Brewer Q & A (Issue 21)

98 Rating – Brouwerij Boon – Oude Geuze Boon

Responses from Brouwerij Boon owner Frank Boon.

Who came up with this beer’s recipe?
Oude Geuze has been produced by our brewery since 1880. The actual quality of this beer was the work of myself when I started the brewery in 1975.

What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
Oude Geuze Boon is a typical Lambic of sponaneous fermentation, brewed in the cold brewing season to make it a beer with moderate sourness. This beer strikes a delicate balance between wine-like sourness, phenolic aroma from wild yeasts (mostly brett from the coolship) and a solid body.

Where does this beer’s name come from?
Gueuze is another name for a bottle-fermented Lambic, and was used for the first time in 1826. Oude Geuze Boon carries the name of the brewer and founder of the brewery, Frank Boon

Is this your “desert island beer?”
Definitely yes. This beer keeps for more than 20 years, and improves with each passing year. With a huge stock of this beer, you can stay happy for a long time on your preferred desert island.

Can you describe this beer in 10 words or less?
Bottle-conditioned old-style Gueuze/Lambic with a wine-like taste.

Do you know a story – or have a personal story – that revolves around this beer?
In 1899, Belgium only exported 2153 Hectoliters of bottled beer, all Gueuze, because it was the only Belgian specialty beer at that time that survived transport. The beer was made and bottled at the brewery, developed its refermentation in the bottle during travel, and arrived as aged beer at its destination.

96 Rating – Surly Brewing Co. – Todd The Axe Man

Responses from Surly head brewer Todd Haug.

Who came up with this beer’s recipe?
Myself and my friends at Amager Brewery in Copenhagen. Originally a collaboration beer intending to be an excuse to use raw materials each brewery hadn’t used before. Golden Promise malt is featured in a handful of my recipes at Surly. Mosaic hops are a favorite of Amager and I had never brewed with them before.

What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
The simplicity. It’s one malt, two hops and then the wonderful tropical fruit smell of Mosaic and Citra dry hopping!

Where does this beer’s name come from?
Henrik Papso of Amager Brewery in Copenhagen came up with this as a surprise and a homage to my guitar playing (“Axe” is slang for guitar).

Can you describe this beer in 10 words or less?
Over-the-top tropical fruit aroma!

95 Rating – Heavy Seas Beer – The Greater Pumpkin

Responses from Heavy Seas brewaster Christopher Leonard.

Who came up with this beer’s recipe?
The Heavy Seas brewing team. We’ve been making this beer for a number of years now.

What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
The bourbon flavor/aroma imparted by the barrel-aging gives the beer an incredibly rich and satisfying aspect.

Where does this beer’s name come from?
Originally, it was called The Great Pumpkin. When we decided to age it in bourbon barrels the second year we brewed it, it became “greater,” so we simply added the “‘er.”

Is this your “desert island beer?”
Not likely, unless I were stranded on an island with cheesecake, vanilla ice cream and pumpkin pie.

Can you describe this beer in 10 words or less?
A rich, spicy, indulgent, high-octane and well-balanced treat.

95 Rating – Grey Sail Brewing of Rhode Island – Captain’s Daughter

Responses from Grey Sail head brewer Josh Letourneau.

Who came up with this beer’s recipe?
The recipe is a collaborative effort between one of the owners and myself. I had made a 5 gallon batch of a session IPA just for the brewery for fun, but we quickly realized how fast it had disappeared because everyone was digging it. When we decided to make our next year-round brew we wanted to do something bigger, and landed on a double IPA. So we basically took that original session IPA recipe and scaled everything up.

What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
My favorite aspect of the beer would probably be it’s ease of drinking. At 8.5% ABV it goes down really smooth with loads of tropical fruit hoppiness. We usually get comments on how quickly you can put them back. Not sure that’s a good thing at 8.5%… but what’re you gonna do? 

Is this your “desert island beer?”
Definitely not my desert island beer as I’m not much of an IPA guy actually. Cantillon Classic Gueuze would be mine… or our Flagship Cream Ale because it’s a fantastic beer to drink outside.

Can you describe this beer in 10 words or less?
An elusive Double IPA from the ocean state.

95 Rating – Boulevard Brewing Co. – Funky Pumpkin 

Responses from Boulevard brewer Jeremy Danner.

Who came up with this beer’s recipe?
We develop recipes as a team during meetings with brewers and our quality assurance team. We have an open discussion, during which we talk about the directions we’d like to take with new beers. Steven Pauwels, our brewmaster, writes the recipes and test brewing begins soon after.

What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
I really like that we chose to focus more on the spices typically used in pumpkin pie (cinnamon, ginger, nutmeg and allspice in our case) as opposed to featuring actual pumpkin flesh. As demonstrated by pie, pumpkin flesh doesn’t have a ton of flavor and really works better as a vehicle for spices. I particularly enjoy the way the spiciness from the ginger plays with the acidity. There’s a lot going on, but Funky Pumpkin is still very crisp and refreshing.

Where does this beer’s name come from?
Funky refers to the fact that the beer is brewhouse-soured and that a portion of the final blend was aged in oak and stainless steel with Brettanomyces. The beer is a definite departure from typical pumpkin beers and folks often refer to the flavors/aromas contributed by Brettanomyces as being funky.

Is this your “desert island beer?”
I really dig Funky Pumpkin, but I don’t know that it would be my desert island beer. I’m not shy about my love of Saison-Brett from Boulevard’s Smokestack Series and would have to choose that brew instead. I honestly believe it’s the best beer that we brew. 

Can you describe this beer in 10 words or less?
Don’t think pumpkin beer is your thing? Try Funky Pumpkin! 

