Lift Bridge Biscotti Ale

A visit to The Blue Door Pub is a treat for a number of reasons: a generally convivial atmosphere, friendly staffers, good jucy lucys, and — perhaps most critically — regular access to Lift Bridge beer from Stillwater.

Becca Dilley / Heavy Table
Becca Dilley / Heavy Table

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 brewer Steven Rinker writes of the beer:

The influence for the recipe was based on my Italian grandmother’s Christamas Biscotti recipe. This particular cookie was made with anise oil and was typically quite strong. It was baked with the intention of being served and dipped in a red wine. If you’ve never tried this, you should; you’re in for a real treat.

The beer was made in a Belgian style using a Belgian strain of yeast. We used lighter Belgian 2-row malt and locally produced clover honey.  We spiced it using copious amounts of whole star anise, madagasgar vanilla bean and grains of paradise.

I think it is still pouring at Stub’s, Madcapper, The Roman, Ngon Bistro and maybe Moto-i.  It has been very popular though, and may be near its end for this season.  We will be holding back a keg to serve at this years Brewer’s Bazaar in Stillwater.


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