreeCellars (best liquor store/lounge ever!).  On to the review:

Black Husky Brewing’s Hefe Weiss Wheat Ale is apparently too rare to be listed on Beeradvocate, and only has one review over at ratebeer.  Then again, what fun would a small batch, special release beer from a nano-brewer in Wisconsin’s Northwoods be if everyone and their mother had access to it.

They say:
Hefe Weiss is a refreshing, cloudy beer traditionally served in the beer gardens of Bavaria.  Rosmunda – or “bad Rosie” is featured on this label.  She refused to wear her dirndl for this picture.  A beer with banana and clove yeast profile.  It is best served cold with a slice of lemon…

I say:
                Hefe Weiss pours beautifully for a wheat beer, a nice hazy golden color with a foamy white head.  The head was a little smaller than I had anticipated, but it had the excellent retention expected in German wheat beer.  It had a bready, yeasty aroma backed up by distinct wheat, apricot and citrus notes.  As it warmed, the apricot came to the forefront with the citrus and bready notes receding.

                Hefe Weiss is very carbonated, yet extremely smooth and medium bodied.  The flavors shift from being strongly clove up front, with citrus and apricot in the background.  Through the course of the beer, the clove and apricot became dominant.  I did not put a lemon in as Black Husky recommends, choosing instead to enjoy the wonderful natural flavors.  I often find that the addition of a citrus fruit overwhelms the more subtle flavors in a wheat beer.  The Hefe Weiss finishes smooth and dry, leaving me wishing for another bottle.  Unfortunately, I did not see any more the last time I was at the store.

               That’s all for today, check back either tomorrow or Saturday for a post on Abita’s Vanilla Doubledog.  I hope to be back on schedule next week.

                Happy Drinking!!!

Tuesday, May 29, 2012

ZeeLander IPA – Toppling Goliath Brewing Company

                Last Friday I stopped by my new favorite liquor store, Three Cellars in Franklin, WI.  While I was there, it was highly recommended that I try the new ZeeLander IPA from Toppling Goliath (out of Decorah, IA) that they had on tap.  In fact, he let me know that all of the Toppling Goliath beers were in high demand with individual kegs lasting only a few days, and unfortunately they only send kegs into Wisconsin.  True to his word, the other patron in Three Cellars at that point had just ordered a ZeeLander and was loving it.  I had gone in to check his current stock and pick up a couple bottles for the Friday night home brew club meeting, but I just could not resist ordering a pint of ZeeLander.

ZeeLander is one of the beers in Topping Goliath’s “Hop Patrol Series” The Hop Patrol series is 5 beers, four of which showcase a single hop variety.  I am a huge fan of single hop variety beers, because as a home brewer it is nice to know what each individual hop variety brings to the table.  The hops represented in the series so far are Galaxy (Twisted Galaxy Double IPA and Alternate Galaxy IPA), Nelson Sauvin (ZeeLander IPA) and Columbus (1492 IPA).  Columbus is a fairly common hop in American-style IPAs, with the other two being used considerably less.  While I have had beers with both Galaxy and Columbus hops added, ZeeLander was my first experience with Nelson Sauvin, a variety from New Zealand that was introduced in 2000. 

Nelson Sauvin was developed in Nelson, NZ and derives the second half of its name from the Sauvinon Blanc grape due to hits pungent aromas off the vine.  Nelson Sauvin can be used as a bittering or aroma hop, making it one of the ideal hops to use in a single hopped beer.  It’s Alpha acid  range is 12-13% with a Cohumulone level at 24%.  Beta Acid comes in at 6-8%.  Another commercial example that showcases Nelson Savin hops is the Mikkeller Nelson Sauvin Single Hop IPA.  On to the review:

                There are not enough reviews on either Beeradvocate or ratebeer for ZeeLander to have a rating.

They say: 

5.5% ABV, 80 IBUs
Zelicious single-hop showcase using the Nelson Sauvin hop from New Zealand. Delightfully confusing aromas of citrus and mandarin oranges give way to an incredibly complex body of earth tones and marigolds. This is truly unlike any hop you’ve ever tasted.

