Emphasizing that complexity of character can arise from simple elements, this ale is made with 3 malts and 1 hop. Its light amber color and slightly spicy malt character are derived from the use of German Dark Munich Malt and Rye Malt respectively. North American 2-row barley combines with the other grains to lay the foundation for the hop onslaught to come. Summit hops are used exclusively in the boil for bitterness, flavor and aroma but it doesn’t end there. Post-fermentation dry hopping allows the 10% ABV monstrosity to gently coax the citrus rind and grapefruit aroma to join the 100 IBUs already present. This beer will greet you with a pungent citrus blast, provide a spicy yet round middle and finish with a brisk, clean bitterness.
Made with Columbus, Chinook, and Cascade hops and hits the 80 IBU mark.
A biting, bitter, tongue bruiser of an ale. With a name like Hopslam, what did you expect? O.G.: 1.095 IBUs: 70
Most breweries have at least one piece of equipment that’s just a bit persnickity. Here at Boulevard we have fermenter number seven, the black sheep of our cellar family. Iro...