Come on down to the Taproom to celebrate the release of “Von Stuke’s Vienna”, a richly delicious orange-hued lager that’s been aging patiently for much of the summer. We’ll have some killer German-style snacks on hand to complement the brew, along with the oom-pah stylings of “Bob Kasnick and the High Fives Band”, starting at 5pm. Should be a hoot.
Matt talks about the beer:
“It is tradition at harvest season in the mountainous regions of Bavaria and Austria to produce a darker and maltier beer to be enjoyed while celebrating the summer’s bounty, dancing to the tuba and singing triumphantly of love. Germany’s version is the Oktoberfest while the Vienna of Austria is the more subtle version. Both beers are lagers and cold cellared for many weeks to achieve the smoothness and roundness typical of the style.
“Von Stuke’s Vienna was primary fermented with a Bavarian lager yeast strain for its early childhood and then finished with a secondary ferment introduced by krausening (adding young fermenting beer) with Kölsch for its adolescence. The beer was aged an additional 6 weeks to allow the melding of flavors and tone. The maltiness and body of the beer is especially owed to the generous use of the malt of its city namesake, which provides a slight nutty, caramel, and toasted character to the beer.
“I named the beer after a long-defunct bar in the Irving Park neighborhood of Chicago named Von Stuke’s Hofbrau, owned by Fred Stukenburg. Von Stuke’s was a small German dive bar in North Chicago that featured an impressive array of fresh german lagers. This was where I tasted the freshest Bavarian beers this side of the Atlantic and sat in wonder as the local Chicago clientele saddled up next to me after a hard day at the packing plant.”
Brewed with pilsner, light Munich, Vienna and crystal malts, and Sterling and Brewer’s Gold hops. 5% ABV, 27 BU