A Metamodern IPA conceived of hand selected hops from down under. Malt barley and red wheat combine to create a clean malt backbone with foolproof flavor and mouthfeel to support the main act of Enigma, Vic Secret, Ella, Topaz and Galaxy hops.
Most Recent Featured Review
I arrived at Old Town Beer Exchange in downtown Huntsville eager to find a good beer to review. My malty sweet tooth was in control, so when I saw Florence's Singin' River had a doppelbock out, I immediately knew I would be taking a crowler of Orchestrator home with me.
Shortly after getting home, the crowler was popped open and the clear copper brew was poured into a glass. I may have been a bit timid with the pour but I expected a little bit more than the very thin cap which never quite melted away. It seemed to be mostly made up for the fact that it left plenty of white lacing on the glass.
I got a general sweet smell when I first brought the pint glass to my face. As I drank more, I could discern caramel and a bit of booze. I'm a bit disappointed by the lack of aroma. I decide to leave the crowler on the counter to warm up in hopes of eliciting a stronger aroma on my second glass. Sure enough, the aroma bloomed as it warmed. The caramel still dominated, but I started to pick up some vague dark fruit aromas (kinda plum-ish) along with a char affectation to the caramel sweetness. The warming definitely helped. It wasn't a night and day difference, though. The second glass seemed like a more fuller experience.
Most Recent Blog Entry
Beer is made of these core ingredients: barley/malt, hops, water, and yeast. In this blog post, I'll be writing about malt and some of what I've been reading in Robert Moser's Tasting Beer. First off, barley is the grain of choice for making beer, although other options exist. But regular old barley isn't in a good condition for releasing starches for making alcohol. Barley first needs to be malted.
First, barley is soaked in water for about 24 hours, or until it reaches 45% water content. The grain is pulled from the water and allowed to cool and dry. During this process, the grains will start to sprout. This growth and cracking of the shell is vital to getting what brewers want from the malted barley. The grain is then kilned to complete the drying process and to roast the grain to the desired darkness. It is possible to create two different malts of similar color but different flavors by varying the moisture content during kilning. If roasted dry, there will be a sharp, biscuit-like toastiness. If roasted moist, there is more of a toffee-like richness.
Latest Beers Added
The harmonious blend of mead and beer, known as a Braggot, takes us back to medieval times, dating back as far as the 12th century.
When Keith travels to Belgium, he always looks forward to enjoying classic Belgian Table beers. Traditionally, these lower-alcohol beers are brewed to accompany a meal and great company.
A Helles bock style brewed with lager yeast, using a mixture of traditional german malts – Pilsner, Munich and Cara Helles – hopped using German Perle, Hallertau and Hersbucker hops.
After eight years and 86 unique versions of our Hop Project series, we believe that we have hit upon the perfect blend of hops for our year-round IPA. It's brewed with pale barley, wheat, and oats, and generously hopped with Citra and Mosaic hops. Is it the perfect IPA?
Our interpretation of the classic Berliner Weisse style. A funky wheat ale with a refreshingly bright fruity sourness and tart finish. Just the thing for the summer heat in The South! (Description provided by company)
Brettanomyces contributes tart cherry notes to the roasted chocolate flavor of the Pinstripe stout.
Working with Church Street Wine Shop, Straight to Ale put a tripel into chardonnay barrels for this delightful release.
Hell or Rye Water is our rye pale ale. Slightly sweet for the style with a pleasant earthy spiciness from the addition of the rye, Hell or Rye Water is an easy drinker with a bite! (Description provided by company)
Vern's own creation, a mead which is similar in flavor to limoncello.
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