Mr. Harry’s Pig Tale Ex­tra Pale Bonn Place Brew­ing

Craft Beer & Brewing Magazine - - Recipes In This Issue -

Well, it’s not an “IPA” be­cause it’s not fully English... but it is a nice hy­brid, “strong,” hoppy pale ale! A blend of New World hops and English malt and yeast brewed in the tra­di­tional English style, sin­gle-in­fu­sion mash.

It’s those milds that brought home two medals at the 2017 Great Amer­i­can Beer Fes­ti­val. Mooey, a 4.8% or­di­nary bit­ter took sil­ver in the or­di­nary or spe­cial bit­ter cat­e­gory. Nemo, a 3.8% English-style dark mild, earned bronze in the English-style mild ale cat­e­gory.

That a brew­ery that has been open only a year can place with two medals in two very sim­i­lar cat­e­gories shows that his milds are worth seek­ing out and clearly done right. While most are served on tap, once a week (so long as he’s not trav­el­ing), Ma­sotto will re­lease a cask of real ale, one that has been prop­erly kept and cel­lared.

“There’s a re-ed­u­ca­tion needed for some, or a right first-time ex­po­sure to the style for oth­ers,” he says. While he’s not against mon­key­ing around with casks (like adding pump­kin spice latte fla­vors to some), he finds that a low ABV cask, prop­erly nat­u­rally car­bon­ated and served from the bar will go quickly to the grow­ing num­ber of reg­u­lar pa­trons who are in on the se­cret. Do­ing it well de­pends on do­ing it right.

There’s also a nod to his­tory. Mooey, for ex­am­ple, is an homage to Bod­ding­tons, the brew­ery is try­ing to get craft con­sumers to get out of the IPA comfort zone and ex­pe­ri­ence the plea­sure in more rounded styles.

“I’ve heard from peo­ple, ‘This beer isn’t good, it’s not hoppy and strong’ and that’s not great to hear,” he says. By mak­ing al­ter­na­tives to IPAS, he’s en­cour­ag­ing drinkers to take the same jour­ney he once did in dis­cov­er­ing new beers.

That’s not to say he doesn’t make IPAS or hoppy beers—he does. “We’ve made many IPAS, and they are very pop­u­lar, but I’m likely go­ing to call them dou­ble pale, strong pales, what­ever they seem to me, but IPAS aren’t re­ally done in the tra­di­tion that in­spired them, so we should re­ally be call­ing them Amer­i­can hoppy or some­thing.”

Again, spend time with him, and Ma­sotto, it’s clear, is a guy who thinks a lot about dif­fer­ent things and is com­fort­able charg­ing into conversations, with not only pas­sion but well-thought knowl­edge to back it up.

“I am who I am, and I like to say I brew what I like, and if oth­ers like that too, that’s won­der­ful; we just don’t need to get hung up on la­bels.”

He uses New England IPA as a cur­rent ex­am­ple. When a brew­ery ad­ver­tises one, cus­tomers know what they are say­ing. The challenge is to get them out of the pre­de­ter­mined mind­set, which is a big challenge, and think about the beer as the sum of its parts rather than just a style name.

“It’s a stance that I take be­cause I can. Our cus­tomers trust us and drink what we make re­gard­less of what we call it and maybe dis­cover some­thing new,” he says.

It’s this at­ti­tude, the comfort of the brew­ery tast­ing room, and a true com­mit­ment to com­mu­nity (he’s al­ready brewed sev­eral beers with all Penn­syl­va­nia-grown in­gre­di­ents) that have quickly gar­nered him reg­u­lars, planned vis­its from out of state, and a grow­ing list of fel­low brew­ers want­ing to col­lab­o­rate.

“My mantra is fam­ily, em­ploy­ees, and cus­tomers. If they are happy, I’m happy. Find the bal­ance, do the right thing, and you can achieve success.”

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