Amassing traditional brewing techniques like Infinity Stones, OEC is becoming too powerful!
I swear, it is not at all easy to faithfully recreate traditional European beer styles. To master one is a feat in its own right. Connecticut fermentation wizard cult (or whatever it is they have going on up there) OEC is knocking them out like they are trying on hats, and they look SO GOOD in EVERY SINGLE ONE. It's not even fair.
The popularity of traditional German, Czech, Belgian, and English styles have skyrocketed in the past year or two, and OEC has been quietly building up an encyclopedic library of near-flawlessly executed examples. If you are looking for an entry point to historically accurate lagers and ales, look no further. Check out the latest entries into their ever expanding catalog.
Yuzu Pils - The one modern concession OEC took on this round, this Pilsner of course utilizes a classic German lager yeast, and is coolshipped for at least an hour after a moderate dose of yuzu juice is added. Impressive balance with just a hint of the fruit to brighten it.
Shangri-La - Marris Otter malt and aromatic hopping render this coolshipped lager slightly more earthy, vinious and floral, with a richness that doesn't quite betray sweetness. Apropos of its name, it feels like a traditional lager from a place that never quite existed.
Dunkel - This one might as well be straight outta Munich. Munich, chocolate and rye malts, a light floral and herbal hopping, plus a nine day open fermentation come together to form an astoundingly pretty and well balanced dark lager. Not to be missed for fans of the style.
Lentbier - We love a malty lager around here, and this one serves up maximum malt heartiness with maximum drinkability and a manageable 5.9% ABV. Open fermentation with a classic Bohemian yeast strain keeps the finish impressively clean while the malt gives Honey Nut Cheerios and brown bread.
Altbier - I'd call Altbier the Kolsch of the brown ale world, but I fear I'd severely anger the populaces of both Cologne and Dusseldorf. It's clean like a lager, but it uses a traditional ale yeast. It's dark in color, but it is extremely crushable. This one is aged in oak barrels and has an added layer of almost savory depth. It's steeped in contradiction, totally unique, and extremely drinkable.
NEW STUFF!
HOPS
- Good People: Snake Handler - Legendary double IPA
- Good People: Cosmic Trucker - Easy going hazy IPA
- Birmingham District: Lose Your Way - Hazy IPA with cryo Citra, cryo Amarillo, El Dorado and cryo Mosaic
- Toppling Goliath: Radiant Haze - Hazy IPA with Citra, Mosaic and Strata
- Toppling Goliath: Electric Dino Boogie - Double IPA with Simcoe, Citra and Galaxy
- Blackberry Farm: (Green Can) IPA - Highly requested American IPA
- Maine: Thank You - American IPA
SOUR
- Birmingham District: Imperial Lanai - Sour ale with pineapple and mango
- Hi-Wire: Margarita Sour - Tart ale brewed with lemon, lime and sea salt
- Founders: Green Zebra Vareity 12pk - Includes watermelon, pineapple, mango and peach
- Terrapin: Watermelon Gose - Watermelon sour with sea salt
LIGHT
- Dogfish Head: Citrus Squall - Double golden ale with grapefruit juice and blue agave nectar
- Hi-Wire: Mountain Wheat - American wheat ale
- Anderson Valley: The Pilsner - American Pilsner
- Anderson Valley: Coastal Ale - Dry-hopped golden ale
IMPORTS
- Birrifico: Tipopils - Classic Italian Pilsner
- Ettaler: Heller Bock - Golden strong lager
- Ettaler: Curator Dunkler - Robust double bock
- Aecht Schlenkerla: Lentbier - Smoked malty lager
- Birra Baladin: Xyauyu Barrel - Aged, still, intentionally oxidized Italian barleywine aged in oak barrels
- Birra Baladin: Xyauyu Fume - Aged, still, intentionally oxidized Italian barleywine aged in Islay Scotch barrels
- JW Lees: Harvest 2011 - Vintage English barleywine
- JW Lees: Harvest Calvados 2015 - Vintage English barleywine aged in Calvados casks
