Anyone who attended the Copenhagen Beer Celebration in Boston over the weekend is probably still waxing poetic about it. More than 50 breweries from around the world converged on City Hall Plaza for two days to pour some of the world’s most sought-after beer. With so many breweries in close proximity, and brewers eager to tap one another’s knowledge and insight, collaboration was an inevitable byproduct.
Here are five local places that are brewing up something special as a result of Copenhagen Beer Celebration.
Craft Beer Cellar and Modern Times Beer
The Fenway shop received three varieties of Modern Times beer today, before the brewery team headed home to San Diego. They shared a case each of Blazing World hoppy amber, Fortunate Islands hoppy wheat, and Black House stout. These beers aren’t typically available outside of California, so don’t expect them to last long.
Craft Beer Cellar Fenway, 98 Van Ness St., Fenway/Kenmore, 857-250-2967, craftbeercellar.com.
Row 34 x Brew By Numbers
London’s Brew By Numbers brought a few kegs of its beer to Row 34 for a post-CBC tap takeover this week. Start with the low-ABV 17|06 saison, and work your way up to the 10|06, a porter brewed with Kenyan coffee. Two other saisons will also be on draft: the 01|19, a saison brewed with Hallertau Blanc and East Kent Golding hops, and the 01|20 saison, with hops from New Zealand.
Tuesday, September 26, 5 p.m., Row 34, 383 Congress St., Fort Point, 617-553-5900, row34.com.
Trillium Brewing Company
Trillium co-owner JC Tretault was busy over the weekend: He was seen brewing an IPA with Amager Bryghus of Denmark, he hosted Cellarmaker Brewing of San Fransisco, and he announced a collaboration with Maryland’s Stillwater Artisanal Ales, a gose aged with Chenin Blanc must. The release dates of any of these beers are hazy at the moment, but if Trillium’s previous collaboration history is any indication, expect a quick turnaround.
Trillium Brewing Company, 110 Shawmut Rd., Canton, 781-562-0073, 369 Congress St., Fort Point, 617-453-8745, trilliumbrewing.com.
Cambridge Brewing Company
Brewmaster Will Myers joined forces with Garrett Crowell, head brewer at Jester King Brewing Company in Texas, to brew a wild beer. The beer was made using Massachusetts malts, aged hops (which impart a funky flavor), and wild cultures from both breweries’ collections. Once fermentation is complete, Myers plans to split the batch in two: half of the beer will move to oak barrels to slumber, while the other half will be put in stainless steel tanks to age with cranberries and cornelian cherries. What will the end product taste like? Myers isn’t sure yet, but knowing these two, it’ll probably be tasty. The results will be primarily bottled, and only available in Massachusetts and Texas.
Cambridge Brewing Company, One Kendall Square, Cambridge, 617-494-1994, cambridgebrewingcompany.com.
Samuel Adams and Mikkeller
The Boston beer behemoth worked with Mikkeller, the Danish brewery that hosted Copenhagen Beer Celebration, to brew a wild ale called Bugs & Berries. The beer is made using strawberries from New England and sour cherries from Denmark, making for a tart and terroir-driven fruit beer. The ale was made just for Copenhagen Beer—Sam Adams poured the libation at its booth–but a few hundred bottles of it remain at the Sam Adams brewery in Jamaica Plain.
Samuel Adams, 30 Germania St., Jamaica Plain, samueladams.com.
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