10/08/2009 | Caprice on tap tonight
I popped into Monk’s Cafe for a beer a couple of months ago. (What self-respecting brewer doesn’t?) A beer I hadn’t heard of before caught my eye. It was called Estivale, from La Rulles brewery. The menu had a simple description; 5.2% abv, Pilsner malt, Orval yeast and hopped with Warrior, Amarillo and Cascade. I fell in love with this beer. It was dry, refreshing and lively. The American hops worked really well with the yeast’s esters and phenols. American-Belgo beers are the new thing these days and I’ve had a lot of them, but I don’t think I’ve ever come across one where the marriage of yeast and hops is as complete as it is in Estivale. You really do have trouble telling what flavors are coming from which. Caprice is my tribute to this beer. Simple description; 5.4% abv, Pilsner malt, Orval yeast and dry hopped with Cascade and Amarillo hops. Enjoy.
November 2nd, 2009 at 3:12 pm
Chris,
I also fell in love with the Estivale at Monk’s recently. I’m hoping to brew a clone and want to get the hopping schedule close. As per the website, I’m thinking equal parts Warrior, Cascade, & Amarillo to 34 IBUs. Would you recommend all three going in with 60 mins left in the boil? Then dry hopping with equal parts Cascade & Amarillo?
Also, what commercially available yeast would you recommend?
Any suggestions are appreciated.
Cheers.
November 6th, 2009 at 6:34 pm
Josh,
I didn’t use Warrior (’cause I didn’t have any). I used Columbus instead but that was all in the bittering addition. I used equal parts Cascade and Amarillo as finishing hops. After fermentation I felt that the Amarillo was too dominant so I dry hopped with just Cascade. Not sure if Wyeast does a version of the Orval strain, but that’w what we used (without the Brett innoculation).
Cheers,
Chris