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Walloomsac Taproom Hours

Wednesday – Friday: 3 pm to 9 pm
Saturday: Noon to 9 pm
Sunday: Noon to 7 pm

Welcome...pull up a barstool!

The North Hoosick, NY brewing facility at 50 Factory Hill Road is called “The Walloomsac Brewery” as it sits right on the banks of the historic Walloomsac River. The Walloomsac River’s name is Native American in origin and one account claims that it is Algonquian for “paint rocks.” However there is documentation that suggests the river was also known as “Walloon’s Creek”, named for the French speaking Belgians who inhabited much of the Hudson Valley in the mid 1600 to 1700s. The area around the brewery was the site of numerous French and Indian, and American Revolution War skirmishes. The Walloomsac, or “Roaring Branch” is a 16.8-mile-long tributary of the Hoosic River with origins in Southern Vermont, just east of Bennington.

The site of Brown’s Walloomsac Brewery is steeped in manufacturing history. The current brewery and shipping and receiving buildings are just a part of several structures that occupied the site over the last one and a half centuries. The original factory was built around 1854 by the Stevens and Thompson Paper Company (a.k.a. Stevens and Thompson Wall Paper Mills) as a wallpaper manufacturing plant and became the Walloomsac Paper Co. around 1904. By 1943, the building was bought and became the White-Flomatic Corporation which manufactured water system valve products. Flomatic Corporation operated in the space until the mid 1980s when it expanded internationally and moved its manufacturing operations in 1996.

Garry Brown purchased the site in 2006 with the intent of converting the two brick structures into a full scale production brewing facility as an expansion from Brown’s Brewing Company’s Taproom brewpub in Troy, NY. Since his beginning days as a brewer, Garry Brown always had the goal of creating a craft brewery that distributed its beer throughout the Northeast. With the opening of the Walloomsac Brewery in 2013, this dream was realized and Brown’s Brewing was on its way to becoming a significant player in the growing craft beer segment in America.

In addition to offering a breathtaking view of the Walloomsac River waterfall, the Walloomsac Brewery is an ideal location for a craft brewery. Its two buildings provide ample space for brewing, fermentation, conditioning and packaging. The lower riverside brewery also houses a beautiful and relaxing tasting room bar area open to the public that directly overlooks the Walloomsac River. Brewery tours ($5) are available by appt. Please ask at the bar or call 518-205-5049 for more details.

Current Taproom Menu and Tap List

tap list subject to change without notice

 

Irish Dry Stout

(4.75% ABV, 35 IBU, Color: Black) *Small Batch

Roasty and dry, served on nitro.

American Wheat

(5% ABV, 10 IBU, Color: Blonde) *Small Batch

Easy drinking wheat beer.

Blood Orange Gose

(4.75% ABV, 0 IBU, Color: Straw) *Small Batch

Tart wheat beer brewed with blood orange, coriander, and sea salt.

Cherry Razz Ale

(6.5% ABV, 15 IBU, Color: Deep Amber Red) *Core Style

We combine buckets of juicy whole crushed cherries and raspberries with a strong amber ale to craft this unique, complex, and revered brew.

Vienna Lager

(4.6% ABV, 22 IBU, Color: Light Amber) *Seasonal Small Batch

Beautiful and easy to drink, our take on this Bavarian classic is subtly sweet and toasty.  

Brewer’s Reserve Sour - Blend #7

(5.4% ABV, 15 IBU, Color: Spring Honey) *Small Batch

This blend of golden sours was aged in Chardonnay barrels for over a year, then conditioned on 1.5 pounds per gallon of Passionfruit and Mango puree, then dry hopped with Hallertau Blanc hops. Tropical flavors abound with a firm acidity and a clean, crisp finish.

American Brown Ale

(6.5% ABV, 25 IBU, Color: Brown) *Small Batch

A bolder, hoppier version of our brown ale. Bright, citrusy hops and a rich, chocolatey malt character.

Pale Ale

(5.5% ABV, 40 IBU, Color: Amber) *Brewed All Year

Aromatic rich and complex, gentle malt sweetness combined with a bright hop flavor.

