WEIZEN / LAMBIC
Original Gravity: 11.5 degrees
Plato, -Alcohol: 3.8 w/w%, 4.8 v/v%
Based on a wheat ale, our variation
of this unsual product of Belgin origins is made with pale and wheat
malts, fuggles and cascade hops. It is fermented with a mixed strain
yeast culture and abundance of black Bing cherries to produce a slightly
tart and refreshing fruit character. Unfined, unfiltered and naturally
aged for at least 1 1/2 months.
Original Gravity: 16.75 degrees
Plato, -Alcohol: 4.8 w/w%, 5.9 v/v%
A robust strong ale brewed along the
style of the turn-of-the-century ales with mainly pale malt and a minor
amount of roasted malt and a great amount (1.5 lb/barrel!!!) of
Clusters, Cascades, and Fuggles hops. This ale is dry hopped with
Onondaga County grown Brewers Gold hops - harvested from some of the
last remaining plants of the early 1940's commercial planting for p.
Ballentine & Sons brewery in Newark NJ. This smooth, elegantly
flavored ale is unfined, unfiltered and naturally aged for 1 1/2 months.
Original Gravity: 10 degrees Plato
Alcohol: 3.20 v/v
Delicate, golden, light-bodied,
Fully attenuated ale with fruity and spicy flavor notes imparted by the
addition of premium clover honey to the kettle. Made with pure Syracuse
water, American pale malts, select British ale yeast and 4 hops
varieties: Clusters, Cascades, Fuggles and Bullion. Naturally aged
slowly, without finings or filtration, for a minimum of 1 month
to develop its full flavor and clarity.
Original Gravity: 12.2 degrees Plato
Alcohol: 4.65 v/v
Rich, black, coffee to mocha-like
charactered full strength ale with slightly sweet and vinous notes and
smooth palate. Made with pure Syracuse water, pale and roasted malts,
black malt, roasted barley, British ale yeast and Fuggles hops.
Naturally aged slowly, without finings or filtration, for a
minimum of 6 weeks to mature its fine character and clarity.