Pilsners may seem simple, but they actually take a lot of work—flavors are carefully balanced, and they need to be super pale and crystal clear. Such flawless clarity takes weeks or months of slow fermentation and cold storage. The very first pilsner brewers were so keen to show off their devastatingly beautiful clear beers that, for the first time, they began serving their brews in tall, slender, clear glasses instead of the ubiquitous stoneware stein. Can you imagine that? Brewers were so enamored with the appearance of their beer that they wanted to be sure people could see it.
At least since the invention of the pilsner, the way beer looks has been important. The way a beer looks, smells, and tastes all contribute to what makes drinking beer so damn pleasant.
So, let’s talk about glitter.
As a brewery that makes a ton of fruited beers, we’ve had the absolute pleasure of watching people react to seeing pink beer for the first time. Responses range from confusion (“What is that?”) to curiosity (“How’d you get it to be that color?”) to, best of all, excitement. We get to introduce people who swear they don’t like beer to something so far away from the stouts and IPAs they’ve tried in the past, and that rose hue is the first hint that they’re about to try something completely different.
So, knowing that appearance is such a huge part of what makes beer fun, how could we not make a glitter beer?
Like so many of our weirder brews, Glitzkrieg started out as something of a joke—a casual comment that became a question: Should we actually make a glitter beer, though? And then we started researching what types of glitter to use (edible and not just non-toxic) and how to best add it to beer and then BOOM, we’ve got a kilo of silver edible glitter dust shipping to the brewery. (Pro tip: the silver glitter takes on the color of the beer you put it in, which in our case is pink. In stouts, it looks gold. It's mesmerizing)
But making a beer with glitter in it is only part of the story. We, of course, wanted to make a damn tasty beer with glitter in it, and adapted one of our past summertime favorites—Hibiscus Saison. We fermented with champagne yeast instead of one of our go-to saison yeast strain, and added the same enzyme used to in Brut IPAs to make sure the wine yeast could properly ferment the malt sugars.
Glitzkrieg is no Brut IPA, though. Hibiscus and grapefruit peel take the place of dry hops, so it’s fruity and floral because we added actual fruit and flowers. Thanks to the champagne yeast, it’s super dry and crisp with citrus peel bitterness. Basically, it tastes as good as it looks. And the name was actually coined by a pair of our regulars who were as excited about this brew as we were (thanks Beau and KC!).
Got some glitter-related questions? Drop us a line: firstname.lastname@example.org