Whiskey Porter

(5.75% ABV, 35 IBU, Color: Charred Oak) *Small Batch 

Porter aged 2 months in Whiskey barrels. This award-winning brew will have you hooked in no time! Full of rich chocolate and caramel malts that balance well with a bold earthy hop bitterness.

#SuchTaste

(6.4% ABV, 35 IBU, Color: Pale Straw) *Small Batch

Juicy tropical fruit flavors with Azacca, Idaho 7, and Vic Secret hops.

Oatmeal Stout

(5.25% ABV, 20 IBU, Color: Darkness) *Core Style

also available in 6 and 12 packs to go

Classic, rich, dark, and silky smooth. This easy to drink ode to the English Stout has been on draught at Brown’s since ‘93 and remains our flagship.

 

 

  

choose any six beers for a flight or walk a gauntlet flight of all our beers (about two pints worth)

 

Other offerings:

1911 Hopped Apple Cider (6.9% ABV/Gluten Free) 12oz $6

1911 Original Hard Apple Cider (5.5% ABV/Gluten Free) 12oz $6

Steadfast Sorghum Pale Ale (6.8% ABV/Gluten Free) 12oz $6

Kaliber Non-Alcoholic $5

Gran Sasso Pinot Grigio, 2014, Italy $8

La Moreaux Landing Riesling, 2014, Finger Lakes, NY $9

Cardone Estate Chardonnay, 2010, Italy $8

Old Soul Pinot Noir, 2015, California $8

Old Soul Zinfandel, 2014, California $8

The Rusty Cigar Cabernet, 2013, Australia $8

Unsweetened Iced Tea $2

Lemonade $2

Coke, Diet Coke, Sprite, Ginger Ale, Root Beer $2

Saratoga Sparkling Water $3

Saratoga Flat Mineral Water $3

Club Soda $2

Coffee $2

Tea $2

St. Patrick's Day Specials

Poached Shrimp Fennel Salad - 12

poached shrimp served on a bed of mesclun mix, shallots, and fennel, paired with a tarragon shallot vinaigrette

Local Beef and Lamb Shepherd’s Pie - 16

Tiashoke beef and Yushak’s ground lamb with vegetables, served with R&G Chevre mashed potatoes

Fish-n-Chips - 14 

haddock pale ale beer battered and fried, served with hand cut fries, cherry pepper coleslaw, tartar sauce, and lemon 

 

APPETIZERS

Nachos - 7

fresh onions, tomatoes, peppers, jalapenos, and black olives, smothered in melted cheddar cheese and served with house made salsa and a sweet cherry pepper sour cream over tri-color gluten free crispy tortilla chips

(add guacamole or turkey chili for $2)

(add extra salsa for $1)

Cheese Board - 15

R&G's Herbed Chevre, Berleberg, Cabot cheddar cheese, Nettle Meadow's Kunik, dark pretzels, Porter mustard, imported olives, extra virgin olive oil, and sliced Roundhouse Bakery baguette

Loaded Hand-Cut Fries - 6.5

crispy french fries cut and cooked in house smothered in cheddar cheese, pico de gallo, and honey jalapeño sauce, served with sides of garlic aioli and Brown’s Cherry Razz ketchup

Chips and Fresh Guacamole - 5

fresh guacamole with diced tomatoes, cilantro, lime, and red and green peppers, served with golden fried gluten free tortilla chips

(add salsa for $1)

Grilled Wings - 12

grilled wings, brined with garlic and orange, and paired with your choice of sauce  (rosemary, Whiskey Porter BBQ, or hot sauce) 

SOUP

Turkey Chili - 5

Soup of the Day - 5

SALADS

house made dressings: bleu cheese, jalapeño ranch, balsamic, ranch, house herb vinaigrette

House Salad - 6 large, 3 small

mixed lettuce and local vegetables

Panko Crusted R&G Herb Chevre Salad - 13

R&G Herb Chevre crusted with panko breadcrumbs, romaine lettuce, smoked bell peppers, candied pecans, red onion, and Cherry Razz infused cherries, served with a Cherry Razz balsamic reduction

(add grilled chicken for $4)

Warm Grilled Vegetable Salad - 10

local mesclun mix, candied pecans, grated Berleberg cheese, warm local vegetables, grilled onion and tomato, and bacon, served with beet poached carrots (add grilled chicken for $4)

PIZZA

Please enjoy these 12 inch pizza crusts by our friends at Roundhouse Bakery. Perfect for two and great with a pint!