I say: 

I know that many of my reviews so far have been positive, but few beers impress me as much as ZeeLander, both in its complexity and its drinkability.  Served on draft in a pint glass, it poured hazy orange with nice, creamy, yellow-hued off white head with excellent retention and great lacing.  The aromas were very earthy with citrus and floral notes.  I am glad the commercial description mentions marigolds because there was a distinct vegetal floral aroma, which reminded me of my grandma’s flowerbeds, and reading the commercial description helped me to place the aroma.

The flavor starts with citrus and grape, followed by strong floral and earthy notes.  I have definitely never had an IPA quite like this one, with most being overwhelmingly citrusy to the point of having little else going on.  I never would have guessed that a single hop beer could have so much hop complexity.  I am sure that some of the flavor and aroma come from the yeast choice and the grain bill, but the Nelson Savin hop really shines here.

                ZeeLander is medium bodied with a moderate level of carbonation, making it an extremely drinkable beer.  I can only hope that Toppling Goliath will start distributing bottles of this wonderful beer in Wisconsin so that I can find it more readily.  Be sure to look for this beer on tap near you, or if traveling the country in search of good beer is your thing, drive out to Decorah, IA, I am sure they would love to host you in their tasting room.

                That’s all for today, I hope to get back on track tomorrow with a write up on Hefe Weiss Wheat Ale from Black Husky Brewing, a small brewery out of Pembine, WI.

                Happy Drinking!!

Friday, May 25, 2012

Sebastiaan Golden Ale - Brewerij Starkens

                Woohoo! Obscure Belgian beer in a limited bottle!!   

                When I was in Texas I picked up a bottle of Sebastiaan Golden Ale (Yeast Hoist edition featuring art drawn by Ron Rege Jr.) from BrewerijStarkens  in Meer, Belgium.  I noticed the interesting earthenware crock bottle and a little voice in my head screamed, “You need that!”  I love rare beer, limited packaging and limited editions.  And okay, so Sebastiaan Golden Ale isn’t really rare, in fact it’s a year round tripel, but it was still a pretty awesome find in my book and good Belgian beers can be very hard to find in many states.  Belgian Tripels, like most Belgian beers, are often extremely complex and the style can actually include a wide range of beers.  Typically though, a Belgian Tripel is gold in color, moderately spicy, fruity and at least 7.5% ABV.  Other, more common commercial examples of Belgian Tripels are Unibroque La Fin du Monde, New Belgium Tripel and Victory Golden Monkey.  However, with the increasing popularity of Belgian-style beers in the US, many smaller craft breweries are beginning to brew a wide range of excellent Tripels.  There seems to be some confusion out of ratebeer on whether this is a tripel or a Belgian strong, for more on the official BJCP style guidelines for both a Belgian Tripel and a Belgian Strong see the bottom of this post.

                Very few breweries make a good Belgian beer like the Belgians do, which may be why so many of the new Belgian-style beers are coming from Belgian brew masters or brew masters who have trained in Belgium.  On to the review.

                On Beeradvocate, Sebastiaan Golden Ale has an 85 and an 89 from the bros.  Over at ratebeer it has a 77 overall and a 96 for style and refers to it as a Belgian Strong.  Once again, I think the Beeradvocate score is a much better indicator of this beer in my opinion, although ratebeer hits the mark on the style rating.

                It is surprisingly hard to find any sort of commercial description for Sebastiaan Golden Ale, so let’s just skip on to my tasting notes.

                I say:

                This beer is exquisite!  It pours a beautiful cloudy gold with a pure white head and excellent Belgian lacing.  The aromas out of the bottle are multi-faceted, starting out yeasty and bready before progressing on to citrus fruits and light floral and wildflower honey aromas, followed up by a slight bit of alcohol (betraying its 7.5% ABV).  As it warms, the aromas continue to evolve into maltiness with summer fruits like banana, pear and plum.

