Our first six months at the Springdale Barrel Room have been a whirlwind! One of the main reasons we decided to open this facility was to challenge ourselves to learn and put into practice new brewing techniques. What we’ve learned so far about IPAs, in particular, we’ve poured into our latest release, “But I Digress,” available May 12th in the Barrel Room.
In the course of brewing and re-brewing our IPAs, we’ve experimented with numerous yeast strains, fermentation programs, dry-hopping schedules… the list goes on (and on!). With “But I Digress,” we’ve taken all we’ve learned from these variations to build a monstrously delicious, aromatic and fruit-forward IPA featuring Amarillo, Citra and Simcoe hops.
“But I Digress” has three separate dry hop additions including during fermentation. A full, flavorful malt character provided by Marris Otter malt from the UK helps to balance the intense hop profile. Notes of citrus, tropical fruit, berries and pine burst from this beer.
One of the truly unique aspects of But I Digress is a new method we’ve piloted with this beer. We’ve been researching a phenomenon known as biotransformation. For this process we added the first of three dry hop additions into the primary fermentation of the beer. In addition to creating a huge (HUGE) mess, the hops added during this process interact in a unique way with the yeast and introduce uniquely fresh and vibrant hop character.
This beer ushers in a new philosophy of IPA brewing for Springdale. We hope you agree with us when we say we think this is the best IPA we’ve put out yet. We’ll have cans and draft of this one available in the Barrel Room tonight, and would love to pour you one!
