Copperhead uses a combination of two-row pale, Munich, Honey, Caramel, and Carastan malts to brew their red ale. Jim uses 48% Cluster hops towards the beginning of the 60 minute boil for their bittering contributions and 52% Willamette hops at the end of the boil to give Copperhead Red it’s aromatic profile. Copperhead uses a proprietary yeast strain. Notes From the Panel: Look for a complex, malty nose with faint traces of hops, true to style.
Note good head retention in this clear, amber-red, medium-to-light-bodied beer. We found a pronounced maltiness up front with some roasted tones underneath in this well-balanced red. Overall, a very clean and smooth interpretation of a Red Ale.
Founded Jim Jenkins in 1994, the Copperhead Brewing Co. began to bottle its products just six months ago. Jim led with his Pale Ale and last month introduced his Red Ale to the family line-up. He started out down a similar career path to Samuel Adam’s Jim Koch by working for a large L.A. management consulting firm after graduating from U.C. Berkeley. It only took Jenkins one year of corporate life to conclude that he should turn his homebrewing passion into a full-time career. Jim teamed up with noted brewing consultant Marty Velas to formulate the recipes for his two existing products and plans to introduce both a Pilsener and Wheat in 1996.
For more information about the brewery and scheduled tours, call (800) 605-4ALE.
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