Ballast Point Launches “Roots to Boots” R&D Program
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MyBeer Buzz
From Ballast Point:
By now, most of you know that we installed the brewery at Little Italy for research & development. We wanted a space to introduce new recipes, new techniques, and even new brewers. On that last note, in November we launched an R&D program that will give all of our employees an opportunity to brew an original beer recipe.
The program, dubbed “Roots to Boots,” brings together teams of two to five Ballast Point employees to concept, formulate, and even name a beer of their own design. Teams brew their beer on our pilot system, and it is then served at each Ballast Point location.
Ballast Point was born out of the experimental efforts of a couple of home brewers. Though we’ve grown, Roots to Boots is one way we keep that spirit alive.
We’ll serve each Roots to Boots beer in our tasting rooms, and we’ll announce them here as they become available. Try them and give us your feedback.
Cheers!
Thursday’s R&D Beer (Team: Beer)
The Original Gravity Syndicate (the OG’s): Mild Ale with Toasted Oats
Malt and caramel aromas and flavors are dominant. Licorice, dark fruits and roasted malt tones from Briess Midnight Wheat also contributes to the aroma and flavor profile. Fuggle and US Golding hop aroma, flavor and bitterness is very low. Body is medium. Full flavored and low alcohol makes this an easy ale to hang out with for a good session at the pub!
On Deck:
I Just Trub’ed: Schwarzbier
Super Pro: Chocolate Peanut Butter Milk Stout
New England: Dark American Wheat with Cranberries
Thursday’s Cask
This week’s cask was the creation of Production Supervisor Paul Merrifield: Pale Ale with Honey and Orange.
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