Style: Wine-Beer Hybrid
Grain: Pilsner, Unmalted Wheat
Hops: Cascade, Cashmere
Extra: Sauvignon Blanc grapes
Fermented with thiolized yeast
Tasting notes: passionfruit, white grapes
Pair with: Nothing Beets this Salad, Margarita flatbread
It may surprise some, but the science of brewing is a rapidly evolving and growing field. Humans have been drinking beer (or something like it) for thousands of years, but the actual proper science around it is at best 200 years old. And that science has largely been focused on lightly flavored, lightly colored lagers. It hasn't been until the past few decades that scientists have aimed their microscopes at other styles. Of considerable interest has been improving IPAs - how do we maximize the different flavor compounds we all love?
Late last year I came across an article about how to maximize those tropical fruit aromas we love so much from big IPAs. It could be acheived without the use of hops. Well, some hops, but not the ones you think, and not used where they're used in 99.99% of beer recipes. I really wanted to try my hand at this, but couldn't think of how to do it to scale.
So when I was approached to contribute in the 52722 celebration by brewing any beer I want and dedicating it to Bettendorf, I knew it was time. It was a wild brew day. Hops in the mash and ONLY in the mash, Sauvignon Blanc grapes immersion blended into pulp and added to the kettle, the use of a magical GM yeast. All new territory at the edge of science and alchemy.
And yeah, it tastes like I used a bunch of hops, when in fact, I effectively used 0 to get that flavor.
So what to call it? I wanted to pay homage to Bettendorf, but wasn't sure how. Our GM googled the history and suggested "Gilbert", the city's previous name. I felt like this was a fitting tribute - a blend of old and new - of mundane and exiting. Cheers