The Thirsty Beagle: Tell me a little about the ancho-chile Biere de Garde — is it especially spicy? Or more mild?
Michael Lalli: Not really a fan of beer with heat, so I was really going for more of the chile flavor, especially that earthy, dark fruit-like character. So I used dried ancho chiles, hydrated them, de-stemmed and removed some of the seeds; I then used a blend of pureed, whole and diced to age the beer on, really wanted a mix of flavors. So far I’m happy with the way its going — minimal heat, but the flavor and spice of the ancho really comes through. The (Biere de Garde) is a great base beer for projects like this and more or less it’s my go-to for experimentation.
Sounds excellent. Again, this beer will be available as the Firkin Friday offering this week at 6 p.m. at McNellie’s. I’d say move fast on this one — that firkin might not last long.
I’d also note that if you like Biere de Garde, Choc has announced the beer will be released to stores in March in 12 oz. bottles (see photo, above right). I believe this would be the first Signature Series beer from Choc to get the 12 oz. treatment.
-Big news came out over the weekend that Sam Adams will start canning its Boston Lager and Summer Ale in time for summer. Read this story to see what really was a pretty intense process to settle on a suitable can design.
-Speaking of McNellie’s, the weekly Monday pint night at McNellie’s Tulsa today features Unibroue Eau Benite. At the Abner Ale House in Norman, it’s Redhook ESB.