Here it is! Particle physicists have been searching for this beer for years, going to great expense in building the Large Hadron Collider in Switzerland in order to shoot particles at one another at incredibly high speeds. Little did they know that it would take an international team of brewers hailing from the U.S. and Norway to find the proper conditions to craft this amazing beer.
Requiring massive amounts of energy to mash nearly 1,000 pounds (453.592 kg) of English peat-smoked malted barley (there was an awful lot of stirring on a very hot day), the addition of heretofore unknown particles called Saccharomyces cerevisiae were required to complete the transformation from sweet wort to fermented beverage. The result gives weight to our theory that when craft brewers get together, incredible beers never before experienced are indeed created.
In order to prove our theory according to the scientific method, however, we know that results must be repeatable. So we will again undergo this experiment using the exact same processes and ingredients. After this successful fermentation, we will introduce one new variable – we will age the second batch of Higgs Boson in American bourbon barrels for several months and release it this autumn.
Like the Higgs boson particle itself, the results of this brewing collaboration are fleeting and should be enjoyed on tap for a limited time here at CBC. Notes of Scotch whiskey-like smoke greet the nose and palate, while complex malt flavors of toasted grains, bitter chocolate, and dark caramel contribute to the synthesis of intricate characters into one delicious beer.
Nøgne Ø is Norway’s largest craft brewer, producers of uncompromising ales and the first and only producer of sake in Europe. It was an honor and a pleasure to have Kjetil Jikiun and Tore Nybø from Nøgne Ø here at CBC to create this one-of-a-kind beer with us. Check out Nøgne Ø’s beers at better beer stores here in the U.S.!