 - a 10 inch gluten free crust is available - 

White Pizza - 15

fresh mozzarella, grilled tomatoes, fresh arugula, and Brown’s Cherry Razz balsamic reduction

Yushak’s - 16.50

grilled pepperoni, Yushak’s sweet Italian sausage and bacon, mozzarella, and tomato sauce

The Maggie - 15

tomatoes, basil pesto, fresh mozzarella, and EVOO

Brew Your Own - 13 plus 1 per topping

choose crust: gluten free or regular

choose sauce: red or white

choose toppings: Yushak’s sausage, grilled pepperoni, grilled peppers, grilled onions, grilled tomatoes, grilled mushrooms, Yushak’s bacon, fresh mozzarella, fresh basil, shredded mozzarella, fresh arugula

SANDWICHES AND WOOD FIRE BURGERS

served w/hand cut fries or substitute a small salad, onions rings, a vegetable, or garlic mashed potatoes for $2 more

Tiashoke Farm Wood Fire Grilled Hamburger - 14

8 oz. grilled hamburger topped w/local spring mix greens, red onion, and juicy tomato, on a grilled sesame bun w/cherry pepper aioli

Yushak’s Bacon Burger - 14

8 oz. grilled ground bacon and beef burger topped w/local spring mix greens, red onion, and juicy tomato, on a grilled sesame bun w/garlic aioli 

Wood Fire Grilled Portabella Sandwich - 13

arugula, grilled onion, tomato, swiss cheese, portabella mushroom with sweet garlic jalapeño aioli on ciabatta bread

Riveter IPA Battered Onion Grilled Turkey Sandwich - 12

Riveter IPA beer battered onions atop grilled turkey with arugula, tomato, swiss cheese, and rosemary aioli on toasted Heidelberg bread

 

 Topping Options

add $1.50 each: Yushak’s bacon, sliced avocado

add $1 each: Cornell Farm fried egg, guacamole

add .75 each: bleu cheese, smoked gouda, Swiss cheese, American cheese, cheddar cheese, Whiskey Porter BBQ sauce, jalapeños

ENTRÉES

Grilled Sesame Tuna - 16

black and white sesame seed crusted Ahi tuna with a roasted red pepper and garlic coulis, served with ginger sage quinoa and a seasonal vegetable

Smoked Stuffed Bell Pepper - 16

smoked bell pepper stuffed with quinoa, grilled onions, tomatoes, herbed R&G chevre, and Cherry Razz infused cherries, topped with red diablo sauce, served with garlic mashed potatoes and a seasonal vegetable

Peppercorn Ribeye Steak - 17.50

black peppercorn encrusted ribeye cooked to your liking with a Riveter IPA blue cheese sauce, served with a seasonal vegetable and garlic mashed potatoes

Smoked Pulled Pork - 17

smoked pork shoulder with Whiskey Porter BBQ sauce, cherry pepper cole slaw, and a wedge of ciabatta bread, served with a seasonal vegetable and garlic mashed potatoes

 

DESSERT

Iron Coffee Co. Tiramisu - 7

vanilla mascarpone custard layered with coffee infused ladyfingers, served with chocolate covered espresso beans

~ coffee & beans supplied by Iron Coffee Co. ~

Ice Cream Cookie Sandwich - 4.50

Battenkill Valley Creamery vanilla ice cream sandwiched between two Roundhouse cookies

