Home > Mouette à Trois Holiday Fruitcake Ale brewed by Karl Strauss Brewing
Mouette à Trois Holiday Fruitcake Ale brewed by Karl Strauss Brewing
Mouette à Trois Holiday Fruitcake Ale brewed by Karl Strauss Brewing - San Diego, CA
Mouette à Trois
est la meilleure bière que vous avez jamais goûté ou notre nom n’est pas
Karl Strauss. Mouette à Trois, meaning Three Seagulls, is the 3rd
installment in our less than literal “Twelve Days” series of holiday ales.
Brewed with fresh apricots, cherries and a blend of spices, the resulting
strong ale is Belgian Dubbel meets fruit cake. Rich layers of candied fruit
and warming spices are punctuated by notes of toffee and fresh-baked bread.
Aging on brandy-cured French oak adds hints of vanilla that linger through a
warming finish. Don’t. Even. Think. About. Regifting. Alcohol by Volume:
8.5%. Bitterness: 10 IBU.
Review from Beer Advocate
Quite a lovely coppery orange color. A brief head. I got out my Brewery Vivant
snifter for the occasion. Interesting liqueur-like aroma and a dose of alcohol.
Long nose of golden raisins. Not much carbonation, so there is more sensation of
tart fruit juice than the yeasty champagne you might hope for.
Not too sweet but lots of malt. A little roasted taste but more of the brioche
bread. There is the buttery sensation of many Dubbels, though not so much of the
Belgian yeasty flavors. The label says it's brewed with apricots, cherries, and
spices, and aged on brandy-cured French oak. A nice blend of fruity flavors with
a subtle woody taste. It does taste like that hint of brandy in fruitcakes, but
it's light enough not to taste boozy.
How was Karl Strauss?
Karl Strauss was destined to brew beer. Born in 1912 on the premises of his
father’s brewery in Minden, Germany, he spent his childhood playing amid beer
barrels and sacks of fresh hops and barley. At age 19, he left home for Bavaria,
the brewing capital of Germany, to attend the Technical University of Munich-Weihenstephan.
There he earned a degree in the science and practice of malting and brewing, as
well as a Master Brewer certification. Given the political situation in 1930s
Germany, Karl had to look abroad for work. In February of 1939, he boarded the
SS Manhatten and set sail for America, in pursuit of opportunity. His job search
led him to Milwaukee, Wisconsin, home to one of the most famous breweries in the
United States.
Karl began his career at Pabst Brewing Company on the bottling line in May,
1939. But with his strong work ethic and educational background, he quickly
worked his way up the brewing ranks. In the 1950s, he was part of the team that
reformulated the recipe for Pabst’s Blue Ribbon beer. The improved version
catapulted sales for the company, and PBR remains an American
brewing icon to this
day. In 1960, Karl became Vice President of Production, overseeing all brewing
operations across the country. He held the position until he retired in 1983,
after 44 years with the company.
Not content to rest after his retirement, Karl launched a new career as a
brewery consultant, providing expert advice to breweries all over the world. In
1986, he was approached by his cousin Chris in San Diego about starting a
microbrewery. Karl thought it was a great idea. He helped design the brewery,
train the brewers, and create recipes for the first beers. He was so passionate
about the project that he even lent his name, face and voice to the enterprise.
Karl served as Master Brewer from 1989 to 2006, remaining involved in brewery
operations until his passing.