It is extremely complex in the aroma and the flavor leaves little to be desired.  It stars out with a light spiciness from the Belgian yeast and slight alcohol notes from the high ABV percentage.  Progressing from the spiciness it becomes sweeter with slight pear and apple notes.  It is moderately bitter through a combination of hop and yeast-produced bitterness.  Sebastiaan Golden Ale finishes with a strong, spicy, and fruity aftertaste.  It is medium bodied with a moderate to highly level of carbonation, which helps to dry the beer out and clear some of the spiciness off the tongue.

This is a wonderfully complex beer with sweet and spicy notes, which meld nicely with the beer’s moderate body and carbonation.  When looking for a Belgian beer, I expect something complex and interesting, Sebastiaan Golden Ale definitely did not disappoint and I am on the lookout for another bottle.  If you can find it near you, pick up a bottle!

                That’s all for today, look down below for BJCP guidelines and check back on Monday for a post on Zee Lander IPA from Toppling Goliath Brewing Company - Decorah, IA found on tap at Three Cellars in Greendale, WI while supplies last (maybe through Saturday if you are lucky)

                Happy Drinking!!!

18C. Belgian Tripel

Aroma: Complex with moderate to significant spiciness, moderate fruity esters and low alcohol and hop aromas. Generous spicy, peppery, sometimes clove-like phenols. Esters are often reminiscent of citrus fruits such as oranges, but may sometimes have a slight banana character. A low yet distinctive spicy, floral, sometimes perfumy hop character is usually found. Alcohols are soft, spicy and low in intensity. No hot alcohol or solventy aromas. The malt character is light. No diacetyl.
Appearance: Deep yellow to deep gold in color. Good clarity. Effervescent. Long-lasting, creamy, rocky, white head resulting in characteristic “Belgian lace” on the glass as it fades.
Flavor: Marriage of spicy, fruity and alcohol flavors supported by a soft malt character. Low to moderate phenols are peppery in character. Esters are reminiscent of citrus fruit such as orange or sometimes lemon. A low to moderate spicy hop character is usually found. Alcohols are soft, spicy, often a bit sweet and low in intensity. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste. No diacetyl.
Mouthfeel: Medium-light to medium body, although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). High alcohol content adds a pleasant creaminess but little to no obvious warming sensation. No hot alcohol or solventy character. Always effervescent. Never astringent.
Overall Impression: Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied. Usually has a more rounded malt flavor but should not be sweet.
Comments: High in alcohol but does not taste strongly of alcohol. The best examples are sneaky, not obvious. High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish. Most Trappist versions have at least 30 IBUs and are very dry. Traditionally bottle-conditioned (“refermented in the bottle”).
History: Originally popularized by the Trappist monastery at Westmalle.
Ingredients: The light color and relatively light body for a beer of this strength are the result of using Pilsner malt and up to 20% white sugar. Noble hops or Styrian Goldings are commonly used. Belgian yeast strains are used – those that produce fruity esters, spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. Spice additions are generally not traditional, and if used, should not be recognizable as such. Fairly soft water.
Vital Statistics: OG: 1.075 – 1.085
IBUs: 20 – 40 FG: 1.008 – 1.014
SRM: 4.5 – 7 ABV: 7.5 – 9.5%
Commercial Examples: Westmalle Tripel, La Rulles Tripel, St. Bernardus Tripel, Chimay Cinq Cents (White), Watou Tripel, Val-Dieu Triple, Affligem Tripel, Grimbergen Tripel, La Trappe Tripel, Witkap Pater Tripel, Corsendonk Abbey Pale Ale, St. Feuillien Tripel, Bink Tripel, Tripel Karmeliet, New Belgium Trippel, Unibroue La Fin du Monde, Dragonmead Final Absolution, Allagash Tripel Reserve, Victory Golden Monkey

