Posts Tagged ‘Woodcut Series’


»July 23rd, 2010 by joe mohrfeld


Our Woodcut #4 Oak Aged Lager provides a toasted oak nose filled with dried apricot, pineapple and raisin along with a warming vanilla character in the finish. Woodcut #4 provides an exceptional base for showcasing the importance of hand selected, hand coopered, medium toast, American virgin oak barrels. By choosing a double Marzen style lager, we as brewers were able to develop a beer that showcases the caramel malty characters of a Marzen, along with the clean warming alcohol character only an 11% lager can provide. The nose of this beer is rich in complexity, providing pineapple, dried apricot, raisin and a pleasantly soft muskiness. Toasted oak overtones balance these aromas with a light cedar quality. As the warming alcohol coats the palate a soft vanilla lingers on the tongue imparted by the medium toast virgin American oak. As this lager warms in the glass, notes of caramel, raisin, brown sugar and a not-so-sweet plum emerge. By aging this beer in American virgin oak barrels at both barrel room temperatures and lagering temperatures, we were able to extract the intricacies of the oak along with the cleanness of a well-brewed lager. Woodcut #4 pours a brilliant maroon with a rich white head and prominent lacing.

For those of you living up in the north country, in the land of 10,000 lakes, we recommend pairing this complex beer with your freshly caught Walleye, lightly seasoned and grilled with bell peppers, caramelized onion and mushroom, lakefront el fresca style, with your favorite friends and family…or just nice people who love great hand crafted beer, good food, and listening to you re-tell how you caught that evenings Walleye again and again and again. And if you want to send some Walleye our way now that we are sending our Woodcut #4 your way, we wouldn’t mind!

Cheers!




»November 16th, 2009 by Joni


All of our 750 ml corked and caged bottle beers are 100% bottle conditioned. This means we add fresh, active yeast to the bottles along with some unfermented sugars to allow the beers to go through a secondary fermentation within the bottle. The beer is flat when bottled and over a period of several weeks the yeast ferments the sugars producing carbon dioxide within the bottle, giving the finished beer it.