In a world where a naked nun is carried around by a giant mouse the idea of a U.S pale ale fermented with Belgian yeast seems normal
Tasting Notes: Floral, grapefruit, black pepper
Grist: Maris Otter, Pilsner, Flaked Wheat
Yeast: WLP400 – Belgian Witbier
Hops: Amarillo, Citra, Hallertau Blanc
Drink: Straight out of the fridge on a hot day
A lot of our new recipes are inspired by beers we’ve tried before, and the idea for Pfaff came after a long night drinking the legendary Taras Boulba. We use the same Belgian yeast strain as our Wallbanger Wit, but instead of adding aromatics (coriander, star anise and orange zest), we whirlpool and dry hop the beer with some fresh US and German aroma hops. Citra, Amarillo & Hallertau Blanc in this case. Imagine Pale Fire if was on a city break to Brussels.
The Belgian yeast finishes this beer a little drier than Pale Fire, and along with the dry hop you end up with a really refreshing and quaffable pale. Having a touch of extra dryness and slight peppery finish from the yeast provides a bit of elegance and complexity that rounds out the hop flavours nicely.
It’s an occasional brew for us and a real favourite amongst the brew team, so if you see it out and about, grab one, enjoy in the sun and let us know what you think.