On January 5, 2014 our founders, Brent and Derek, braved the elements during an impressive Newport snowstorm to make our first ever snow beer. Armed with shovels, sleds and a multiple layers of clothing, the crew spent 8 hours transferring 1300 gallons worth of melted snow into our brew kettle. Canadian Wheat and Pale Malt were mashed in with the melted snow and German Magnum and Tradition hops were used to tame this snow beast of a brew. Classic hefeweizen yeast was used to ferment this winter’s harvest and during conditioning a small percentage of water was frozen out of the beer to intensify the unique flavors. Amber hued, this year’s ’14 boasts playful but intense characteristics. The hefeweizen yeast invokes banana and subtle clove aromas inviting sip after interesting sip of this sweet and warming brew.
When it comes to brewing the Annual Release the rules are, there are no rules. However, we made an exception for ‘14 and vowed to use only snow. The countless trips from brew yard to brew house paid off in the end. Correct us if we’re wrong, but we do believe we’ve crafted the world’s first snow beer for you drinking pleasure.
Brewed especially for 12 Sheets, this robust mahogany hued ale boasts quite a unique falvor. As the velvety liquid cascades across the palate you’ll taste something familiar, bacon! Now, you’ll never believe us, but we assure you no pigs were harmed in the making of this beer. This brew has a malt forward recipe that calls for 3/4 of the total amount of grain to be slowly smoked over Beechwood. English Cara, Dextrin, and Chocolate malts provide sweetness and color to merry with the “BBQ” background. Though hops are used to balance, they take a back stage to the wonderful flavors and aromas that only slow smoking produce. One sip of this brew and you’ll be saying “I can’t believe it’s not bacon”!
By revisiting the recipe of a beer made nearly 6 years ago, the brewers of Storm had the chance to further explore Belgian Pale Ales and experiment with different brewing techniques. For WBVD, brewers Derek and Jason wanted to highlight the specially selected Belgian yeast and the unique flavor it imparts to a brew. By allowing for higher fermentation temperatures, the Belgian yeast brought forth notes of fresh ground black pepper and spice to the brew. Dry hopped fro two weeks with Chinook (locally grown), Columbus, Australian Summer and German Saphir hops, prominent aromas of stone fruit and pint that first meets the nose blend well and evoke memories of vanilla mixed with bubble gum