European Beer Tasting Flight

in the Old St. Francis Pub

  • 11 a.m. ‘til close |
  • $5 per flight |
  • 21 & over to sample ales

Stop by the pub to sample this specially selected flight of ales made with various yeast strains, all brewed onsite, and paired with food specials. Our brewer Mike “Curly” White will be onsite from 5 p.m. ‘til 7 p.m. to talk beers with you.

Beach Bum Belgian Blond

The Beach Bum is pale in color with unique flavors. An almost honey like malt sweetness starts off on the palate and continues with a fruity taste from the esters. A creamy white head and clear body give a great first impression of this easy drinking beer. Light in hops and hop aroma allow the sweet smoothness to come forth. A slight alcohol warmth lingers a bit after the dry finish.

Malts: Briess Pilsen and Briess Aromatic
Hops: Tettnang and US Golding
OG: 1.068
TG: 1.013
ABV: 7.2%
SRM: 3.6
IBUs: 26

My Sunshine Pilsner

My Sunshine Pilsner is just that, liquid sunshine! Light gold in color with a clean crisp body. A complex malt characteristic comes together with spicy, floral hops. The hop bitterness does not linger though but is balanced with malts. A well rounded drink. A nice thick white head allows the carbonation to play with your taste buds. A traditional Bohemian Pilsner yeast was used to highlight the lager charac-teristics for this style.

Malts: Best Pilsen, Great Western Vienna and Best CaraPils
Hops: Sterling and Tettnang
OG: 1.046
TG: 1.008
ABV: 4.9%
SRM: 3.0
IBUs: 22

Immigrant Irish Red

This version of an Irish Red follows a lot of the traditional style characteristics. Semi-sweet malt tones with touches of caramel. Deep red in color and an easy drinking feel. There is a low hop bitterness with some roasted grain flavor at the end too. A drier finish allows some of the overall malt flavors and citrus hops to meld together in a balanced way. An Irish ale yeast was also used during fermentation.

Malts: Maris Otter Pale, CaraMunich, and Crystal 70/80
Hops: Cascade, Sterling and US Golding
OG: 1.053
TG: 1.012
ABV: 5.3%
SRM: 13.1
IBUs: 29

Why a European Beer Flight?

This idea of a European Beer Flight came about as I was trying to decide on some different light-bodied summertime brews to make this summer. Each time I kept coming back to a different style of beer from a different region in Europe. Whether it was a Belgian, Hefeweizen, Kolsch or a Pilsner, they all had their unique characteristics as well as being tasty beer. So then I thought why not make 3 from 3 different regions and present them on a special flight?

So now that the birth of the idea was complete the execution needed to happen. And with that came deciding on which 3 styles to brew. I have chosen the 3 tonight not only for their European beginnings but also for the difference and complexities of their flavor profiles. Where these complexities come from is derived mainly from each beer’s yeast strain. Yeast imparts flavor to beer as much as some malts and hops do. Each of these yeast strains need to ferment different than the other which promotes the flavor profile. Here is a brief description of the 3 yeasts used:

Belgian Ardennes (3522) – This yeast is a Belgian classic used with many Belgian ales like Dubbels, Trippels and Abbeys. Higher fermentation temps, upwards to 85 degrees, produce phenolic flavors associated with fruitiness. A slight spice complex is also produced by this yeast.

Bohemian Lager (2124) –A distinct malt profile with a slight ester (banana) character with a crisp finish. A bottom fermenting yeast at temps of 48-56 degrees also takes a bit longer to finish. Two to three weeks is a typical fermentation time frame for lagers and then a 30+ day lagering or conditioning period in keg before tapping. This yeast is used with Czech style and German lagers as well as some Bock ales.

Irish Ale (1084) – A yeast that produces mild beers with crisp and dry finish. Temp range is 62-72 degrees with more ester production for fruity beers above 65 degrees. Our red was fermented at 63 degrees to allow a the mellower less fruity crisp finish. Works well in dark roast wort as well, i.e., Scottish ales and Dry Irish Stout.

The number designation for the yeasts are a reference to Wyeast Laboratories’ numbering designation for all their yeast strains.

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Tags for this Event:
Events > Beer, Wine, and Spirits Property > Old St. Francis School

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