Four Brewers | Working The Night Shift
Season 3, Episode 8 – This week, beers from Night Shift Brewing and Perennial Artisan Ales.
This week, Nagel brought the pain with SoCal rarities from Perennial Artisan Ales and Night Shift Brewing.
Before we get into the beers, it should be known that Greg’s cask ale festival called “Firkfest” is going down on March 19, 2016 in Anaheim, California. We’ve been promoting this event for good reason—it’s a unique festival to Southern California, featuring 50 breweries and 30 cask beers, ranging from the more traditional cask conditioned beers to firkins with chocolate, peppers, or whatever else brewers want to add to their standard release and one-off beers. Get your tickets at firkfest.com.
First up on the show this week is a brew from Night Shift Brewing, a gose made with oysters. Oysters are more commonly used in stouts to add a salty, briny/dry character. In this case, they were added during the boil of the gose, which is a beer style that is inherently salty. Adding the brine character from oysters is a natural fit for the gose style of beer.
Next up is another gose made by Perennial Artisan Ales, but this one goes (oh, words) in a different direction. This beer also has a tart, salty quality, but is made with lemon peel and orange peel, along with a healthy dose of key lime juice. This beer is great—a true summer seeeper.
We wrap up with two more Night Shift beers, Ever Weisse (radness) and Maracuya. Night Shift is reminiscent of The Bruery in terms of their curious exploration and their quality execution of unusual beer styles. At the same time, Perennial is also kicking ass and taking names. We can get Perennial in SoCal right now, but Night Shift would be a welcome addition…just sayin’.
BREW THE SHIT OUT OF IT.
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