From Bell’s Brewery:
COMSTOCK, Mich. – Proud Mitten, the winner of the 2013 Bell’s Homebrew Competition, will be tapped for the general public at 2 p.m. on June 15
at the Eccentric Café in downtown Kalamazoo.
Dry hopped twice during fermentation, Proud Mitten straddles the line between an American Pale Ale and an IPA. Aromas of mango, pineapple and pine are very pronounced.
David Lyman, of Kalamazoo, created the recipe that uses Centennial, Citra and Simcoe hops as well as Michigan malt from the Bell’s Farm in Shepherd, Michigan.
It was brewed at Bell’s original brewery, located adjacent to the Café.
“Brewing with Zeke (Bell’s Specialty Brewer) was an amazing experience. His knowledge on brewing science and practical brewing was something that I was looking forward to, and he didn't let me down. Zeke answered all my questions,” Lyman said.
“I was dog tired at the end of the day, but one of the more memorable days of my life. I loved every minute of it,” he said.
Coming in at 5.8 % and pouring a deep copper, Proud Mitten will also be available for those attending the American Homebrews Association Homebrew Conference in Grand Rapids on June 12 and 13.
It will also be poured during a special tasting as part of Kyle Hollingsworth’s (of String Cheese Incident fame) Brewru Experience at this year’s Electric Forest Festival in Rothbury, Michigan and at a future Kalamazoo Growler’s baseball game.
Held annually beginning in September, the Bell’s Homebrew Competition is now entering its fifth year.
Homebrewers receive five gallons of Bell’s wort for free to brew their entry. They are welcome to add their own malt, hops, spices and yeast. A panel of Bell’s employees and other brewing industry members judge the entries that are submitted.
The next competition will kick-off on Sept. 13. The homebrewer who takes first place this year will have an additional unique and exciting opportunity. More details will be announced soon.
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