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Furthermore Fallen Apple
Fruit Beer6.2% ABV
Furthermore BeerSpring Green, WI
My goal in building the recipe for Fallen Apple was to create a seasonal specialty that was in and of itself a celebration. I start with fresh-pressed cider from early harvest apples we get from Kickapoo Orchards in Gays Mills. Fermentation leaves the cider tart and champagne-like. I then brew a cream ale designed to put some sweetness and body back into the beer, which rounds out the sour apple notes. This combination of ethereal apple flavor grounded in an ?everyman's? beer makes for a festive and potent brew.
Furthermore Fatty Boombalatty
Belgian Pale Ale7.2% ABV
Furthermore BeerSpring Green, WI
We bucked tradition by steering the bitterness in the direction of a pale ale, and coupling hops with coriander in the fermenter. The resulting beer gives you all the bubblegum goodness of a big Belgian, with enough crispness to cut through the sweet profile.
Furthermore Knot Stock
5.5% ABV
Furthermore BeerSpring Green, WI
Black, cracked, stuffed in a sack, boiled and cold-infused. The real treat of our A.P.A. is the tangle of flavors that fresh cracked pepper and Northern Brewer Hops create. At 65 IBUs (bitterness units) there's plenty of zing for the Hop Heads or Bitter Bettys, but not so much to overpower the tingle of the black pepper as it slowly kicks in. Likewise, the 15{degrees} Plato malt bill features a healthy dose of caramel malt meant to soften (but not stifle) the play of pepper and hops on the palate.
Furthermore Makeweight
Belgian Pale Ale8.5% ABV
Furthermore BeerSpring Green, WI
Our triple pale is a bastardization of three regionally distinctive recipes that were stacked in unequal measure in order to make a beefy beer which highlights each recipe?s finer points: Esters from a dominant Flanders yeast are reigned-in by cleaner American and London strains; Kent Golding hops provide mild bitterness, giving English and Belgian specialty malts room to breath; Oregonian hops offer a fragrant nose; Belgian candy sugar boosts the strength of this mash-up to 8.5% ABV.
Furthermore Oscura
Specialty Beer5.3% ABV
Furthermore BeerSpring Green, WI
Our coffee beer is more "iced coffee" than "double-mocha-mud", more "summer quencher" than "winter warmer". I start with a brown Mexican lager to compliment the coffee of choice, "Nicaragua" (beans from the La Fem Grower's Co-operative, roasted by Just Coffee of Madison.) I include flaked maize both for added creaminess and to appease the sun gods. Extra-warm fermentation lets the yeast create more interesting flavors (the California-common effect, or "Vapor Beer", if you speak Beer-Spanglish.) Hop bitterness is increased to offset the sweet flavor of un-brewed coffee. Whole beans are soaked in the beer during cold maturation - the alcohol extracts and retains aromatics that would otherwise be lost to hot water. You want numbers? Well, numbers you shall have: 15 degrees Plato; 37 IBU's; 5.3% ABV.
Furthermore Proper
American Pale Ale4.5% ABV
Furthermore BeerSpring Green, WI
It's not just about the best beer, but the best places to enjoy it. APT and its festive, open-air venue have inspired us to craft an elegant, light-bodied and "proper" English Ale. At 12{degrees} Plato, the Proper is fairly light, with subtle toasty notes and a slight sweetness garnered from a touch of Munich and Caramel Malts. 15.5 IBUs (bitterness units) is enough to sharpen the mouthfeel without coming across as bitter. The hop bill is at its core, English?Kent Golding being the dominant player but we've employed ?Brewer's License? and thrown in some very non-English Tettnang hops?because it tastes good. Furthermore Proper is a toast to APT, a Spring Green gem.
Furthermore Three Feet Deep
Irish Stout5.5% ABV
Furthermore BeerSpring Green, WI
This is our rendition of a Dry Irish Stout, circa 1890. Deep roasted malt is what makes a stout a stout, and years ago the fire of the kiln would have added its distinct smoky flavor during the roasting process. Three Feet Deep rekindles that lost flavor with a small addition of peat smoked malt. At 14.4° Plato, this is not a heavy beer, but you wouldn’t know it as the round and earthy quality of peat fills your senses. Our stout is a return to County Cork and the warmth of the Irish hearth.
Furthermore Thurmo Refur
Specialty Beer8.1% ABV
Furthermore BeerSpring Green, WI
With all its complexities, this ale is at its core a play between two basic characteristics of beer: good and evil. On one side, there are the smart,clean flavors of bright hops (40 IBU's) and stimulating black pepper, and on the other side, there are the dark, dusty flaors of our unique yeast blend. It's like this: We took an elegant, classic wheat yeast from a good neighborhood and sullied it with questionable characters from the other side of the tracks: two brettanomyces yeasts - one known for odd fruity flavors, the other for carrying subtle barnyard notes - and a lactic acid bacteria which produces sour but exciting qualities. We added this dysfunctional family to a heavy grain base (yielding 8.1% ABV), which leans on malted wheat with just enough black malt to give a color backdrop for the late addition of organic red beets. The deep red of the beet pushes the dirty-brown base color toward a funky purple hue, while the simple sugars reinvigorate fermentation.