Whatcha Wanna Know? Wednesday – May 30 th, 2018ĭue to my travel and event schedule, I’ve been a bit of a slacker, but I’m here to make it up to you with the best questions and (hopefully great) answers from the past couple of weeks!įirst off, welcome to Kansas City, man! I LOVE this city and would like to share a welcome beer with you at the Beer Hall when you get settled. At this point in the process, though, I’d be crazy to guess as to what I think will ultimately emerge as the winner/next seasonal release. I can say that we’ve all really enjoyed some of the fruity/juicy IPAs that have been on in the Beer Hall recently and that folks have also been digging on TEST – Salted Caramel Stout. We’re currently in the planning stages for 2019 so I’d say that not many things are 100% off the table right now. That doesn’t mean that I don’t appreciate them for what they are it’s just not something that I’d reach for on a regular basis. I may be in the minority on this, but I’m (personally) not the biggest fan of beers that get much above 90+ IBUs. For me, I feel that a session IPA offers the same characteristics that you’d expect in a full-strength IPA, but at an ABV lower than 4.5% to 5% and I’d like to see a bit lower IBUs (50ish or less) to keep the beer super drinkable.
I’d say the easy answer to this is ABV, but I’ve found that some folks disagree about the ABV range of what constitutes a session IPA and what’s categorized as a “regular” IPA. For most anything they’d want to use in a beer, there’s a supplier we’re already familiar with that can get us samples or small amounts to play around with for small scale testing before scaling up to a full-size batch of beer on our 35 bbl pilot system. When our brewing and quality lab teams are working on a new beer that requires the use of ingredients or processes not previously employed, they typically work with suppliers with whom we currently have relationships. Whatcha Wanna Know? Wednesday – June 6 th, 2018 I'll sift through the questions and select my favorites to answer in a blog post that will be shared here each Thursday morning.
Each Wednesday, submit your burning Boulevard beer questions on Twitter, tagging and #WWKW.
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