27 January 2009

Scratch # 18

Troegs has announced Scratch # 18 will be a Triple Rye Ale. Sounds interesting and should be another in the great series of brews. Looks like an early March release. I've been asked a number of times what each of the Scratch beers have been so here's a run down courtesy or Troegs:

Scratch # 17 Glacial Pils

Scratch #16-2008: Winter Warmer

O.G.: 16.1 Plato
A.B.V.: 6.3%
IBU: 85
Malt: Pils, Crystal, Munich
Yeast: Thames Valley
Juju: Molasses
Hops: Warrior, Amarillo, Cluster

Scratch #16-2008 combines the bitterness of two aroma hops, the lush sweetness of honey and malt and an earthy yeast taste creating a Winter Warmer designed to ward off the coldest days.The dark, rich amber color comes from a combination of molasses and crystal malts; the Thames Valley brings a distinct earthy flavor; while the blend of hops creates fruity (Amarillo) and piney (Cluster) bitterness.The Winter Warmer ends with a slight warming sensation from the elevated alcohol content. Enjoy this one throughout the winter months. Cheers.

Scratch #15 - Double Espresso Oatmeal Stout
O.G.: 16 Plato
A.B.V.: 6%
I.B.U.’s: 45
Malt: Pils, Dark Crystal, Chocolate, Roast
Yeast: House Ale Yeast
Juju: Oats, Espresso Beans
Hops: Galena, Kent Goldings

Scratch #15-2008 is our first collaborative beer in the Scratch series. We teamed up with St. Thomas Roasters of Linglestown to create a Double Espresso Oatmeal Stout.The double in the name refers to the espresso (not the alcohol). Scratch #15’s espresso blend is a medium city-type roast featuring beans from three continents. St. Thomas Roasters roasted and ground the beans; we used them in our hopback. At the end of the boil the hot wort passed through the espresso beans to give a lush coffee espresso nose and hints of coffee flavor.Chocolate, roasted and caramel malt flavors stand out, while the addition of oats gives Scratch #15 a full, round mouth feel. Galena and Ken Goldings hops are added to balance the overall flavor and not drive up the bitterness. The head retention diminishes quickly because of the oils from the espresso beans.

Scratch #14-2008: Saison
O.G.: 15.4 Plato
A.B.V.: 6.7%
I.B.U.’s: 25
Malt: Pils, Munich, Vienna
Yeast: Belgian/Saison Blend
Juju: Ginger
Hops: English Pilgrim, Saaz

Scratch #14-2008 is our interpretation of a farmhouse ale—a once near-extinct winter-brewed (and summer–imbibed) Belgian ale.Our celebratory brew starts with a black pepper and ginger nose. The nicely carbonated brew releases a honey-malt flavor that gives way to a tart crisp finish that masks the elevated ABV.We use a blended yeast strain (Saison Dupont & Le Chouffe) to create the traditional peppery, spicy earthy flavors of the saison. Slight hints of ginger also come through in the finish.Drink it ‘til the wedding bells chime!


Scratch Beer #13-2008: Oktoberfest
O.G.: 12.4 Plato
A.B.V.: 4.9%
I.B.U.’s: 19
Malt: Pils, Munich, Vienna
Yeast: House Lager
Hops: English Pilgrim, Hallertau I

Scratch #13-2008 is all about tradition. This copper lager is reminiscent of what you would find under one of those mammoth tents in Munich this time of year.
A rich trio of Pils, Munich and Vienna malts combined with the light bitterness of noble hops creates this traditional lager beer. We left this one unfiltered to bring out a slight yeast flavor.
Strap on your lederhosen!


Scratch Beer #12-2008: IPA
O.G.: 15.5 Plato
A.B.V.: 6.5%
I.B.U.’s: 75
Malt: Pils, Vienna
Yeast: Thames Valley Ale
Hops: Amarillo, Warrior, Mt. Hood

In our never-ending pursuit of answering the burning question of what’s new, we present Scratch #12-2008, an IPA. The IPA is a fickle beast; too much malt and you veer into a high-octane hopbomb, while too little hops can question a beer’s virility. In these chaotic days of shrinking hop harvests, balance is key to a proper IPA. Scratch #12-2008 delivers an intense pine nose married with a subtle wildflower aroma. The Thames Valley yeast adds an earthy nod to traditional English IPAs, while the American hops provide a bold contrasting bitterness. Breath deep, relax, enjoy.

