Experience the rich, malty goodness of Anderson Valley's Boont Amber Ale, a perfectly balanced brew that marries caramel sweetness with a subtle hop bitterness. This amber ale promises a smooth and refreshing finish, making it the ideal companion for any occasion. Savor the distinct notes of toasty malt and hints of toffee, all wrapped in a delightful amber hue. Raise your glass to a classic that never disappoints!

Anderson Valley’s Boont Amber Ale

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Lager - Munich Dunkel
5% ABV
18 IBU
Exile Brewing Company, Des Moines, IA
5X Medal Winner. Make way for the elegant combination of G.G.'s intricate taste and smooth body. Noble hops and dark chocolate bitterness strike a perfect balance with the sweetness of the caramel and Munich malts.

Clean and sanitize all brewing equipment, including fermenters, airlocks, and bottles.

Prepare the Equipment

In a large brew kettle, bring 5 gallons of filtered water to a temperature of 165°F (73°C).

Heat the Water

Once the water is heated, add the Munich, Pilsner, Crystal, and Chocolate malts to the kettle. Stir well to ensure all grains are submerged.

Add the Grains

Maintain the temperature at 150°F (65°C) for 60 minutes. Stir occasionally to ensure even heat distribution.

Mash the Grains

After mashing, sparge the grains with hot water (170°F/77°C) to extract sugars, collecting the wort in the kettle.

Sparging

Bring the wort to a vigorous boil. Once boiling, add the Noble hops (Hallertau) and boil for 60 minutes.

Boil the Wort

With 15 minutes left in the boil, add the Noble hops (Tettnang) for aroma.

Add the Second Hops

After the boil, cool the wort rapidly using a wort chiller or an ice bath until it reaches around 68°F (20°C).

Chill the Wort

Transfer the cooled wort to a sanitized fermenter and pitch the German Lager yeast. Seal with an airlock.

Transfer to Fermenter

Allow the beer to ferment at a temperature of 50-55°F (10-13°C) for about 2-3 weeks.

Primary Fermentation

Once fermentation is complete, clean and sanitize bottles and caps.

Prepare for Bottling

Siphon the beer into the bottles, leaving about an inch of headspace. Cap the bottles.

Bottle the Beer

Let the bottles carbonate at room temperature for about 1-2 weeks.

Carbonation

Refrigerate the bottles and serve chilled. Enjoy the rich flavors of G.G. Lager!

Chill and Serve

Munich Malt

Pilsner Malt

Crystal Malt (40L)

Chocolate Malt

Noble Hops (Hallertau)

Noble Hops (Tettnang)

German Lager Yeast

Filtered Water

G.G.

Reds

1/2 priced bottles and glasses of wine

Whites

Sour - Other
6.4% ABV
5 IBU
7 Hills Brewing, Dubuque, IA
Sour Ale with Grape Drink mix, Cotton Candy and Lactose added.

Purple Reign

Cider - Other Fruit
6.9% ABV
Bridgehouse Cider, Long Grove, IA
A sweet cherry cider made by cofermenting apples including king david, jonagold, roxbury russet and hudson golden gem together with montmorency cherry juice.

Lamplighter Cherry Cider

Lager - Tmavé (Czech Dark)
4.6% ABV
Field Day Brewing Company, North Liberty, IA
Double decocted Czech dark lager.

Czech Dark

Make G.G. Recipe in just 4h . Lager - Munich Dunkel
5% ABV
18 IBU
Exile Brewing Company, Des Moines, IA
5X Medal Winner. Make way for the elegant combination of G.G.'s intricate taste and smooth body. Noble hops and dark chocolate bitterness strike a perfect balance with the sweetness of the caramel and Munich malts.

G.g. Recipe

Descriptors

Tasting Notes

Food Pairings

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