Odd Breed Wild Ales Brewer & Owner Matt Manthe Talks Squib Cakes

We spoke with Odd Breed Wild Ales Brewer & Owner Matt Manthe about Squib Cakes.

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

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
I really like the way the prominent French oak tannins and cedar notes from aged hops play with the earthy/woodsy blueberry notes.

BC: Is this your “desert island beer?” 
No, but in general, I prefer beers without fruit. 

BC: Can you describe this beer in 10 words or less?
Oaky, woodsy and earthy with a complex berry profile

BC: Do you know a story – or have a personal story – that revolves around this beer?
A lot of brewers shy away from using blueberries, and many say that the flavor doesn’t translate well to beer. I think few people recognize the flavor of ripe blueberries. My dad loves blueberries, and we often had fresh blueberries in the house when I was growing up. What most people think of as blueberry, is actually the flavor of blueberry extract. And that tastes nothing like an actual blueberry. For this beer, I use wild blueberries from Canada, which are much smaller and have less water than typical blueberries. This also means they have a more intense flavor and higher sugar content (which is fermented out) along with considerably more skin and therefore tannins. 

BC: What's a good food pairing for this beer?
Duck. Whether it be grilled duck breast, duck confit, or my latest obsession: crispy duck tacos. I love the way the tannins, woodsy/earthy notes and refreshing acidity counter the slightly gamey, fatty notes in the duck.

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