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Tuesday, August 22, 2017

Brewsday Tuesday: Innovative brewery methods

Posted By on Tue, Aug 22, 2017 at 9:00 AM

click to enlarge Hops on the bine - DUŠAN GAVENDA, FREEIMAGES.COM
  • Dušan Gavenda, freeimages.com
  • Hops on the bine

The craft brewing movement has brought about a bounty of innovation and experimentation in the beer world. With new flavor combinations, creative brewing techniques and new varieties of hops, there are many new ways to build flavor.

Dry-hopping is one of the popular current trends. The technique involves adding hops to the beer after the initial boiling process, resulting in additional hop aroma without more of the bitterness typically associated with hops. Many local brewers are dry-hopping multiple times during fermentation, referred to as double or triple dry-hopping, and the results are impressive.

  • Parleaux Beer Lab. Foggy Glasses
    This brand new New England-style double dry-hopped IPA uses Citra, Mosaic and Vic Secret hops. It will be available at the Bywater brewery Thursday, Aug. 24. It is 6.7 percent alcohol by volume (ABV), and Parleaux says its flavor features “pineapple and peach hop explosions all over your face.”

  • Wayward Owl Brewing Company. American Pale Ale
    Described as “light drinking and dry with a blast of hops from start to the unexpectedly smooth finish,” this double dry-hopped pale ale will be released in the Wayward taproom Tuesday, Aug. 29.

  • Urban South Brewery. Frieze, Milkshake IPA
    The latest in the brewery's Architecture series, Frieze is a double dry-hopped IPA with lactose added for a creamier mouthfeel. It uses Citra, El Dorado and Simcoe hops, as well as Denali, a new type that contributes pineapple and citrus flavors. This will be released on Saturday, Sept. 2, with special pineapple and strawberry versions available only at the taproom.
Many breweries are using combinations of older techniques to achieve something new and intriguing. Taking a traditional style and mixing it with interesting ingredients and aging methods can stretch the boundaries of beer flavor.
  • Brieux Carre. Stacey, a muscadine saison
    Stacey is a 6.4 percent ABV French-style saison made with muscadine grapes. It is on tap at the Marigny brewery. A version aged in toasted French oak will be available in coming weeks.

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