Hold Our Beer – One Off Series.
Hold Our Beer – 005 – Hands Off Maibock – German Style Maibock
Fifth in our One Off Series, is a German Style Maibock. The medium body yields a robust malty-sweetness, while a mild, balanced hoppiness leads into the crisp finish.
German Maibocks were typically brewed to celebrate spring time, released in the month of May. Our Maibock was brewed back in February and has been patiently lagered until this time.
Maris Otter Malt, Pilsner Malt, Munich Malt, Vienna Malt, Acidulated Malt
Aging on Oak
Hold Our Beer – 004 – Henley Braggot
Forth in our One Off Series, is a Braggot (Mead made with Barley Malt) and is currenlty aging in a custom made Scottish Whisky Barrel, stay tuned.
Local Honey, Maris Otter Malt, Aromatic Malt, Carahell Malt, Wheat Malt, Amber Malt, Chocolate Malt
Amarillo, Fuggles, Goldings
D47 Wine Yeast
Hold Our Beer – 003 – Lockdown Brown – American Brown Ale
Third in our One Off Series, is an American Brown Ale. Nutty, chocolatey and rich with a firm bitterness from roasted malt and heavy American hop load.
The brewing community lost a legend by the name of Mike ‘Tasty’ McDole earlier in the year. This recipe is a take on Tasty’s most famous recipe, Janet’s Brown Ale and has been brewed by hundreds, if not thousands of home and professional brewers around the world.
If you liked our discontinued Dirty 69, this beer is very similar. RIP Tasty!
Maris Otter Malt, Carahell Malt, Crystal Malt, Wheat Malt, Chocolate Malt, Carafa Speciall III
Northern Brewer, Cascade and Centennial
Hold Our Beer – 002 – Look Ma, No Hops – Gruit
Second in our One Off Series, something we’ve always wanted to brew…a beer without hops. In the relative history of beer, hops have only been used for a very short time. Today we use hops for several reasons: for bitterness to balance out the sweet malt, for flavour and aroma and for the natural preservative quality.
Prior to hops being used, brewers relied on a magical mix of herbs called Gruit. These beers reportedly had a stimulating and sometimes psychotropic effect. We chose a blend of Mandrake, Mugwort, Yarrow and Wormwood for our first Gruit.
For the malt bill we put ourselves back in time using what we feel brewers may have used in the day, a blend of malted barley, flaked oats, malted wheat and Henley honey. The beer pours super bright golden, with a distinctive herbal nose. The flavour is fresh and clean with just enough bitterness from the herbs to make a balanced beer.
Maris Otter Malt, Flaked Oats, Wheat Malt, Henley Honey, Aromatic Malt, Acidulated Malt
Mandrake, Mugwort, Yarrow and Wormwood
Hold Our Beer – 001 – Holy Märzen
First in our One Off Series, the classic German Märzen. Brewed with Germany’s finest malt and fermented with a classic Bavarian lager yeast strain, and patiently lagered for 6 weeks.
Deep amber in colour with malty aroma. Slight sweetness up front but finishes clean with a touch of roasted malt.
Pilsner Malt, Munich Malt, Vienna Malt, Cara Munich Malt, Acidulated Malt