Here’s your first peek (approved this morning) at the NEW 2011 Harpoon 100-Barres Series Catamount Maple Wheat Session #35. The first version of this beer (session # 26) was released in Jan 2009, and other than the brewers signature, the recipe & stats looks the same. “This crisp wheat ale is warming and delicious, Mildly hopped to profile the distinct aroma and flavor of real Vermont maple syrup.”
Update 2/18/2012—Session # 41:
Catamount Maple Wheat is a full-bodied, smooth wheat ale made with genuine Vermont maple syrup. The original version of this beer was brewed in the winter of 2009 by Harpoon Vermont sales representative John Baker.
Harpoon brewer Brett Simmons based his 2012 version on John’s recipe, with some tweaks to make it his own. It is brewed with a combination of wheat malt, pale malt, caramel malt, and mildly hopped with Willamette. The balance of malts and hops allows the distinct flavor and aroma of real Vermont maple syrup to take the lead.
The pure Vermont maple syrup used in the beer came from Baker Farm in East Dummerston—the family farm of John Baker—and Scrag Mountain Sugar House in Waitsfield. The maple sweetness and body that blankets this velvety amber beer showcases one of New England’s most beloved traditions.
Brewed on: 2/23/12
Packaged on: 3/8/12
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