Burnside Brown Ale release

burnside brown aleAugust 7th was National IPA Day, so naturally, on August 8th, we are proud to announce that we will be pouring our English style brown ale – Burnside – in the tasting room. Yes, a brown ale.

Our deep love of Saisons is evident in the focus of our brewery. They have a special place in our hearts and are the focus of Foundation Brewing Company. Joel and I also have a great fondness for well-done traditional British style ales. I had a chance to travel through the UK a couple of times, and the pub culture was something that just felt so natural. Drinking true cask conditioned ales was an incredible experience. It was very different than what I was used to growing up in the US, but perfect for the setting and the cuisine. My wife, Tina, lived in London for a time, and as a result, developed a strong affinity for British ales as well. Back in my home brewing days, I was required to keep a keg of a British style ale on tap at all times.

As an avowed foodie, living in Portland is kind of like being a kid in a candy store. I love to chat food, and one of the great things about this place are all the fantastic chefs and restaurateurs who also call it home. In the course of running our brewery, Joel, Christie, Tina and I get to talk with them frequently. Naturally, we often end up discussing food and beer pairings. When this conversation comes up, one of the common themes is trying to find beers that pair really well with grilled, roasted, and caramelized flavors. This got us thinking, what would go well? Something that was not too bitter, with plenty of roasted notes that come across as coffee, burnt sugar, and chocolate to play off the grilled and caramelized flavors. The deeply roasted flavors have to be tempered a bit as they can come across as a bit bitter and acrid when they are too strong, and we wanted it balanced with a malty but dry finish. That sounded like the perfect pint of brown ale to us!

We partnered with Chris and Paige of Central Provisions for a beer dinner in May, and to add to the menu we made a small batch of Burnside. Then a few weeks ago, we made a second small batch that we served just in the tasting room. It flew out the door, and when it was all gone, we were asked, “When are you going to make it again?” So, here it is. We hope you enjoy.

Cheers,
John