The following beer recipe is featured in the March/April 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This beer was initially conceived as an attempt at one of my first and favorite craft-style ales from way back in the 1980s: Redback from Matilda Bay Brewing in Australia. I have fond memories of quaffing bottles of Redback during my undergraduate years at Cal Poly, San Luis Obispo. That beer did not contain sugar but was instead a down-under version of Bavarian wheat ale. My recipe is somewhat drier due to the cane sugar, but with high carbonation, low hopping, and Bavarian wheat yeast to add subtle hints of clove and banana, it is exceptionally refreshing.
The following beer recipe is featured in the March/April 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This beer was initially conceived as an attempt at one of my first and favorite craft-style ales from way back in the 1980s: Redback from Matilda Bay Brewing in Australia. I have fond memories of quaffing bottles of Redback during my undergraduate years at Cal Poly, San Luis Obispo. That beer did not contain sugar but was instead a down-under version of Bavarian wheat ale. My recipe is somewhat drier due to the cane sugar, but with high carbonation, low hopping, and Bavarian wheat yeast to add subtle hints of clove and banana, it is exceptionally refreshing.
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