The only exception in our range of beers is the Rédor, a bottom fermentation “pils” beer, filtrated but not pasteurised.
Indeed, although we are specialised in the production of top fermentation beers with refermentation in the bottle, the brewery has chosen to keep the production of a “pils” beer.
The Rédor is a pure malt “pils”, which means we only use the barley malt as starch.
We do not add grains, so the Rédor becomes a tasteful “pils” with a real bitterness.
Chilled like every other “pils” as an aperitif or companion of your daily mails but also mussles…
Golden lagers are among the most diverse food beers, with the more straightforward American lagers pairing well with fried and oily foods, particularly pizza and pub grub, and the more assertively bitter Bohemian and German pilsners, which work wonderfully with saltwater fish.
Best served very cold, it tastes malty and spicy, with a sweet and slightly bready flavor. The mild hops taste gives it a good balance of bitterness and Victoria leaves a sweet aftertaste. It's tasty, easy to drink and goes down smooth.
Our Oak Aged Dunkel is brewed using traditional German ingredients and aged on American Oak. The brew itself is highlighted by Munich malt, Tettnang hops, and German Ale yeast, resulting in a clean, earthy flavor. After primary fermentation is complete, we transfer the beer to a secondary aging vessel containing oak infusion spirals. These oak spirals contribute subtle,woody sweetness and vanilla notes. The wood complements the malt character and adds a layer of complexity to the delicate, herbal hops. The result is a pleasing, drinkable autumn beer.
Brewed especially for Wintergreen Resort and only served at the brewery and on the mountain, this German-style Doppelbock lager sets a new standard for winter beer. Brewed with Pilsen, Munich and Vienna malts and hopped with noble hops. Big malty and smooth with a warming alcohol finish. 30 IBU, 7.1%
Bock beers tend to be quite strong, yet they retain the characteristic clean, straightforward malt character of lagers that lends to heartier meats such as roasted or grilled pork tenderloin, venison, kangaroo steak, or wild boar.
The “Back Forty” is property commonly found on the outskirts of the Wisconsin family farm. Here uncultivated acres wait prime for adventure- forts, tree houses, rope swings and first kisses! A place to run away, to camp, to climb, to build, to play. Not actually home but not too far away. That’s the Back Forty. The beer you hold is similar both dark and adventurous still smooth and familiar. Here’s a beer you can enjoy without pretense or explanation. Every mind requires some acres of possibility, space for dreams, the great escape, everyone needs a Back Forty.
Fairly full-bodied; clean malt flavor and aroma with notes of dark bread, caramel, and even a suggestion of toffee. Balanced by elegant herbal hops, and finishes with inviting smoothness. A refined dark lager.
Polish sausage (kielbasa) or Italian sausage, roast turkey, black or pinto beans, hummus or paté. The rich dark malt flavors make a great pairing with spicy cole slaw, kim chee, or pickled vegetables. Try with homemade macaroni & cheese or with fresh-baked pumpernickel bread. Serve in a stemmed Zatec goblet or fluted pils glass at 42-45 deg. F.