Saint Arnold Brewing Co. offers dry-hopped version of flagship Amber Ale

This is not the first time Saint Arnold has tweaked Amber Ale. In 2010, Saint Arnold released Altared Amber, as part of its “Movable Yeast” series. That variation featured the brewery’s Amber Ale wort pitched with Belgian Trappist yeast.

Saint Arnold Brewing Co. released Saint Arnold Amber Ale dry hopped with Liberty hops, a variation on its flagship Amber Ale. To celebrate the beer’s 20th anniversary, Saint Arnold is releasing three separate dry-hopped variations on the beer that was introduced in June 1994. Future releases will include Amber Ale dry hopped with Cascade hops and Amber Ale dry hopped with Mosaic hops.

A very limited supply of each of the dry hopped variations on Amber Ale will be available in 22-ounce bottles wherever Saint Arnold is sold.

Liberty hops, known for a soft, floral character, are the finishing hop used by Saint Arnold in Amber Ale. By dry hopping Saint Arnold Amber Ale with Liberty hops, the tweaked version will provide a slightly more intense aroma and flavor profile.

“The hop aroma pairs well with the maltiness that comes from the pale and caramel malts used in the beer,” said Founder/Brewer Brock Wagner. “The light fruitiness is the result of our proprietary house yeast, a signature of many of our beers.”

Saint Arnold Amber Ale played an important role in introducing locally brewed craft beer to Texans. It is well balanced and full flavored with a rich, malty body with a pleasant caramel character. Saint Arnold uses 2-row pale malt from the Northern Plains and specialty Caravienne malt imported from Belgium. Cascade hops are added early in the brewing for bitterness to balance the malt sweetness. More Cascades are added in the middle of the brew to give a pleasant hop flavor. The beer’s light fruitiness is derived from Saint Arnold’s proprietary yeast strain.