From Boulevard:
Spring 2017 brings another rotation to our Sample Twelve pack featuring two year-round beers and two brand new beers from our Tasting Room. Created to allow our brewers the chance to experiment with new styles and recipes, the line of Tasting Room beers also gives Boulevard fans the chance to try beers that were previously only available in our Tasting Room or Beer Hall. Joining year-round favorites Single-Wide IPA and Unfiltered Wheat Beer will be Tasting Room − Extra Pale Ale and Tasting Room − Spicy Rye Ale.
Internally nicknamed “Mutiny Ale” because it was brewed while Boulevard Brewmaster Steven Pauwels was on vacation, Tasting Room − Extra Pale Ale is composed of a simple malt base of pale malt, Carapils and Cara 50 to allow massive hopping with Bravo, Amarillo, Calypso, Citra, Simcoe, Chinook, and Equinox to shine. Added multiple times during the boil, the same hops (with the exception of Bravo) are also employed in dry-hopping to deliver huge aromas of passion fruit, pine, black pepper, peach and grapefruit. Subtle sweetness from the touch of caramel malts used keeps Tasting Room − Extra Pale Ale balanced and begging you to take another sip. Tasting Room − Extra Pale Ale is 5.5% ABV and 50 IBUs.
Featuring a malt bill composed of 20% rye malt accented with amber and caramel malts, Tasting Room – Spicy Rye Ale marries the spicy fruitiness of malted rye, juicy hops and a subtle touch of heat contributed by crushed pink peppercorns added at the end of the boil. Azacca, Nelson Sauvin, Mosaic and Amarillo hops lead in the aroma suggesting notes of grapefruit, white grape and pineapple. Grounded by a small percentage of Cara 300 to provide body and sweetness, Tasting Room – Spicy Rye Ale finishes with lingering hop flavor punctuated by a crispy, spicy finish.
Tasting Room – Spicy Rye Ale is 5.3% ABV and 40 IBUs.
Tasting Room – Extra Pale Ale and Tasting Room − Spicy Rye Ale will be available exclusively in our Sample Twelve pack and on draft in the Beer Hall in our Tours & Rec Center. A few kegs might make it out for special events and festivals, but you shouldn’t expect to see these beers as a regular draft in bars and restaurants.
–-- Jeremy Danner, Ambassador Brewer
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