Shmaltzy talk of Jewbelation Fourteen

on 08/12/10 at 12:39 pm


Some beers are simple. You can brew a great pilsner, for instance, using only a single type of malt and one hop variety.

Other beers are almost absurdly complex. In that category would be Jewbelation Fourteen, which claims to be brewed from 14 malts (including flaked quinoa, spelt and oats) and 14 hops.

Jewbelation Fourteen, which measures 14 percent alcohol by volume, pours likes an imperial stout, ebony with a cocoa-colored head. But it lacks the coffee and roasty notes of that style. Instead, there is a great depth of crystal and Munich malt sweetness, an herbal, earthy spiciness, and a mild alcohol burn in the back of the throat. My first thought is to peg it as a black barley wine in the style of the Sierra Nevada Jack and Ken’s Ale released last summer.

“I was conscious of trying to create a monster brown ale,” says Jeremy Cowan, founder of Shmaltz Brewing Co., who contract-brews his He’Brew the Chosen Beer series of ales and Coney Island series of lagers at the Olde Saratoga Brewing Co. in Saratoga Springs, N.Y.

Cowan isn’t actually a brewer; he describes what flavor profile he’s aiming for, then leaves the technical details to Paul McErlean, Olde Saratoga’s brewmaster. Cowan, however, might have more fingers in more pies than anyone in the craft brewing business (with the possible exception of Dogfish Head’s Sam Calagione).

{Full story via Washington Post}

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