Dunderbak’s Brewery “Dunderbrau”
Beers in the fermenters! and Vom Fass
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All the Fermenters and casks are full!
2 more months on the Bourbon aged Scotch Ale
Solera #4 , SOON!
Belgian strong in the Cab barrel.
Our Dunder Porter.
And an IPA, yes really! Dry hopped
An historical Roggenbier with 25% cararye and 25% wheat from Germany.
Roggenbier is a medieval ale usually made from a grain bill of about half barley malt and equal portions of wheat and rye malts. Today, a Roggenbier may be either an ale or a lager. Modern renditions of the brew have about 5 to 5.5% alcohol by volume. Rye ales are mildly hopped, which allows the grain flavors to be dominant. Filtration appears to be optional in a rye ale and many, such as the Paulaner (depicted right) are “naturtrüb,” meaning naturally turbid. A yeast-turbid Roggenbier is more authentic, considering that the style had been around long before beer filtration was invented in 1878.
Being ancient brews, Roggenbiers can have a faint whiff of earthiness in the nose that is reminiscent of rye bread. The up-front sensation is one of mild fruitiness. There is a slight to extreme yeastiness and breadiness in the middle, and an almost smoky, spicy, faintly sour and very dry finish—clearly the effects of the rye malt. Effervescence ranges from medium to spritzy like a Hefeweizen.
Ray’s Sticke “Klaus”
A little hoppier than most Alt style beers. Ray is one of the original home brewers from Tampa bay BEERS club. This beer won many a home brew awards back in the day.
Kitchen Sink Rye Porter
Very dry and complex
with a good amount of cara rye. 8 different malts and 3 hops……..
Not our dunder weisse but a lighter more clove centered beer. A little banana and bubblegum. I guess more what Americans brew. We will do our Dunder weisse again soon. I loved that beer……. I have a feeling this beer will be a one off. unless you ask for it again!
Jason’s Obligatory IPA,
I wanted to call it a GIPA Mocking all those in the beer industry. Jason Declined…. We used Kolsch yeast. it is 7.4% and has Amarillo, Centennial, and Nugget. It is soft and clean, a little high in alcohol, even a little malty. Sure to cause anguish in Germans, and no where near hoppy enough to give a rate beer-er the Hop rush he needs. ……. So call it what you will, and remember not to email me your opinion on creating the new style GIPA! Sorry it is not turbid!
Russ—A Tart and Spritzy Beer-Mix Drink
Russ is a 50/50 mixture of Weissbier and lemonade. It took an amendment to the German federal beer tax law, which took effect on January 1, 1993, to make the merchandizing of Russ as a finished product legal in Germany. Because the German Beer Purity Law (the Reinheitsgebot) forbids the use of anything but malted barley or wheat, hops, water, and yeast in beer, before 1993, Russ could be made in beer gardens and at home only if blended on the spot, out of two separate containers. As a concept, Russ is related to Radlermass or Alterwasser. It is a Bavarian invention intended for Weissbier lovers who are looking for their favorite beer flavor, but with less alcohol and umph for the hot months of summer. There are several fanciful, and not always flattering, explanations as to how the beverage acquired its unusual name.
DunderKolsch, using malt from Koln. (Kolsch Style)
One of only a handful of traditional German ales. Kölsch is the local brew of the city of Cologne (“Köln” in German). It is one of the palest German beers made. It is Germany’s answer to the British pale ale. It shares a history with the copper-colored Altbier made in Düsseldorf, some 44 km down the Rhine from Cologne. Just as the British pale ale emerged from the British brown ale in the 19th century, when pale malt became readily available, so did the Kölsch separate itself from Altbier around the same time. In 1948, the brewers of Kölsch joined forces in the so-called Kölsch Convention and formalized the Kölsch style in terms of modern brewing specifications.
Weissbier, Hefeweizen, Weizen, Wheat Ale,
Another name for Weissbier or Hefeweizen. “Weizen” means wheat. In Germany, all Weizenbiers must have at least 50% malted wheat as part of the grain bill before they may be labeled Weizenbier. The rest of the grain bill is usually malted barley. For more on this style, see Weissbier. We chose to emulate Schneider Weisse . It will be a little darker.
DunderALT style beer,
One of only a handful of traditional German ales. Altbier is Copper-colored, cool-fermented, cold-conditioned, clean-tasting, with an aromatic hop presence, a firm creamy head, a medium body, and a dry finish. It is indigenous to the Rheinland, which is part of the state of North Rhine-Westphalia in the northwestern part of Germany, near the Dutch border. The best known Altbiers come from the Düsseldorf, the state capital
In the planning stage :
Tampa bay BEERS homebrew club collab in December!