So it’s a contradiction in terms. A Black India Pale Ale?! The concept they came up with revolved around the old chewy sweets ‘Black Jacks & Fruit Salads’. Beavertown wanted to take a big, fat IPA and lace it with under- tones of slight roast and aniseed and blend with the huge tropical aromas of Pacific West coast hops. They gained the hint of roast by using Carafa malts from Germany. They give them the dark colour and a touch of roast but minimal bitterness, thus letting the hops fly and fly!
A plan is formed to open a brewery in the kitchen of a BBQ restaurant. Duke’s Brew and Que – Beavertown’s American BBQ restaurant/brewpub opens. Beavertown Brewery, a 650 litre brew house, is situated in the kitchen opposite the smokers.
DID YOU KNOW?
To complement their restaurant’s smokey surroundings Logan creates the 8 Ball Rye IPA to pair with the spice and rub being used on the pork ribs, and The Smog Rocket Smoked Porter to accompany the smoked, molasses and char of the beef ribs.