#2 Rhinelander Marzen

This lager, typically brewed in March and served at the famed German Oktoberfest, was a surprise. Lagers are typically brewed at cool temperatures requiring refrigeration, which we are currently unable to accommodate, however with the help of our brewers guide, The Complete Joy of Home Brewing, by Charlie Papazian, we fermented this lager at room temperatures like we would an ale. It turned out to be a great dessert pairing, while not being too sweet at the same time. It has a nice balance of complex flavors without the home brew taste we experienced with our first. It was also our first and only to date attempt at secondary fermentation, yielding 4 gallons instead of the full batch 5. Needless to say we were a bit disappointed there wasn't more. --jk

1 comment:

  1. i recommend including a picture of the beer in a glass also. just cause i like to see what beers look like when they are ready to drink.