Jackalope Brewing Company - Thunder Ann
Int’l Bittering Units (IBUs):37
Serving Temperature:43-48º F
Suggested Glassware:Pint Glass, IPA Glass
Malts:2-Row, Caramel 40L, Victory, Honey
Hops:Cascade, Chinook, Citra
Jackalope’s year-round pale ale offering, Thunder Ann, presents a rich orange-amber hue on the pour, capped by plenty of persistent fluffy foam. This pale ale was crafted with a focus on citrus hop character, and the brewers succeeded. We picked up a good dose of tangerine and orange flesh, backed by some soft mango-like tropical notes, a bit of stone fruit, and a floral touch of citrus blossoms. Look for that citric hop character to be very well realized on the palate, as well, with a moderate to firm level of hop bitterness providing a zesty edge. The malt profile is no wallflower either, offering a very sturdy core of caramelization and light toasty bread with a slightly honeyed impression. A dash of perceived sweetness is easily countered by that big, zesty citric bite, whose drying bitterness offers satisfying balance. This very flavorful and bold pale ale will stand up to many of the same types of dishes we’d select for IPAs. Mexican, Thai, and Vietnamese fare is not likely to overpower this brew unless on the upper end of the spicy spectrum. Roasted meats with sweet and fruity sauces should match nicely, as well, with the fruity and caramelized elements complementing each other while the sweetness of the dish contrasts with the bitter edge of the beer. 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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