|
gptkbp:instanceOf
|
gptkb:beer
|
|
gptkbp:alcoholContent
|
4.5% ABV
|
|
gptkbp:aroma
|
subtle hop
|
|
gptkbp:availability
|
year-round
|
|
gptkbp:awards
|
Gold_Medal_at_Great_American_Beer_Festival
|
|
gptkbp:bitterness
|
low IBU
|
|
gptkbp:brewingProcess
|
gptkb:Cape_Cod_Beer
local charities
recycling programs
dry hopping
top-fermented
kettle hopping
David_and_Beth_McGowan
|
|
gptkbp:carbonation
|
medium
|
|
gptkbp:colors
|
golden
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gptkbp:distilleryLocation
|
gptkb:Hyannis,_Massachusetts
2002
available
microbrewery
|
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gptkbp:distribution
|
local and regional
|
|
gptkbp:firstAwarded
|
2004
|
|
gptkbp:flavorProfile
|
light and crisp
|
|
gptkbp:foodPairing
|
pasta primavera
fish tacos
chicken salad
|
|
gptkbp:grapeVarieties
|
available online
seasonal festivals
numerous local awards
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Cape Cod Blonde Ale
|
|
gptkbp:ingredients
|
water
yeast
hops
pale malt
|
|
gptkbp:isVisitedBy
|
clean finish
|
|
gptkbp:label
|
Cape_Cod_scenery
|
|
gptkbp:lensType
|
pint glass
|
|
gptkbp:mouth
|
light-bodied
|
|
gptkbp:origin
|
gptkb:Cape_Cod,_Massachusetts
|
|
gptkbp:packaging
|
bottles
cans
|
|
gptkbp:pairing
|
seafood
salads
grilled chicken
|
|
gptkbp:primaryUser
|
4.2/5
|
|
gptkbp:seasonalActivities
|
none
|
|
gptkbp:servingTemperature
|
45-50°F
|
|
gptkbp:socialMedia
|
@capecodbeer
|
|
gptkbp:style
|
gptkb:Blonde_Ale
|
|
gptkbp:tastingNotes
|
citrus notes
floral aroma
biscuit malt
|
|
gptkbp:website
|
capecodbeer.com
|