Do you know a story – or have a personal story – that revolves around this beer?
For years, we’ve had loyal Boulevard fans ask for a pumpkin beer around this time of year. We’ve always resisted because we felt like there were some great examples that were already available in the Midwest. When the idea of brewing a sour take with some Brettanomyces funk came up, we jumped on it. We’re admittedly not the best at brewing to style (because we prefer brewing to flavor), so a beer like this one really fit in with our approach to brewing.

94 Rating – Green Man Brewery – The Rainmaker 

Responses from Green Man head brewer John Stuart.

Who came up with this beer’s recipe?
I (John Stuart) formulated this recipe with Mike Karnowski, one of our former brewers.

What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
Resinous fresh hop aromas and flavors blend beautifully with bready malts and assertive hop bitterness. A slightly savory note makes for a pleasant twist.  

Where does this beer’s name come from?
In one of the myths of the Green Man, he is known as the deity who brings the rain, revitalizing life in the forest.   

Can you describe this beer in 10 words or less?
Massive Double IPA dry-hopped with Columbus, Simcoe and Citra.

Do you know a story – or have a personal story – that revolves around this beer?
Originally, we were releasing this beer just once a year. This single release created too much demand, though, so we ramped it up to two yearly releases. For our next release, it will be available in 4-packs of 12-oz bottles because if you drink a 750 mL bomber of The Rainmaker by yourself, you may have a little trouble getting anything else done.

94 Rating – New Holland Brewing Co. – Incorrigible

Responses from New Holland’s VP of marketing Joel Peterson.

Who came up with this beer’s recipe?
Collectively we (production leadership) got together and decided what kind of beer we wanted to make. We went over flavors that we desired as well as, color, IBU, ABV, mouthfeel and general appearance. Our Head Brewer (who is very good looking and enchanting) came up with a recipe that he felt would best represent the beer to be made. While going over all the raw ingredients selected with the collective, adjustments are made to hone in the vision of our beer. After settling on the recipe, trials begin. The types of bugs also play a big part in this beer. In our Foudres ( large 40hL wooden barrels) we have different strains and blends of lacto as well as a house strain that has been taken from one of our smaller 53gal barrels. Using all these different strains allows us to come up with the perfect balance for this beer when the time comes to blend it out.

What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
My favorite aspect of Incorrigible would be its drinkability. While being quite tart, it still remains a sessionable and refreshing beer.

Where does this beer’s name come from?
We came up with the name during a naming brainstorm. We loved “incorrigible” because of the definition: “(of a person or their tendencies) not able to be corrected, improved, or reformed.” People first thought modern sour beers were something that needed to be corrected, but they are now being appreciated for what they are.

Is this your “desert island beer?”
This beer would be good on a desert island, especially if there was any native fruit around, it melds beautifully with fruit accents.

Can you describe this beer in 10 words or less?
Pale, refreshingly tart sour ale with fruity and funky aromatics.

Do you know a story – or have a personal story – that revolves around this beer?
Our sour program started out as barrel-aged beer that had just gone sour. We originally did not have temperature-controlled rooms to store our barrels, so from time to time we would get a funky-tasting beer. You see, we taste each barrel of beer before we blend them back (hard job but someone has to do it), preparing that batch for packaging. When we came across one of these funky beers, we would set the barrel aside in order to repurpose them into something interesting later on. After we had accumulated a few barrels, we put together a blend of beers and barrels and eventually made our first packaged sour beer, Moxie. It turned out so well and it got such great feedback that we decided to make our sour program a regular New Holland fixture. Moxie was followed by Blue Sunday, which led to Incorrigible and Incorrigible Reserve. We will continue to grow our sour program at New Holland, as it has become something that we have become very passionate about. The way we create these sour works of art is very beautiful to us and something that we take much pride in.

94 Rating – Roughtail Brewing Co. – Hoptometrist

Responses from Roughtail brewmaster Tony Tielli.

Who came up with this beer’s recipe?
I came up with the base recipe and it has evolved into its current form via collaboration with one of our other brewers, Matt Denham.

What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
We’re really obsessed with aroma at Roughtail, so I have to say that the big passionfruit and citrus aroma from the Galaxy hops is my favorite part.

Where does this beer’s name come from?
One of Blaine’s (Roughtail co-founder and CEO) friends came up with this name and we thought it was funny and would lend itself to a great label, so we went with it!

Is this your “desert island beer?”
Right now, if I had to choose one of our beers, it would be Roughtail Pale Ale. It’s easy-drinking with huge, dank citrus aromas and relatively low alcohol. If I was choosing something other than ours, I’d keep it classic and go with Stone IPA. Can’t go wrong there.

Can you describe this beer in 10 words or less?
Dank, citrus aromatics lead to sticky Double IPA goodness.

Do you know a story – or have a personal story – that revolves around this beer?
This was the very first bottle release from Roughtail. When we first started we were only on keg, so it was a big step for us to get onto store shelves with this. The bottling run was an epic 12-hour day with a team of 12 people bottling by hand with Blichmann Beer Guns and capping with hand cappers! Crazy! Now it takes just a few hours to run twice as much beer through our canning line.

94 Rating – Wicked Weed Brewing – Pernicious IPA

Responses from Wicked Weed co-owner Luke Dickinson.

Who came up with this beer’s recipe?
It was a collaborative effort between my brother Walt and I. Normally he and I will talk about the concept – what we see it tasting like – then I will take a shot at designing the beer.

What’s your favorite aspect of this beer (flavor, aroma, etc.)?
This beer is so clean and simple that it really allows the hop character to pop. I am a huge fan of big hop flavors with minimal malt contributions and soft bitterness. Pernicious delivers on all of that. 

