Posted August 9, 2018
Each Wednesday, submit your burning Boulevard beer questions on Twitter, tagging @Boulevard_Beer and #WWKW. I'll sift through the questions and select my favorites to answer in a blog post that will be shared here each Thursday morning. Everything is fair game! Go!
- Jeremy Danner, Ambassador Brewer
While it’s never an easy decision when it comes to retiring a beer, ultimately, we have to look at sales numbers. While we were definitely aware that Dry Stout had a super loyal (yet small) following, the issue was that it just wasn’t moving quickly enough. We were brewing the smallest size batches we could and still had issues with selling Dry Stout before it reached its best by date in our warehouse. When it comes down to that, we have to make the tough call to retire a beer. It’s worth noting (especially in the case of Dry Stout) that retirement doesn’t mean final, permanent death. We recently brewed a batch of Dry Stout for the Kansas City Renaissance Festival and were able to have the beer on tap in our Beer Hall as well as a few accounts around town. Given the love we saw for this small batch, I’d say it’s likely we’ll see small batches of Dry Stout again in the future, but I obviously can’t make any promises or share any plans as none exist.
You definitely weren't wrong, man. Dry Stout was a fantastic beer!
Oh, this is easy. Saison Brett. Hands down. Whenever I introduce Saison Brett at a beer dinner or guided tasting, I always say, "This is the best beer we brew. This is a fact, not my opinion." I LOVE Saison Brett. LOVE IT! It just hits all the right notes for me. It's dry, funky, highly carbonated, fruity, refreshing and it's an amazing partner when it comes to food pairing. But for me, one of the coolest things about Saison Brett is that every experience is just a little different from the last. Since the beer is inoculated with brettanomyces at packaging, each bottle/keg becomes a tiny fermenter and depending on storage conditions, each vessel goes on its own little journey. I've found every glass of Saison Brett to be quite similar to the one prior, but still just a tiny touch different, especially with aged versions. If you want to dork out on Saison Brett, check out this vertical tasting piece I wrote a while back.
Saison Brett. Hell yes I'd drink myself.
This is dorky, but I recall the exact moment I knew I wanted to learn how to brew. A buddy of mine was the head brewer at a now-closed brewpub out in Independence and he invited me in to buy me lunch and beers on my 21st birthday. As my friends and I were walking into the bar area, I saw Ryan climbing out of one of the brewhouse vessels after cleaning up at the end of a brew day. That moment is when I became aware of the fact that people really do make beer and that a ton of work, passion and time goes into it. Before that, yeah, I knew that beer came from breweries, but I'd never really thought about the people making the beer and how much it must mean to them to be involved with it. I became obsessed and started devouring any brewing books I could get my hands on and worked at a couple of beer bars before I finally landed a gig as a server/bartender at 75th Street Brewery. I started there in November of 2005 and by June of 2006, I'd worked my way into the brewhouse.
Bring it. Here's a couple pictures of my dogs to get things going:
Want to discuss any of the above in more detail (especially my dogs, man!) or have follow up questions or comments? Hit me up on Twitter: @Jeremy_Danner