Spotted on Heavy Table
James Norton writes about his Biscotti experience on HeavyTable.com. Steve Rinker gives the scoop on the inspiration for the seasonal brew.
From the Biscotti article:
The guys at Lift Bridge have sought out and located that sweet spot that appeals to both the beer novice and the jaded brewmaster; their stuff is invariably complex and satisfying without being overly hoppy or otherwise alienating.
Their Biscotti Ale is no exception. It tastes of vanilla and anise, almost like a hefeweizen with the edges sanded off, with a gentle finish and perhaps a kiss of honey or even molasses flavor to it.
Lift Bridge was also mentioned in another article on HeavyTable.com about The Bikery. Owner and baker Olivier Vrambout has been using spent grain and wort from our brews to make craft bread.
From The Bikery article:
In a particularly pleasing case of Stillwater synergy, Vrambout has teamed up with the brewers of Lift Bridge to make bread from the spent grain leftover after making beer. “[Spent grain] can be really wet, depending upon what time they take it out,” says Vrambout. “What you have left is saturated with all these liquids, it’s very flavorful. I try to dry it out and come up with some kind of bread recipe, usually not too involved because the grain is already very flavorful.”
