Crosby's Kitchen & CocktailWeekend @ Louie's

We took a batch of Louie’s Demise and added a bunch of Rishi’s Organic Blueberry Rooibos and Hibiscus Tea blends to our secondary fermentation vessel. After two weeks of cold infusion we filtered out the tea, carbonated it. In the fall of 2011 we created a sessionable version of our Louie’s Demise. We added Rishi’s Organic Blueberry Rooibos and Hibiscus Tea blends to our secondary fermentation vessels and after about 2 weeks of cold infusion we filtered out the tea and carbonated it. During the initial brew, we get a lot of the caramel and earthy malt aromas that we expect from brewing Louie’s, The blueberry and hibiscus smells explode after fermentation, it was surprisinig how intese they were after such a short period of time. Working with nontraditional ingredients was really exciting, however we had no idea what the cold infusion would do to such a light flavored beer. With no benchmark, we just guessed on the quantities. This is an unusal beer, but it’s perfect for a hot afternoon when you’re looking for something refreshing.