It is a malty, dark amber, medium to low alcohol berer with caramel flavor and notes of dark chocolate. It is basically the base-beer of my world-famous Will-o'-Wisp Pumpkin Ale ... minus the pumpkin and the spices.
One of the commercial beers I have in one of the beer fridges is Breckenridge Autumn Ale.
"Our fall seasonal hit combines the malty goodness of a German lager with the clean crispness of an American ale. Brewed with Munich malts and a delicate blend of Bavarian hops, it's full-bodied with a nutty-sweet middle, a warming alcohol level and notes of toasted grain. A pre-winter winner."
Honestly, when I was originally designing Will-o'-Wisp Pumpkin Ale, Breckenridge Autumn Ale is what I had in mind as the perfect base.
Last Sunday I thought I'd do a side-by-side comparison between the two beers.
Visually, they are pretty close, but Will-o'-Wisp Autumn Ale is slightly lighter in color and appears to be just a touch clearer.
The aroma of both is very malt-forward. Both have caramel and chocolate notes in the nose and in the flavor.
Will-o'-Wisp is slightly more dry and more delicious. I'm not sure you can necessarily taste the difference in alcohol, but Will-o'-Wisp tastes less heavy and more drinkable.
Both are nice beers, but I prefer the Will-o'-Wisp by quite a bit.
While doing this tasting, I was smoking Baby Back Ribs. I'm usually a Spare-Ribs type of guy, but the Baby Back Ribs were on sale when I bought them, and so that is what I had.
They were on the kettle by 1:00 pm.
I let them cook at around 250 for a few hours.
I wrapped them after about 2.5 hours.
Then, let them cook wrapped for 1.5 hours, after which I unwrapped and sauced them.
I let them set for 45ish minutes. By the end the heat was only around 200 degrees, but this was about perfect.
The ribs turned out great. Nice and juicy. Tender, but not fall-off-the-bone. The spices and sauce was great with the pork.
Yum!
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Go Broncos!
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