I rejected the conventional wisdom of U.S. craft brewers in a couple of ways:And that's more than being innovative by just throwing in more malt and hops. Nice job, Joe. Keep 'em coming, folks!
-I mashed at a low temperature to avoid the syrupy viscosity that kills sessionability.
-I used Belgian dark candi syrup to prevent the beer from being too thin (Shut up about Barclay Perkins deserves credit for highlighting sugar usage in British breweries).
The beer selling well and customers are enjoying it!
Friday, April 2, 2010
More beers: Fratellos in Oshkosh has an English Mild
Just heard from Joe Walts at the Fratellos brewpub in Oshkosh, Wisconsin; he's brewed an English Mild that's selling well.It's even innovative: