Saint Arnold (Houston, TX) has launched a new year round offering this week. Pucker up for Boiler Room Berliner Weisse.
Boiler Room started out of an accident. The brewery had started in on their summer seasonal Lawnmower, to find that half the malt had ended up on the floor instead of in the mill. That resulted in 136 barrels (4,216 gallons) of half strength wort (the sugary beer precursor.) That left the brewery with a decision to make.
Brewer Steven Rawlings poured off 10 gallons of the wort, pitched some funky yeast, and let it sour in the boiler room heat for a few days. Next step was to boil the beer, add hops, and ferment it. Saint Arnold Boiler Room Berliner Weisse was born.
“This is the most complicated beer we have ever made, yet it is very light and delicate,” said Saint Arnold Founder/Brewer Brock Wagner. “The result is an incredibly refreshing beer with the light sweetness of the malt balanced with the tartness from the sour wort. While intended to be enjoyed as is, I can also imagine it mixed with syrups or in a beer cocktail.”
This kind of beer is challenging for brewers. The bacteria that is needed to make Boiler Room Berliner Weisse isn’t bacteria you want accidentally getting into other beers. If you make a misstep, your other beers could “get sick,” to put it lightly. This new tart offering is the first new year rounder since Endeavor launched in February, 2012.
Style: Berliner Weisee
Availability: 22oz Bottles, Draft. Year round
Arrival: March 19, 2014