18D. Belgian Golden Strong Ale

Aroma: Complex with significant fruity esters, moderate spiciness and low to moderate alcohol and hop aromas. Esters are reminiscent of lighter fruits such as pears, oranges or apples. Moderate spicy, peppery phenols. A low to moderate yet distinctive perfumy, floral hop character is often present. Alcohols are soft, spicy, perfumy and low-to-moderate in intensity. No hot alcohol or solventy aromas. The malt character is light. No diacetyl.
Appearance: Yellow to medium gold in color. Good clarity. Effervescent. Massive, long-lasting, rocky, often beady, white head resulting in characteristic “Belgian lace” on the glass as it fades.
Flavor: Marriage of fruity, spicy and alcohol flavors supported by a soft malt character. Esters are reminiscent of pears, oranges or apples. Low to moderate phenols are peppery in character. A low to moderate spicy hop character is often present. Alcohols are soft, spicy, often a bit sweet and are low-to-moderate in intensity. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Substantial carbonation and bitterness leads to a dry finish with a low to moderately bitter aftertaste. No diacetyl.
Mouthfeel: Very highly carbonated. Light to medium body, although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). Smooth but noticeable alcohol warmth. No hot alcohol or solventy character. Always effervescent. Never astringent.
Overall Impression: A golden, complex, effervescent, strong Belgian-style ale.
Comments: Strongly resembles a Tripel, but may be even paler, lighter-bodied and even crisper and drier. The drier finish and lighter body also serves to make the assertive hopping and spiciness more prominent. References to the devil are included in the names of many commercial examples of this style, referring to their potent alcoholic strength and as a tribute to the original example (Duvel). The best examples are complex and delicate. High carbonation helps to bring out the many flavors and to increase the perception of a dry finish. Traditionally bottle-conditioned (“refermented in the bottle”).
History: Originally developed by the Moortgat brewery after WWII as a response to the growing popularity of Pilsner beers.
Ingredients: The light color and relatively light body for a beer of this strength are the result of using Pilsner malt and up to 20% white sugar. Noble hops or Styrian Goldings are commonly used. Belgian yeast strains are used – those that produce fruity esters, spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. Fairly soft water.
Vital Statistics: OG: 1.070 – 1.095
IBUs: 22 – 35 FG: 1.005 – 1.016
SRM: 3 – 6 ABV: 7.5 – 10.5%
Commercial Examples: Duvel, Russian River Damnation, Hapkin, Lucifer, Brigand, Judas, Delirium Tremens, Dulle Teve, Piraat, Great Divide Hades, Avery Salvation, North Coast Pranqster, Unibroue Eau Benite, AleSmith Horny Devil

Wednesday, May 23, 2012

High Speed Wit – Lowlands Brewing

                One of my favorite restaurants in the Milwaukee area is Café Centraal in Milwaukee's Bay View neighborhood.  Centraal and the other restaurants owned by the Lowlands Group are known for having excellent Belgian inspired food paired with a wide selection of over 122 Belgian and Belgian style beers at the Centraal location alone.  About a year ago, the Lowlands Group rolled out three exclusive beers developed through a partnership with Brouwerij Van Steenberge in Ertvelde, Belgium.  The three beers are: Confession Grand Cru (9% ABV), High Speed Wit (5% ABV) and Tandem Dubbel (7% ABV).  I have had each of the three beers in the past, but keep coming back to the High Speed Wit.

They say:

                Robust and round witbier with flavors of orange, lemon and yeast and a touch of cinnamon and an almost earthy, nutty element.  Has a bit of creaminess and just the right amount of zing. 5% ABV

I say:

The High Speed Wit pours peach in color with a foamy white head that has excellent retention.  It is very cloudy, to the point of becoming opaque, making it the cloudiest Wit that I think I have ever had.  The citrus and bready yeast and wheat aromas combine to form an aroma that is reminiscent of an Orange Dreamsicle.  The flavors are slightly citrus with almost imperceptible earthy cinnamon notes, backed up by a creaminess from the wheat starches left over from fermentation and the yeast.  Highspeed Wit is medium bodied with moderate to high carbonation levels It does not finish as dry as many Witbiers, nor is it as tart, however it remains a very drinkable example of the style.

