Tuesday, February 09, 2010

Troegs Brew News

Firkin Kick-Off Event at Troegs Brewery
Join us Thursday, February 11 at 2 p.m. for a firkin tapping of Scratch #27-2010 in the brewery tasting room. Scratch #27-2010 is a collaboration beer that Troegs developed with Scharffen Berger Chocolate Company.

Cases and growlers of Scratch #27-2010 will go on sale at 12 noon on Thurday, February 11. We will be tapping firkins at 2 p.m. and 4 p.m. and the tasting room will be open until 6 p.m. We will also have soft pretzels available while the firkins are on tap.

Here’s a little background on the beer:
O.G.: 18 Plato
A.B.V.: 6.7%
I.B.U.: 30
Malt: Pils, Crystal, Chocolate, Roast, Special B
Adjuncts: Flaked Barley, Lactose, Chocolate Nibs, Vanilla Beans
Yeast: House Ale Yeast
Hops: Galena, Simcoe

Scratch #27-2010 begins a new fold in the Scratch series. For the next several batches individual Troegs brewers will create recipes of their choice. First up, The Ticeman had a hankering for a sweet stout, so the Troegs brothers and all the brewers met with Scharffen Berger Chocolate Company engineers to eat ridiculous amounts of cocoa nibs and chocolates over a few pints of beer.

This collaboration resulted in the delivery of a special blend of cocoa nibs that were added during the boiling process. In addition to the nibs, lactose was added at the end of the boil to give a little sweetness in the body. The addition of Galena and Simcoe hops lends a subtle fruity balance. After primary fermentation, the beer was aged for three weeks on a blend of cocoa nibs and Ugandan vanilla beans.

Dubbed Cocaoabunga, this unfiltered beer has a pleasant cocoa aroma, a subtle sweetness in the mouthfeel, a full-bodied flavor, and hints of vanilla. Enjoy!

Nugget Nectar Update
As you read this, Nugget Nectar is being shipped throughout our eight-state distribution network. Nugget Nectar 12 ounce bottles are now available in all markets, and draft starts shipping out the week of February 22.

Nugget Nectar features Nugget, Warrior and Tomahawk hops, and uses a six-stage hopping process. “We add hops at four different times during the boil,” explains John Trogner. “After the boil, the wort flows through 25 pounds of hops in our hopback; then it is dry-hopped in the fermentation tank with an additional 50 pounds of hops. While the hops are key to this recipe, the caramel malts give the beer a delicate sweetness that tempers the intense hop flavor.”

Check the Troegs event page for numerous Nugget Nectar events during the next two months.

click here for more info

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