Saturday, September 19, 2009

Boo ya!

Hey all,

Why is everyone hating on the Smoked Dunkelweizen. Rauchbier has been around since the 1500’s. It pairs so well with food. We house smoke our malt with apple wood vs the beech wood for a more rounded smoke flavor. The way the banana and clove interact with the sweet smoke and malt flavors, Yum! Man I am excited for this years Smoked Dunkel.

And who is spreading the nasty rumor that we are not going to make the Hop Harvest? We should be getting in the hops next week. A double batch of wet Warrior and a single batch of wet Summit. Bam! Hop harvest time.


P.S. I dyhopped the 5 C’s today so she is almost ready. Man she is already tasting good!


  1. Who is hating on the Smoked Dunkelweizen? Fools. Bring on the Barleywine!

  2. ETAs for the 5Cs, Octoberfest, and first Hop Harvest? Drooling in anticipation.

  3. Guess you need to age it on brett or oak, or name it Kate Jr to ease the hate. Regardless the Smoked Dunkel is a fine beer, honestly there are too few of it's style being made by anyone in the states.

  4. You know, it can really get difficult to follow along with all the different styles you guys have between the Hefeweizen, Weizenheimer, Thaizenheimer, Dunkelweizen and now Smoked Dunkelweizen. Don't get me wrong, I love it, but just saying.

  5. The smoked dunkel is fantastic and applewood is an ideal choice. I'd love to see more smoked beers.

    Actually I'd love it if you guys would consider brewing a smoked rye ale. The spiciness of the rye and the sweet smokiness make a great combination.


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