                The High Speed Wit is a very good beer, that pairs wonderfully with any of the lighter foods on Café Centraal’s menu.  If you are unable to make it to Café Centraal in Bayview be sure to stop by one of the other Lowlands Group restaurants: Trocadero on Water Street in downtown Milwaukee, Café Benelux in the Third Ward, or Café Hollander at either of its two locations: Wauwatosa or Milwaukee’s east side.  If you are not in the Milwaukee area and don’t plan to visit you will likely be unable to try one of their three exclusive Belgian beers.

                That’s all for today, check back on Friday for a post on Yeast Hoist (St. Sebastiaan Golden Ale) from Brewerij Starkens in Meer, Belgium.

                Happy Drinking!!!

Monday, May 21, 2012

Secret Stache Stout – Finch’s Beer Company

                Secret Stache Stout, the second of what I am sure will be many beers that I will have from Finch’s Beer Co., is a one-off beer from the brew master Richard Grant.  I contacted Finch’s to find out more about their stout and was pleasantly surprised to hear back from brewer and marketing director Charlie Davis in under 2 hours.  They have some serious top-notch people working there for such a quick turnaround.  Charlie was also more than willing to answer any additional questions that I had, and he highly recommended pouring it at an initial temperature of 40F and allowing it to warm up to room temperature over a long drinking session.  Thanks Charlie, perhaps in the near future I will be contacting you for an interview or tour!

On Beeradvocate Secret Stache has an 85, over at ratebeer it has an 89 overall and an 84 for style.

They say:
Stout Brewed with Vanilla Bean and Lactose
Secret Stache Stout is a robust stout. The specialty ingredients, vanilla bean and lactose, lend to its complexity and full flavor.
While no actual chocolate was used to brew this beer, heaps of chocolate malt give the beer its color as well as its chocolate and coffee notes. Torrified wheat is also used in the recipe for additional body and head retention.
The beer was hopped three times with Fuggles. However, they do not make up a prominent part of the beer. The vanilla beans were thrown directly into the fermenter to be steeped at room temperature. Take your time on this one. Its lightly carbonated syrupy goodness will change with the temperature.

SRM:  1,000,000
ABV:  5.7%
IBU:  25
OG (P): 19.0
FG (P):  8.1 

I say:
                Secret Stache Stout pours a nice opaque black with a fine, thick brown head.  Strong coffee and bittersweet chocolate aromas rose from the glass during the poor and reminded me of those chocolate covered coffee beans that I used to buy by the pound at the local coffee shop when I was a kid.  Sticking my nose in the glass I noticed a slight bit of alcohol notes on the back end, but they fit in beautifully with the coffee and chocolate aromas.  It is medium-high bodied with a low to moderately low level of carbonation, perfect for a nice stout.  The cold beer starts off roasty with chocolate notes and a slight, lingering bitterness.  As it warmed up the beer became much smoother and the vanilla really started to come to the forefront.  The warming beer became increasingly hard to put down, and by the end of it, it became increasingly dessert-like and left me wishing I had another pint.

                I started off not being a huge fan of this beer, but the more I had, and the more it warmed up the more it started to grow on me.  By the end of the bottle, it was unbelievably good and I am planning to head out and buy more if it’s still in stock up here.

                That’s all for tonight, check back on Wednesday for the next post!

Happy Drinking!!

Friday, May 18, 2012

Shift Pale Lager - New Belgium Brewing

Tonight, Shift Pale Lager from New Belgium Brewing in Fort Collins, CO.  Some of you who know me will already be aware that I lived within a mile of New Belgium Brewery for the better part of 5 years.  During that time I spent many afternoons at the brew house enjoying what was then a free sample tray of all their beers.  While I lived in Fort Collins, the brewery tasting went from the full flight down to a choice of four, until last year when they finally started charging for a sample tray.  Not that I am complaining about it since charging for tasters is the new thing and New Belgium Brewing has evolved into a tourist destination.

