Atom Smasher (Adam Special)

Wine is my passion, beer is my hobby. I need a day off once in a while, so on days off, I get to research beer.  My favorite craft brewery is Two Brothers Brewery located in Warrenville, IL.  It is the time of year for my favorite artisan release they brew called Atom Smasher.  Two Brothers created Atom Smasher in honor of their neighbor Fermilab and particle accelerator.  It is an Oktoberfest/Märzen style. 

In a past life, I came into work one day and a former boss was asking about Adam Special.  I replied staunchly, “what are you talking about?”

“The guy at the bar wants Adam Special.”
Replying again, “What are you talking about?”  I was even more confused and went to the bar to talk to the client.
“You look like a beer geek,” the client noticing my entry.
“No, wine geek, but beer is my hobby.” I replied.
I started a conversation with the guest and ended up selling him some brew from Stone Brewing in California.  The client was from Delaware and lived down the street from Dogfish Head.  I then had a really neat conversation with the client about Two Brothers, Atom Smasher, and all the cool things they are doing.  The “Adam Special” story of my former Spanish speaking boss is still quite humorous to this day.

There are many other great uses for Atom Smasher.  I have made apple butter with it and spread it on English muffins.  I also used the apple butter to make a base for an apple hot toddy.  It mixes well with Bourbon and Whiskey for cocktail making. 

When I research I try to find the most accurate and complete information by a legitimate source.  I am more likely to use information published by a Master Sommelier then a newspaper staff reporter.  I am more likely to use Sotheby’s Wine Encyclopedia then Wikipedia.  A great resource for beer is the Beer Judges Certification Program (BJCP) Guidelines.  Click Here for Guidelines The following is their entry for the Oktoberfest/Märzen style.  It is always intriguing to learn the history and fermentation behind beverages.  A lot of them evolve out of necessity and trial and error.

Oktoberfest/Märzen

Aroma: Rich German malt aroma (of Vienna and/or Munich malt). A light to moderate toasted malt aroma is often present.  Clean lager aroma with no fruity esters or diacetyl. No hop aroma. Caramel aroma is inappropriate.
Appearance: Dark gold to deep orange-red color. Bright clarity, with solid, off-white, foam stand.
Flavor: Initial malty sweetness, but finish is moderately dry. Distinctive and complex maltiness often includes a toasted aspect. Hop bitterness is moderate, and noble hop flavor is low to none. Balance is toward malt, though the finish is not sweet. Noticeable caramel or roasted flavors are inappropriate. Clean lager character with no diacetyl or fruity esters.
Mouthfeel: Medium body, with a creamy texture and medium carbonation. Smooth. Fully fermented, without a cloying finish.
Overall Impression: Smooth, clean, and rather rich, with a depth of malt character. This is one of the classic malty styles, with a maltiness that is often described as soft, complex, and elegant but never cloying.
History: Origin is credited to Gabriel Sedlmayr, based on an adaptation of the Vienna style developed by Anton Dreher around 1840, shortly after lager yeast was first isolated. Typically brewed in the spring, signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. Served in autumn amidst traditional celebrations.
Comments: Domestic German versions tend to be golden, like a strong Pils-dominated Helles. Export German versions are typically orange-amber in color, and have a distinctive toasty malt character. German beer tax law limits the OG of the style at 14°P since it is a vollbier, although American versions can be stronger. “Fest” type beers are special occasion beers that are usually stronger than their everyday counterparts.
Ingredients: Grist varies, although German Vienna malt is often the backbone of the grain bill, with some Munich malt, Pils malt, and possibly some crystal malt. All malt should derive from the finest quality two-row barley. Continental hops, especially noble varieties, are most authentic. Somewhat alkaline water (up to 300 PPM), with significant carbonate content is welcome. A decoction mash can help develop the rich malt profile.
Vital Statistics:
OG: 1.050 – 1.057
IBUs: 20 – 28
FG: 1.012 – 1.016
SRM: 7 – 14
ABV: 4.8 – 5.7%
Commercial Examples: Paulaner Oktoberfest, Ayinger Oktoberfest-Märzen, Hacker-Pschorr Original Oktoberfest, Hofbräu Oktoberfest, Victory Festbier, Great Lakes Oktoberfest, Spaten Oktoberfest, Capital Oktoberfest, Gordon Biersch Märzen, Goose Island Oktoberfest, Samuel Adams Oktoberfest (a bit unusual in its late hopping)