From Saint Arnold:
Last September, we held an event at the brewery called Boiler Room Bonanza, where we debuted many iterations of our Boiler Room Berliner Weisse. Two popular versions were Grain Room, which underwent a secondary fermentation with brettanomyces, and Boiler Room aged in Chardonnay barrels with raspberries. We decided to combine these two (sans chardonnay barrels) for a larger scale release. Thus, Boiler Room Brett Raspberry.
The secondary fermentation with brettanomyces took eight months. We then added over 1,000 lb of raspberries (just shy of a pound per gallon) to condition for another month. Brett yeast has the unique ability to ferment complex sugars that standard brewers yeast cannot and also break down any esters/phenols produced by the primary stain.
Traditionally, Boiler Room has notes of lemon peel and a slight floral hop character. In this version, these have been subdued and replaced by a cherry-pie likeness and the added funk character that brett is well known for. With the added raspberry, expect a bouquet of raspberry jam. The flavor is an upfront, thirst quenching raspberry delight, followed by a tart and dry finish, making your palate thirst for more. Thankfully, at 3.7% ABV, there's no shame in enjoying a few of these.
Boiler Room Brett Raspberry is a draft only release. Where can you find it on tap? We're glad you asked...
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