Why Are You Here Anyway?

Welcome to the Wench's World--the A2 Beer Wench to be exact. I once owned a brewery. Also once learned a lesson from that! If you've stumbled upon me, cool. What follows may or may not be directly related to real estate, the publishing biz, craft beer, Ann Arbor, or sports, but it sure will be fun and many times profane as the circumstances warrant! Enjoy (or not) at your own risk!

Friday, November 9, 2012

Is it a Stout? Or what....

Greetings Wench fans, followers, stalkers, creepers, and random folks who stumbled into my chaotic world.

First a few sights around the Wolverine State Brewing Company....

New Taps! And we are inching closer to an open date AND an official name for the new space
-----> The Gulo Room is starting to pick up steam but we need to roll it around in our respective noggins a while longer.  I AM TAKING RESERVATIONS for December forward parties in said Nearly Named Rental Space.  Email me at : etcrowe@wolverinebeer.com for more info.

Opening Soon.....

And spotted at the South Main Busch's Fresh Food Market....love these guys....
And NOW for the issue at hand.
What is a "Stout beer?"
the BJCP defines and American Stout thusly:
Aroma: Moderate to strong aroma of roasted malts, often having a roasted coffee or dark chocolate quality. Burnt or charcoal aromas are low to none. Medium to very low hop aroma, often with a citrusy or resiny American hop character. Esters are optional, but can be present up to medium intensity. Light alcohol-derived aromatics are also optional. No diacetyl.
Appearance: Generally a jet black color, although some may appear very dark brown. Large, persistent head of light tan to light brown in color. Usually opaque.
Flavor: Moderate to very high roasted malt flavors, often tasting of coffee, roasted coffee beans, dark or bittersweet chocolate. May have a slightly burnt coffee ground flavor, but this character should not be prominent if present. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. Hop flavor can be low to high, and generally reflects citrusy or resiny American varieties. Light esters may be present but are not required. Medium to dry finish, occasionally with a light burnt quality. Alcohol flavors can be present up to medium levels, but smooth. No diacetyl.
Mouthfeel: Medium to full body. Can be somewhat creamy, particularly if a small amount of oats have been used to enhance mouthfeel. Can have a bit of roast-derived astringency, but this character should not be excessive. Medium-high to high carbonation. Light to moderately strong alcohol warmth, but smooth and not excessively hot.
Overall Impression: A hoppy, bitter, strongly roasted Foreign-style Stout (of the export variety).
Comments: Breweries express individuality through varying the roasted malt profile, malt sweetness and flavor, and the amount of finishing hops used. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts).
Ingredients: Common American base malts and yeast. Varied use of dark and roasted malts, as well as caramel-type malts. Adjuncts such as oatmeal may be present in low quantities. American hop varieties.

We here at the Wolverine State Brewing Company (also known as Leading the Lager Revolution) have done something a wee bit different with this popular style.

Allow the brewer to put it in his own words (mainly because I said---Hey go write something about this willya?):
We constantly get asked "What do you have that's like a Stout?" So far we have never brewed a beer that really gives justice to the dark simplicity of well-made Stout.  Conversely, in the mainstream of lager styles none of them share the guidelines for a beer that is dark, dry, and supremely roasty.  Like a lot of our beers we have to interpret our more experimental beers with care as our house yeast will pick out every little nuance we add through our choices of malt and hops. Thus, The Volitionist is our latest journey into an untapped realm of styles, the Stout Lager. We use a simple recipe meant to capture the essence of the roasted malts, coupled with hops that are known to do well in Ales and Lagers.

The Volitionist shares all the similarities of a traditional American Stout but the accentuated subtleties within the  roasty persona we've built in this beer are wholly unique to its concept as an undefined style in which we chose to explore.  We choose to go down this road of discovery as we also consider ourselves, Volitionists.

5.1% abv  45 IBU's

Ok very existential Brewer, thanks.
But let's get some reactions in Real Time, on this, release day for The Volitionist:

"Fresh, Roasty, Dry."
        ---A drinker
"The most drinkable beer in Michigan..."
       -----A Beer Blogger
     ----Travis the bar tender.

OK, so it was a small selection. But as I sit and wait for the video to crunch through IMovie so I can post it on Youtube let me assure you, this is amazing beer, at just 5% it's sessionable, and is just roasty and dry enough to satisfy you dry stout fans.

Cheers! Live music tonight with the Tone Farmers and it's an early game tomorrow! Go Blue!

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