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Brewmaster Mark Mericle uses primarily 2-row pale malts as well as a proprietary combination of caramel and crystal malts to brew Airship, which is categorized as a California Pale Ale. Cascade and Nugget hops are added 15 min. and 1 hr. into the 90 minute boil to give the beer its bitter characteristics. Airship is dry-hopped with 3, count 'em, 3 different hops which explains its complex aromatic profile. Mark dry-hops with Cascade, Willamette and Chinook hops and uses an unusual American Ale yeast strain that provides low residual sugars and a well balanced ale fruitiness. This beer oozes hops!
Again, notice a prominent nose, to the extent that it must be dry hopped, which seems to be predominately Cascade hops. Note a deep golden color, a clear appearance, and an excellent head on this medium-bodied beer. Airship has a slightly sweet start, though nothing like Ponderosa, a powerful hop flavor, and a lingering bitter hop finish. Note a smooth rounded malt flavor in the background. Perhaps the bitterest of the three. We liked it! Overall, an excellent example of a California Pale Ale.
The Airship Brewing Co. seeks to capture an era in American history when women and men were pioneers and adventure was a way of life. Their love of freedom was exemplified by their actions, as well as their inventions. Aviation took on a whole new meaning: not only did it literally shrink a vast nation, it immortalized such trailblazers as Charles Lindbergh and Amelia Earhart.World war II created heroes the world had never witnessed before, and the skies were filled with airmen attempting the impossible with such aircraft appropriately named Mustangs, A-26 Invaders, Avengers, and Hellcats. The Airship Brewing Co. salutes these heroes and pioneers and dedicates Airship Ale to those who cherished freedom, integrity, and adventure. (Editorial Commentary: As a side note, it's also a damn good beer! Best enjoyed after reciting the pledge of allegiance while holding your pint glass over your heart.)The Airship Brewing Company's President and Founder, Rick Craig, has been a part of the brewing industry for over 17 years now and been involved with the launching of such products as Corona, Moosehead, Henry Weinhard, Guinness Draught, and Pilsner Urquell, to name a few. Having a complete understanding on how to "do it big", he now welcomes the challenge of creating a line of superior microbrewed products which has been kicked off with the beer that we bring you this month.For more information about the brewery and scheduled tours, call (714) 443-1365.
Mother's Airship Ponderosa Ale & Egg BreadAs the holidays draw near, what better way to celebrate them than by enjoying great food and great beer, preferably at the same time! As most of you undoubtedly have pre-selected holiday meal main courses that rarely break genetic tradition, we opted to select a recipe this month that complements any homemade meal. This is a fantastic all-round bread, moist, finely textured, and replete with the essence of beer. The dough is easily formed into braids or dinner rolls. With three different pale ales to choose from, you're either going to have to choose between them or do some serious bakin'!7-8 cups bread flour2 tablespoons dry yeast1 cup warmed Pale Ale1 cup warmed water2 tablespoons sugar1 cup dry powdered milk1/4 cup vegetable oil3 large eggs, room temperature1 tablespoon salt1 egg white beaten with 1 tbspn. warmed honeyIn a large bowl, mix 1 cup flour and dry yeast. Pour the warm beer and water over, and whisk thoroughly. Allow to rest in a warm, draft-free spot for 15-20 minutes. Whisk in sugar, powdered milk, oil, eggs, and salt. Stir in remaining flour one cup at a time, using your hands when dough becomes heavy and stop when it pulls easily away from the sides of the bowl. Knead vigorously, adding only enough flour to prevent dough from sticking to your hands or the bowl. When dough is smooth and elastic, coat the inside of a lg. bowl with 1 tbspn. vegetable oil. Press the ball of dough into the bowl and turn it over, coating the entire surface with oil. Cover and allow to rise in a warm spot until doubled and then punch down, divide in half, and allow to rest 5 min., covered. To shape into loaves, coat an area of the counter with a few drops of oil. Pat dough into an 8 x 10-inch rectangle. Starting at the narrow end, roll firmly but gently into a cylinder. Do not stretch the dough. Pinch ends and turn them under toward the seam side. Forcefully slam the dough onto the counter, seam-side down, 2 or 3 times to seal and remove lg. air bubbles. Place loaves seam-side down in generously greased loaf pans. Cover and allow to rise until doubled. Gently and generously brush tops with glaze. Bake at 350 for 30-35 min. or until tops are golden and bottoms are browned.Source: The Great American Beer Cookbook; Candy Schermerhorn; Brewers Publications, 1993.
CHICAGO TRIBUNE - Another touchdown for Sweetness! Hall of fame running back Walter Payton hopes to renovate the 138-yr.-old Aurora Roundhouse in Aurora, IL and turn it into the Walter Payton Roundhouse Complex, a multi-use entertainment facility including a microbrewery. Among the planned products: Payton Pilsner.
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