When it comes to barrel-aged beer, Central Waters is a household name in the craft beer community; a pioneer of sorts, paving the way with their yearly releases of bourbon barrel stout, bourbon barrel barleywine and, of course, their award-winning barrel-aged anniversary beers, just to name a few.
While the spotlight might shine brightly on their barrel program, my friends at Central Waters are also big hop heads and produce a broad variety of deliciously hoppy libations such as Horicon, a session IPA, Summarillo, an IPL, HHG, their new year-round pale ale, Glacial Trail IPA, and the infamous Illumination double IPA!
As one of the most environmentally sustainable breweries in the nation and one of the largest barrel-aged beer producers, Central Waters has long been an innovator; a brewery that pushes the boundaries of craft beer and it’s my pleasure to exclusively unveil their latest innovative contribution to the craft beer community: a revolutionary new IPA.
Black Bog, like Glacial Trail and Horicon before it play off of Central Waters’ love for central Wisconsin and the beautiful nature that their brewery is comfortably nestled in that they strive to protect.
Central Waters is no stranger to dark beer. Mudpuppy Porter is their number one seller, their anniversary beers each year are barrel-aged imperial stouts, and Black Gold, another barrel-aged imperial stout, has risen to near God-like status in the craft beer trading community yet, oddly enough, this innovative approach strays from their M.O.
Rather than dabble and dip their toes in for their first attempt, Central Waters put on their goulashes and jumped right into the muck, “We sort of jumped on the growing [session IPA] trend with Horicon” said Anello Mollica, co-owner of Central Waters, “but when Paul, Simon, and I discussed doing a black IPA we said, ‘we’ve got to make this unique; put our stamp on it.”
“We’re known for barrel-aging but we wanted to rule that out. You know, appeal to our whole market, not just a segment of it, all while making a unique beer that meets our standards of quality.”
So, Anello, Paul, and Simon settled on brewing a black IPA that, in lieu of roasted malt in the grist to give it it’s color and roasted characteristics, they opted for squid ink. Yep, you read that right; squid ink.
“We explored a few options and toyed with how we thought conceptual recipes might end up but” Anello commented, “In the end, we wanted to do something that hadn’t been done before, and come one, who’s used squid ink in a beer?”
“As the brewmaster, it’s definitely one of the crazier ideas I’ve played around with”, Simon remarked, “but I think this beer has a hop profile that’s prominent enough to please our hop-heads with a beautiful black color and complex roasted finish.”
If the bottle’s ominous artwork and their track record for high-quality craft beer is any indication, I for one can’t WAIT to get my hands on their revolutionary new squid ink black IPA!
Follow Central Waters: @cwbrewing #blackbog