Ask someone about the star ingredient in a craft beer and they’ll likely list off the hops. A seasoned beer drinker might talk about the malt bill, too, or even the mineral makeup of the water.
But there’s one often overlooked ingredient that arguably matters most of all: yeast. And in our four-time-gold-medal-winning-Weizenbock, the yeast is the magic ingredient.
“Weizenbock is really special,” explains our Technical Brewmaster Scott Jennings. “And this beer’s is not about the hops; it’s all about the yeast.”
Scott gets a twinkle in his eye when talking about yeast.
“Yeast is one of the few organisms on the face of the Earth that can exist and thrive in either an aerobic environment or an anaerobic environment,” he explains. “We can’t do that; most bacteria can’t do that. Plants don’t do that—no animals do that. But yeast does that.”
Yeast is what determines if a beer is an ale or a lager, and what converts the sugars in the malt to alcohol and carbonation.
“Way, way back, brewing did have a lot of magic and mystique about it,” says Scott. This lore was, of course, thanks to the yeast working its magic before humans even understood its existence.
In Weizenbock, yeast is also what creates the beer’s signature banana flavor.
“I would pair Weizenbock with a creamy banana pudding,” says Scott. “Because that’s exactly what it tastes like.”
It takes a lot of work to create such a decadent flavor. “It’s hard to make,” Scott says. “It requires a lot of precision and a lot of patience, and there’s very good reason behind every one of those little details that you must do.”
In the end, it pays off: Weizenbock has won four gold medals between the World Beer Cup and Great American Beer Festival. And now—for the first time ever—we’re bottling it for Friends of the Family.
“It’s a passion project,” says our Chief Brewer Brian Grossman. “A big part of choosing this beer for Friends of the Family was showcasing what yeast can do when it comes to flavor and expression.”
Weizenbock isn’t the only display of yeast magic in this drop: there’s also our Trip in the Woods Barrel-Aged Tripel. A classic Belgian-style beer, Tripel is known for its complex, spicy character from its yeast. Don’t expect banana pudding here.
“The fermentation comes through with bright pear and apricot notes with a soft spice underneath,” explains our Innovation Manager Isaiah Mangold.
But the beer’s not done yet; a six-month soak in gin barrels adds an entirely new flavor that complements the yeast.
“The rest in gin barrels adds a smooth mix of oak, citrus peel, and botanicals,” says Isaiah. The barrels themselves add flavors, too. “Touches of vanilla, juniper, and warm wood give the beer a balanced, refined finish.”
Two unique beers, one unusual drop. Taste and see why yeast is truly beer’s magic ingredient.