 New Belgium now has 27 different beers, but Fat Tire is probably their best-known and most popular beer, providing the much-needed revenue for Master Brewer Peter Bouckaert to delve into his Belgian roots and develop a lineup of beers that are outside of the traditionally defined styles.  Shift is a noticeably less creative beer than the beers in their Lips of Faith series, but it is definitely poised to rescue more Americans from the big two, Miller-Coors and Anheuser-Busch.  I do not usually drink Pale Lagers, but at the urging of my friend Russ over at Colorado Beer Adventures, I decided to give it a go.  After all, the can does say, “When your work is done, you’ll want one”.  While Peter Bouckaert is infamous in his disdain of style classifications, I am going to go out on a limb and call this a Premium American Lager, BJCP Style 1C.  Check the bottom of this post for the official Premium American Lager guidelines.

On Beeradvocate, Shift Pale Ale has an 83 overall with an 88 from the bros.  At Ratebeer it has a 76 overall, 98 for style. 

They say:

New Belgium employee-owners work in shifts to brew to life world-class beers. Those efforts are rewarded daily with a shared end-of-shift beer. We’re passing that welcomed occasion onto consumers in this lightly-hopped Shift Pale Lager. From work to play, from bottle to can, from bold and heavy to refreshing and sessionable; Shift salutes the shift in occasion, package and beer. So, go ahead and get your Shift beer, you’ve earned it!
Just the facts Ma'am...

ABV -5.0
IBU -29
Calories -210 per 16 Ounce Serving
Hops -Target, Nelson Sauvin, Liberty, Cascade
Malts - Pale, Munich, C-80
OG -14.3
TG -2.3

I say:

Shift pours a nice straw/light gold in color with a very nice fine white head with great retention.  The aroma has a medium pale malt character, with interesting tangerine and banana notes.  The flavor is very earthy and grainy with noticeable hop bitterness.  It is medium bodied with a moderately high level of carbonation and finishes dry and bitter.  Cold out of the fridge it is an extremely drinkable beer, but watch out as it warms to room temperature.  Better yet, just finish it while it is still cold.

This is an interesting beer, but I am definitely not a Premium American Lager drinker, tending towards more flavor and aroma in my beers.  However, a majority of Americans are perfectly happy with their light lagers, and lawnmower beers.  So, if Shift can capture the interest of even a small percentage of the mass-market drinkers and get them to start contemplating craft beers then I am all for it.  I guess I see Shift as an entry-level craft beer, after all the Bud and Miller-Coors masses have to start somewhere, right?

                That’s all for tonight, check back on Monday for a write-up on Secret Stache Stout from Finch’s Beer Co.

Aroma: Low to medium-low malt aroma, which can be grainy, sweet or corn-like. Hop aroma may range from very low to a medium-low, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable. No diacetyl.
Appearance: Pale straw to gold color. White, frothy head may not be long lasting. Very clear.
Flavor: Crisp and dry flavor with some low levels of grainy or malty sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low to medium level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry "sting." No diacetyl. No fruitiness.
Mouthfeel: Medium-light body from use of adjuncts such as rice or corn. Highly carbonated with slight carbonic bite on the tongue.
Overall Impression: Refreshing and thirst quenching, although generally more filling than standard/lite versions.
Comments: Premium beers tend to have fewer adjuncts than standard/lite lagers, and can be all-malt. Strong flavors are a fault, but premium lagers have more flavor than standard/lite lagers. A broad category of international mass-market lagers ranging from up-scale American lagers to the typical "import" or "green bottle" international beers found in America.
Ingredients: Two- or six-row barley with up to 25% rice or corn as adjuncts.
Vital Statistics:
OG: 1.046 – 1.056
IBUs: 15 – 25
FG: 1.008 – 1.012
SRM: 2 – 6
ABV: 4.6 – 6%
Commercial Examples: Full Sail Session Premium Lager, Miller Genuine Draft, Corona Extra, Michelob, Coors Extra Gold, Birra Moretti, Heineken, Beck's, Stella Artois, Red Stripe, Singha