Jackalope Brewing Company - Fennario
Int’l Bittering Units (IBUs):64
Serving Temperature:45-50º F
Suggested Glassware:IPA Glass, Tulip
Malts:2-Row, Caramel 20L, Bonlander Munich, Carapils
Hops:Columbus, Amarillo, Centennial, Simcoe
Pouring a bright and somewhat hazed golden color topped by a fluffy head of off-white foam, Fennario issues forth an engaging aroma as it rests in the glass. Expect quite a luscious quality here, with bold fruitiness evoking both juicy and zesty citrus elements tending toward orange, grapefruit, and tangerine, along with softer floral tones and a bit of a piney-herbal character. Moderate caramelization and a bit of toast lurk beneath, and they come through even more robustly on the palate, forming a tasty central backbone with a touch of rounded sweetness to stand up to the edgier hop bitterness, which is quite firm, and a flash of fruity and spicy alcohol which pokes through as this IPA warms. The main star of the show is the quintessentially American hop profile – with all its juicy citric notes – which comes through in full glory in the flavor, easily keeping us engaged as we drain the glass. We found this to be an exceptional classic American IPA – not a Hazy, not a Session, not a Double – just classic and satisfying. We could drink this all day a la carte, but for pairing options, we’re thinking spicy Tex-Mex tacos or enchiladas, buffalo wings, or sweet & sour pork. Cheers!
The story of Nashville’s Jackalope Brewing Company begins when Bailey Spaulding and Robyn Virball met in Scotland while Bailey was taking a semester abroad and Robyn was finishing her undergrad degree. The young ladies remained friends as Robyn entered the working world and Bailey finished her Harvard degree and went on to Vanderbilt to study law. It was there, in 2006, that Bailey began homebrewing – eventually realizing her passion for brewing was greater than her passion for the law. Robyn, too, felt as though something was missing in her life, and the duo began the planning for Jackalope Brewing Company in 2009. It was at that time that Bailey met Steve Wright, who had recently moved to Nashville with his wife, Lindsay. Steve eagerly joined the Jackalope project in 2010.
In May of 2011, Jackalope opened its doors to a thirsty public, and the company grew and expanded over the next few years. Robyn left in 2014 to pursue new opportunities, but Bailey remains CEO and Steve serves as president. In 2018, they opened a second, larger location about a mile from their original spot. Known as The Ranch, it boasts increased brewing space and a larger taproom.
Jackalope is committed to sustainable operations, and pursues this goal through more ways than we can mention here. Examples include the capturing of CO2 from fermentation for use in carbonation of their finished beers, donating spent grain to local free-range cattle and hog farmers, extensive use of LED lighting, composting at their zero-waste taprooms, the use of “plastic” cups which are made from plants and are fully biodegradable, and partnerships with several non-profit projects. Additionally, in 2013 they became the first craft brewery in Nashville to can their beer, to better protect it while improving recyclability. Currently, Jackalope produces five year-round brews, two seasonals, and a multitude of other limited production beers on an ongoing basis. For more info, visit them at jackalopebrew.com.
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