Anderson Valley Brewing Legend Explores Historic Beers

, Anderson Valley Brewing Legend Explores Historic BeersFal Allen is a brewing legend in Northern California and he’s committed to taking on some of world’s rarest beer styles at Anderson Valley Brewing, styles we’ve never heard of and we write about this stuff daily.

Here’s the deal…

Every brewery need its IPAs, they need lagers and straight-forward beers. But Anderson Valley brewery Fal Allen was inspired “to take a path less taken” after judging at the Great American Beer Festival. So starting now and running through fall 2022, Allen will be exploring the rarest beer styles, European styles with history, styles that shouldn’t be lost.

“I have long aspired to brew these beer styles, and with all the wild flavors in beers today, I was intrigued to see what flavors could be found in traditional beers that are not often brewed,” said AVBC Brewmaster Fal Allen. “Some of these beers I have brewed before, while others are so rare and complicated to make that I have never tasted one and know of only a few breweries in the world that have ever even attempted to brew them.”

Brewed at Anderson Valley Brewing Company’s Boonville facility, the “Historic Beer” lineup includes Dutch-Style Kuyt Beer, Berliner-Style Weisse, German “Stein Bier”, Grodziskie, Finnish-Style Sahti, and Bamberg-Style Rauchbier.

These limited edition draft-only beers will be available at the Anderson Valley Tap Room in Boonville and at select on-premise locations throughout Northern California.

And here’s how Anderson Valley explains these rarities…

Dutch-Style Kuyt Beer (available now) – Popular in continental Europe for several hundred years, the distinctive character of this beer is derived from the use of 50 percent oats, at least 20 percent wheat malt. The uncommon boiling regime brings forward an unusual hop flavor.  This gold to copper colored beer is distinctive and delicious.

Berliner-Style Weisse (October) – Regarded as “The Champagne of the North,” the unique combination of brewer’s yeast, Brettanomyces, and lactic acid bacteria fermenting in oak wine barrels yields a beer that is lightly acidic, highly attenuated, and very drinkable.

, Anderson Valley Brewing Legend Explores Historic BeersGerman “Stein Bier” (December) – There is no other beer in the world brewed in this manner. The addition of Superheated Hot Rocks results in the creation of caramelized sugars that bring toffee, smoke, and caramel flavors to the beer that would never be found in a normal boil. The aroma of dark caramel, chocolate and toffee mingles with flavors–the robust dark lager are layered in deep richness. The finish is mildly sweet with toffee and cocoa notes and finishes with a faint dryness.

Grodziskie (February) – The entire grain bill is 100% in-house Oak-smoked wheat malt, creating assertive smoky aromas and rich bready flavors. This combined with fruity esters and a high attenuation from a select yeast strain produces a golden ale with an overall crispness with light smoky notes.

Finnish-Style Sahti (March/April) – Bread yeast is traditionally used for fermenting this ancient beer style. It produces flavors and complex aromas with clove-like phenolics and banana fruitiness.  The use of juniper branches and berries in the brewing process gives it additional – and traditional – unusual flavors. The beer’s overall impression is one of herbal aromas backed with a unique yeasty and bready flavor.

Bamberg-Style Rauchbier (July/September). – Brewed in the characteristic style from Bamberg, Germany, this lightly smoked beer has aromas of lightly toasted sweet barley and fresh bread with mild German hop aroma and flavors. The malt is smoked over Beachwood creating a perception of mild sweetness and savory meats cooked over an open fire. The overall impression of this medium bodied Lager is of liquid bread consumed in front of a warm fire in a rustic lodge on a cold night.


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