Upslope Brewing Co. Head Brewer Sam Scruby Talks Upslope Brown Ale

We spoke with Upslope Brewing Co. Head Brewer Sam Scruby about Upslope Brown Ale.

BC: Who came up with this beer’s recipe?
Our taproom manager spent a lot of time homebrewing back in the early days of Upslope, and he was inspired to brew a hoppier Brown Ale after drinking Dogfish Head's Indian Brown Ale. I believe his first batch had IBU calculation issues, creating "The Bitter Brown Ale" - which was unanimously panned by our brewing and packaging staff at the time. Undeterred, Chad continued to hone in the recipe until it was brought into our core lineup. It's become our most awarded beer -- never give up! 

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)? 
I personally love the different layers of flavor, which become more pronounced when it is paired with food. Coffee, toffee, biscuit, wood, creme brulee and hints of citrus are all present in this beer. It sometimes takes a nibble of cheese or spoonful of chocolate cake to completely appreciate all the flavors.

BC: Is this your “desert island beer?”
While I do love this beer, it occupies a much more seasonal role in my drinking rotation. Maybe a deserted snowy island? 

BC: Can you describe this beer in 10 words or less?
Chocolate Coffee Smooth Operator.

BC: What's a good food pairing for this beer?
As mentioned above, this is one of our most versatile beers for food pairings, and routinely gets picked by chefs for beer dinners. I love braised beef short ribs with the Brown Ale. The bigger malt framework of the beer can stand up to the richness, while the coffee malt bitterness can cut the fattier finishing notes of the ribs. 

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