Dinkelbock Special Edition

Style: Granite/barrel
Apostelbrau Brauerei, Hauzenberg, Germany

Top fermenting “Bockbier”
Unfiltered, bottle conditioned

First fermentation in granite for about four weeks.
Second fermentation and maturation in Tennessee Whisky barrels for 4 to 6 months.

Malts used: Pilsner malt, floor malted barley, Spelt {“dinkel” = historic grain , subspecies of wheat grain}

Hops: A very special “three country” mix: Saphir {Germany}, OPAL{AUSTRIA}, Saaz {Czech Republic}

DRY-HOPPED: OPAL {Austria, NEW hop variety /Hull Institute/ Peppery, light citrus, smooth pleasant bittering}



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