The world of brewing has seen a resurgence in lighter, more approachable beverages. One such creation is the 3.2% ABV table beer from Is/Was Brewing in Chicago, known for its saison-inspired flavors. This beer strikes an exquisite balance between rustic grains, fresh-hop aromatics, yeast esters, and a hint of Brett funk. Brewers like Mike Schallau have mastered the art of producing these delicate yet flavorful brews, offering enthusiasts a refreshing alternative to heavier beers. The recipe for this table beer showcases the intricate process involved in achieving the perfect blend of ingredients and techniques.
The Intricacies of Low-Alcohol Brewing
Brewing a low-alcohol beer requires precision and a deep understanding of how different elements interact. At Is/Was Brewing, the focus on saison-style beers means that the brewers must carefully select grains that provide a rustic character without overpowering the overall flavor profile. Fresh hops add a subtle aroma, while yeast esters contribute fruity notes. A touch of Brettanomyces introduces a unique complexity, enhancing the beer's depth. The result is a harmonious fusion of flavors that remain light and easy to enjoy.
To craft this particular table beer, brewers start with a batch size of 5 gallons (19 liters), aiming for a brewhouse efficiency of 72%. The original gravity (OG) of 1.025 (6.4°P) ensures a mild sweetness, which balances well with the final gravity (FG) of 1.001 (0.1°P). The bitterness level, measured at 24 IBUs, provides just enough contrast to keep the palate engaged. The low alcohol by volume (ABV) of 3.2% makes it perfect for savoring over extended periods without overwhelming the senses. Each element plays a crucial role in creating a beer that is both refreshing and complex.
A Balanced Approach to Flavor Development
The success of a table beer lies in its ability to deliver a rich taste experience despite its lower alcohol content. Achieving this balance involves meticulous selection and handling of ingredients. Rustic grains form the foundation, providing a robust base that supports the other flavors. Fresh hops introduce a floral or citrusy aroma, depending on the variety used. Yeast esters add layers of fruitiness, making the beer more inviting. Lastly, a sprinkle of Brettanomyces brings a wild, earthy character that sets this beer apart from others in its category.
For brewers like Mike Schallau, the challenge is to maintain this delicate equilibrium throughout the brewing process. Starting with a precise batch size and ensuring optimal brewhouse efficiency are essential steps. The initial sweetness provided by the OG of 1.025 (6.4°P) pairs beautifully with the minimal residual sugar indicated by the FG of 1.001 (0.1°P). The moderate bitterness from 24 IBUs complements the flavors without overshadowing them. The resulting 3.2% ABV allows drinkers to fully appreciate the nuanced interplay of flavors, making each sip a delightful journey through the brewer's artistry.