Innovation Manager Justin Forsythe has had a busy year developing new beers on the brewery’s pilot system and he’s ready to share a few of those new recipes with BCTC attendees on Saturday, August 5. Some of these beers are just for fun and some are test batches for future Ommegang beers. In any case, we think they’re delicious and we can’t wait to hear what you think about them next weekend.
As these are test brews, only one sixtel of each beer exists so be sure to stop by early in the appropriate session if there’s something you want to try. These beers will be poured in the innovation tent which is adjacent to the brewery patio.
On tap for session one (2:30 to 5 pm):
Belgian Pilsner (5.1 % ABV): Crisp, clean, and dry; fermented with a Belgian lager yeast.
Experimental Pale (6.4 % ABV): Brewed with two experimental unnamed hop varieties from the PNW, fermented with American ale yeast.
Belgian Stout (6.7 %): Brewed with cocoa nibs, fermented with a special Belgian yeast.
Blend #1 (5.2 %): A blend of Pale Sour Ale and Short Sleeve Saison, with apricot and peach juices.
On tap for session two (5 to 7 pm):
Double Rainbow (8.0 % ABV): NEIPA with Mosaic, Simcoe, Motueka, Centennial, and Topaz hops.
Hibiscus Hennepin (7.7 % ABV): Our beloved farmhouse saison brewed with hibiscus flowers.
Tripel IPA (9.5 % ABV): Belgian-style Tripel brewed with Lopal and Ekuanot hop powder.
Oak-Aged Dubbel (7.7 % ABV): Belgian-style Dubbel aged briefly on oak.
You can find all of these beers listed on Untappd. We hope you’ll give them a try and let us know on the app what you think!