3 Floyds and New Belgium Collaborate on Grätzer

A buddy of mine had it a couple of nights ago and enjoyed it enough to go and get another. I, on the other hand, am a bit apprehensive. I may take a sip if he opens the other one around me.

 

Had this at a Michigan beer fest back in May, very tasty.

 

I'd love to try this.

I am sure @JackHorzempa will be thrilled to hear of this as well!

 

This beer if paired right is excellent with food. I suggest spicy mexican or bbq

 

Had it on tap here at my local Wholefoods. Reminded me a lot of a Baltic Porter and Rauchbier blend. It had a lot of different styles and flavours going on. Wouldn't say it's one of the best beers I've ever tried but not bad by any means. Definitely worth trying.

 

Picked up a bottle last Saturday in the SE VA area, it was interesting...I'm not a big smoked beer guy usually so I enjoyed it more than I expcected. That being said, one was definetly enough.

 

Sounds promising.

 

I am assuming this beer was brewed at New Belgium? And if so, I am also assuming this beer was pasteurized? If anyone can verify, that would be awesome. I would like to know if a bottle I still have still has lacto in it doing it's souring up thing or not.

 

I am fairly confident it is pasteurized, but regardless, there was/is no lacto present so I am confused by the last bit of your post.

 

I would really like if New Belgium just quit doing these collaborations. Lauren makes great beer on her own. I'm always a little leery about wasting money on their collaborations where I love most of the Lips of Faith that they do on their own.

 

Assuming it was brewed at New Belgium, all Lips of Faith beers are pasteurized. If there is lacto in it the pasteurization would put it to sleep which is the reason they pasteurize. They put out beers ready to drink as they see it and do not recommend aging them.

 

So what you're saying is MORE LE TERROIR!

 

According to the label, lacto was used brewing the beer to make the finish a little more tart. If it was not pasteurized, and the lacto was still in the beer, I would get one to set aside to see what time does with the bacteria in the bottle.

Label:

 

I stand corrected; I had not read anything about lacto being present in any of the write-ups or press release so that is very interesting, especially for this style.

 

Yes, I understand what pasteurization is and what it would do to a bug like Lacto, this is the reason for my question... And yeah, I assumed it was actually brewed at New Belgium since it had such a wide release. I was just... I was just hopeful man.

 

Also, I will decide when I think a beer is damn well good and ready to drink! (Looking at you Deschutes "Best After" bottle dating, among others). Probably more appropriate for another thread, oh well...

 

Grodziskie beers were not sour. Calling @patto1ro for his input.

 

Jesse, I have read so far:

· Midnight Wheat

· Pure black

· Lacto

At the risk of sounding like an old fuddy duddy: Grodziskie (Grätzer) is a newly ‘rediscovered’ beer style: why can’t the breweries brew a few traditional versions of Grodziskie before creating ‘creative’ versions? I know this is a rhetorical question since craft breweries are going to do their ‘thing’ but Gee Whiz!

On a related note I had the opportunity to discuss Grodziskie beer and the history of this beer style with Stan Hieronymus at the recent NHC. Stan is a wealth of information on this beer style (and needless to say other brewing stuff). I greatly appreciate Stan’s willingness to share his knowledge and thoughts with homebrewers. At the NHC club night he was encircled by interested homebrewers as he gave a contemporaneous talk on Grodziskie (and other stuff); this event reminded me of what it probably was like with Socrates speaking to Plato, Xenophon and his other students.

Cheers!

 

Without having tried or indeed read much if anything about this beer, I predict it will quickly become the #1 rated "Graetzer" in the world.