We spoke with Bent Paddle Brewing Co-Founders Colin Mullen and Byron Tonnis about Cold Press Black.

BC: Who came up with this beer’s recipe?
We came up with the beer's base recipe, and Eric Faust from Duluth Coffee Company provided the Cold Press recipe.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
This beer is not only wonderful to drink but also tells a greater story of our local partnership philosophy. The roasted barley and chocolate malts used in our Black Ale complement the addition of coffee.

BC: Where does this beer’s name come from?
The name is purely descriptive – it’s Cold-Press coffee in our Black Ale

BC: Is this your “desert island beer?”
No -- but if there was a “dessert island” it might be.

BC: Can you describe this beer in 10 words or less?
Smooth, chocolaty, semi-roasted black ale infused with cold-press coffee.

We spoke with Bent Paddle Brewing Co-Founders Colin Mullen and Byron Tonnis about 14 Degree ESB.

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

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
I really appreciate the balance that this beer showcases. Each ingredient category (malt, hops, yeast, water) is presented in a way that really exemplifies our brewing philosophy.

BC: Where does this beer’s name come from? 
14 Degrees is the angle of a many bent shaft canoe paddles

BC: Is this your “desert island beer?”
No – but if I built a rustic “bushcraft” brewery on an island I would try to brew this for a change of pace.

BC: Can you describe this beer in 10 words or less? 
Balanced with toasted malt and accents of citrus and pine.

BC: Do you know a story – or have a personal story – that revolves around this beer?
Our 14 Degree ESB is our most decorated brand and has won a bronze, silver and gold medal at the Great American Beer Festival.

We spoke with Duck Foot Brewing Co. Chief Fermentation Officer Brett Goldstock and Head Brewer Austin Copeland about Secret Spot.

Who came up with this beer’s recipe?
This was a group effort based on tasting a bunch of the various hazy IPAs that are available on the market now and putting our own Duck Foot spin on it. We experimented with several different hops and combinations of hops in a few early prototype batches before we settled on this one.

What’s your favorite aspect of this beer (flavor, aroma, etc.)?
Really it's all about the hops. We chose the most fruit-forward varieties that played well with the full body of wheat and oats.

Where does this beer’s name come from?
Our Hop-On Series of IPAs are a collaboration with local San Diego surf artist Andy Davis. The can art as well the beers in the series are inspired by the surf culture we are immersed in. The art on the can and the name of this specific beer refer to the best (and most secret) unknown surf spot.

Is this your “desert island beer?”
As long as there's always a full keg of it!

We spoke with SouthNorte Beer Co. Founder & Brewmaster Ryan Brooks about Agavemente.

BC: Who came up with this beer’s recipe?
The recipe evolved over time; I started off brewing an Agave lager – it was good, but I felt like something was missing. I experimented with the addition of different flavor combinations, like lime, orange or hibiscus – that’s when I found my inspiration. Living in San Diego, it’s easy to find great aguas frescas on both sides of the border. One of my favorites is the Agua de Jamaica because it’s not overly sweet, it has a refreshing bitterness, and has a beautiful color. I wanted to capture that essence in a beer, so I decided to add hibiscus for a play on an Agua de Jamaica.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
I love how crisp and easy-drinking it is. There are hints of sweetness followed by a slight tart dryness. 

BC: Where does this beer’s name come from?
The name was a team effort. Our initial inspiration came from a Latin merengue song called Suavemente. I also knew there were plenty of hibiscus-flavored and named beers, but not very many using agave in the name. I wanted to focus on having Agave in the title, so we ended up on Agavemente, a play on the song Suavemente by Elvis Crespo.

We spoke with Cape May Brewing Co. Head Brewer Brian Hink about L'Attitude.

BC: Who came up with this beer’s recipe?
In the true sense of collaboration, this beer was created by the creative minds behind all of CMBC and DC Brau's tasty brews! We went back and forth for a number of months, spitballing different ideas -- more broadly at the start before getting into more of the specifics as the collaboration went on. It was kinda like a game of volleyball, where DC Brau would volley up an idea and we'd receive that idea, make some suggestions and tweaks, then volley it back over to the other team. It was a lot of fun coming up with this unique brew.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
This beer is a bit of a chameleon to me -- one minute it's drinking like a rustic Saison, the next it's a full-on hop bomb. That was very intentional, but it was really cool to see it come to life. The aroma is super enticing, with these pleasant hop characters augmented by the yeast presence and a fuller body without being cloying or distracting, ultimately balancing everything out. 

