Show 32: Dark Wheaty Homebrew Goodness
Prebeer Preamble: Today we’re digging deep into the homebrewing mindset, dwelling simultaneously in the past, present, and future of SoB’s “Build-A-Beer Workshop.” On a day when we are about to bottle the second batch of “New Guy Pale Ale” (BABW#1), and shortly after bottling SoB’s second brew (BABW #2), my brewing pal Shawn joins me in my garage to drink a couple of beers and contemplate beer #3 in our homebrew series. I’m lobbying for a strong, dark, wheat beer, and today’s bevvies are my case. Let’s see what Shawn thinks…
Beer #1. OK, so I just came back from a delightful weekend in Prescott, AZ, bringing with me a freshly-poured growler of Prescott Brewing Company’s Fünkendunkel Dunkelweizen. I figured this more-or-less traditional dark hefe would turn Shawn’s head, and prepare him for what I really had in mind. Was I right?
Interbeer Interlude: The Build-A-Beer Workshop. “Birth of the Monkey Bastard.” Time for another round of homebrewing! This time, I take my young padawan Shawn to Brewer’s Connection to chat with proprietor Jeffrey Haines about putting together a recipe. Shawn wants to clone Stone’s Arrogant Bastard, and Jeffrey doesn’t monkey around in coming up with something…
Beer #2: Time to pull out the big guns. Echoing a brew that I *thought* I had invented back in “tha day,” Aventinus Wheat Dopplebock is a intriguingly different drinking experience from Bavaria. Wheat beers? Relatively rare. Dark wheat beers? Rarer than rare. Super-strong dark wheat beers? So über-rare as to be almost unique. And dang it, I want to make one! So, does Shawn sign up for the ride?
Musical Pause: “SOB Theme” by Jason Newsom
Postbeer Postscript: Because this is…well…this show, we’re going to score up these beers. On the line here is the future of the Build-A-Beer Workshop. Which beverage scores best with the homebrew crowd (of two)? Tune in and see!
June 27th, 2007 at 6:31 am
While it’s a very well made beer and award winning I am not sure the Funkendunkel fits as a German dark wheat, maybe it’s the yeast Jan uses but I tend to think of it as an American Dark Wheat.
My review of Prescott last time I got down there.
http://geistbear.blogware.com/blog/_archives/2006/9/17/2256097.html
June 27th, 2007 at 6:57 am
Yeah…I’ll buy that…
I was definitely picking up a low but distinct banana flavor, especially in the aftertaste. There was something of a subdued Bavarian character to it, IMHO. But sure, I’ll take American Dark Wheat, as all three of those words are literally true in regards to this one!