Southern Barrel Brewing Company - Damn Yankee
Int’l Bittering Units (IBUs):60
Serving Temperature:45-50º F
Suggested Glassware:IPA Glass or Pint Glass
Malts:2-Row, Golden Naked Oats, White Wheat, Dextrin
Hops:Azacca, Mosaic, Simcoe, Idaho 7
New England-style hazy IPAs are all the rage these days, and Southern Barrel's foray into the style is a particularly tasty version. Pouring a very hazy orange color with a robust and persistent cap of foam, this brew looks good in the glass as it leaves sheets of lace as we drain it. In the aroma, look for big, juicy hops offering citrus and tropical notes, soft floral tones, hints of pine, and touches of stone fruit. The story continues in the flavor where citrus juice and pith and tropical fruits jump out right away, supported by a sturdy, clean core of pale malt and wheat which glides across the palate with a creamy oat-driven smoothness. Herbal, pine-like notes and firm hop bitterness add bite which easily balances a touch of residual sweetness. For pairing options, steer towards dishes which can both stand up to and play off of the beer's fruity character and hoppy bite, such as Hunan-style orange & ginger chicken or beef. Cheers!
Southern Barrel Brewing Company opened its doors in Bluffton, SC in May of 2015, and the brewery and attached tavern has since become a popular attraction for local residents and visitors alike. The brewery was conceived by businessman Stewart Taylor, who resides in Pennsylvania but has a second home on Hilton Head Island, just a stone's throw from Bluffton. After researching a variety of places for his brewery, he chose Bluffton for its "unique, eclectic charm" as well as its growth and the helpful and welcoming local business community.
To lead his brewing team, Taylor hired Walter Trifari to be his brewmaster. Originally, Trifari studied criminal justice but eventually decided it just wasn't for him. A fateful visit in 1997 to the brewpub where his cousin worked, John Harvard’s Brew House in Westport, CT, ignited a love of beer which grew into a career. After a stint at John Harvard's, he worked for a variety of other breweries, including a 10 year run at Delaware's Fordham & Dominion, where as head brewer he grew the brewery's production by more than three times and was recognized with several awards. Trifari's philosophy has been to keep the focus on traditional techniques and styles, avoiding many of the gimmicky trends and laundry lists of unusual ingredients found in the industry these days.
Southern Barrel currently produces five canned beers as well as additional selections on tap at their tavern, which features burgers, sandwiches, tacos, and more. For more info, call 'em up at 843-837-2337 or visit southernbarrelbrewingco.com.
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