BOUNDARY-PUSHING, PALATE-TWISTING BEERS Sahalie
The Ale Apothecary Owner and brewer Paul Arney has a knack for turning beer styles on their ear, melding modern techniques with Old World tradition. Though many of his beers can be considered groundbreaking, it was the flagship, Sahalie, that started it all. Brewed with a mix of wild yeast and bacteria and aged for a year in oak barrels, it presents layers of flavor and character and an ever-evolving sensory experience for the drinker.
Ching Ching
Bend Brewing This Berliner Weisse-style sour wheat ale was at the forefront of the new American sour beer movement, with former brewermaster Tonya Cornett helping to pioneer the kettle souring technique that gives this beer its crisp, lactic-tart snap. Cornett was inspired to create something pink champagne-like, yet fruity and tart, and the addition of pomegranate and hibiscus give it its distinctive rosy color.
Farmhouse Saison
Crux Fermentation Project Prior to Crux Fermentation Project entering the scene in 2012, if you wanted saison style ale on the regular, you had to prowl the bottleshops for imports or one-offs. Saison is a drinkable Belgianstyle pale ale that’s fruity, spicy, dry and refreshing, yet for whatever reason it’s largely underserved. Crux not only brewed an excellent version in Farmhouse, but made it available year-round, opening the door to other Belgian-style brews such as Doublecross. — JA
Jared Smith, Ale Apothecary
M A R C H \ A P R I L 201 8
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