This beer is playfully labelled as a "Post-Prohibition Style Ale," which I take as a welcome dig at the "Pre-Prohibition" trend being milked dry in the cocktail world. In this case though, it also refers to the use of adjunct grains to the brew the beer. Rice and corn are largely responsible for the light, tasteless, lame swill that passed for American beer for many years. Of course, that means Stillwater needs to turn them on their head.
And turn him he did, complementing those vile grains with two pounds worth of three hop varietals per barrel, and fermenting with farmhouse yeast and two stains of Brettanomyces. The result is a low ABV, light, easy-going beer with a touch of funk, and a little citrus. As with all Stillwater vehicles, balance is the name of the game, meaning both the hop and funk are delicate so as not to overpower the malt bill.
Gypsy Brewer detailsBrewed by: Stillwater Artisanal Ales
From: Baltimore, Maryland