Rather like a foreign stout without any roasted barley; or an overhopped albino Irish red; or an overgrown American wheat taking Celtic harp lessons; or a Kolsch gone rogue and on the run from the Reinheitsgebot ... pigeonhole it if you must, but this creamy-textured, straw-gold ale begs to be judged on its own merits. Capped with a dense meringue of nose-dotting foam, the pint offers up suggestions of buttered toast, warm cereal, and a trace of fruity, herbal hops.
A full body with thick mouthfeel, more buttered toast and fruity hops give way to a finish evenly split between malty and bitter. Flaked barley and oat malt (wheat DME for the extract version) build density and a viscous texture with supporting grain flavors. Serve at cellar temperature any time of year; if you really want to go nuts, keg it and dispense with beer gas through a stout faucet!
Looking for the Extract Version?
|Total Time to Make||6 weeks|
|Beer Style||Blonde Ale,Irish and Scottish Ales|
|Beer Recipe Kit Instructions||Click here for recipe kit instructions|