Weekly ClockTower Newsletter!
Tasting this Friday March 28th with Boom Island BrewingHere is Boom Island’s Story:
Kevin Welch is living (and brewing) proof of the power of one really good beer. Late one evening in 2001, Kevin returned home from playing a French horn gig. On a friend’s recommendation, he poured himself his first Belgian beer. “It was a Tripel from the Trappist Abbey of Westmalle,” he recalls with perfect clarity. “I took my first sip and couldn’t believe it There were so many unique flavors, all intricately balanced! They were layered, and evolved as the beer warmed its way across my palate.” As a brewer, Kevin became obsessed with the traditions of Belgian brewing. He tried to duplicate the new flavors he was discovering. He immersed himself in researching yeast strains, and learned proper plating and slanting procedures. He even became certified in TIG welding for stainless steel applications, so he could design and construct his own brewery. Eventually, Kevin realized the only way to truly understand how these remarkable beers come to life was to journey to their source. Traveling to 13 breweries across Belgium, Kevin was finally able to brew side-by-side with his heroes, the leading innovators in Belgian brewing. He learned firsthand how different strains of yeast combine with spice additions and other “non-traditional” brewing ingredients to create the unique essence of Belgian beers. Kevin also brought home the ultimate souvenir: nine strains of yeast acquired from their source breweries. Today, he uses several of these yeast strains to produce the elusive qualities found only in beer from the breweries of their origin. “German brewers have a law that dictates how beer is brewed. They’re limited to four ingredients, water, yeast, barley and hops. The Belgian tradition evolved with no such restraints,” Kevin says with a smile “Like the best of the small Belgian breweries, we love to push boundaries rather than follow styles.”
Wine & Beer Being Tasted on Saturday March 29th
Protocolo Rose $7.99
50% Tempranillo, 50% Bobal grown in La Tierra de Castilla in La Mancha, this rosado is the easy drinking rosé made by the talented Eguren family -famous for a number of estates including Sierra Cantabria, San Vicente, and Teso la Monja among others. Tempranillo imparts the ripe fruit we love but its the Bobal (incidentally among the grapes with the highest levels of resveratrol) that bears its fresh scents and juicy acids -yielding a rosé with notes of raspberry, strawberry and citrus fruit all coming together into a fresh glass of wine.
Saladini Rosso Piceno $10:99
The carachteristics of this wine are its typical deep ruby colour, vinous bouquet and dry harmonic taste. It is produced from only the best Sangiovese and Montepulciano grapes, and mellowed in oak barrels. It is a wine which is at its best served at room temperature to accompany all kinds of roast meat and game
Brau Brothers Bancreagie Sour Peated Ale $13.99
This is not Brau Brothers typical Bancreagie! Bancreagie Sour 26 was brewed smokier and heavier in an effort to handle eight months of barrel-aging. A hot, summer barrel rest with a noticeable dose of souring bacteria builds a unique, tart beer. Up front, tangy fruit reminiscent of apple, cherry and plum dominate, but then give way to vanilla, caramel, tobacco & sweet smoke.