.png "Label Digital Photography by Enrique Meseguer")
"Be what you are"
Base Beer Style: Gueuze (BJCP 23E)
Ingredients:
2020 (Base #1): Raw Wheat, White Wheat Berries, Soft White Wheat Berries, Flaked Wheat, TexMalt Llano Pilsner Malt, Belgian Pilsner Malt. Saar Bank Farms (Canada) 2018 Cashmere and aged hops.
2021 (Base #2): Sugar Creek Lambic Wind Malt, Maverick Hard Red Winter Wheat. Kansas Hop Company 2020 Columbus.
2021 (Base #3): Maverick Palo Duro Pale Malt, TexMalt Soft Red Winter Wheat, TexMalt Raw Triticale. Kansas Hop Company 2020 Comet.
2022 (Base #5): Maverick Hard Red Winter Wheat, TexMalt Llano Pilsner, TexMalt San Jacinto 2-Row. Aged hops and 2016 Crystal from 47 Hops.
2023 (Base #6): TexMalt San Jacinto 2-Row, TexMalt Soft Red Winter Wheat, TexMalt Raw Triticale. 2019 harvest Simcoe and Centennial whole cone hops; house aged.
Yeast:
2020 (Base #1): Wild yeast collected in the North Richland Hills Community Garden and Omega "All the Bretts".
2021 (Base #2): SafAle BE-134 and Omega Brett Blend #3 "Bring on da funk".
2021 (Base #3): Blended with Base #2 during active fermentation.
2022 (Base #5): Bootleg Biology Sour Solera Spring 2022 blend.
ABV: 7.06%
IBU: 5.84
Notes: All batches brewed using a Turbid Mash. See this article on Craft Beer & Brewing's website for an explanation of Turbid Mashing.
Brewed, blended and bottled for my daughters' birthday, this will slumber in bottles until she turns 21 in 2024.
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