Style: Cucumber-infused Kölsch-style
Grain: Cologne Malt, Corn, Carafoam
Fermented with Cologne yeast
Tasting notes: cucumbers for days, light fresh bread
Pair with: any of our tacos or wings, Summer Salad, or Blistered Shishito Peppers
It's that time of year where my house is overrun by cucumbers. It seems every day my wife heads out to our tiny garden and returns with a dozen enormous cukes. The kids love to eat them, as do the chickens, I try to sneak them into different dishes, but we can't eat them as fast as they're grown. So when I was asked by one of our investors for a cucumber beer, I initially said no, and that I'm sick of cucumbers. But I'm also highly suggestible and easily influenced so after some thought, I decided to take on this challenge.
And a challenge it is. Fruit beers are much easier to brew than vegetable beers. And I know cukes are technically fruits, but come on, who are they fooling? I feel like whoever decided that was much like me - inundated with cucumbers and looking for a way to get rid of them. So I studied up on cucumbers and learned more about them than I ever expected to and decided on the right blend of varieties, sizes, and ripeness. I then infused them into the beer using a new contraption/invention I rigged up that I expect I'll be using a lot in the future.
And I drew up this quick sketch of The Archcuke, an homage to Archduke Franz Ferdinand which I find hilarious. Let's hope he meets a better end.