TURN FOR THE WURST
You can’t be a brewery in Cincinnati without making an Octoberfest. It’s probably the closest thing to “beer law” that we have in this town. You also can’t drink Octoberfest without eating a sausage. We decided to put the two together in this beer (sorta). A rich Munich malt base was supplemented with Rye and Smoke malt. Clean fermenting Lager yeast gave it a smooth finish. Then we blended in Sage, Fennel Seed, Caraway, and Black Pepper to bring all the aromas and flavors of a sausage to your glass. Don’t worry though, no pigs were harmed in the making of this beer!
Munich, Rye, Smoked