NEW GLARUS dancing man wheat STOUDT`S heifer

Shine xxx
PA, Corn, ABV
buffalo trace
NEW GLARUS
dancing man wheat
STOUDT’S
heifer-in-wheat
The Cheese
The Cheese
Death’s Door
WI, Wheat, 160 proof
Made from organic
Washington Island
Wheat and Wisconsin
organic barley (80:20).
The bouquet is one part
“South of the boarder”:
artisinal cachaca and
one part “Eastern”:
sweet potato shochu.
RICH & MALTY
A Whiskey without boundaries: a
blend of hand selected American
corn is distilled three
times in a copper pot still.
The traditions of the
backwoods are combined
with the talent and
sophistication of the
city.
Bavarian style Hefe-Weizen.
German style Hefeweizen.
100% grown Wisconcin wheat Unfiltered and brewed with 50%
used to make this
malted barley and 50% malted
effervescent, rich spicy
wheat. Germain yeast strain
clove beauty. Cinnamon
imparts a flavor and aroma
notes will greet your
reminiscent of bananas,
nose while sweet fruit
cloves and bubblegum
and wheat kisses you
lips.
KY, Rye, 125 proof
High West
NY, Oat, 176 proof
House Spirits
CORONADO
orange avenue wit
OMMEGANG
witte
WIDMER BROTHERS
hefeweizen
51% Rye, Corn & Barley.
Unmistakably a rye,
the aroma is spicy,
medium finish with
an outstanding
taste leaving you
with a smooth and
warming glow.
OR, Barley, ABV
Aromas of apricot
Delicate aromas of
buttercream, peppercorn, date
bison grass, granola,
bread, and nougat
toasted nut and grain.
with a silky dry-yetLight-medium bodied.
fruity medium-toFinishes delicate and
full body and a
lightly warming. Very
long, custard pastry
stylish and slightly
and mossy stone
reminiscent of shochu.
accented finish.
This So-Cal take on a
traditional witbier honors
Coronado’s main street,
which is home to the
brewpub once lined
with orange trees.
Bolstered by orange
zest, coriander and
orange blossom honey.
Refreshing and light.
5.2%
A traditional Belgian-style
wheat ale with whispers of
sweet orange and a touch
of tart lemon. Soft and
seductive, Witte is this
summer’s version of
spicy intrigue and
refreshing flavor.
The Cheese
The Cheese
Bold, clean flavor and
pronounced citrus and
floral aromas are what
define American-style
hefeweizen. Cloudy with
a refreshing lemon
finish.
4.9%
The Cheese
A History of
Food Pairing
A History of
White Beer
Paying that little bit of
attention, both to your
food and to your beer, is
the difference between
having an “OK” culinary
life and having one filled
with boundless riches
of flavor. People often
refer to wine and the
quiticential food pairing,
but beer can do the same
if not more to any dish.
Spices can distort wine
flavors and wine has no
caramelized or roasted
flavors to match those
in many dishes. Eggs,
cheeses, chilies, smoked
meats, smoked fish,
curry, avocados, garlic,
asparagus can all be very
difficult to pair with wine.
But beer, because it is so
versatile, has no problem
pairing with anything.
White beer is an
unfiltered, top-fermenting
style of wheat beer. This
style originated in the
Middle Ages in Belgium.
While popular then the
demand decreased in
the early 1900’s due to
the advent of golden
lagers. The revival can
be attributed to one man,
Pierre Celis, a milkman
who started a new
brewery called De Kluis
which was dedicated to
brewing a white beer
called Hoegaarden,
named after the town
in which it was brewed.
It can be spiced with a
small amount of hops to
keep the bitterness low,
but usually brewed with
Curacao orange peel or
coriander.
Distillation
Flight of 5 beers $
Flight of 5
whiskeys $
The purification of a substance
or liquid achieved by boiling the
base to separate the volatile
substances from the desired
base. The process is repeated
as many times as the distiller
feels is appropriate to achieve
the desired end product.
Fermentation
The process whereby “sugars”
are converted by yeast to alcohol,
carbon dioxide and heat. There are
2 styles of beer: an Ale or a Lager.
Ale yeasts are “top fermenters”
while Lager yeasts are “bottom”.
Almost all beer will fall into either
category. White beers are Ales.
A History of
Moonshine
“White Lightning,
mountain dew, hooch”
Believed to derive from
early English smuglers
and illegal appalachian
distillers who clandestinely
(i.e., by the light of the
moon) produced and
distributed whiskey.
American white (or Albino)
whiskey is a distillation
from a fermented mash
of cereal grain. Every
country, including the
US, had standards for
aging whiskey in order
to be called whiskey,
whisky or scotch. White
whiskey must age (or
sit) for 5 minutes before
being bottled. Therefore
it doesn’t develop color or
aroma from the barrel but
can still bare the name
whiskey.