Where does this beer’s name come from?
Pernicous is derived from our company name Wicked Weed. King Henry VIII called hops “a wicked and pernicous weed.” We always wanted to find a beer that could really do that name justice, and I think we did.

Is this your “desert island beer?”
Pernicous is about as close to a desert island beer as I can think of. The other one would have to be Pivo from Firestone Walker.

Can you describe this beer in 10 words or less?
A hop delivery vehicle with huge tropical fruit hop character.

Do you know a story – or have a personal story – that revolves around this beer?
After a trip to the West coast after the 2014 GABF, Walt and I sat on the plane heading back to NC with one goal in mind, make a killer light-colored, dry, big, and tropical IPA. One year later that beer, Pernicious, took a silver medal at GABF in the heavily populated American IPA category. 

94 Rating – Brewery Ommegang – Grains of Truth

Responses from Ommegang brewmaster Phil Leinhart.

Who came up with this beer’s recipe?
Our Innovation Group.

What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
The spicy flavor from the addition of rye.

Where does this beer’s name come from?
We believe Grains of Truth is a name that really speaks to the heart of the beer; it honors both the harvest season and the honest farmers whose efforts and craft provide so much to us.

Can you describe this beer in 10 words or less?
Our yeast and the rye create a beguiling, spicy brew.

93 Rating – Motorworks Brewing – INDY

Responses from Motorworks head brewer Bob Haa.

Who came up with this beer’s recipe?
I did.

What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
The balance between the malt and hops.

Where does this beer’s name come from?
INDY IPA’s name is derived from 3 things:
1)      It’s an India Pale Ale.

2)      The joy of Indy car racing.

3)      We take pride in being a completely independently owned brewery

Is this your “desert island beer?”
Although I really love INDY IPA, I would most likely choose a farmhouse style for my “DIB.”

Can you describe this beer in 10 words or less?
Balanced between pale Munich malts and American citrus hop flavor.

Do you know a story – or have a personal story – that revolves around this beer?
I describe this beer as an East Coast Style IPA, opposed to West Coast Style. East Coast Style IPAs tend to have more of a malt backbone, whereas West Coast IPAs are often bone dry. I prefer the sweet malts to mingle with the strong bitterness and hop flavor.

​93 Rating – Fremont Brewing – The Brother Imperial IPA

Responses from Fremont Director of Brewing Operations Matt Lincoln.

Who came up with this beer’s recipe?
It was a collaboration between myself, Matt Lincecum (Founder/Owner of Fremont) and James McDermet (Fremont Head Brewer).

What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
​The hop flavor. It’s really interesting to me that The Brother and The Sister [twin beer by Fremont] are made with the same malt and have the same ABV, but they taste so different, showcasing the distinctiveness of the different hops we use in each.

Where does this beer’s name come from?
We were all just sitting around talking about making an Imperial IPA and the name grew from the phrase, “hook a brother up.” We had a lot of fun making it, and people loved it, so we decided to make another and call it “The Sister” – as in “all in the family.” The Brother comes out in July and runs through October and The Sister runs April through June. They have the same malt backbone but have completely different flavor profiles due to the hops.

Is this your “desert island beer?”
No. In terms of Fremont brews, my desert island beer would be Cowiche Fresh Hop Ale.

Can you describe this beer in 10 words or less?
Aggressively hopped, big tropical fruit, kind of balanced.

93 Rating – Ballast Point Brewing & Spirits – Dorado Double IPA

Responses from Ballast Point VP and specialty brewer Colby Chandler.

Who came up with this beer’s recipe?
I first brewed this recipe back in 1998, before there was a Double India Pale Ale style. We called it a hoppy strong ale for the first brew. Since Dorado’s inception, it has taken a village to raise the beer. Our talented team has not only been able to keep the beer alive with procuring raw ingredients and continuing to improve its quality, but also helped define the style in San Diego.
 
What’s your favorite aspect of this beer (flavor, aroma, etc.)?
The use of Crystal hops for both aroma and flavor. Inspired by Rouge’s Brutal Bitter Ale and brewer John Maier’s mutual love of that hop varietal. It’s also scary how hidden the 10% ABV is and how soft the bitterness can be in a big beer. I’ve had quite a few heated conversations with my wife after drinking too many!
 
Where does this beer’s name come from?
Dorado (Spanish for golden), in this case, refers to the beautiful common dolphinfish or Mahi Mahi (Hawaiian for very strong). With unmatched variations in color, the vivid Dorado astounds San Diego anglers with its strong aerial fighting ability. Its prized fillets make for some of the finest fish tacos in the world! Two Dorado fish, painted by local artist Paul Elder, grace the label to remind you of the double punch of flavor.
 
Is this your “desert island beer?”
I get this question all the time. Conveniently, yes, this is my desert island beer. There are many customizable options for this beer on a desert island. I figured I could cut it down with water from the island spring for a “Pale Ale”. What about toasting some local wood for a “barrel version?” Maybe I could char the same wood for a porter version, or harvest some coconut and preserve it in the beer for a Coconut IPA, or just drink it the way we all like to do: straight up!
 
Can you describe this beer in 10 words or less?
Amazingly drinkable, award-winning beer that’s beautifully balanced and big.
 