Root Beer Float - 6

root beer meets Battenkill Valley Creamery vanilla ice cream

Cookies - 1.25

ask your server about today’s freshly baked cookies from Roundhouse Bakery

Cheers to this week’s local producers: Battenkill Valley Creamery, Cornell Farm, 

Tiashoke Farm, Yushak's, Happenchance, Roundhouse Bakery, and Berle Farm

  • Beautiful structure, great food, and fantastic brews.
    Eric
  • Beautiful setting, atmosphere, and drink! We will be back!
    Megan
  • Visiting from Baltimore, what an amazing tucked away spot!
    Suzanne
  • Awesome! We keep coming back.
    Lyndsey and Rob
  • Your staff is amazing and the beer is great. Will return!
    Randy
  • Loved the whole experience! Hunter and Kyle are real assets to the business. Kyle's bread is incredible.
    Ginger and Frank
  • I just wanted to let you know that I gave Kyle the nickname "Coltrane" because the guy plays jazz while preparing food! I know first hand as a business owner the value of good employees. Watching Kyle in action is an impressive show that adds a unique feel.
    Al
  • Great place to relax!
    Zach
  • Love everything! Beautiful building.
    Jerry
  • Came for Kyle B. and left with great and full bellies. Will be back soon!
    Alyssa and Jordan
  • Love the beer, food, and ambiance!
    Connie and John
  • Great beer, delicious food, and beautiful setting - I love the waterfall!
    Chuck, Michelle, and Lily
  • Thank you so much for making it possible for us to have a cosmopolitan experience and drive 10 miles home.
    Gail and Thom
  • Historic setting, exquisite food, finely crafted drinks, a gathering place for friends old and new — a gem for Hoosick Falls! Well done, Garry and Kelly.
    John and Susan

NEW THIS YEAR - A bus from North Hoosick to the TAP NY Craft Beer and Food Festival on April 30, 2017!

Hop on board Brown's Brewing Company's famous round trip bus transportation to the TAP New York Craft Beer and Food Festival at Hunter Mountain on Sunday, April 30! Join us as we want to provide a safe trip to and from this great event. Your ticket gets you a seat the bus that leaves from our Walloomsac Taproom in North Hoosick, entrance to the festival, beer on the bus, and a fabulous t-shirt. The bus will depart the Walloomsac Taproom at 8:30 am. Arrive by 8 am with your ticket and ID in hand to check in and receive your t-shirt. Choose your t-shirt size when purchasing your ticket. You must be 21+ to board a bus. Purchase your ticket online or in our Walloomsac Taproom.
March 20, 2017

Craft + Draft – March 30, 2017

We are thrilled to partner with local company Collar City Candle to bring you Craft + Draft at Brown’s Malt Room! In this fun, laid back workshop the friendly folks from Collar City Candle will help you design and create a one-of-a-kind candle to take home. The process is fairly quick so feel free to come at any time after 5 pm. The Malt Room will be open exclusively for this event. Purchase your ticket in advance online. Hurry, this event is sure to fill up quickly!
March 10, 2017

UPDATE – 3/10/17

The brewing community is rich; a family full of mutual respect and hearty cheer. We love sharing each other's beers and brewing methods, and on occasion, we are able to brew with each other. Recently the talented brewers from Railhead Brewing Company in Hornell, NY made their way east to our Troy pilot brewery and together we brewed a gorgeous saison called Finer Things. On draught now in both Troy and Walloomsac taprooms.

Finer Things features tropical citrus notes from our proprietary yeast blend balanced by the subtle black tea and fruit vibes from the Idaho 7 hops, all rounded out by a healthy addition of Western New York honey, leaving a subtle floral complexity in your glass.

Brothers Lee and Duncan MacCrea of Troy and Walloomsac brew teams respectively drove this collaboration with Railhead because they grew up one town over from Hornell in Alfred.  It's a New York State wide and family collaboration. Finer Things pairs well with most of our menu, but goes excellent with spicy wings, burgers and steaks. Cheers to brewing.
February 27, 2017

Update (a big one!) – 2/27/17

Since 1993, Brown's Brewing Company has crafted its own revolution, and this year (our 24th!) we are realizing a dream we've been working hard to achieve. We will switch from bottles to cans, and in doing so provide our fans with many more styles at retail than ever before! The cans, beautifully designed by our Troy neighbors id29, contain liquid tested by all of you, our loyal hero patrons. Putting our liquid in a can is a dream come true for us, but ultimately we're doing it for you. We want you to take our humble brews with you everywhere your adventures deem. Cans are infinitely portable and go where glass can't. Plus these are very cool looking beer containers.

