Pieriang Spring, my hefeweizen with rhubarb, turned out very nicely this time. A week of carbonating and cold conditioning has helped it shine. Also a fine reward for brewing another beer today, my jammy dodger IPA, this time with Citra, Idaho 7, and thyme.
Look! Some think I only do traditional styles but I made a hazy…Yes, I cheated–it’s a hefeweizen. But I did add rhubarb and dry hopped with a bunch of Barbe Rouge and Belma.
Kegging beer today. Good thing, the IPA kicked this week so I had nothing on tap for a few days.
The visible evidence of happy yeast never gets old after all these years.
I rebrewed a recipe I created and only brewed once five years ago, a rhubarb hefe. Brewing my very first wheat beer back then was a struggle, yesterday went so much more smoothly.
Unfortunately, my original recipe for Pierian Spring, the rhubarb hefeweizen I made Summer of ’15, was lost when Brewtoad shut down. However I do recall most of it, re-brewing is an opportunity to apply what I’ve learned, both on the day and in re-formulating the recipe. This is going to be a fun beer.
Rhubarb worked well in terms of flavor in that beer, a hefeweizen. I haven’t made it since because at the time I was still learning and that was a challenging brew day. Another bumper crop five plus years later, time to try it again.
Last time we received a bumper crop of rhubarb from our CSA and ran out of things to do with it, I used the rest in a beer.
Had a couple spare bottles of rhubarb hefeweizen so just shared them at $employer happy hour. Glad to see people liked the beer.