Milk Chocolate Porter

A complex Milk Chocolate Porter loaded with Base, Caramel and Munich malts, 4 oz. of hops, Brown Sugar, Lactose, Chocolate, French Caramel Coffee, Cinnamon and Hazelnut Coffee. For a final touch of greatness I added a tincture I made from Cocoa Nibs, Vanilla Beans and Cinnamon sticks that was soaking in 80 proof vodka for 2 weeks just before racking.

 Cheers!

Vanilla Orange Summer Ale 4.0 HP first pour

This citrusy summer ale was made using real Florida Orange Juice, Florida Orange Blossom Honey, Madagascar Vanilla Beans and 4 oz. of Cascade hops.

Cheers!

Wiegert's Toast of Wisconsin 3.0 HP

Wiegert's Toast of Wisconsin 3.0 HP first pour. I discovered the recipe for this beer typed on the back of an old antique brewery letterhead from 1923. I thought it would be interesting to try and duplicate the recipe but the brewer didn't specify the type of hops or yeast he used, so I had to improvise and use what I had on hand. It's crisp and crystal clear with a nice malty flavor, low hop bitterness and balanced aroma. With only a 2.9% ABV, this beer from the past was light beer before light beer was cool! Wiegert's Toast of Wisconsin 3.0 HP is the perfect summer beer you can spend all afternoon drinking. 

Cheers!

Milk Chocolate Porter

I've been working on this one for quite sometime and today I made it happen. I brewed a very complex Milk Chocolate Porter that's loaded with Base, Caramel and Munich malts, 4 oz. of hops, Brown Sugar, Lactose, Chocolate, French Caramel Coffee, Cinnamon and Hazelnut Coffee. But that's not all, at flameout I added a Tincture made from Cocoa Nibs, Vanilla Beans and Cinnamon sticks that I had soaking in 80 proof vodka for 2 weeks. The aroma while transferring to the fermenter was incredible! Pretty excited for this one!!

Cheers!

Hoppy Hour Bitters

Wiegert Brewing Company introduces Hoppy Hour Bitters craft beer hard candy! Our hoppy candy is made with a generous amount of real hops, real malt, real yeast, pure cane sugar and a light coating of powdered sugar. A quick fix when a beer just isn't available!

Hoppy Halloween!

From the Guys and Ghouls at Wiegert Brewing Company!

Hot and Hoppy Mead First Pour

This was my first attempt at brewing a mead. It was made using jalapeño peppers and Hops both added in primary fermentation. Unfortunately it turned out way below expectations! Before bottling the hop aroma was prominent, however the jalapeño pepper were almost nonexistant. After three weeks of conditioning I poured the first bottle and the hop aroma and flavor were totally gone while the jalapeño pepper aroma and flavor were now nonexistant. The overall flavor of the mead was just that of a white wine and nothing more. I was however happy with the carbonation level. Notes were taken and improvements will be made!

Cheers!