March 13, 2018

A Craft Beer Love Story


Citradelish | 5 min read

(via Star Tribune)

There are more than 150 Minnesotan breweries; each with their own captivating story. But my favorite is Boom Island's.

Two musicians, Chinese and Minnesotan. Meet by chance in Beijing and fall in love. While playing together in the Minnesota Orchestra, discover a shared love for Belgian beers. And so, Boom Island was born in 2011, its logo a pair of French horns to represent the now-married owners instrument of choice.

Full Article

Mixing beers, Belgian style  

While some may consider it blasphemy to mix two beers together, on a trip to Belgium, Boom Island's team came across a Belgium monastery that offered a 'half-and-half' on their menu - half pours of their Dubbel and Tripel in the same glass - a combination that delivered delicious results. 

Of course first thing they did when they returned stateside was to try the same with their own Hoodoo Dubbel and Brimstone Tripel. And the rest is history. To mix or not to mix? You decide.

Belgian x American Kollusion

“Why would two different brewers stick their mash paddles into the same pot?”

When head brewer Kevin met longtime friend Thijs Maenhout of Brouwerij Maenhout in their last meeting in Belgium, the idea of a collaboration was born.  Thijs chose the style, Russian Imperial Stout. Kevin added the idea of using a bit of Chocolate to represent Belgium and a bit of Coffee (supplied by North Loop Dunn Bros.) to represent Minneapolis’ vibrant coffee scene. Both ingredients were to be kept subtle and balanced as should be in true Belgian fashion.
And thus, Kollusion was born.  A beer that's both bold and light, balanced with both chocolate and coffee flavors.

Read more about the Kollusion collaboration, and Boom Island's interview with Thijs Maenhout.

Basically Belgian

Boom Island's Kriek pays homage to the Lambic tradition of making beer with cherries - but given it's brewed in the Twin Cities rather than the Lambic region of Belgium, cannot technically be called a 'Lambic'. A registered term, just like Champagne.

Incorporating a turbid mash and boiling the wort with oxidized hops, Boom Island leaves their fermenter open to interact with ambient air. The beer is then moved to oak wine barrels to rest for more than a year, allowing the beer to breathe through the porous barrel wood.

Hand picked tart cherries are then added into the barrels to restart the fermentation process, and prior to bottling, a small amount of yeast and fermentable sugar is added to allow final fermentation to naturally carbonate the beer.

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