Robin Shepard
Taproom patrons are quaffing trial runs of Ale Asylum’s forthcoming IPAs.
Recently, Ale Asylum’s taproom has been featuring draught-only experimental and one-off batches, especially beers made with interesting combinations of hops.
Called “Pilot Batch 001” — and so on through 007 — none are expected to become a new beer in their current form. But they are instrumental in giving Ale Asylum brewers feedback from across the bar. “We really have to listen to the audience,” says head brewer Chris Riphenburg.
The test batches are intended to encourage Ale Asylum assistant brewers to explore, using new varieties of hops, and in different ways and times during the brewing process. “You can grab a handful of hops and smell them, but they don’t always turn out the way you think they will until you brew with them,” says brewmaster Dean Coffey.
What they learn from the pilot batches will be put to use in making new IPAs like High Coup, to be released in spring, and Subcultcha, to debut in fall. Both will be distributed in six-packs.
Also on the drawing board are limited-release IPAs called Tears of My Enemies and Hush Money, and a double IPA called Off Switch, headed for bomber bottles. None of the recipes has been finalized; customer reaction will influence which hops will be chosen.
Pilot batches 002 through 005 are likely to be on tap into January; batches 006 and 007 will be offered starting around Jan. 1. These latter two will focus on yeasts rather than hops as part of the recipe creation for a new Belgian-style pale ale to be called Rictus Grin. The two pilot batches are the same recipes, but fermented with different strains of Belgian yeast.
Also new in 2016, Ale Asylum will increase its barrel-aging program. Kink, an Abbey-style Belgian, is currently aging in Chardonnay barrels; Impending Descent and Impending Dissent, imperial stouts, are in bourbon and rum barrels, respectively. The goal is a subtle approach to barrel-aging, says Riphenburg: “There’s a lot of wood-aged stuff out there that just doesn’t work. We’re looking for barrel flavor that complements the beer, like an echo.”
Also look for two lagers: a limited batch of Bamboozleator doppelbock in late winter, and a traditional German Märzen, inspired by Coffey’s recent trip to Germany. Given Coffey’s reputation as a stickler for using traditional ingredients and following strict protocols in the brew house, this is a beer to look forward to in 2016.
