January Beer Series

Posted by on Jan 17, 2012 in Beer Blog | 0 comments

Tank 7
Boulevard Brewery
Kansas City, Missouri
Founded in 1989, Boulevard Brewing Company has grown to become the largest specialty brewer in the Midwest. Their mission is simple: to produce fresh, flavorful beers using the finest traditional ingredients and the best of both old and new brewing techniques. Boulevard beers are known for their full flavor, distinctive character, and unsurpassed quality. Their beers are currently available in 20 states.

Most breweries have at least one piece of equipment that’s just a bit persnickety. At Boulevard, it is fermenter number seven, the black sheep of the cellar family. Ironically, when their brewers were experimenting with variations on a traditional Belgian-style farmhouse ale, the perfect combination of elements came together in that very vessel. You could call it fate, but they called it Tank 7, and so it is.

Tank 7 has a medium straw color with a sweet and citrus scent. Beginning with a big surge of fruity aromatics and grapefruit-hoppy notes, the flavor of this complex, straw-colored ale tapers off to a peppery, dry finish.

“Medium straw color with def¬i¬nite sed¬i¬ment present. The car¬bon¬a¬tion bub¬bles were very notice¬able while they floated to the top. The brew was poured into a pil¬sner glass for enjoy¬ment from it’s orig¬i¬nal bot¬tle. A thick foam head was present and slowly dis¬si¬pated through the review. It has an IPA feel up front but has a much creamier mouthfeel.”
Pair with herb roasted chicken and taleggio cheese.


Choklat Stout

Southern Tier
Lakewood, New York
Founders Phineas DeMink and Allen “Skip” Yahn started Southern Tier with the vision of reviving the practice of small batch brewing to a region rich in brewing tradition. In 2002, with equipment gained from the purchase of the Old Saddleback Brewing Co. in Pittsfield, Massachusetts, the Southern Tier Brewing Company began production in the Stoneman Business Park just outside of Lakewood, New York. By 2003, select varieties of small batch ales were locally distributed, and by 2005, sales covered the majority of New York State and Pennsylvania.

Steadily growing, throughout 2010 it became clear that more beer needed to be produced to satisfy a growing customer base. 800 barrels of fermentation vessels has been added to the production area and a 7500 square foot addition has been added for use as a conditioning room. The constantly running brewhaus has also been expanded and updated. In early 2011 the company replaced its bottling line with the most high-tech, state of the art bottling line of its size in North America. It fills, caps and labels an impressive 8,000 bottles per hour, with the ability to package 12,000 per hour at full speed.

The Popol Vuh, the sacred book of the Maya, unfolds a complex web of mystery around a beverage known as xocoatl (ch-co-atle). At Southern Tier, they were not surprised that hieroglyphs of the ancient Maya depict chocolate being poured for rulers and gods. Even through the many voyages of Columbus, the mystical bean remained nothing more than a strange currency of the native peoples.

Moving through centuries, the circular journey of cacao has been realized At Southern Tier Brewery, encompassing the complexity of the darkest, bitter-sweet candy together with the original frothy cold beverage of the ancient Maya to bring to you Blackwater Series Choklat Stout. While Chinook and Willamette hops and bittersweet Belgian chocolate may not unlock any deep dark secrets for you, it will provide for excellent winter drinking.
Great for soups and stews.

Long Strange Tripel
Boulevard Brewery
Kansas City, Missouri
The name Tripel comes from the brewing process where three times the malt is used as compared with traditional Trappist Ales. Be forewarned that Tripel are sneaky potent. The light of their feet feel belies the high alcohol, which can approach 12% (this one is about 9%).

“Pours with a quick-brimming off-white foam with a sufficient head retention as the lacing sticks to the glass quite well. Nearly crystal clear with a glowing pale golden color. Peppery alcohol, hint of tropical fruit, faint white chocolate and a little bit of medicinal phenol in the nose. Moderate crisp body is extremely fluffy with lots of rolling carbonation which is par for the style. Maltiness sets the tone with a strong foothold of light bready and doughy biscuit flavor, both the phenols and hop bitterness balance with herbal and sharp accents. The alcohol comes off a little spicy but only slightly warming, it’s a bit tame which is great, but deceiving. Dried fruitiness middle to end with apricot, pineapple, mango. The finish is close to bone dry.” ~ 100 points Beer Advocate
Drink with spicy Asian cuisine, Thai or Szechuan.


St. Botolph Town

Pretty Things Beer and Ale Project
Somerville, Massachusetts
Pretty Things starts with husband and wife team Dann and Martha Paquette. A few years back, Dann got the brewing bug and left for England to hone his craft. The British influence can be seen in many of PT’s products. Pretty Things Beer & Ale Project is a gypsy brewery that has quickly established a household name for itself with their quirky, tasty beers. They are gypsies in that they do not have a brewing home. Currently they are tenant brewers at Buzzard’s Bay Brewery in Westport. Tenant brewing differs sharply from “contract brewing”. A contract brewer’s product is brewed by and often formulated by the brewmaster at the host brewery. A tenant brewer is solely responsible for his/her/their product.

While they don’t like to conform to a specific style, Dann calls St. Botolph Town a “Rustic Dark Ale” (Beer Advocate calls it English Brown Ale). This ale is formulated with the malts of Thomas Fawcett & Sons of Yorkshire, England as its base. A small amount of Malted Oats were used as well for depth of flavor. We “chaptalized” using four different types of sugar in very small doses for both flavor and color.

“Dark chestnut brown color, good lacing all around. Smells of toasted almond bread, faint chicory and a mild raisin/brown sugar note in the back. Big smoothness with a lush malty medium body. Toasty malt character with undertones of dark brown sugar, raisins, toasted bread crust and some dried hay in the finish. Modest hopping here, hint of herbal flare helps to balance. Mineral and fruit in the middle, hint of nutty yeast as well. Just a slight edge of char throughout. Lands semi-dry with a kiss of residual maltiness in the after taste.” (Jason Alström) ~Beer Advocate 94 points
Great for soups and stews.

 

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