Scratch #11-2008: Bitter
O.G.: 13 Plato
A.B.V.: 4.9%
I.B.U.’s: 48
Malt: Dark Crystal, Roasted Barley, Extra Special Malt
Yeast: Thames Valley Ale
Hops: East Kent Goldings, Willamette, Chinook

Next up, we present Scratch Beer #11-2008, a Bitter. Back in the day, we used to brew a little number called Tröegs ESB. Even though this beer was retired almost six years ago, we still get numerous Tröegs old-schoolers (Martha) begging for its return.
Well hang onto your boot straps because Scratch #11 is about as close as we can get to the original ESB without firing up the old brew kettle. The Scratch #11 recipe originates from Chris’ stint at England’s University of Sunderland brewing program. After returning to Colorado the brothers drew on Chris’ experience and brewed pilot batches tweaking that recipe. The ESB production recipe has direct bloodlines to these pilot batches.
The Thames Valley ale yeast and the roasted barley create a biscuit flavor with nutty undertones. Combining these flavors with the earthiness of East Kent Golding hops creates one hell of a fine session beer. Take in the deep mahogany beauty of this beer and breathe in the full hoppy nose. It’s not the ESB, but it’s damn special.


Scratch #10-2008: Grand Cru
O.G.: 22 Plato
A.B.V.: 10.2%
I.B.U.’s: 18
Malt: Pils, Crystal
Adjuncts: Molasses, Dememera Sugar
Juju: Orange Peel, Star Anise, Molasses
Yeast: Trappist
Hops: Nugget, German Northern Brewers

The third time just might be the charm—Scratch #10-2008 is our third triple in the Scratch Beer series.This grand cru has been lovingly aged since late-February, yet still unleashes the slightest hint of alcohol heat.Scratch #10-2008 also has a triple flavor inspiration combining the caramel/toffee notes of dememera sugar and molasses, with citrus and licorice flavors created by the orange peel and star anise; lastly we create a peppery/spicy finish with the same trappist yeast has been used in each Scratch Beer Triple.

Scratch # 9---there apparently was not a Scratch # 9...yet. Look for Troegs to revisit this number in the future as the mystery Scratch.


Scratch #8-2008: Release Date: March 11, 2008

Inspiration: Cross between Belgian style Tripel and Gin
O.G.: 21.2 Plato
A.B.V.: 10.1%
I.B.U.’s: 18
Malt: Pils
Juju: Juniper, Coriander, Yarrow Flowers
Yeast: Trappist
Hops: Warrior, Hallertau

Revisiting Scratch #3, we take the same Tripel recipe, add beet and cane sugars to the kettle, and run the wort through our hopback brimming with juniper berries, coriander and yarrow flowers.
Inspired by the herbaceous nose of gin, the berries and flowers give a slight pine/citrus aroma with floral undertones. Scratch #8 has a dry, yeasty finish and noticeable alcohol warming when consumed.


Scratch Beer #7-2008 Release Date: Jan. 19, 2007

Inspiration: Weizenbock
O.G.: 19 Plato
A.B.V.: 7.9%
I.B.U.’s: 18
Malts: Pilsner, Crystal
Wheat: Red, White
Hops: Magnum, German Northern Brewer
Yeast: Hefeweizen

Red and white wheat combined with darker malts add body to this hazy, unfiltered ale. Fermented with the same yeast as DreamWeaver Wheat replicating the pepper, clove and all-spice flavors found in our year-round beer.


