Wed Aug 25, 2010 4:10 am
I know one Gordon Biersch location uses Weyermann's "Bohemian Pilsner" Malt, not their regular Pilsner malt. I just recently had a tour of the Columbus, OH location by the brewer and saw sacks of the Bohemian Pilsner in the mill room and he said that's their base malt. I plan to start using the Bohemian to see what the mash and flavor differences are, haven't tried to order any yet.
Next:
Fermenting: Cider, Azacca Oat Pils, Egregious-ish, Lambic, Carrot Blossom Cedar Mead, Brett Helles
Drinking: RIS, Doppelbock, Sauerkraut Gose, Lambic, Brett Blonde, Kriek, Saison, Rye Berliner
Barrel aged: RIS, Rye Barleywine, Tripel