The first Brown's cans you'll see in March are:
Our flagship OATMEAL STOUT
5.25% ABV, 20 IBU
sold in 6 packs, 12 packs
With conviction and inspiration, we’ve continually refined this defining brew into an even more approachable, easy to drink, rich, and silky smooth can of pure deliciousness. Little has changed, but with taking a deeper look at our brewing techniques, we have been able to get even more flavor from this beloved Brown's classic.

Beloved CHERRY RAZZ
6.5% ABV, 15 IBU
sold in 6 packs
Tart and sassy like its name, this Amber Ale features a generous amount of whole crushed cherries and raspberries balancing a sweet malt forward character and a slight hop zest. For a fervently dedicated fan base, this beer is an elegant tradition for many nights out. Easy to fall in love with, Cherry Razz is even easier to drink.

Coast-to-Coast IPA
6.25% ABV, 60 IBU
sold in 6 packs
We’ve taken a classic, well-developed beer and make it even more enjoyable. Hoppy with just enough juiciness, this crushable India Pale Ale is the dream of those pioneering brewers who first over-hopped a beer to last the long sea voyage from England to India. About the name, Coast-to-Coast; during R&D we had hoppy assertive beers (West Coast) we brewed that we adored and juicier IPA's (East Coast) like the Burst IPA that we're also entirely crushable. So those of us IPA drinkers on staff put out a challenge to create a beer inspired by both flavors that meet somewhere in the center. This is a humble nod towards blending both those distinct translations of the style.

FIRST SEASONAL SMALL BATCH SERIES - Vienna Lager
4.6% ABV, 22 IBU
Sold in 12 packs
Our aim with this brewer’s classic is to create a beer full of subtle sweetness and rich hop notes for a crisp clean finish. Recalling the origin of this traditional Austrian style, Brown’s Vienna Lager is smooth, elegant, and very easy to drink.

All of these great beers and more are available on tap in our Troy and Walloomsac taprooms and at fine retailers, grocery stores, great beer bars, and restaurants in New York, Massachusetts, and Vermont beginning in early March. We have many more styles including Double Oatmeal Stout, Burst IPA, Double IPA, and Black Cherry Stout, all in 16 oz cans, and Kolsch, Brown Ale, and Uncommon Porter, all in 12 oz cans, in the works for 2017 - a huge year for Brown's!

Thank you, we love you and are grateful for those of you who've been with us for nearly the last quarter century and for those of you who are getting to know us for the first time. Cheers to progress, cheers to you, and cheers to all the hard working staff at Brown's Brewing Company.
January 27, 2017

Update – 1/27/17

Three Calls for Cans

Let's be honest, it’s all about the liquid. As brewers, our aim is to get said liquid in your hands by the freshest means possible. An aluminum can provides for that and here's why.

1. Protection of the Liquid 

Cans are impenetrable to light so there is no risk of light turning the beer skunky and undrinkable. Aluminum cans are airtight and oxygen-free, thus freshness is preserved and an authentic taste is ensured. Bottled beer has to contend with a bit of oxygen which over time can incidentally alter the flavors. Think of a can as a mini-keg for your craft beer.

2. Infinitely Portable

Average weight of a six pack of 12oz of bottles: 7.5 pounds
Average weight of a six pack of 12oz cans: 5 pounds

Do like to go hiking? Are you a 46er? Do you like to go camping or canoeing or swimming? Snowshoeing? Frankly, you can carry more cans in your back pack than bottles. Plus, what happens if you drop that six pack of bottles? Glass and precious liquid spills everywhere, creating an environmental disaster and a tragic misuse of a quality libation. Also, during clean up you run the risk of cutting your hand and thusly attracting bears and zombies. All bummers for your outdoor adventure. Plus, cans cool down faster than any other beverage container resulting in fresher, better tasting beer.

