On January 29th, we are excited to announce that we will be hosting the Furthermore Fatty Boombalatty Re- Release Party! Come on down to the Blatz to taste Furthermore’s latest creation:
Fatty Boombalatty release party at the Blatz, February 27, 2009!
The conception and naming of this beer happened in one fell swoop. Unsure whether to offer a light session beer or a fun ball-buster as our warm weather seasonal, we decided on a beer that would be “a big, fatty boombalatty” version of a Belgian white. And away we went, taking a recipe for a white beer and ramping up the grain bill by 50%; we dropped the amount of wheat by 75% to keep the beer rough around the edges. We bucked tradition by steering the bitterness in the direction of a pale ale, and coupling hops with coriander in the fermenter. The resulting beer gives you all the bubblegum goodness of a big Belgian, with enough crispness to cut through the sweet profile, thus making you want to sip it again and again. Dangerous, indeed!
Stop by February 27 at 5-7PM to taste Furthermore’s latest creation!
Ofcourse, if you’re as impatient as I am, you’ll be pleased to hear that there will be a beer tasing THIS Thursday, January 22 at 5PM. For more upcoming events check the Calendar
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Furthermore Knot Stock available at the Blatz Market & Liquor
So as I was standing in front of the 150 or so different micro, craft and imported beers I have, I was presented with a tough decision. What beer should I write about? Then I came to a beer I had never tried before so I figured, new store… new beer… Perfect! So I grabbed my bottle opener and popped the top off of a “Furthermore Knot Stock”
This particular beer caught my attention for a very simple reason, “Beer brewed with black pepper” was written just below Knot Stock. After opening it I didn’t notice a very strong aroma of pepper which was a relief, so I took my first sip, and it tasted like beer! I know what your all thinking… “great review Joe” or “gee thanks” or something along those lines. HOWEVER! The hint of pepper corn really only gets you on the back of the tongue as the beer finishes. Furthermore (I had to slip it in somewhere) the pepper flavor is not overpowering or obnoxious — it’s just the right amount to perfectly compliment that great steak your going to eat with it.
I would definitely recommend this Wisconsin original, its a great beer to accompany a steak, burger or obviously anything “pepper crusted.” I can’t wait to review their “3 Feet Deep” and “Oscura” both of which I have as well, but I think next week it will be something from the “Rush River Brewing Company”, another Wisconsin brew!
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