Infinium…Part Deux

This year the beer has been dry hopped with Hallertau Mittelfrueh hops, which should give Infinium a more pronounced citrus character.

Greenlee reports that Infinium, the collaboration between Boston Beer Co. and Weihenstephan that debuted late last year, will return to shelves beginning next week.

Per a Q&A with Jim Koch, the brewery is producing 15,000 cases this year which is similar to last year’s figure.

On a side note, Koch mentioned that he’s tasting the final blend of a new beer called Whitewater IPA today.



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3 thoughts on “Infinium…Part Deux

  1. Why? just why?! That beer was terrible. I can’t believe they are making this one again.

  2. It sold out at my place very quickly last year and will likely do the same this year since the demand is still there. I know I may be one of few, but I enjoyed it last year, and I’ll probably buy it again.

  3. I thought it was decent. The science behind what they are doing is intriguing, even if a bit silly.
    Basically the science boils down to a new (and pretty crazy) malting technique to make the wort sugars more fermentable so the beer dries out more. Hence they created a “german tripel”.
    The silly part comes in the fact that Belgians brewers (and I’m sure many more, but stylistically they were the biggest contributors) have been doing this for a long time just by adding refined sugar.
    This makes the only reason behind their (admittedly interesting) experiments is to stay true to the rather dilapidated Reinheitsgebot (Bavarian purity law) which does not allow the use of any adjuncts.
    I may be a little biased in my opinions but I feel that the Reinheitsgebot is fairly dogmatic at this point, adhering to it just because.

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