Where did that beer gut come from? Where is it going?

While the label currently says “Brewed in Chicago, Illinois”, it won’t for long.  Kansas City is my hometown and I am excited to bring Knotted Brewing to the place that made me who I am.  It has been a long time since I moved away, but Kansas City was always and will always be home.

After receiving my degree from the University of Missouri in 2006, I packed my car and moved to Jacksonville, Florida.  Between now and then, there were several moves.  From Jacksonville, I moved to Tampa (where I fell in love with Cigar City’s Jai Alai) and back to Jacksonville for work.

In July of 2012, I got the opportunity to get closer to my home in Kansas City by moving to Chicago.  Before that happened, during my time in Jacksonville, the city was starting to become a great city for craft beer.  Coincidently, I was experiencing my start on becoming a craft beer fanatic at the same time.

During my time in Jacksonville, a friend of mine decided to open what was the first craft beer focused store in what would become the Jacksonville “Brewery District” in the Riverside area.  Beer:30 was my first real dive into craft beer on a national scale.  Before opening the store, we decided we needed to try as many beers as possible in order to give our impressions of the various beers to customers.

Some early favorites were DogfishHead’s Burton Baton and Ballast Point’s Sculpin.  These two beers, while completely different, both provide an uncommon complexity.  Burton Baton showcases a beautiful distinctive malt bill and wood characteristics.  Balance and flavor are trademarks of a DogfishHead beer and Burton Baton is no exception.  On the complete opposite end of the spectrum of IPA is Sculpin.  While Sculpin does have a malt backbone that is slightly above most “West Coast Style” IPAs, it is light and only serves as a compliment to the hops.  The term “juicy” when describing hops, while slightly overused and vague, is what Sculpin is going for.  Sculpin is a pineapple, mango, clean and concentrated bitter beer.  Regardless of how many beers I drink, a fresh Sculpin is still a memorable experience.

IPA and American Pale Ale (APA) are still favorites of mine, as they are for many people.  These are the beers that I hope to showcase at Knotted Brewing.  I plan on covering everything from West Coast style (light malt body with big hop additions that provide bitterness and aroma) to New England style (“hazy” and flavorful yeast which compliment late hop additions which give an unmatched aroma and “juicy” mouthfeel).  It has been a blast playing with these styles and learning from successes and failures I have had with recipe development.  More on these experiments to come in future posts.

Thanks for taking the time to get to know me a little bit.  Until next time.  Cheers!

 

 

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