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BEER FLIGHT $24 Sampler of Eight Loma Beers

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BEER FLIGHT $24 Sampler of Eight Loma Beers BEER FLIGHT $24 Sampler of eight Loma beers boys club warren peace Middle out midnight idol American Lager Kölsch Vienna Lager Black Lager ABV: 4.3% IBU: 13 SRM: 3.2 FG: 2.6 ABV: 4.9% IBU: 25 SRM: 3.8 FG: 2.7 ABV: 4.5% IBU: 30 SRM: 10.8 FG: 3.2 ABV: 4.8% IBU: 26 SRM: 23.7 FG: 3.7 Grist: Pilsner, Flaked Corn, Flaked Rice Grist: Pilsner, Vienna, Pale Wheat Grist: Vienna, Pilsner, Munich I, Munich Grist: Pilsner, Munich I, Carafe Special II Hops: Tettnanger Hop: Hallertauer Mittelfrüh II, Carafa Special II Hops: Hallertaur Mittelfrüh Ales have been brewed in the US with Kölsch is one of the few traditional Ger- Hops:Tettnanger, Hallertauer Mittelfruh Black lager or Schwarzbier dates back to adjuncts, like corn, since the late 16th man ales still brewed in Germany today. In Vienna lager is one of the few beer styles the 14th century in southern Germany. century, but it was German immigrants response to the lager revolution in the late with documented origins that can be Centuries before refrigeration, this beer that started to use the local ingredients 1800s, the brewers in Cologne started to traced back to the first brewer to ever was fermented cool in deep caves to give it to make pale lagers similar to what they lighten the beer using modern pale malt make it: Anton Dreher in 1841. Dreher a smooth, rich, low ester profile from the made in Europe. Rice became a popular and smooth it out using new lagering tech- and his contemporary, Gabriel Sadlmayer yeast. Once modern lagering techniques substitute for barley during WWII when niques. At Loma, we make this beer using a II, who developed the Marzen style, are were developed, ale like versions of this grain rationing drove the price of barley up. warm primary fermentation followed by an considered the pioneers of the modern beer disappeared. Our black lager goes Our version uses both corn and rice with extended cold conditioning phase to com- amber lager category. This Vienna lager through a modern cold fermentation and the barley to balance the low level of hop bine everything that is great about lagers has a creamy, elegant malt backbone with aging process to give it the classic rich bitterness and flavor and a uniquely expressive ale yeast. an assertive, spicy bitterness that makes German lager character. for a rich and refreshing beer. ac sleightor No Oranges Yay area Rye conciliation Allowed Doppelbock Pale Ale Rye IPA American Wheat ABV: 7.2% IBU: 23 SRM: 17.5 FG: 5.1 ABV: 5.2% IBU: 37 SRM: 4.8 FG: 2.2 ABV: 6.7% IBU: 54 SRM: 11.8 FG: 2.4 ABV: 5.7% IBU: 17 SRM: 4.7 FG: 2.8 Grist: Pilsner, Munich I, CaraMunich III Grist: 2-Row malt, CaraRed Grist: Rye, 2-Row, CaraMunich III, Hops: Hallertaur Mittelfrüh, Tettnanger Grist: 2-Row, Pale Wheat, CaraRed Hops: Magnum, Hull Melon, Galaxy, Dextrose The Doppelbock, literally “double bock,” Hops: Centennial, Mandarina Bavaria Mandarina Bavaria Hops: Columbus, Amarillo style’s roots can be traced back to the Pau- The resurgence of the American wheat The term “pale ale” first appeared around Rye may not be a common ingredient in laner monks in Munich during the late 18th beer is accredited to a brewery here in 1700, but was mainly used to describe any beer today but it is an ancient brewing century. Bock beer was brewed to sustain the Bay Area back in the summer if 1984. beer brewed with malt that was dried with grain. It is a key ingredient in historical beer the monks during periods of fasting in which The key difference between American and coke, which resulted in a lighter beer than styles like the Russian kvass, Finnish sahti, no solid food was allowed and it was believed German wheat beer is the yeast, which other popular styles of the day. During its and German roggenbier. Rye’s high starch that the more a monk could drink the holier doesn’t create banana and clove flavors over 300 year history across multiple con- and protein content makes it harder to he was. At Loma, we brewed this big, malty in American versions. Loma’s American tinents, pale ale has seen many iterations. work with compared to barley and wheat. lager to help warm you up and get through wheat uses nearly 50% wheat malt and Loma Pale Ale is made with malt from both We incorporated a lot of this rarely used these cold winter months a little easier. American and German hops to give the Germany and the United States, German ancient grain in this beer, nearly 50%, to beer a nice doughy body balanced with a and Australian hops, to be a modern take add a rich, peppery complexity to a com- spicy, citrus hop bite. on this style. mon modern beer style..
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