Do you know a story – or have a personal story – that revolves around this beer?
First served outside the brewery tasting room for the 2nd Annual Pizza Port Strong Ale Festival in 1999, the beer tapped out in 2 hours and most of it was drunk by the White Lab’s crew. Luckily, the next year I got to try Alpine’s Pure Hoppiness and Pliny the Elder for the first time and found my compatriots in this emerging style. Fast forward to 2006, I was proud to represent the great team at Ballast Point Brewing and accept the bronze medal in the Double IPA category for Dorado at the World Beer Cup alongside Vinnie [Cilurzo] from Russian River, who received the gold for Pliny, and Pat [McIlhenney] from Alpine, who received the silver for Pure Hoppiness. Pretty cool moment!

93 Rating – Heavy Seas Beer – Fielder’s Choice

Responses from Heavy Seas brewaster Christopher Leonard.

Who came up with this beer’s recipe?
This is a slight update on a beer we used to make, called Classic Lager. I tweaked it a bit, adding imported German Hallertau Mittlefrue hops (replacing American Warrior from the original recipe) to impart a subtle herbaceous quality. The soft noble hops gave it a softer bitterness up front and contributed to its well-rounded flavor profile.

What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
The drinkability is what stands out to me. The low ABV coupled with a crisp, clean malt flavor and subtle hop profile make this beer the perfect candidate for a multi-pint session.

Where does this beer’s name come from?
Our marketing folks came up with it. It’s a tribute to Cal Ripken Jr.’s incredible consecutive game streak record. We donated some of the proceeds from this beer’s sales to the Cal Ripken Sr. foundation, which “helps to build character and teach critical life lessons to disadvantaged young people residing in America’s most distressed communities through baseball and softball-themed programs.”

Is this your “desert island beer?”
Probably not, but I certainly wouldn’t “vote it off the island.” The drinkability is incredible, as I’ve mentioned, so it would certainly not go to waste! I prefer something a bit more aggressive, though I know several people for whom this is an everyday, go-to beer.  

Can you describe this beer in 10 words or less?
Soft, rounded bitterness with a clean, malt backbone. Very drinkable.

Do you know a story – or have a personal story – that revolves around this beer?
When this beer was retired a few years ago, at least two of our brewers mourned, as it was their regular beer of choice. It was much more popular with our production staff than it was with our consumers at the time. The return of the slightly tweaked version was met with much anticipation from our brewers, and I believe we’ve sold more of this beer “in-house” than any other beer in 2015.

93 Rating – Wicked Weed Brewing – Freak of Nature

Responses from Wicked Weed co-owner Luke Dickinson.

Who came up with this beer’s recipe?
It was a collaborative effort between my brother Walt and I. Normally he and I will talk about the concept – what we see it tasting like – then I will take a shot at designing the beer.

What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
Freak of Nature is just one of those beers that always relieves my hop hankerings. Its huge, earthy, dank hop aroma and grapefruity hop flavor make it one of my favorite beers to drink at home after a long day. 

Where does this beer’s name come from?
Freak of Nature’s name simply came about because of the freakish amount of hops we use in this beer. 

Do you know a story – or have a personal story – that revolves around this beer?
Freak of Nature was designed before Wicked Weed even opened. I was living in Delaware and Walt in NC. Every couple of weeks I would brew a version of what would become Freak of Nature, then send it down to Walt and we would taste it together over the phone. We would critique and edit the recipe, then it would be Walt’s turn to take a stab at it. We did this probably ten times before landing on the final recipe.

93 Rating – Worthy Brewing – Lights Out Stout

Responses from Worthy brewmaster Dustin Kellner and Worthy lead brewer Jacob Zuchowski.

Who came up with this beer’s recipe?
Chad Kennedy, Worthy’s former brewmaster.  

What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
The fact that it stands out in all areas. It’s technically Imperial, given the ABV. We add lactose and Bob’s Red Mill Oatmeal for a creamy, round body and mouthfeel. The whole Madagascar vanilla beans add a touch of sweetness and a killer aroma while still maintaining a roasty, hoppy, bitter bite.

Where does this beer’s name come from?
It was constructed by a tribunal whose members included Henry Kissinger, Aleister Crowley and Sting during an annual MadLib gala in the Hamptons. Honestly though, this is a black, viscous stout that comes in a can. It’s dark in there. Lights out!

Is this your “desert island beer?”
Not a question any brewer could ever answer, but given the multifaceted nature of this beer, its characteristics would keep you pleased for a long time. Based on the grain bill, we’re pretty sure you could subsist solely on Lights Out Stout indefinitely. 

Can you describe this beer in 10 words or less?
Everything and the kitchen sink stout.

Do you know a story – or have a personal story – that revolves around this beer?
Prepping whole vanilla beans to add to the beer was very time-consuming and most definitely a labor of love. Also, the oats make for a good snack while milling in. 

92 Rating – Funkwerks, Inc. – Tropic King

Responses from Funkwerks co-founder Gordon Schuck.

Who came up with this beer’s recipe?
Tropic King was originally designed to be a hoppier version of our flagship Saison.

What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
It has a fruit-forward character with a little bit of a hoppy bite, as well as a pleasant spiciness from the Saison yeast.

Where does this beer’s name come from?
We used the unique New Zealand hop variety, Rakau, which gives this beer ample tropical fruit flavors. When it was first brewed, it was the strongest and boldest beer of our lineup, so we named it Tropic King.

Is this your “desert island beer?”
Tropic King is bright and refreshing, but at 8% ABV, it packs a punch, which would get you through whatever pain being stranded on a desert island might bring. Additionally, Tropic King would pair perfectly with exotic, tropical fruits that may be growing on the island. Depending on the level of intoxication one desires while stranded on an island, our Raspberry Provincial would also be a great candidate for a “desert island beer.” It is refreshing and quite sessionable at 4.2% ABV.

Can you describe this beer in 10 words or less?
Notes of passion fruit, mango, peach, pepper and ginger. 

