gb sauces.docx

7/27/2019 GB SAUCES.docx

http://slidepdf.com/reader/full/gb-saucesdocx 1/58

SCHWARZBIER

Literally meaning "black beer" in German, this delectably dark

lager has a surprisingly light body with a delicious, dry,

roasted coffee finish.

Original gravity: 11.2° Plato

Alcohol by volume: 4.3%

Bitterness units: 21

is a true, unfiltered, Bavarian-style wheat (Weizen) beer with the

yeast (Hefe) still present. It is brewed with 65% malted wheat and

35% malted barley. Our Hefeweizen is very effervescent with a

higher level of natural carbonation - 20% higher than other craft-

brewed wheat beers. A special top fermenting yeast strain is used

to ferment this beer producing flavors hinting of citrus, banana,

bubble gum and clove, which are all naturally produced by the

yeast. In Bavaria, this beer is traditionally consumed Sunday

morning after church (and sometimes before as well as during)

alongside Weisswurst (white veal sausages) and freshly baked

Brez'n (pretzels).

Alcohol Volume: 5.5% Bitterness: 12 IBU Residual Sugar: 2.7%

Yeast Strain: Weihenstephan 68 Hops: Hallertau aroma




was historically brewed in Bavaria from March through the

end of October. It was brewed dark and strong, using dark

roasted Munich and caramelized Munich malt to help cover

up flavor changes from the lack of refrigeration (ice in

those days) used to keep the beers cold in the cellars during

the warm summer months. It was also the beer served at the

Original Oktoberfest celebration, which originated as a

wedding reception for the King Ludwig I and Maria

Theresa. Bavaria was a very poor country and had little

cause for celebration, so the King and Queen invited the

entire population of Bavaria to the reception. They showed

up that year and every year thereafter, and the event

evolved into the modern day Oktoberfest. Gordon Biersch

Märzen accentuates the flavors of the dark roasted

imported malted barley and exhibits a caramel malt

aftertaste, while downplaying the hop level.Alcohol Volume: 5.8% Bitterness: 18 IBU Residual Sugar: 2.8%

Yeast Strain: Weihenstephan 34/70 Hops: Hallertau aroma

Bock beers are represented by a male goat, which in

German lore symbolizes strength and virility. In accordance

with the Reinheitsgebot (German Purity Law of 1516),

bock beers must have a pre-fermentation malt sugar

concentration of 16%, which converts over to at least 7%

alcohol after fermentation. These strong beers were made

popular in the early 1600's by monks in order to minimize

their hunger during fasting periods. While most bocks are

dark, Blonde Bock is golden-colored and malty with a

rich, creamy head. The rich flavor is counterbalanced

with just the right level of bitterness from the Hallertau

aroma hops and create a very smooth profile.

Alcohol Volume: 7% Bitterness: 23 IBU Residual Sugar: 3%

Yeast Strai n: Weihenstephan 34/70 Hops: Hallertau aroma

http://www.gordonbiersch.com/media/k2/items/cache/62fb5f1024529266c6e71c0c0c9ddb3c_XL.jpg

http://www.gordonbiersch.com/media/k2/items/cache/5d9bd784bfd234610bf8ba15e7ad6a4e_XL.jpg

http://www.gordonbiersch.com/media/k2/items/cache/9267284e7733f4bec00d2e114d3f3ba1_XL.jpg

http://www.gordonbiersch.com/media/k2/items/cache/d063d8b7c1471349d2847c26ce4e4d8c_XL.jpg



























is a celebration of hops. It was first brewed in the Czech

town of Pilsen in 1842 using special yeast smuggled out of

Germany by a Czech monk. The region surrounding Pilsen

is famous for its hops. Pilsner was the first clear golden

brew: beers before it were dark and cloudy. We use

imported Bavarian Hallertau and Tettnang aroma hops

along with the finest pilsner malt.

Alcohol Volume: 5.2% Bitterness: 30 IBU Residual

Sugar: 2%

Yeast Strain: Weihenstephan 34/70 Hops: Hallertau andTettnang aroma

translated from German means the bock beer of May.

Gordon Biersch Maibock achieves its rich malty flavor

from dark roasted caramel malt, and lots of it. Originally

brewed in the 14th century in the town of Einbeck,

Germany, it quickly became a favorite style in Bavaria.One of the Bavarian brewers actually enticed a brewer from

the North to move to Bavaria where the style was

popularized. Maibock is a great beer to accompany robust

flavors. The rich flavor from the dark-roasted caramel malt

complements the moderate level of bitterness to create a

perfect balance. Maibock is available seasonally from

February through April.

Alcohol Volume: 7.3% Bitterness: 25 IBU Residual

Sugar: 3.5%

Yeast Strain: Weihenstephan 34/70 Hops: Hallertauaroma

GOLDEN EXPORT

Our lightest, most refreshing lager, delicately

hopped with a clean, crisp finish. The demand

was so high when it was first brewed in the

1870s, that it was "exported" to other regions.




http://www.gordonbiersch.com/media/k2/items/cache/52ec984cc72302fd412e2aa145a6526c_XL.jpg





[Recipe Title]

[Type any introductory text about the recipe here. This recipe template

can be used to make handy recipe cards that can be passed on for many

generations. ]

Ingredients:

[Amount] [Ingredient]


Directions:

[Type recipe directions here]

[Recipe Title]



generations. ]

Ingredients:



Directions:


[Recipe Title]



generations. ]

Ingredients:



Directions:


[Recipe Title]



generations. ]

Ingredients:



Directions:




[Recipe Title]



generations. ]

Ingredients:



Directions:


[Recipe Title]



generations. ]

Ingredients:



Directions:


[Recipe Title]



generations. ]

Ingredients:



Directions:


[Recipe Title]



generations. ]

Ingredients:



Directions:


gb sauces.docx

Documents