Pear, Champagne, Orange Blossom
Limited
LINC Francin Pilsner, LINC Cashup White Wheat
Tettnang, Hallertau Blanc
Belgian Ale, Brettanomyces
Pear Concentrate
Living in the Abbey brewing tradition, lies a sect of beer known as the Belgian Blondes and Strong Golden Ales. These beers are seductive, powerful, and deceptive. Known for being bright and snappy like a Pilsner, but complex like a Tripel, the Strong Blondes live in the 6.5%-7.5% range, while the Strong Goldens make their way up to 8.5%. These beers are dry, slightly fruity, spicy, and have a soft pear flavor. When bottle conditioned they are bright and sparkly like Champagne and the foam bursts in your mouth as you sip.
pFriem Pear Golden Ale is inspired by Belgian tradition and American innovation. We began with a Belgian-inspired Golden Ale lightly hopped with the delicate German variety, Hallertau Blanc. This hop is uniquely well suited to the task at hand in that it accompanies, but never overpowers, the beautiful esters of our house Belgian yeast strain with aromas of white grapes and jasmine. We then aged it in freshly emptied Sauvignon Blanc barrels and added a unique strain of Brettanomyces Bruxellensis, known for its aromas of pineapple, white wine and melon. After six months in the barrel, the beer is moved to stainless alongside Pear concentrate where further fermentation occurs. The blend is left to condition for two months. Finally, the beer was packaged with a light and effervescent champagne yeast for conditioning. We hope you’ll agree that every pour marks a joyous occasion!
Pouring a brilliant, glowing gold with a lively, frothy white foam and a delicate, champagne-like effervescence. The aroma is a sophisticated blend of jasmine, white grape, and tropical pineapple, stemming from the harmony of Hallertau Blanc hops and Brettanomyces. On the palate, the beer is bright with lush notes of ripe pear and orange blossom balanced by a crisp, bone-dry finish and a light, prickly carbonation provided by champagne yeast. This medium-bodied ale manages to be both complex and incredibly refreshing, leaving a lingering trail of orchard fruit and elegant floral esters.
Great with salty and fatty hors d'oeuvres such as prosciutto, jamon serrano and gravlax. Great with pastas such as capellini alla cecca, spaghetti agli e olio, and gnocchi con pesto di Levanto. Delicate fish with a squeeze of lemon or simply prepared fattier fish: sardines, fresh anchovies and Spanish mackerel. Bitter and hearty greens such as Belgian endives, terviso, and radicchio. Raw oysters, steamed clams, and of course mussels and frites.