Do you know a story – or have a personal story – that revolves around this beer?
Tropic King came about by accident. It was the 4th beer Funkwerks ever brewed and I wanted it to be a very pale beer, as light as our Saison. Unintentionally, Brad [Lincoln, Funkwerks co-founder] put in two extra bags of Munich malt. This fortuitous accident balanced the hop bitterness, leaving a unique Imperial Saison that has become our best-selling beer.

92 Rating – Surly Brewing Co. – Overrated West Coast Style IPA

Responses from Surly head brewer Todd Haug.

Who came up with this beer’s recipe?
I did.

What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
The balance between malt and hops. It’s a dry and crisp beer with hints of caramel malt backing up the classic American hop varieties’ bitterness and floral/citric aroma.

Where does this beer’s name come from?
We originally brewed this beer for the Minnesota Twins’ Target Field stadium as “Band Wagon IPA,” but the brewers at Band Wagon Brewing had an issue with the name, so we revamped the recipe and changed it to Overrated!. The name is poking fun at ourselves and the beer nerd community!

Can you describe this beer in 10 words or less?
Classic Midwest IPA with hop bitterness and floral-citric aroma.

92 Rating – Ballast Point Brewing & Spirits – Calm Before The Storm

Responses from Ballast Point VP and specialty brewer Colby Chandler.

Who came up with this beer’s recipe?
This beer was developed by a team of cross-department employees taking advantage of our in-house brewing program called Roots to Boots. Roots to Boots is a program developed by Ballast Point Brewing & Spirits to educate the staff at Ballast Point on the process of beer making and to give them the chance to be a professional brewer for the day. They get to pick what beer they want to brew, develop a recipe, get a paid day from their normal job to brew the beer on our 5-barrel research and development brewery, and then get to enjoy the beer at our tasting rooms and at home with their friends and family – all things that we professional brewers get to frequently enjoy.

What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
I really like all the bold, dark and robust flavors that jump out of this deceptive golden ale. Reserved bitterness enhances the silky body, making this a gateway beer for palates not familiar with the craft beer’s diversity.

Where does this beer’s name come from?
Calm Before the Storm came from a quest for a warm weather alternative to our winter seasonal, Victory at Sea Imperial Porter. Like its more robust cousin, we infuse a punch of flavor using cold brewed Caffé Calabria coffee and a hint of vanilla. But this time, we added it to a lower ABV and lighter-bodied golden cream ale.

Is this your “desert island beer?”
More like a beer to pair with a dessert on a desert island! Pair this cream ale with a white chocolate and macadamia nut crème brûlée, coconut red velvet cupcake or a banana dipped in chocolate!

Can you describe this beer in 10 words or less?
A surprisingly bright, coffee-forward golden beer that’s perfectly refreshing. 

Do you know a story – or have a personal story – that revolves around this beer?
The team was originally inspired by one of their favorite beers, Naughty Sauce, a golden milk stout made by Noble Ale Works. An example of the respect our employees have (and a tip of the hat) to our brewing neighbors up in Orange County!

92 Rating – Harpoon Brewery – Nordic Saison

Responses from Harpoon’s director of quality Jaime Schier.

Who came up with this beer’s recipe?
The recipe was a collaboration between Anders Kissmeyer of Kissmeyer Beer & Brewing of Denmark, Will Mayers of Cambridge Brewing Company and myself. The core idea is one Anders has executed with a number of North American Craft brewers and reflects his idea of a Saison with Nordic roots, and allows for input from the local brewers he works with. Will has had great success brewing with heather flowers, rose hips, and yarrow in the past. My contribution was the idea of including New England honey and Massachusetts cranberries in the mix.

What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
The tartness and refreshingly low AE (Apparent Extract) lead to an exquisitely palate-cleansing beer.

Where does this beer’s name come from?
Anders wanted to brew a Saison-type beer that would reflect both the beers of his native Denmark and the character of the locales he brewed it in.

Is this your “desert island beer?”
It’s a bit dry to be the only beer I drink for the rest of my days, but it is a great change-up in the middle of a group of heavier beers.

Can you describe this beer in 10 words or less?
Crisp, dry tartness accentuated by herbal aromas and flavors.

Do you know a story – or have a personal story – that revolves around this beer?
Anders has brewed this beer with 4 or 5 other craft brewers in North America, several of whom are located here in New England. One of those brewers hosted a release party for this beer and gathered examples from 3 of the other brewers Anders collaborated with to serve side by side at the party; it was eye-opening and fun to see how much room for variability and creativity exists within the same basic recipe. All of the editions were delicious, but I liked ours best.

92 Rating – NOLA Brewing Co. – Sauvage

Responses from NOLA’s VP of brewery operations (and “Director of Funk”) Derek Lintern.

Who came up with this beer’s recipe?
I came up with this beer while experimenting with different strains of Brettanomyces. Since I had Rebirth [a NOLA Pale Ale] wort available, I was able to put some of into small fermenters to try different strains to compare. One batch produced such a good beer, I thought there was no need to change up the base wort. We had a small contract of Galaxy hops that could only be used for small-batch production, and the rest was history.

What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
The aroma is amazing. Not only do you have the fruit from the Galaxy hops, but the esters produced by the competing strains of Brett are also quite nice – it’s not an in-your-face horse blanket or barnyard aroma, but more like a rustic Belgian Abbey-type aroma. You do lose hops over time, and the Brett comes through more, so the evolution of the aroma is fun to follow as it goes through its stages.

