Hulloo, shipmates! Once again the all-knowing captain of the seven suds is here to navigate your treacherous passage through bad beer straits, to get your skiff into ale haven. And today the Skipper’s taking you north into the badlands!
Some might call the badlands by another name, like, oh, say “Nashville.” But believe me, it’s a scary site for those who don’t know where the good ale is. But fear not: I’m here to show you what’s happening in the good brew harbors!
First, when in town get down to Big River Grille and Brewing Works at 111 Broadway and taste the fine Saison that brewmaster Brad Mortensen has going. Long one of the Skipper’s personal favorites, saison refers to a certain style of ale that originally comes from the French-speaking part of Belgium. The beer was first brewed in farmhouses to refresh farm workers during harvest season (hence the name: Saison means “season” in French), often using anything that missed previous brewing sessions. The result is a spectacular flavor sensation that leans toward tart and citrus flavor profiles.
Over at Yazoo Brewing (1200 Clinton Street #112), Hop Project #10 is up and running, and Linus Hall and crew have made a beautiful brew. For those who were wondering when the infernal hops shortage would end, it’s finally on the horizon. For us hopheads, that means more and more of our favorite craft beers will be hitting the shelves and your favorite taps soon!
According to Kyle Stewart, our favorite bartender at Boscos Hillsboro Village (1805 21st Avenue S.), their own bitter monster, HopGod, is up and running. Stewart recommends that craft beer fans come up and sample it soon.
And here’s a hint of some good ales to come: Boscos’ brews brains are working on a Jack Daniels-infused stout. Gonna be some good stuff!
Finally, Travis Hall and the gang at Blackstone Restaurant and Brewery at 1918 West End have teamed up with Nashville’s own Portland Brew coffee roasters to come up with a gorgeous Coffee Stout, so good you could pour it over ice cream! Try it and the favorite seasonal St. Amandus Dubbel, a traditional Belgian style that uses sugar along with malt to boost the beer’s strength. It’s named in honor of the Belgian patron saint of brewers, innkeepers and bartenders and honors hospitality shown to thirsty travelers . . . and brew sailors!
The Beer Skipper, a.k.a. John Cummins, is a Murfreesboro resident, a founder of the Middle Tennessee Home Brew club (msbrewcrew.org) and captain of the Nashville Brews Cruise (nashvillebrewscruise.com). He claims to be the ultimate authority on all things pertaining to beer, but generously tolerates the few readers who may disagree with him. In any case, feel free to email him at jwcummins3@gmail.com.
