With this release by Christian Weber, our sixth brewer apprentice, we take you back in time. Based on Christian’s research of colonial era ales, we aged this beer on fresh hewn, air dried cedar. Brettanomyces was added at bottling to help bring a character of old to the beer as it ages.
As Christian moves on, we raise a toast and hope you enjoy this beer as much as we do.
Words from apprentice brewer Christian Weber
I began my journey with White Birch Brewing in January 2011. As an avid home brewer I was drawn to Belgian style beers, which lead me to interview with Bill Herlicka for an apprentice position. Prior to beginning my apprentice brewing experience, I had little to no involvement in the world of commercial brewing. I never expected to learn as much as I have in the six months that I have been enrolled in the apprentice program. Besides improving my skills as a brewer I have learned many of the operational aspects of large scale brewing as well as the intricate details of managing a business. It is a bittersweet ending as I finish the apprentice program, I will sincerely miss the people and the amazing beers that make White Birch such a wonderful brewery. I look forward to the opportunity to apply this skill set in the future as I begin a new chapter in my life.
Thank you Bill, Ellen, Dave and Brian! You have each furthered my knowledge of commercial brewing by opening up and including me in your daily professional lives.
Colonial Ale is my interpretation of an historic beer brewed in New England during the era of the first European settlements. Traditionally, many of the first colonial American ales were brewed using molasses as well as other locally available ingredients. White Birch Colonial Ale is brewed using historic authentic grain and molasses and aged on local Cedar wood to give it a complete New England feel.
I hope you enjoy this historic beer and continue to support White Birch Brewing.