The warmer temps have ever so slightly started to show themselves. I'm only about a week or so away from firing up the lawnmower for the first time this year and getting the deck furniture out. And best of all, Spring Training is in full swing in Arizona and Florida meaning baseball is only a month or so away.
I've started to migrate from brewing the full-bodied, malty ales to the more crisp, fruity Spring/Summer like offerings. Already on tap is Kolsch which is German-style ale mashed at low temps to let the beer finish crisp and dry. It's hopped pretty aggressively to 30 IBU's with Mount Hood hops that balances perfectly with flavor that the Kolsch yeast strain produces.
Also on tap right now is my India Brown Ale. This is a unique beer that I brew every year in the late Winter to enjoy through the Spring. IBA is first-wort hopped meaning I make a hop addition of Centennial during the sparge process to add very smooth bitter notes. It's also dry-hopped with Amarillo to add that amazing tropical aroma which balances well with the sweet chocolate and coffee flavors from the malt. My newest beer on tap is a dry-hopped Belgian Pale Ale. I fermented this beer with the WYeast Belgian Ardennes strain. It's malty but the slight Belgian yeast notes pair great with the Northwest hops in this beer.
Currently fermenting are Session Rye IPA and a Hefeweizen brewed with Coriander and Lemon Peels.
We love brewing beer and are excited to share it. Come on by for a pint or two and say hello!
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ON TAP: Winter Saison (w/cranberries), India Brown Ale, Belgian Pale Ale, Kolsch