Ground Breaker is pleased to announce the 2014 release of St. Denny Dubbel.
St. Denny is brewed with roasted chestnuts, roasted lentils and dark Belgian candi syrup. It’s lightly hopped with Oregon-grown Sterling hops, and fermented with a blend of two gluten-free Belgian yeast strains. It comes in at 6.5% ABV and 25 IBU.
When Ground Breaker’s founder James Neumeister was starting out as a homebrewer, he contacted homebrewing legend Denny Conn and asked him where he could learn to brew using the batch-sparge method that Denny advocates for homebrewing. Denny invited James over that weekend, and after a day of brewing under Denny’s tutelage, his word quickly became the rule when James was homebrewing, prompting his other brewing partners to start referring to Mr. Conn as ‘Saint’ Denny. This background, combined with the common practice of Belgian beers having ‘Saint’ names, inspired the name St. Denny for this beer.
St. Denny Dubbel style ale bottles will be released at Ground Breaker’s Gastropub Wednesday, November 12th. In addition to the regular St. Denny the pub will be pouring versions made with coffee, oak, vanilla beans, garam masala, and cranberries.
About Denny Conn
Denny Conn has been homebrewing and teaching others how to brew since 1998. He has been a member of the Governing Committee of the American Homebrewers Association for nine years, is a BJCP National beer judge, and is a member of the Eugene homebrew club Cascade Brewers Society. His second book, Experimental Homebrewing (co authored with Drew Beechum), is out now and is available at your local homebrew shop or online at Amazon.com. Denny has influenced countless professional brewers and has a yeast strain named after him. He currently lives in Noti, Oregon with his IPA loving wife, five cats, and two dogs.