Tuesday, September 1, 2015

Kid stuff: Beer brewed with goat brains

Folks at Dock Street are loyal fans of AMC's The Walking Dead. In tribute to the show, the new beer will debut on March 30 at 5 p.m., just four hours before the last episode of the season is screened on the brewpub's 120-inch screen.

Kid stuff: Beer brewed with goat brains

0 comments

How do you celebrate the season finale of a show about zombies? Braaaaains!

Goat brains, to be exact. Goat brains brewed into beer, to get even more specific. Meet Dock Street Walker, a special limited-edition release from Dock Street Brewery.

Folks at the West Philly brewhouse are loyal fans of AMC’s The Walking Dead. In tribute to the show, the new beer will debut on March 30 at 5 p.m., just four hours before the last episode of the season is screened on the brewpub’s 120-inch screen.

Do goat brains make for a good beer? Though Dock Street hasn’t previously brewed with meat, it’s not unheard of. Recently, Denver’s Wynkoop Brewing made national news by introducing Rocky Mountain Oyster Stout, a beer brewed with the Colorado delicacy that is roasted bull testicles.

More coverage
 
How clean is your favorite restaurant? Inspection reports
 
Han Dynasty's owner is out standing in his field
 
Chef Jennifer Carroll is bound for D.C.
 
Chinatown getting a 24/7 food court
Would you sample the Dock Street Walker, brewed with goat brains?
Yes! Not a baaaaad idea
No! This gets my goat

Dock Street Walker is an American pale stout built on a bill of malted wheat, oats and flaked barley, with Fuggle hops and cranberries in the mix. And those brains.

Goat brains are a delicacy in many parts of the world, of course - think of that scene in Indiana Jones and the Temple of Doom (minus some of the xenophobic ridiculousness). At Dock Street, head brewer Justin Low first smoked the goat brains to bring out flavor, and then added them to brew just prior to sparging (that’s the step that separates the wort from the spent grain).

“The beer is actually really good,” brewery rep Sasha Certo-Ware says, sounding just a bit surprised that the adventure he had a hand in instigating has produced such tasty results. Pale stouts are a new style in general, and instead of the roasty/chocolately notes the word “stout” might connote, this beer has flavor that’s tart and just lightly smoky. It rings in at 7.2% ABV (no word on its BPB - brains per barrel - rating).

Interested in trying it? Head to Dock Street on Sunday, March 30. If you don’t make it out alive, at least you’ll have tasted some unique and interesting beer.

The label, incidentally, was created by Alexis Anne Grant, who bartends at Dock Street while freelancing as a painter and image designer.

0 comments
We encourage respectful comments but reserve the right to delete anything that doesn't contribute to an engaging dialogue.
Help us moderate this thread by flagging comments that violate our guidelines.

Comment policy:

Philly.com comments are intended to be civil, friendly conversations. Please treat other participants with respect and in a way that you would want to be treated. You are responsible for what you say. And please, stay on topic. If you see an objectionable post, please report it to us using the "Report Abuse" option.

Please note that comments are monitored by Philly.com staff. We reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable. Personal attacks, especially on other participants, are not permitted. We reserve the right to permanently block any user who violates these terms and conditions.

Additionally comments that are long, have multiple paragraph breaks, include code, or include hyperlinks may not be posted.

Read 0 comments
 
comments powered by Disqus
About this blog
Food news, tips and other food-centric dispatches!

Tim Reardon philly.com
Nick Vadala Philly.com
Drew Lazor Philly.com
Michael Klein Philly.com
Latest Videos:
Also on Philly.com
letter icon Newsletter