Scratch Beer #6-2007 Release Date: Tuesday November 20

Inspiration: Unfiltered Export Lager
O.G.: 12.5 Plato
A.B.V.: 5.1%
I.B.U.’s: 30
Malts: Pilsner, Caramunich, viennaHops: Magnum, Saaz, Hallertau
Yeast: Lager

Old world brewing techniques combine with Noble hops for Scratch #6-2007.This Export Lager features a single stage decoction—a first for Tröegs Brewery. After combining barley and water we transfer a portion of the mash to the brew kettle for a quick boil. The heated mash is then returned to the mash kettle and the brewing process continues. This process deepens the malt character and adds a subtle toffee backbone to this delicious lager.We’ve added Magnum hops for bittering and Czech Saaz hops for aroma to create a classic European Noble hop flavor.
Scratch #6-2007 is unfiltered, so there will be a slight haze to the beer.


Scratch Beer #5-2007 Release Date: Saturday, October 27th

Inspiration: Imperial Oatmeal Stout
O.G.: 23 Plato
A.B.V.: 9.6%
I.B.U.’s: 55
Malts: Dark Crystal, Chocolate, Roast, Oats
Hops: Magnum, German Northern Brewers, Palisade

Enjoy this as a token of our appreciation. With the demise of Tröegs Oatmeal Stout, this long-forgotten recipe serves as an inspiration and a heartfelt thanks to our faithful stout fans.
What’s special here? We start with a seductive malty sweetness, combine it with hints of chocolate and roasted flavors and round out the texture and taste with a healthy helping of oats. A three-hop blend brings perfect balance to the sweet malt adding a dry finish to this big beer.


Scratch Beer #4-2007 Release Date: Friday September 28th
Inspiration: Barleywine
Original Gravity: 25 Plato
ABV: 9.3%
IBU’s: 100-ish
Malts: Pils, Munich, Dark Crystal
Hops: Warrior, Chinook, Simcoe
Yeast: House Ale

Behold Scratch 4-2007, the latest offering from Tröegs Brewing Company’s Scratch Beer Series. Dubbed The Flying Mouflan (for reasons that become clearer toward the bottom of the glass) this strong, alluring ale is two beers in one. Cracking one open this fall season unleashes hops and heat with more than 100 IBU’s emanating from three hop varieties and the sweet burn of 9.2% ABV. The Tröegs Brothers classify this beast as “pushing Nugget Nectar off the side of a cliff”—think hops dipped in candied sugar and rolled in dark chocolate nibs.For virtuous traditionalists who cellar big beers to release their dark secrets, The Flying Mouflan’s palette transforms into lush raisin and chocolate overtones. Cellaring The Flying Mouflan in a cool, dark place at 50 degrees for a minimum of four months will mellow out the hops and wash away the heat. If you can resist temptation, you will be rewarded with two memorable beers in a single bottle.


Scratch Beer 3-2007 - Release Date: July 30, 2007

Inspiration: Belgian style Triple
Alcohol by Volume: 9.5%
Hop Bitterness (IBU's) 28
Color (SRM) Golden
Malts: Euro Pilsner
Hops: Northern Brewer, East Kent Gold, StyrianYeast: Belgian Strong Ale

"For the third scratch beer, we delved into our old Belgian notes and decided to go big for a nice warming feeling when you drink this beer,” says John Trogner. “This unfiltered golden ale is 10.1% abv. It is spicy and quite dry with a hint of noble hops. The yeast is the real flavor in this beer and we used a different yeast strain than we use for The Mad Elf. This yeast creates that drier taste.”


Scratch Beer 2-2007 - Release Date: June 18, 2007

Inspiration: Porter
Alcohol by Volume: 5.9%
Hop Bitterness (IBU's) 55
Color (SRM) Bronze/Black
Malts: Pilsner, Crystal, Dark Crystal, Roast
Hops: Chinock, Palisade, Vanguard

Scratch Beer 1-2007 - A hybrid beer (California Common Beer), will be released on or about April 26. This is a beer we brewed on the back patio on more than one occasion. It became the inspiration for Tröegs Pale Ale.

Ingredients:
Original Gravity - 13 Plato
ABV - 5%
IBU's – 35
Malts - Pils, Vienna, Dark Crystal
Hops - Northern Brewer, Willamette, Brewers Gold
Yeast - Lager fermented at Ale temperatures