Beer Profiles: Aurochs Blonde Ale
The Aurochs Blonde Ale is a special beer for us here at the brewery. It’s the first beer Aurochs ever brewed – either commercially or as amateur, aspiring brewers.
Our Blonde Ale is brewed to be light, refreshingly crisp and easy drinking with mild fruity esters. The esters are intended to mimic some popular flavors and aromas of some Belgian-style beers and wheat beers.
It is brewed with millet & quinoa, a blend of sweet & tart orange peel, coriander, a clean ale yeast and Saaz and Amarillo hops. At 4.5% alcohol by volume it is sessionable and pairs well with a multitude of different cuisines from seafood to pasta.
So, why is it the first beer we ever brewed?
For starters, it is an approachable style of beer and appeals to a vast number of different beer drinkers. Its light body, moderate carbonation level, minimal hop profile and enjoyable, agreeable fruity notes make for a beer fit for many occasions.
Also, and more notably, at the begining it was the only beer we could brew with any consistency. For anyone who doesn’t already know, we have only ever brewed gluten free beer.
Our desire to brew was born from a combination of necessity and passion. Necessity, because our founders – Doug & Ryan – are both medically required to follow a gluten free diet. Passion, because there are some occasions in life that just call for a great beer. We want to bring everyone back to the table.
The problem we faced, back in 2011 when we first started to brew, was that the ingredients that we wanted to brew with – millet, quinoa, buckwheat – were not available to brewers. Commercially or for home brewing. Thankfully, that problem has been largely rectified thanks to great partners like Grouse Malting Company.
But at the time we didn’t have access to malt - one of the critcal brewing ingredients. So we made our own! After some research, trial and error and one manageable fire (kidding) we configured an amateur home malting set up. You can read more about the general grain malting process in a previous post on the subject.
We were making our own malted millet, quinoa and a handful of other gluten free grains, seeds to serve as the base malt of our experimental home brews. Often malt – gluten free and otherwise – is kilned to varying degrees, adding a diverse array of flavors, aromas and colors to beer. We did not have a kiln. We had an oven. Not the same, trust us, not the same. So, as a result, the first beers we brewed were beers with largely pale – or malted and unroasted – types of malt. The Aurochs Blonde Ale is a quintessential example of a beer brewed with pale or light malts. If you haven't tried one, we hope you do!