Fermented on the cool side with our house ale yeast, around 62 F for primary fermentation. The cool temperature restrains our house ale yeast, so that the beer is very clean, with a slight ester that we think pairs up well with the caramel flavors from the Cara 20 malt. So it’s an ALE, but with the clean character of a typical lager, and without the slight sulfury notes some lager yeasts give. So where did we come up with the recipe? The Chandlers did not have any original recipe information, so we relied on descriptions from the time, plus some information on the recipe that Evansville Brewing used when the Chandlers introduced Gerst Amber back into Nashville in the 1990’s. Most of the beers that the William Gerst Brewing Company would have made would have been lagers, likely in the German style, but they did produce some ales. As far as ingredients, we used mostly German malts, but with a small portion of flaked maize (corn). I can’t be sure, but I would guess that some of these adjunct malts would have been used.

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