We spoke with Jersey Girl Brewing Co. Head Brewer Vince DesRosiers about MO PILS.

BC: Who came up with this beer’s recipe?
Answer Vince Desrosiers Head Brewer:
The King Gambrinus recipe is a variation of a Tripel that Bob Barrar from 2SP Brewing Co. taught me how to brew about 13 years ago
The Owner of Jersey Girl Brewing, Charles Aaron had a vision for drinkable yet unique German Pilsner. We came up with the recipe for MO PILS after talking about our personal favorite pilsners.
 
BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
My favorite aspects of MO PILS is the very slight lemon finish I get after each sip. I think that lemon flavor is unique and adds to the beer's drinkability.
 
BC: Where does this beer’s name come from?
MO PILS's name is a nod to our brewery's hometown of Mount Olive (MO), New Jersey. 
 
BC: Can you describe this beer in 10 words or less?
Crisp, clean, refreshing, spicy, lager. Very slight hints of lemon.
 
BC: What's a good food pairing for this beer?
Pan fried Rainbow trout. The crisp Pilsner helps cut through the oil of the trout and the hints of lemon in the MO PILS complement it beautifully.

We spoke with Jersey Girl Brewing Co. Head Brewer Vince DesRosiers about King Gambrinus.

BC: Who came up with this beer’s recipe?
The King Gambrinus recipe is a variation of a Belgian Tripel that Bob Barrar from 2SP Brewing Co. taught me how to brew about 13 years ago.
 
BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
I really enjoy the banana character that we deliver in our King Gambrinus. I think this beer is a true representation of a traditional Belgian Tripel. 
 
BC: Where does this beer’s name come from?
King Gambrinus is a European myth and legend who is found in different stories with different names. In most of these stories, he can drink vast amounts of beer. His character is so legendary that often he gets credited as a “patron saint.”
 
BC: Can you describe this beer in 10 words or less?
Traditional Belgian Tripel. Banana, cloves, malt backbone sweetness, warming alcohol.
 
BC: What's a good food pairing for this beer?
Vanilla ice cream with some fresh basil. Don’t knock until you try it. It’s one of my favorite pairings ever.

We spoke with Highland Brewing Co. R&D Brewer Trace Redmond about Highland Pilsner.

BC: Who came up with this beer’s recipe?
Our former brewmaster Hollie Stephenson (now head brewer at the Guinness Open Gate Brewery).

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
I love the white grape aroma, and the flavorful Hallertau Blanc hops mingle nicely with the spicy/noble character of the Perle and Hersbrucker varietals. It’s a pilsner that’s having some fun.

BC: Can you describe this beer in 10 words or less?
Yes please, I’ll have one more!

BC: What's a good food pairing for this beer?
Shrimp and grits, trout and asparagus or strawberry ice cream.

Read Review

We spoke with Highland Brewing Co. R&D Brewer Trace Redmond about AVL IPA.

BC: Who came up with this beer’s recipe?
It was me!

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
I love the big, powerful hop aroma in the nose as well as the hop flavor of the beer and how clean and crisp it finishes. It’s an IPA made for drinking a couple, getting great flavor but it’s not overwhelming. I love the combination of tropical fruit and pine.

BC: Where does this beer’s name come from?
Asheville, North Carolina’s airport code.

BC: Can you describe this beer in 10 words or less?
Citrus, pineapple, pine, dry, and crisp.

BC: What's a good food pairing for this beer?
A burger with grilled pineapple and rosemary fries, cheek meat tacos or chicken korma.

Read Review

We spoke with Streetside Brewery Managing Brewer Garrett Hickey about Little Balls of Blue.

BC: Who came up with this beer’s recipe?
Our previous lead brewer and I use the same rough Berliner and Gose recipe. This is a beer we have brewed since the first couple months of Streetside so it’s a bit hard to remember who picked the fruit on this one, but I’m going to say it was a joint decision.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
I love the fruit punch-y aspect of the beer. The acid and the blueberry play so well together and creates a truly refreshing beer, perfect for hot and humid Cincinnati summers.

BC: Where does this beer’s name come from?
To be honest, I was feeling a bit crass when naming this beer. I’ll leave it to the readers to interpret what the name means.

BC: Is this your “desert island beer?”
Probably not, but it’s a good option, I would say. 

BC: Can you describe this beer in 10 words or less?
Fruity, crushed berry, crisp acidity, lemon tartness