Lighter than a traditional German Bock, our Maibock has a strong backbone of Pilsner and Munich malts to give it a nice malty body, and is crisply balanced by Perle and Tettnang hops. 8.0% abv.Ī German Pale Bock lager style traditionally brewed for release in May (Mai). Double dry-hopped with Amarillo, Centennial, Chinook, Cascade, and CTZ. 5.8% abv.Ī hophead’s dream, and not just a hoptical delusion, this IIPA has a hopscene amount of hops but finishes clean, and dry. This smooth, full bodied tawny Brown Ale is rich and complex, with a slightly toasty, roasty, nutty flavor and a clean finish. Dry hopped with Cascade, Centennial, Northern Brewer, Chinook, and CTZ. 6.5% abv.Ĭaravienne, Munich, Vienna, and 7 other malts combine with 6 hop varieties to make Rush Creek Red IPA a hoppy AND Malty ale, finely balanced, with a clean, crisp, satisfying finish. Magnum, Northern Brewer, Cascade, and Centennial hops give this IPA a flowery and citrus aroma that blends perfectly with the malt. Our version of this West Coast standard adds the complexity from Munich and Wheat malts coupled with an English Ale yeast to leave a less dry, more complex finish. Chinook, Cascade, and Northern Brewer hops blend together to perfectly balance the rich flavor. 5.1% abv.ĭark Munich, Chocolate, and Black malts combined with five other malts create a luxuriously rich, smooth satisfying American Stout with distinct chocolate and roasted notes. Munich and Vienna Malts and the subtly spicy Hallertauer hops give this German Munich Helles style a refreshing clean crispness but with a more malty finish than its Pilsner cousin. Hopped with Chinook, Amarillo, Cascade and Northern Brewer. We dispense our beer from a combination of four 7 bbl serving tanks and kegs located in our brewery walk-in (picture).Ī blend of Crystal and Munich malts give this American Pale Ale just the right malt balance to compliment the assertive hop citrus aroma. We have four 7 bbl temperature controlled fermentation vessels. Our brewery is made up of an insulated mash tun and boil kettle with a brewhouse pump and heat exchanger built into the piping manifold and brew platform between the two. We brew on a 7 bbl (1 bbl = 1 barrel = 31 gallons) brewhouse from Premier Stainless Systems. Best decision he’s ever made (well, second best, according to his wife, Michelle). But he resisted, often with the line, “Why would I want to turn a perfectly good hobby into a job?” Then, when circumstances lead him to consider a career change back in 2011, he thought, “Why wouldn’t I want to turn a perfectly good hobby into my job?” And so with much enthusiasm, he dedicated himself to brewing professionally. His friends were effusive in their praise for his brewing and often urged him to go pro. He loved to brew for friends, and events, and provided beer for a number of weddings. Over the years he continued to refine and improve his process, equipment and recipes. His first all grain beer (a German Maibock) was his best to date and had him solidly hooked. He brewed with extracts for a couple years before jumping into all grain in 1993. His passion and zeal to make great beers was immediate, even if his beer’s greatness wasn’t quite so. Our hops come primarily from the hop growing capital of the world (or craft brew world anyway), the hop-lush Yakima Valley in Washington state.ĭave Cowie started brewing at home in April 1991. Most of our base malt and specialty malts will be sourced from, Rahr Malting and Briess Malting in North America but we will also showcase some of the finest malts in the world including Castle malts from Belgium, Weyerman malts from Germany, and Crisp Malts from England. The big malt beers will have enough hop bitterness to compliment any perceived sweetness. The big hop beers will have a solid malt backbone to stand on. We love hoppy West Coast Ales, we love German Lagers, we love rich Stouts and Porters – big beers, light beers, and everything in between. At Three Forks, our mission is to brew delicious, well balanced beers.
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