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BEER + BALLET · CINDERELLA

Cuvée Cendrillon

Bière Élégante et Sèche — pale, effervescent, and engineered to finish like a tiny beer-shaped glass of Champagne.

BATCH5 gal BIABOG1.048FG1.004–1.006ABV5.6–5.9%IBU≈14CO₂2.8 vol
Cuvée Cendrillon sparkling ballet ale artwork

Grain bill

  • 8 lb German Pilsner malt
  • 0.75 lb Vienna malt
  • 0.5 lb flaked wheat
  • 0.5 lb table sugar, added with 10 minutes left in the boil

Water

Start with 7.5 gallons of distilled water. Add 3 g calcium chloride, 4 g gypsum, and 0.5 g Epsom salt for a crisp but soft finish.

Hops + yeast

  • 0.5 oz Hallertau Mittelfrüh at 60 minutes
  • 0.5 oz Styrian Goldings at 5 minutes
  • Wyeast 3522 Ardennes, or two packs of Lallemand Abbaye

Mash + boil

  1. Mash at 150–151°F for 60 minutes.
  2. Mash out at 168°F for 10 minutes.
  3. Boil for 60 minutes, following the hop and sugar timing above.

Fermentation

  1. Hold at 66°F for days 0–5.
  2. Let it rise to 68°F for days 6–10.
  3. When gravity holds at 1.004–1.006, cold crash to 34°F for 2–3 days.

Keg + sparkle

Transfer into a fully purged keg, chill to 36–38°F, and condition at 18 PSI for 5–7 days. Aim for 2.8 volumes of CO₂. Grain to glass is roughly 21 days.