Where does this beer’s name come from?
Rebirth provided the wort, and Dirty Dozen [local New Orleans jazz band] provided the yeast, the only other time you will regularly see these two heavy hitting brass bands together will be at our Jazz Fest, so we named this beer after the main entrance to Jazz Fest on Sauvage St. Sauvage is French for wild, which makes it even more fitting for this beer.

Is this your “desert island beer?”
This would be a great desert island beer, simply because it would have a great shelf life in the heat, but it does need to be served cold. How do I get ice out here on this island? And if they’re bringing me ice, can’t they help a guy out and throw in a few new beers each trip? If I have to drink a beer warm on this island, it would be our Irish Channel Stout.

Can you describe this beer in 10 words or less?
Barrel-aged, Bretty, dry, fruity, funky, hoppy, and wild!

Do you know a story – or have a personal story – that revolves around this beer?
Using 100% Brettanomyces has been a real exercise in patience. It is an improvisational jam between 12 players Tasting the beer over several days will yield subtle changes that are barely noticeable, but given enough time, the changes are drastic, and the flavors barely represent where they once started, and that cycle of change never stops making it a great beer to age. You can only know where Sauvage has been, never where it is going.

92 Rating – Green Man Brewery – Green Man ESB

Responses from Green Man head brewer John Stuart.

Who came up with this beer’s recipe?
I created this recipe as one of our original flagships.

What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
It is full-flavored but very approachable, an authentic ESB that has a touch of sweetness that’s never cloying.

Where does this beer’s name come from?
Extra Special Bitter is a traditional English style that’s a higher gravity version of the standard bitter. Therefore, the “extra-special” refers to a higher gravity, not more bitterness.

Can you describe this beer in 10 words or less?
Caramel toffee aromas, nutty flavors and a clean finish.

Do you know a story – or have a personal story – that revolves around this beer?
As a brewery that originated focusing on traditional English styles, this was one of the first beers we brewed. We still brew our original recipe of ESB, which continues to have a very strong following.

92 Rating – Boston Beer Co. – Samuel Adams Boston Lager

Responses from Boston Beer founder Jim Koch.

Who came up with this beer’s recipe?
In 1984, I told my father I was going to quit my job as a consultant to become a brewer. He looked at me and said, ‘”Jim, you’ve done some stupid things in your life. That’s just about the stupidest.” My father saw small breweries like his close as the beer industry consolidated and large breweries who produced inexpensive, mass-domestic beers dominated the beer market. Nevertheless, he took me to the attic where the Koch family archives were safely kept in a trunk under years of Road and Track and Motor Trend magazines. That is where we found my great-great grandfather’s recipe for Louis Koch Lager. For six generations, all of the oldest sons in the Koch family have been brewers, making me a sixth-generation brewer – so I guess you could say that brewing is in my blood.

The recipe was for an all-malt beer that adhered to the Reinheitsgebot, a German beer purity law dating to 1516. The Reinheitsgebot stipulates that beer can only contain four ingredients: water, yeast, hops and malted barley or wheat. It’s important to remember that in 1984, Boston Lager was unlike any other beer at that time. Virtually all American beers used corn, rice and other adjuncts in addition to malt to make the beer lighter and more drinkable. My goal was to make a better beer, one brewed with high-quality, flavorful ingredients and introduce it to the American beer drinker. 

What’s your favorite aspect of this beer (flavor, aroma, etc.)?
To be honest, I love everything about this beer and one of my favorite things to do is to walk someone through the beer its appearance, aroma, flavor, mouthfeel and finish – and when I see a drinker appreciate Boston Lager the way I do, it makes my day. Since I started brewing Boston Lager I’ve been hyper-focused on the quality of the ingredients, the brewing process that draws on traditional and time-intensive German brewing techniques, and making sure we are providing our drinkers with the freshest beer possible. In fact, I taste test every batch of Boston Lager to ensure it meets our quality standards.

When I started brewing Boston Lager in 1984, finding the right ingredients was critical to making the best beer possible. The recipe called for two Noble Hop varieties, Tettnang Tettnanger and Hallertau Mittelfrueh hops, which were hard to come by. These hops were prone to disease and demanded constant attention from farmers, but they were essential for brewing my beer. Hallertau Mittelfrueh and Tettnang Tettnanger Noble hops add a wide range of floral, piney and citrus notes, which are present from the aroma, through the flavor, and all the way to the lingering, smooth finish. We had to convince German farmers to continue to grow these special hops and have since built amazing relationships with them over the past thirty-plus years. We’ve even worked with hop farmers to determine the best time to harvest these hops, which turned out not to be the traditional harvest time, when they are perfectly green, but rather when they are beginning to see some browning and age on the vine – that’s when the flavors and aromas peak.

Additionally, it’s important that we use Two-Row malted barley in our Boston Lager, which imparts a full, smooth body and gives Boston Lager a wide spectrum of flavors from toasted to toffee. Two-Row barley has kernels extending from both rows of the stalk, unlike Six-Row barley that has three kernels staircased on either side of the stalk. Six-Row yields more, making it less expensive, but has a lower starch-to-protein ratio for brewing.

Also, following my great-great grandfather’s recipe meant that brewing Samuel Adams Boston Lager would take about 35 days compared to the 21 days or less for many American (and most imported) beers at the time. We use a traditional brewing process for Boston Lager (which is also very labor-intensive) including decoction mash (a four-vessel process) and krausening (a secondary fermentation) as well as dry hopping, a process of adding fresh hops to the beer as it ages, which has now become a mainstay of craft brewing.

Where does this beer’s name come from?
Samuel Adams Boston Lager is named after the patriot Samuel Adams, a Founding Father who was among the first committed to the idea of American independence and who was also brewer and a maltster. In 1984, the beer landscape was dramatically different than it is today and was dominated by mass-domestic beers and foreign imports. By naming my beer after Samuel Adams, I hoped the beer would help start a craft beer revolution and overthrow the popularity of light, fizzy and flavorless beers.

