Pretty Things Lovely Saint Winefride

Posted: July 4, 2015 in Euro Dark Lager, Pretty Things Beer & Ale Project, Reviews

Happy 4th! This is one of the beers that I had after work last night. Let’s see how it was.

winefride

ABV: 7%

Style: Euro Dark Lager

Trivia: According to the brewery website, “Lovely Saint Winefride is a ‘brown’ lager, created by Dann using a complicated and extremely-rare decoction mash. You’re correct, ‘Brown Lager’ isn’t actually a style, but we wanted to make the most deliciously malty lager imaginable. At the same time we wanted this to taste like a lager you’d actually find in Germany, bursting with authentic character and suitable for the most discerning old-timer. Besides the decoction mash, we fermented Saint Winefride at 52 degrees and lagered her over a period of 9 weeks in the deep of winter. They just don’t make lagers like this here in New England. The beer is malty, containing a blend of German malts and roasted German malts. There’s even the wisp of smoke near the end. St Winefride lived in post-Roman Wales from 600 to 660 A.D. She was charming and intelligent, and decided to become a nun. Unfortunately, this news went down poorly with her suitor, Caradoc, who hacked off her head. Luckily, her Uncle Beuno was able to perform the miracle of reattaching it and she recovered fully. (Hooray!). She became an Abbess and governed Gwytherin Abbey in Wales until her death on November 3rd, 660 A.D. The lager, yes lager, started out as an idea to create a very rustic beer with a roasted character and a brown disposition. We imagined a pre-Great War sort of beer that might have been on its last legs of popularity. The kind of beer young folks of the time would laugh about as being ‘an old man’s lagerbier.’ Well Pretty Things is the old-man’s-dream-beer-brewer, so we decided to give it a whirl. We started with malted barley and hops from the German tradition and employed a single decoction mash. Decoction is a slightly complicated, time intensive and little used technique (on this continent anyway) that insured temperature accuracy in the age before real temperature control. Got it? Okay, that was a boring explanation. How is this: we took a portion of the mash and boiled it at 212 degrees F for 15 minutes. Trust us, boiling a mash is rare. Dann has only done this a handful of times in his twenty year career (on purpose anyway). Ahem. We continue by saying this brown lager is also quite delicious and nice to drink. If you choose to not think about boiling mashes and old men we assure you this beer will still very much please your palate.”

Random: I love beers with a story behind them.

This beer poured with a two finger, tan head that dissipated slowly and left some lacing on the glass. It also left a half a finger of crown on top of the dark brown body. There was no carbonation visible. The nose had brown bread, smoke and nuttiness. The taste was filled with brown bread as well. There was also nuttiness and pepper. Malt was present too. The body was thick with light carbonation. It had a long, bready finish with lots of nuttiness. This was also a beer that my parents picked up for me, so no comment on the price of this one. This beer was well-crafted, no doubt, I just wasn’t a huge fan of the flavors. I wouldn’t have this one again, but it’s more of a qualm with the style.

Untappd Rating: 3.5/5.0

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