Big, Beautiful Dill

The birthday brews continue and Elliot wanted to brew a pickle beer! We chose Kolsch as the base beer for this, adding dried dill to the kettle during whirlpool then doing a “wet pickle dry hop” by adding 12+ gallons of pickle juice late into fermentation. Fruity notes on the nose, with some dill, lead to a bright, slightly tart palate drying to a long savory finish with some lingering salinity. Beautifully refreshing and kind of a big dill.