Is this your “desert island beer?”
Boston Lager is absolutely my “desert island beer” and the beer that’s always in my fridge and in my hand. When I homebrewed my first batch in my kitchen, I thought if I could taste this beer for the rest of my life, I’d be a happy man. It’s been more than thirty years since then and I couldn’t be happier.

Can you describe this beer in 10 words or less?
Perfectly balanced, complex and revolutionary.

Do you know a story – or have a personal story – that revolves around this beer?
There are countless stories I could share that revolve around enjoying a Boston Lager, but one of my greatest memories, one that will always stay with me, is when Boston Lager won its first award. In 1985, six weeks after I first introduced Boston Lager to drinkers in Boston, a small group of us traveled to the Great American Beer Festival in Denver, CO. More than a hundred different beers were served from brewers big and small across America. When it was announced that Samuel Adams Boston Lager was selected as “The Best Beer in America” at GABF, we were shocked and humbled! A family recipe that was first brewed in my kitchen was declared the “Best Beer in America!”

Since then, we’ve won more awards at international beer tasting competitions than any other brewery in the world, which continues to amaze me and certainly speaks to the quality of American craft beer. The journey from 1984 to today has been wild, amazingly fun, and always accompanied by a pint of Boston Lager.

92 Rating – Revolution Brewing – Citra Hero

Responses from Revolution head brewer Jim Cibak.

Who came up with this beer’s recipe?
I did.

What’s your favorite aspect of this beer (flavor, aroma, etc.)?  
My favorite aspects of the beer are the light malt profile from pale, red wheat and aromatic malts. This really allows for the clean, crisp bitterness, citrus rind flavors and the huge aromas of citrus fruits with hints of fresh mint from the hop variety Citra to take center stage!  Dry-hopping this beer with Citra hops really ensures that the Citra Hero will really kick out these wonderful aromas when the beer is poured!

Where does this beer’s name come from?
Anti-Hero, an American IPA, is our main flagship product.  The success of this beer has spawned a whole series of other IPAs (The Hero Series), which tends to showcase a particular hop variety.  Examples : Crystal Hero, Mosaic Hero, Galaxy Hero.

Is this your “desert island beer?”
No, that would be Firestone Walker’s Pivo Pils.

Can you describe this beer in 10 words or less?
CitraHero is a clean, crisp, citrus explosion of an IPA.

Do you know a story – or have a personal story – that revolves around this beer?
No personal story.  We really like Citra hops and brewing IPAs so it just a matter of time before we pulled the trigger on it. (By pulling the trigger I mean making sure we had enough Citra hops.  They are in high demand)!

92 Rating – Holy City Brewing – Chucktown Follicle Brown

Responses from Holy City brewmaster Chris Brown.

Who came up with this beer’s recipe?
I (Chris Brown) write all the recipes here at HCB, although the whole production crew helps to come up with ideas. 

What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
The aroma and flavor that comes from the Amarillo dry hop. It changes the flavor profile of the beer in a great way. 

Where does this beer’s name come from?
We brewed this beer for the Southeastern Beard and Mustache Championships which raised money for The Center for Women, in Charleston. We had a contest on Facebook to name it and this was the winner. 

Is this your “desert island beer?”
I wrote this recipe thinking about the type of Brown Ale that I would want to drink, it’s probably the beer of my own that is always in my fridge, so yes it probably is. 

Can you describe this beer in 10 words or less?
Big, Hoppy, Full bodied brown ale. 

Do you know a story – or have a personal story – that revolves around this beer?
The man on the can is Mr. Paul Roof. He is the Commander and Chief of the Holy Beard and Mustache Society so we had to put him on the can. He used to be a professor at Charleston Southern, but they fired him for being on the beer can. 

92 Rating – Union Craft Brewing – Double Duckpin

Responses from Union head brewer Kevin Blodger.

Who came up with this beer’s recipe?
I did.

What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
This beer is all about the hops it starts with this super dank aroma and then you sip and you just get this great hop flavor. There is malt there it’s 8.5% but the malt and alcohol are hidden by the hops here.

Where does this beer’s name come from?
We took our Duckpin, gave it hop steroids and tried to double the flavor.

Is this your “desert island beer?”
I’d be a very happy (and drunk) man if I had this on a desert island.

Can you describe this beer in 10 words or less?
Dank, resinous, aromatic and super-yummy.

Do you know a story – or have a personal story – that revolves around this beer?
This is a beer we wanted to do for a long time but could never fit it into the schedule but once we did it became an instant hit.  we brew it every 3 months to make sure we are getting the freshest batches of out to market and then once we know it all gone we brew a new batch. I really do love this beer.

92 Rating – Union Craft Brewing – Duckpin Pale Ale

Responses from Union head brewer Kevin Blodger.

Who came up with this beer’s recipe?
I did (Kevin Blodger).

What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
I really love everything about this beer from the nose to the crisp maltiness that runs through it to hoppy finish.

Where does this beer’s name come from?
Duckpin bowling is a Baltimore tradition that can be traced back to the early 1900s. Babe ruth supposedly told people it was his second favorite sport to baseball.

Is this your “desert island beer?”
Its so refreshing I wouldn’t mind having a few of these on a desert island.

Can you describe this beer in 10 words or less?
Hoppy Crisp and delicious.

Do you know a story – or have a personal story – that revolves around this beer?
Again just the history of Duckpin Bowling which is a Baltimore Original and so is Duckpin!

