Now Bottled….
January 24, 2011
On Friday, Harpoon 100 Barrel Series #35 Catamount Maple Wheat was bottled. The original version of this beer was brewed in the winter of 2009 by Harpoon Vermont sales representative John Baker. Harpoon brewer Brett Simmons based his 2011 version on John’s recipe, with some tweaks to make it his own.
The pure Vermont maple syrup used in the beer came from Baker Farm in East Dummerston – the family farm of John Baker – and Scrag Mountain Sugar House in Waitsfield. The maple sweetness and body that blankets this velvety amber beer showcases one of New England’s most beloved traditions.
Enjoy!
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3 Comments
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This is something that you likely won’t be willing to share, but I’m looking to brew a maple brown ale, and have read a lot on the topic, and am getting very mixed messages on the best way to make sure the maple comes through in the finished product. Many say since maple is so ferment able, that it’ll pretty much fade away if you put it in with the first wort, and to add it to the primary, or secondary, or to use it for the priming sugar when bottle conditioning. I was wondering if you might be willing to share a little about how you bring out the maple in your maple wheat.
Thanks