You put what in my beer?!

Once again we haveLactobacillus in our brewery!  Only this time we brought it in intentionally.  This seems to be a question of judgment some may think, but we had a very good reason for it.  That reason is our newest Cellar Reserve beer, Snarling Badger Berliner Weisse.  We wanted to create this beer with modern techniques on a large scale.  So…we “soured” our wort by dosing it withLactobacillus delbrueckii.  We then blended this with Bavarian hefeweizen fermented light wheat ale.  The result is a surprisingly drinkable, slightly tart summer beer.

Lactobacillus is a genus of bacteria that includes many different species.  These bacteria produce lactic acids when they metabolize sugars, and it is all done under anaerobic conditions (lacking oxygen).  It seems scary to introduce bacteria into your fresh beer.  However, this bacteria is not pathogenic and could actually be helpful as a probiotic.  Grand Teton Brewing Company experienced a true Lacto infection a couple years ago where we did not intentionally introduce it, and still don’t know the exact source.  Since then, we have developed a really good handle on how to clean tanks, equipment, hoses, and the bottling line after exposure to this bacteria.  We are now confident in our sanitation procedures and quality control measures so it was an easy decision to bring it in and brew this unique beer.  We hope you enjoy!

Snarling Badger Berliner Weisse

Grand Teton Brewing Company is pleased to announce the release of Snarling Badger Berliner Weisse next month.  As part of our Cellar Reserve Series, we have been brewing bold, flavorful beers and serving them from large, beautiful bottles since March 2004. On May 15th, please welcome Snarling Badger to the 2012 Cellar Reserve Series.

We’ve always intended these beers to be wonderful when fresh but also to be “cellarable”–to improve with months or even years of proper storage.  Over the years we’ve been happiest cellaring our strong malty beers. That’s made selecting styles for our summer Cellar Reserves a challenge, since the best beers for cellaring are not always the best beers to enjoy on a hot summer’s day.

In Berliner Weisse we think we’ve found the perfect style for our summer Cellar Reserve.  This north German wheat beer is traditionally brewed and released very fresh. It has a light body from the wheat and refreshingly tart acidity that make it a perfect summer thirst-quencher.

Its lemony tartness is provided by a secondary fermentation withLactobacillus, the same microorganism that’s responsible for yogurt’s tang. That tartness increases and improves with age, so the people of Berlin are known to buy extra bottles to bury in their gardens for two years or more.

As usual with our Cellar Reserves, we’ve taken a traditional style and added our own twist. In this case we’ve tripled the strength over the traditional beer, which should  increase its aging potential. For the primary fermentation we used traditional Bavarian hefeweizen yeast that produces soft notes of banana and clove. We followed that with Lactobacillus and six months in conditioning to create a complex fruity acidity that compliments the soft sweet malt tones and a unique ale that is both fulfilling and refreshing.

This summer time ale perfectly compliments spicy salmon filets from the grill and can wash down your savory BBQ pork ribs with ease.  Enjoy with a fresh arugula salad or salty french fries with blue cheese dressing for dipping.  For dessert try, grilled pineapple drizzled with honey.

ABV: 7.5%
IBUs: 15
Color: 5.9 Lov.
Original Gravity:  16.9