Formerly brewed at Pub Dog Brewing Company
It has been one year since Church Key / Birch & Barley has opened it’s doors, and it that small span of time they set to elevate the level of what a beer bar / restaurant can and should be. For this occasion their beer director Greg Engert approached me to see if I could prepare a special offering. We decided to pull together chef Kyle Bailey, Greg, and myself to devise a recipe to be paired with their tasting menu for the week of their anniversary. The outcome is a delicate hazy blond ale brewed with Perle, Nelson Sauvin, and Hallertauer Mittelfrüh hops and lightly spiced with toasted juniper and guinea pepper. The brew was then fermented with a mix of Belgian ale yeast and Brettanomyces Claussenii, providing an aroma of tropical fruit and mild spice with flavors following it’s course melded with soft malts. Only 2x 20L kegs were produced of this lovely brew.