91 Rating – Southbound Brewing Co. – Loving Cup

Responses from Southbound brewmaster Smith Mathews.

Who came up with this beer’s recipe?
A combination of myself and Chris Geerlings, a brewer here. He brewed a pilot batch of a similar beer and I worked with him to tweak the recipe’s malt and hop bills to come up with this beer that we put through the big system. When possible, we try to put many of our beers through the pilot system to test our how the ingredients work together.
 
What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
The two that stick out to me in this beer are the flavor and aroma. This beer provides big whiffs of pineapple and tropical fruity funk. The flavor doesn’t back down when you go to taste it. It follows through with big flavors of spice, pineapple, passion fruit, pine and woodsy aromas. We started fermentation with Brettanomyces then finished it off with a French Saison strain. Both of these dried the beer out nicely and offered up some seriously complex flavor and aroma qualities. Adding to that, we added a big dry hop of Simcoe giving it even more of an aromatic pop if you will. Its worth trying for sure.
 
Where does this beer’s name come from?
This beer is named after one of our favorite bands songs. A “Loving Cup” is a shared drink container traditionally used at weddings and celebrations that is filled with your beverage of choice then passed around. 
 
Is this your “desert island beer?”
This is one beer that I would be happy to drink on any island, including a desert island. It is extremely drinkable, very light, crisp and refreshing. I could see myself enjoying this beer hanging next to the ocean for sure.
 
Can you describe this beer in 10 words or less?
A boldly dry hopped Brett Saison with awesome fruity funk. 

91 Rating – Newburyport Brewing Co. – Melt Away Session IPA

Responses from Newburyport brewmaster Mike Robinson.

Who came up with this beer’s recipe?
I developed this recipe to create a beer with all of the attributes of a hoppy IPA, but at a low ABV and enough malt balance to make it a flavorful yet very drinkable brew.

What’s your favorite aspect of this beer (flavor, aroma, etc.)?
There’s a serious aromatic blast of fresh hops when you first crack open the can – citrusy, dank, and fruity.

Where does this beer’s name come from?
We’re hardworking New Englanders who also enjoy our laid-back downtime with family and friends. We came up with this name to associate our beer with those good times in life when you can let your cares melt away. You’ll also notice that the beer’s motto is “A sessionable India Pale Ale for year-round beach days” – another metaphor for those sunny, fun, happy-go-lucky times when you can really enjoy a crisp, delicious beer.

Is this your “desert island beer?”
Definitely. This beer offers a great balance of hops and malt and is wicked refreshing.  

Can you describe this beer in 10 words or less?
An easy-drinking, tasty, aromatic and flavorful beer sensation.

Do you know a story – or have a personal story – that revolves around this beer?
Our brewery is situated in a quaint New England city that’s a few miles from long stretches of sandy Atlantic Ocean beaches and an hour from the mountains. That’s one of the reasons we print the word “adventure” on every can. Every week, fans of this beer send us pictures of Melt Away cans on a pile of beach sand, on the edge of the local fishing pier, on the front of their ocean kayak, on a sand dune, on a rock pile, or wherever their adventures take them. It’s pretty cool to see the places our fans enjoy our beer.

91 Rating – Green Flash Brewing Co. – Treasure Chest

Responses from Green Flash brewer Joe Lisica.

Who came up with this beer’s recipe?
Brewer, Joe Lisica.

What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
I love the blend of the citrus and tropical notes that comes from the hops, grapefruit, and prickly pear.

Where does this beer’s name come from?
The beer is named after our annual Treasure Chest initiative that raises money for breast cancer research and awareness.

Is this your “desert island beer?”
This isn’t my desert island beer, however it has quickly become one of my all-time favorite Green Flash beers.

Can you describe this beer in 10 words or less?
Tropical, hoppy, zesty, and delicious.

Do you know a story – or have a personal story – that revolves around this beer?
It drove me crazy! Trying to get all the ingredients to arrive on time was a nightmare. Everything showed up at the very last minute, but the final product ended up great, I hope we can make it again.

91 Rating – Roughtail Brewing Co. – 12th Round

Responses from Roughtail brewmaster Tony Tielli.

Who came up with this beer’s recipe?
This is another recipe that I came up with and has evolved through collaboration with fellow brewer Matt Denham.

What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
I think the balance between the malt, the hops and the alcohol is the coolest part of this one.

Where does this beer’s name come from?
For our American Style Strong Ale, we wanted a name that spoke to strength, so we went with a boxing reference to try to channel that old time bare-knuckle boxing feel.

Is this your “desert island beer?”
This beer packs a little too much punch to be the desert island beer, but it’s great when you want something really big and over the top!

Can you describe this beer in 10 words or less?
Malty toasty biscuity boozy hop-balanced.

Do you know a story – or have a personal story – that revolves around this beer?
Our CEO and co-founder Blaine has attempted, on more than one occasion, to drink 12 12oz of 12th Rounds in 12 minutes. He has yet to succeed. Do not try this at home.

91 Rating – Roughtail Brewing Co. – Polar Night

Responses from Roughtail brewmaster Tony Tielli.

Who came up with this beer’s recipe?
This beer is adapted from one of my old home-brew recipes.

What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
I like the interplay between the citrusy american hops and the chocolate and roast from the dark malts.

Where does this beer’s name come from?
Polar Night is when Night lasts for more than 24 straight hours inside the polar circles. We thought it was a great tie in with the big roast and darkness of this stout.

Is this your “desert island beer?”
I love Polar Night on chilly winter evenings, but it’s not what I would necessarily take with me to a desert island!!

Can you describe this beer in 10 words or less?
Roasty citrus aromatic dry-hopped chocolate.