The Icon series are beers that we will release for about three months at a time. Each will be different from other beers that we brew. Some will be iconic of a beer style (which was the original concept), but some may demonstrate more creative interpretations or melding of beer styles. Most of the Icon releases will be from recipes conceived and refined by our brewers. Occasionally a recipe inspired by a winning entry from the Big Batch Brew Bash will be released in this series. Icon releases will probably be in the 4% to 8% ABV range. Stronger special releases will be reserved for the Divine Reserve series.
|Date Released:||May 11, 2015|
The base beer starts as a fairly traditional Hefe. As fermentation starts to putter out, a healthy dose of Amarillos are dry hopped to complement the banana and clove flavors of the yeast. The balance gives an impression of added spice flavor, but no spice was added. Just malt, hops, yeast, and water. Enjoy!
|Date Released:||February 23, 2015|
Brewer Casey Motes' Description:
I wanted to make a big west coast IPA with tons of Mosaic and thought rye would add an interesting element to it. This copper colored take on an American IPA uses Rye and Cara Rye to add a distinct spicy flavor. The sweetness from those malts help balance out the bitterness created by the six varieties of American hops used in the beer. Columbus, Chinook, Centennial, Cascade, Simcoe and Mosaic combine to create a fruity, piney bouquet of flavors. The beer is fermented with our house yeast and has two huge Mosaic dry hop additions to create an aggressive depth in the aroma.
This beer is best enjoyed at 40F and 55F.
Sorachi Ace Dubbel
|Style:||Sorachi Ace Dubbel|
|Date Released:||November 24, 2014|
A classic dubbel with a twist. This beer is led by a bold and complex Belgian yeast character with a strong malt backbone that delivers tones of dark fruits and raisins. Finishing off with an untraditional hopping of the Japanese hop Sorachi Ace rounds out the flavor and aroma of this beer with a creamy lemon character complementing the yeast and malt and creating a truly unique, enjoyable beer.
|Date Released:||September 4, 2014|
This golden slightly hazy beer has a nice creamy head with a lightly fruity aroma. The taste starts with a light hoppy bitter that carries through to the finish although never coming on too strong. The wheat malt provides a soft body that complements the hops while remaining light. The beer is highly refreshing with a nice hop finish that makes you want another sip.
This beer is best served at 38°F to 50°F.
|Date Released:||June 15, 2014|
This red amber beer holds a nice creamy head. The aroma is full of tropical fruit. The flavor starts with a pleasant combination of fruit and malt and then goes to a long, dry bitter with just a hint of malt hanging on all the way.
The inspiration for this beer comes from San Francisco steam beers, but since the name “Steam” has been trademarked by Anchor Brewing, these beers are referred to as California Common Beers. We took a hoppier twist on this and thus named the style Texas Common. We fermented with the “San Francisco Lager” yeast at ale-like temperatures as is characteristic of the California Common style.
We used only one hop variety in this beer: Mosaic. This is a fairly new hop varietal, released in 2012 and is known for its distinct but complex tropical and citrus aroma and flavor. The tropical aspects come through well in our Texas Common.
This beer is best enjoyed at 40° to 55°F.
|Date Released:||March 3, 2014|
Our Brown Porter is a dark, medium bodied ale with rich chocolate malt notes. We used English malt and hops along with our Saint Arnold yeast that comes from a brewery in England.
This beer pours a dark brown color with ruby/garnet highlights and an off-white head. The aroma is predominantly chocolate with hints of nuttiness and lightly roasted coffee. The Saint Arnold yeast contributes mild esters, which are perfect for this style. Chocolate and roast are the primary flavors in this sessionable ale, with a distinct sweetness coming through as the beer warms up.
This beer is best served at 45° to 55°F.
|Date Released:||November 11, 2013|
This beer starts with the distinctive Saaz hop nose, then a pleasant maltiness for such a light beer followed by a floral, spicy and earthy hop flavor that closes with a focused bitter finish. Very refreshing.
The inspiration for this beer comes from hop buying trips to the Czech Republic. The unfiltered, unpasteurized pilsners that you find there at the birthplace of the style gave the idea of recreating that same beer, but with an increased emphasis on the flavor and aromatic qualities of the hops.
We used one malt (pils) and one hop (Saaz) in brewing the beer. The maltiness is derived from the decoction mash, a traditional and rarely used method for heating the mash by removing a portion of the mash, boiling it, and then mixing it back in. The boiling causing caramelization that deepens the beers color and lowers the fermentability of the sugars resulting in a slightly richer bodied beer. Saaz hops are the only hop used in brewing that have never been hybridized, dating back to when hops were first used in brewing hundreds of years ago.
This beer is best enjoyed at 40° to 55°F.
Bière de Saison
|Style:||Bière de Saison|
|Date Released:||August 5, 2013|
This beer has a complex spicy nose with notes of brown sugar and plums. The taste starts with big spicy malt and alcohol moving to fruity in the middle and then an earthy, spicy finish. High complexity reminiscent of something between a dubbel and a quadruppel. Here is what brewer Aaron Inkrott says about this beer:
The inspiration for this beer comes from the traditional French and Belgian farmhouse style ales; Bière de Noel and Saison. The malts used were focused on creating a complex malt backbone, with subtle floral characteristics from the Hersbrucker hops. The yeast is an aromatic Belgian Saison strain that produces complex esters balanced with earthy/spicy notes.
This beer is best served at 45°F to 55°F.
|Date Released:||May 1, 2013|
Brewer Sam Wright's Description:
The recipe for Amarillo Hefe came from a beer I developed for my sister and brother in law's wedding. They wanted a hefeweizen for their reception, and I decided to put my own twist on it. Since some people like to put lemon or orange slices in hefes, I figured I could replace that with the bright citrus flavor and aroma of Amarillo hops. The base beer starts as a fairly traditional Hefe. As fermentation starts to putter out, a healthy dose of Amarillos are dry hopped to complement the banana and clove flavors of the yeast. The balance gives an impression of added spice flavor, but no spice was added. Just malt, hops, yeast, and water. Enjoy!
Cascadian Dark Ale
|Style:||Cascadian Dark Ale (Black IPA)|
|Date Released:||March 6, 2013|
The key to a Black IPA is to artfully balance the aggressive hop flavor and bitter with the roast of the black malt to create a wonderful marriage of the two competing tastes. Icon Blue starts with a big hop nose up front, the result of Centennial and Simcoe additions at end of boil and dry hopping. There is also a roast malt character that starts with the nose and goes all the way through the end. At the finish, the Chinook and Columbus hops kick in to create a lasting bitter. We fermented this beer with our Saint Arnold ale yeast, which contributes an additional complexity. This beer is best served at 45°F to 55°F.
This beer was inspired by Pete Garza’s winning entry in the 2012 Big Batch Brew Bash.
Belgian-Style Pale Ale
|Style:||Belgian Pale Ale|
|Date Released:||December 10, 2012|
Brewer Sam Wright's Description:
I was going for an approachable Belgian beer that people could drink more than one of. I wanted to use a simple malt bill with British crystal malts to provide a nice sweetness that doesn't get muddled with the yeast character and the hops. To add an American element, Chinook hops were used for bittering, which adds a piney flavor. Saaz hops were added for aroma that blends well with the yeast. I selected a yeast that adds Belgian yeast character without going overboard with phenols. I wanted to make a beer that used ingredients from disparate brewing traditions that worked well together.