The Rabbits And the Frogs

Our Historical Beer Series is our newest journey to offering a look back in time at beers that were brewed most often defined with a different ingredient base thus reflecting a personality that isn’t just focused on malted barley or wheat which seem to be the foundation on most of the current beers of today. These ‘Time-Machine Beers’ offer perspective and a sensory experience that helps open our minds creativity to see beer differently. The Kuyt Ale (also spelled Koyt/Kuit) is a Dutch beer that evolved out of the use of hops around the 12-13th century as Gruit was falling out of favor perhaps due to the taxation levied on the herbal brew from the church or just a new flavor that seemed to attract the consumer. Details to this time are limited yet the receipt to the beer seems relatively set with 50% malted oats, 30% malted barley and 20% malted wheat. Our version uses this ratio of grain, locally grown Crystal Hops from Sonoma County (also similar to the more noble hops recommend in brewing like a Hallertau). We sourced the grains exclusively from Troubadour Malting Co in Fort Collins although one could source from Admiral Malting Co as well. We have been wanting to play with Chris’s malt for some time at Troubadour so this has been a really fun project. We fermented ours with a Kolsch yeast and barrel aged for 2 months. The resulting beer is light, fluffy in palate with mild bitterness, light floral and citrus tones and a subtle phenolic spice undertone. Show Less