A dark amber colored beer with good clarity. Warm flowers, apricot, banana and bitter almonds are evident. Similar flavors of apricot, almond cake, citrus fruits, and rich malt come through strongly. Dry, tangy finish.
Try with salmon steaks, grilled sardines, Thai food, gamy sausages, steaks and barbeque. Ripened cheeses and almond sweets are good choices as well.
Made to a recipe originally brewed by Deasy's of West Cork in the early 1900's. This was Michael Collins' favourite tipple - a stout like your grandfather used to drink. A fine fullsome stout, full in every way, a pungent aroma of late kettle hops. A generous quantity of roast grain for flavour, bitter with flaked barley producing that body.
The roasted and burnt malt notes of stout and its typical hearty nature make it an exceptional compliment to raw or steamed oysters, however stout is also at home with most chocolate or cream based desserts.
Very light color, slightly malty, fairly soft palate, dry finish. The Kölsch is fermented with an ale yeast, but matured at cooler "lagering" temperatures to produce an ale's fruity complexity with a lager's crispness.
This extremely drinkable Kölsch is great with just about everything from Caesar salad to dim sum to all seafood to tapas. Let's not forget about bar foods especially brats!
A golden colored lager beer with a hint of smokiness in the nose and palate. Made exclusively with unsmoked malts, this beer's smoky quality is derived from trace amounts of grain, as well as the yeast strain, which has evolved over decades to impart Schlenkerla's signature rauchbier palate.
Pairs well with andouille sausages or other Cajun dishes, as well as spicy Mexican foods and sautéed meats such as ribs.
This unique beer is the result of the long friendship of Schneider brewmaster Hans-Peter Drexler and Brooklyn brewmaster Garrett Oliver. The two brewmasters feel that Schneider-Brooklyner Hopfen-Weisse represents the quality, tradition and terroir of the Bavarian Hallertauer hop region paired with the innovation and creative energy for which Brooklyn is famous. The brewers at The Brooklyn Brewery eagerly await the July visit of Hans-Peter Drexler, when they will create Brooklyner-Schneider Hopfen-Weisse in Brooklyn.
"I think a perfect thing for it would be salmon done in a Thai curry sauce…not something really, really spicy, but a little bit spicy so you have the classic pairing of a little bit of hop bitterness together with all the kind of tropical aromas that you have going on there, the mango, pineapple, and banana aromas." - Garrett Oliver, Brewmaster