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The Freshman Wheat from 2008. Named for Jason's return to school last Fall, and consumed within a week, we hardly knew ye.
It was one of our first batches. We love the German style wheat any time of the year.
It was so excellent that we have formulated a base recipe from that run which has become the Bonzuko House specialty. The name does not remain the same, however. Jason is deep into year two at MSCD. This is the end of the innocence.
So, we give you ... Sophomore Wheat. Creamy and fizzy, powered by Saaz hops this time, and in very short supply. We ran out of bottles too early. The good news is that we saved the runover for gourmet sciences. And cooking with it is damn near as good as drinking it. Really.
As always, if you ty it please let us know what you think!
~Jason
1 comment:
Mm, so yummy. We really are almost out, though. :sigh: I guess we'll just have to make some more!
~Jenn
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