3. Environmental Impact

A case of cans weighs around 10 pounds less per case than bottles. For a pallet of 60 bottle cases (1,440 bottles) that's around 1,800 pounds. A pallet of 60 can cases (1,440 cans) clocks in at about 1,200 pounds, or 600 pounds less than a pallet of bottle cases. Less overall weight translates to less fuel required to deliver for the distributor. Cans contain an average of 68% recycled aluminum, are infinitely recyclable, and are the most recycled beverage container of any kind in the United States. Recycling aluminum cans saves 95% of the energy used to make aluminum cans from virgin materials. Used aluminum cans are recycled and returned to a store shelf as a new can in as few as 60 days. That means you could basically purchase the same recycled aluminum can from a retailer's shelf nearly every nine weeks or six times a year.

There will always be reasons to bottle beer (bottle conditioning, cellaring, corked and cage traditions, for example). As a brewery, our goal is quality. We use the finest ingredients and brewing methods, and can allow you to experience our craft the way we intend it - fresh and excellent - brewed by us for you and enjoyed by all. To this end, expect big changes in 2017. Cheers friends!
January 24, 2017

TAP New York Road Trip – April 30, 2017

Hop on board Brown's Brewing Company's famous round trip bus transportation to the TAP New York Craft Beer and Food Festival at Hunter Mountain on Sunday, April 30! Join us as we want to provide a safe trip to and from this great event. This year, five buses will depart from our Troy Taproom. Your ticket gets you a seat a bus, entrance to the festival, beer on the bus, and a fabulous t-shirt. Buses will leave our Troy Taproom in Troy, NY at 9:45 am sharp (arrive by 9:15 am). When you arrive, have your ticket and ID in hand to check in and receive your t-shirt. Choose your t-shirt size when purchasing your ticket. You must be 21+ to board a bus. Club Brown members should purchase tickets in person from the Troy Taproom. Online ticket sales are now closed. Tickets are available in the Troy Taproom while they last. No refunds.
January 12, 2017

Update – 1/12/17

Happy new year…and what a year it’s been.  For us at Brown’s Brewing Company it was fantastic hosting all of you in our breweries and taprooms. With gratitude, we are humbled by your choice to spend time with us. Our small-batch brewhouse in Troy produced more unique batches of beer than any year previous in our 24 years of operating. 2016 also saw for us a dream realized as we released our first canned beer, Burst IPA. While we have many exciting developments in store for 2017, we want to take this moment to remind you that though trends may shift, climates might change, attitudes realign, and relationships grow stronger, we at Brown’s Brewing Company will always be here for you, crafting our own revolution of beers and serving excellent food. We’re in your corner, always. Thank you for being such an integral part of our year. Cheers!
May 5, 2016

Brown’s at the Troy Waterfront Farmers Market

Throughout the year you’ll find us most Saturdays at the terrific Troy Waterfront Farmers Market in Troy, NY. Stop by for the latest merchandise, to pick up a six pack, to chat with us, or to grab a squealer of our farmers market exclusive beer (when available).  We love our local market!
March 21, 2016

Troy Brewers’ Blog #7

Brewers’ Reserve Blend #4 Recently we pulled some samples from our barrel stock for the next in our Brewers’ Reserve series (#4). The blend will include three separate brews, each lending its own distinct character to the end product. Barrel no. 6: Culled from the Maibock brew of last spring, a year in the barrel. It appears that the Brettanomyces strains we pitched got a strong head start with prickly pineapple and funk up front. Barrel no. 13: Wild Wheat, spent eight months aging, probably the most bracingly acidic barrel of the four selected. We maintained the culture of a soured Witbier previously held in this oak, contributing both rustic herbal notes and the biting aspect of pineapple. Barrel no. 15: Saison, seven months in oak, tart and peppery. Dry in the finish, this barrel retained a surprising amount of the farmhouse esters from primary fermentation. Barrel no. 16: Wild Wheat, aged eight months, floral up front with mild Brett funk and a residual pineapple sweetness from the base beer. Twenty-four pounds of amber honey will help encourage the floral character into the finished product. After choosing the blend for our newest release, we began considering what flavors might add some depth and counterpoint to what we were tasting in the barrels and settled on chamomile flowers and vanilla beans, in addition to the honey addition to Barrel 16. One of the challenges that we often face when supplementing a beer with complementary flavors is to walk the fine line between those contributions being delicate or overbearing.
February 5, 2016

