Five on Five

cre­ate ex­cit­ing but the in­trigu­ing fla­vors Spice beers can be po­lar­iz­ing, We asked a few of for ad­ven­tur­ous brew­ers. av­enues of ex­plo­ration share some of their fa­vorites... our fa­vorite brew­ers to

Craft Beer & Brewing Magazine - - Spice Beer -

Sierra Ne­vada Side­car

Com­pany, Brewer at Title­town Brew­ing David Olden­burg, Head Green Bay, Wis­con­sin Ne­vada Brew­ing Co.’s (Chico, “I’m a fan of Side­car, Sierra be­gin with, Ale.” It’s a great pale ale to Cal­i­for­nia) “Or­ange Pale the base or­ange peel to com­ple­ment and there’s just enough not so much that it over­whelms beer’s hop char­ac­ter but of shows how the skill­ful use the other fla­vors. This beer new and can cre­ate beers that are non­tra­di­tional in­gre­di­ents ... you know ... beer!” in­ven­tive but still taste like

Foothills Brew­ing Cot­ton­wood Pump­kin

of Brew­ing Oper­a­tions M. David Gon­za­lez, Di­rec­tor Bel­mont, for River­men Brew­ing Com­pany, North Carolina beer, I per­son­ally and “When it comes to a spiced Brew­ing (Win­ston-salem, pro­fes­sion­ally like Foothills Pump­kin. The blend North Carolina) Cot­ton­wood mixed with the pure of true pump­kin pie spices beer makes for a very well pump­kin and a great base None of the fla­vors outdo bal­anced fall sea­sonal beer. all com­ple­ment each any of the oth­ers, and they drink­able fall sta­ple.” other to make for a very

Fonta Flora Metal­lic Pri­mate

Proof Brew­ing Com­pany, at Arin Brown, Head Brewer Tal­la­has­see, Florida stan­dard North Carolina) sets the “Fonta Flora (Mor­gan­ton, in­gre­di­ents, the use of lo­cally sourced for keep­ing it lo­cal with Pri­mate is one of my fa­vorite spices, etc. Metal­lic of a an ex­cel­lent in­ter­pre­ta­tion brews (among oth­ers). It’s yeast. from their house sai­son clas­sic wit with a mild funk tea add berg­amot-aged Earl Grey Or­anges, co­rian­der, and that A very re­fresh­ing brew an in­cred­i­ble depth of fla­vor. into a won­der­ful craft brew.” melds an ar­ray of fla­vors

Oat­meal Pale Ale with Carver Chamomile and Yar­row

Div­ots Brew­ery, at Jeremy Kirby, Brew­mas­ter Nor­folk, Ne­braska (Du­rango, Colorado) “Carver Brew­ing Com­pany Pale Ale spiced with has long made an Oat­meal The beer was served chamomile and yar­row. of the creamy on nitro, and the com­bi­na­tion with the her­bal head and mouth­feel along this one of my fa­vorite fla­vor and aroma made Du­rango area. The beers when I lived in the didn’t hurt, ei­ther.” side ef­fects of the yar­row

Avery Rump­kin

Brew­ing Co., Cam­bridge, Lee Lord, Brewer at Cam­bridge Mas­sachusetts I look for­ward to pump­kin “As a New Eng­land na­tive, One of my fa­vorite beers sea­son every year. bit is Avery Rump­kin. It’s a to drink in the au­tumn a lot of the pump­kin beers more heavy-hit­ting than and the way the tra­di­tional you see on the mar­ket, of the beer and the oak spices play with the body the rum bar­rels re­ally and spirit char­ac­ter from makes it stand out.”

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