Buckeye CBW 2013
Brewing an ‘unofficial’ beer for Cleveland Beer Week has been a tradition since 2009. Each year we brew a different style of beer. Last year we released a Honey-Ginger beer. This year we went for a German-style; a Munich Helles. At first we were thinking a brown ale or a fruit beer, maybe with cranberries. But after getting a call from Dan Blatt at Mobile Canning, we headed in the Munich Helles direction once and for all. We had met with the team at Buckeye Canning a few times prior, but once he learned that we were brewing another CBW variation, he called me up for the recommendation. The first thing I always do is whip up a label. In the past we used the FREE STAMP logo for CBW, this year I made it even more simple, I used a ’stamp.’ It’s quite simple, ‘generic’ if you will. Not that I wanted to give the impression that the suds are generic, but that the whole ‘canning’ idea lends itself to a ‘retro’ vibe. At the end of this year, there will be, as always, 5 or so ‘hot topics’ in the world of craft beer. CANNING, at least in the CLE area, unquestionably makes the top of the list. As for the choice of suds, you could say I wanted them to compliment the look of the can. I wanted something in the can that you can associate with a giant boat cooler, tailgate, etc. And, I wanted something in the can this first time around that you can crack for Uncle Willie at the annual clambake. Who knows what style we’ll can next. Maybe it will be Sasquatch Pale Ale, Hippie, perhaps Redhead.
These two styles are closely related, the former hailing from Dortmund and the latter from Bavaria. Both are slightly strong (5.0-5.6%), malt-accented pale lagers. The cookie-like or bready maltiness should be very much in evidence in a traditional example. These beers are clean and easy to drink in quantity. Some Dortmunders made in Denmark and the Netherlands are stronger.