Nobody really knows for sure how the first “eisbock” came together but we can assume that it was a pure accident. One story suggests that somebody left a cask of beer outside during a very cold winter night some hundred years ago.
Physics tells us that the explanation is quite simple: It is based on the different freezing points of water and alcohol. While everyone complained about the bitterly cold winter of CT, it gave us an opening to not only find out how exactly this natural process works but also how it impacts on the flavor and aroma complexity of the brews inside such casks.
We also theorized that its impact on flavor and aroma should be quite different from such versions that use modern freezing technology to create “eisbock style brews.”
Introducing our Frigus line. Frigus barrels are selected and aged in our small barn. The barn is neither heated nor cooled and in the winter drops well below freezing exposing the beer to the natural fluctuations of our climate. As this process is completely natural some years we are lucky enough to have a beer from the Frigus line while other years the winter just isn’t cold enough.