Our goal is to have a very drinkable session beer that will pair well with food and be something a little different. We start with German Rauch malt, which is smoked with Beechwood. Then we throw in US two-row malt, Crystal 40, Crystal 120, and a bit of Pale Chocolate Malt. Add enough US Magnum and Willamette hops to balance the malty sweetness of the German Alt yeast used to ferment the beer, and you’ve got a tasty treat. The moderately smoky notes in the flavor are balanced by the slight fruity flavor imparted by the Alt yeast.
Food Pairing: Earthy, bleu, or peppered cheeses, smoked or grilled meats, caramel apple pie.
Hops: Bravo, Willamette
Grains/Adjuncts: US 2-Row, Rauch Smoked Malt
Yeast: Alt
Available near Cambridge, Massachusetts
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