Dierksenkougan Brewfus

Aptly named after Timmy's drunk pronunciation of "Brewtus," the monster glasses of beer served at Applebee's. I'm happy to report that this Sunday will be the biggest brew day in Dk's short history, because not only will Rachel be getting bottled, but our second beer will be getting brewed.

Brewfus will bear close resemblance to Bell's Oberon as a summery wheat beer, but with importantly different characteristics. My recipe is my best effort to make an Oberon-type beer that is even lighter in all respects. Oberon is fairly high in alcohol for a wheat beer, so Brewtus will not be so strong, allowing us more versitility with its flavor. The color, too, will be lighter, more of a pale yellow than a medium orange. What all this means is that the adjunct flavors you should slightly taste in Bell's, including citrus, honey, and coriander spice, will be magnified in Brewtus. Expect this beer to be incredibly non-offending, yet very flavorful and complex. I've chosen (partly out of necessity) to use a Bavarian yeast compound rather than a similar American style because the European yeasts introduce more subtle flavors than American yeasts do. While American yeast (like American brewers) has been developed to leave beer with clean, simple flavors, yeasts of Belgium and Germany are embraced for imparting complexity and uniqueness to the taste and smell of the beer.

Bottling Rachel will happen at about noon on Sunday, which will be immediately followed by more brewing. While brewing turned out last time to be more of a two or three person job, bottling will likely be a bigger ordeal. If anyone is willing to lend a hand, let me know.

Thanks,
Sam