It was a Saturday in November and about 3,614 degrees warm at Northern Brewer Milwaukee...
On Saturday, November 13, 2010, Northern Brewer Milwaukee observed its one year anniversary! To celebrate, we fired up some kettles and mashed up 23 gallons of a Rotweizen, which was a sort of lightened dunkelweizen with some CaraRed in it.
Our recipe was this:
24 lbs Pale Wheat
5 lbs Munich Dark
4 lbs CaraRed
4.2 lbs Bohemian Pils
1.24 lbs Acidulated Malt
0.80 lbs Carafa I Special
2.5 oz Perle 7.8%AA
60min 1.0 oz Hersbrucker 3%AA
10min White Labs 300 Hefeweizen yeast (given to us by St. Francis Brewery)
It's been one amazing year since Northern Brewer Milwaukee has opened and we hope you have enjoyed this past year as much as we have. We've met so many wonderful people along the way and many interesting and delightful conversations with those that share our love of fermented beverages.
We here, at NB MKE, have a habit of taking our tops off. Other beers we've fermented open in our store include:
-Irish Red Ale (5 gallons) in a bucket
-Patersbier (15 gallons) in our fish gutter
-Cascade Pale Ale (5 gallons) in our fish gutter
-Broken Spear (3 gallons) in a tea carafe
Our boys at BrewingTV (Check out Episode 4: Open Fermentation and Episode 6: Mark Stutrud/Topless Hefe Tasting Notes) followed suit with Dawson's Bleicherweiss 3.0: TOPLESS.
And some of you did, too! Looking back at the past year, Northern Brewer Milwaukee has had the privilege to be lovingly involved with the local homebrewing and winemaking community:
Thanks to all of you, dear members of NB's Civilian Brewing Division, for your enthusiasms; your encouragements; and, especially, your experiments.