Conjuring Serpents | DSSOLVR
ABV: 5.4%
Style: Lager - Dortmunder / Export
Actively Produced
Description: “Conjuring Serpents” is a Lager Spritz! And a second collab with plēb this week! What in the hell is a Lager Spritz? Well, let us tell you! We took a base Lager mashed solely with Riverbend Expedition Pilsner (a choice 2-Row varietal that presents a bit more malt-forward and less floral than their typical 6-Row Pilsner), blessed it with one of our hardest water profiles to date, hopped it with a whole lot of Perle and Northern Brewer in the Kettle and Whirlpool, fermented it low and slow with our House Lager yeast, spunded it for 100% natural carbonation, and allowed it to rest in our Honizontal Tanks for many moons. All sounds normal, right? Then we hit up the plēb folks to take things to the next level with a blend of Traminette, Seyval Blanc, and Marechal Foch Wine Must, which was then blended into the Lager and allowed to referment under pressure to maintain as much of that character as possible. Last year, we brought you “Seeker of the Serpent’s Eye”, and this is a continuation of that idea...a base Lager refermented with fresh-pressed Wine Must (re: unfermented grape juice). We settled on a much harder and more pronounced base Lager this year in order to really accent the Wine component properly, and we are VERY happy with the results. Notes of warm Baguettes with some buddies, a crisp pint of mineral-laden Dortmunder Lager, some floral and grassy tones, and washing it all down with a nice sip of Sparkling Rose.
Style: Lager - Dortmunder / Export
Actively Produced
Description: “Conjuring Serpents” is a Lager Spritz! And a second collab with plēb this week! What in the hell is a Lager Spritz? Well, let us tell you! We took a base Lager mashed solely with Riverbend Expedition Pilsner (a choice 2-Row varietal that presents a bit more malt-forward and less floral than their typical 6-Row Pilsner), blessed it with one of our hardest water profiles to date, hopped it with a whole lot of Perle and Northern Brewer in the Kettle and Whirlpool, fermented it low and slow with our House Lager yeast, spunded it for 100% natural carbonation, and allowed it to rest in our Honizontal Tanks for many moons. All sounds normal, right? Then we hit up the plēb folks to take things to the next level with a blend of Traminette, Seyval Blanc, and Marechal Foch Wine Must, which was then blended into the Lager and allowed to referment under pressure to maintain as much of that character as possible. Last year, we brought you “Seeker of the Serpent’s Eye”, and this is a continuation of that idea...a base Lager refermented with fresh-pressed Wine Must (re: unfermented grape juice). We settled on a much harder and more pronounced base Lager this year in order to really accent the Wine component properly, and we are VERY happy with the results. Notes of warm Baguettes with some buddies, a crisp pint of mineral-laden Dortmunder Lager, some floral and grassy tones, and washing it all down with a nice sip of Sparkling Rose.
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