The 10 strangest brews Peter Bouckaert has made since leaving New Belgium
Subscribe TodayLog In
Subscribed, but don't have a login?Activate your digital access.The 10 strangest brews Peter Bouckaert has made since leaving New BelgiumCLOSE
Former New Belgium brewmasters Jeff Lebesch and Peter Bouckaert share bringing a new culture of beer to the U.S.
After more than two decades of re-creating batch after batch of Fat Tire, former New Belgium brewmaster Peter Bouckaert has spent the last year rethinking what ingredients go into beer.
The Belgian-born brewer who helped New Belgium introduce sour beers to America has dared to be different at his new Fort Collins brewery called Purpose Brewing and Cellars â" where he brews on a significantly smaller scale with former 1933 Brewing head brewer Zach Wilson.
Boucka ert and Wilson have experimented with all sorts of ingredients and barrels and have rotated in new brews weekly during their first year of business operating out of the old 1933 Brewing building.
More: The 23 Breweries of Fort Collins
At Purpose, Bouckaert has made just one traditional beer style â" a stout brewed for their first anniversary party at the start of August. The rest of the time, Bouckaert and Wilson have relied on their imagination.
Here are their 10 strangest beer ingredients:
- Peanut butter. The brewery made a beer version of the classic PB&J sandwich (simply called PB&J) by infusing peanut butter with chocolate, vanilla beans, honey, brown sugar, Belgian Candi sugar, black cherries, blueberries, raspberries and cinnamon.
- Bacon. Meat has rarely been used in brewing for contamination concerns, but the brewers found a way to use the cured pork with a mesquite-smoked malt in the beer called Smoked Witch.
- Muria puma bark and mullein leaves. The substances long considered aphrodisiacs were infused into this beer comically named Libido.
- Whole red roses. The famous flower was paired with hibiscus, red beets and cornflower petals for the beer titled A Dozen Roses.
- Shiitake mushrooms. The brewery made the earthy beer called Bos Trip with the Asian variety from Fort Collinsâ Hazel Dell mushroom farm.
- Street tacos. Purpose hosted this collaboration beer with a handful of other Fort Collins breweries, making the drink with tortilla chips, grilled corn, smoked peppers, pineapple and limes.
- Cactus. What started out as watermelon and Mojito beers morphed into this brew that infused with prickly pear cactus juice and fresh mint called Cactus ale.
- Sun-dried tomatoes. The chewy and tart dried tomato was brewed with sa lt and pepper in the beer called Tomaquet.
- Lemon, raspberry and apple juices. Purpose went tropical with the beer called La Mamba Bamba, infusing the trio of fruit juices with lemon peel, ginger, hibiscus, sumac, raspberry leaf, lemongrass, honey and Pina Colada sugar.
- Juniper berries. The seed cone long used as a spice throughout the world was brewed with spruce tips, Arabian Sea salt and black pepper in a beer called Everything But The Kitchen Sink.