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Betsy Ross Kristall Wheat is pale in color and light to medium in body. Hints of clove and banana are evident, derived from the strain of English ale yeast used in the brew. The bulk of the grain used in the mash is wheat, with the addition of Harrington 2-row Pale and Caramel malts. Three varieties of hops add delicate balance and aroma as the blending of Hersbrucker, Hallertauer, and Tettnanger hops contribute a soft spiciness to the finished beer. The result is a uniquely refreshing beer ideal for the hot summer months.
The Independence Brewing Company, located at 1000 East Comly Street in Philadelphia, Pennsylvania, was first incorporated in August of 1994. In November of 1994, the brewery appointed Bill Moore, former head brewer at Stoudt’s brewery, as its Brewmaster. By February of 1995 brewing was finally underway, and the first beer, Independence Ale, was made available to the public the following month. Today, Independence beers are brewed by the team of Bill Moore and Matt Revier, the latter of whom joined on in March of 1997.The brewers at Independence are among the most respected craft brewers in the country. They designed the recipes that have earned Independence its national reputation. In 1996, the brewery took home three national medals, including one for their seasonal selection, Franklinfest, which won a gold medal in the Marzen/Oktoberfest category at the Great American Beer Festival. This month, in the spirit of our country’s 222nd birthday, we’re featuring two beers from Independence, Betsy Ross Kristall Wheat and Uncle E$B. The brewery’s ESB is its newest addition to the product line and has only been available for five months.
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