PROTEIN PARTICLES GATECRASH THE PARTY AT THE BORDER
From our perspective, ambitious isn’t really the best word to describe our plans with Party at the Border. Massive fruit additions of Apricot, Peach, and Mango at 460g/L paired with a modest hopping rate of 12g/L on top of an 8.9% DIPA with a sprinkling of lactose. Grandiose, extravagant, might be more fitting. And as we all know, when you fly too close to the sun, things can go pear shaped. Party at the Border unfortunately seems to have gone sideways on us in what looks like to us to be the dreaded snowglobe issue.
The shearing of protein particles during processing combined with the large amounts of pectin (polysaccharides) and hop matter in suspension leading to said particulates to come out of solution creating white chunky visual effect that is anything but pleasing. In regards to the finishing flavour, whether being too sour or too bitter, this comes purely from the fruit content in the beer combined with the ambitious dry hop. The chunks themselves shouldn’t effect the overall flavour of the beer and the best solution may be to drink it directly from can.
We don’t typically see this issue in our products. A mentioned we believe it’s primarily related to a combination of the type of beer, the fruit, and the dry hop interacting in a undesirable manner. We know this now, and with this new set of theories, we will be adjusting our evolution going forward to try and avoid this particular issue in the future. Not to say we won’t unknowingly stumble into some other area resulting in unexpected outcomes. We are dedicated to quality products above all because as we always say we want to make beer that we want to drink. We can’t however not continue to push the boundaries of what a beer can be, because this is the only way to develop new products and new flavours.
So in short, if you have a negative experience related to Party at the Border, we deeply apologise. It is never our intention to upset our loyal customers.
Cheers!
Justin
The shearing of protein particles during processing combined with the large amounts of pectin (polysaccharides) and hop matter in suspension leading to said particulates to come out of solution creating white chunky visual effect that is anything but pleasing. In regards to the finishing flavour, whether being too sour or too bitter, this comes purely from the fruit content in the beer combined with the ambitious dry hop. The chunks themselves shouldn’t effect the overall flavour of the beer and the best solution may be to drink it directly from can.
We don’t typically see this issue in our products. A mentioned we believe it’s primarily related to a combination of the type of beer, the fruit, and the dry hop interacting in a undesirable manner. We know this now, and with this new set of theories, we will be adjusting our evolution going forward to try and avoid this particular issue in the future. Not to say we won’t unknowingly stumble into some other area resulting in unexpected outcomes. We are dedicated to quality products above all because as we always say we want to make beer that we want to drink. We can’t however not continue to push the boundaries of what a beer can be, because this is the only way to develop new products and new flavours.
So in short, if you have a negative experience related to Party at the Border, we deeply apologise. It is never our intention to upset our loyal customers.
Cheers!
Justin
0 comments