Walloomsac Brewers’ Blog #1

Alas!  The reveal and results of our recent blind tasting event.  On February 3 and 4 we sampled three Vienna lagers at the Troy Taproom and the Walloomsac Taproom.  Participants were asked to provide us with their thoughts and perceptions on the three beers and rank them in preference. The three beers were an experiment in steinbier, a historic method of production.  Before metal kettles, beer was made in wooden vessels.  For obvious reasons, the wood could not be heated directly.  To overcome this, rocks were heated in a fire and placed into the wooden vessels to raise the temperature and ultimately boil the wort.  Upon contact, the stones would scorch sugars within the liquid and cause them to caramelize and cling to the stones.  Some brewers then sought to return those scorched sugars to the beer by allowing the stones to soak in the beer while conditioning.  Both the initial caramelization by the hot stones and the dissolution of the sugars back into the beer later were thought to impart distinct flavors of caramel and smoke. To test this, we created three beers.  The three samples of Vienna lager were identical in composition.  However, Sample A was boiled conventionally using propane.  Sample B was boiled by heating stones in a beechwood fire and immersing them in the kettle.  Sample C was also boiled using heated stones but was later conditioned on those stones as well. After compiling our results from the tasting we have arrived at the following conclusions.  Sample A was overall the least favored.  Sample B landed right in the middle, and Sample C was most highly favored.  Participants consistently noted hints of banana and a higher degree of sweetness in Sample A.  Sample B, while still noted as having hints of banana, was perceived as being more mild and having less body.  Sample C was described as the most complex, having a unique sharpness, and appearing more cloudy. In conclusion, there certainly appears to be some distinct characteristics that develop as a result of steinbier production methods.  Notably, increased complexity and sharpness as well as a haze from the stones in conditioning.  However, no smokiness was perceived and very little added caramelization. We thoroughly enjoyed creating this ancient style of beer and bringing it to the public in the form of a blind tasting event.  We are currently in the process of brainstorming new ideas for similar events and will keep you all posted when we are ready for another.  Thank you to all who attended and provided us with your thoughts, opinions, and enthusiasm.  Cheers! Duncan
December 21, 2015

Troy Brewers’ Blog #6

Brewers’ Reserve Sour – Blend #3 We are very excited about our upcoming Brewers’ Reserve Sour blend as it incorporates quite a few new techniques that contribute to the nuance and complexity of the final product. This is our first beer that is 100% fermented in oak barrels, as well as our first to blend different base beers, so we wanted to share some of our thought process behind the blend. 44% of the blend consists of Weizenbock wort that was fermented on oak with a mixed culture of yeast and bacteria and then aged on plum puree. This has spent five months in barrels and has big notes of sour cherry, toffee, and plum (obviously). This was the platform on which we wanted to build the beer, and we searched through our barrels to find beers that would enhance and deepen these flavors. 31% of the blend is our American Sour Red, barrel fermented with a mixed culture and aged on oak for four months. This portion of the blend contributes some subtle funk, moderate acidity, and more vinous, tannic notes. 25% of the blend is our American Sour Brown, barrel fermented, and aged three months on oak. This relatively “young” sour beer, is much less tart, contributing vanilla, raisin, and fig, as well as a more rounded body, providing balance to the acidity and a complementary flavor profile to the plum of the Weizenbock barrels. These three come together to create something that is much greater than the sum of their parts. We are excited to share this with you and it will be pouring in the Troy Taproom beginning on January 4th. Soon after, the Walloomsac Brewery in Hoosick Falls should be pouring it as well. Cheers to sour beer! Dan and Lee

Walloomsac Taproom