Today (Thursday), Blue Corn Brewery is hosting a collaboration beer dinner with Beneficial Farms CSA of Santa Fe. Beneficial Farms is a CSA, or Community Supported Agriculture collaborative, that provides fresh produce to its members, while supporting 30 local New Mexico farms. This particular beer dinner is also very special to our readers because Blue Corn Brewery will be debuting assistant brewer Andy Lane’s first commercially brewed recipe — Andy’s Peaches and Cream Ale.
The recipe comes from one of the first (all-grain) homebrew recipes Lane ever made (circa 2013). Lane said he loved the flavor combination of a cream ale with peaches, and his friends all agreed with his assessment when he brewed it for them around five years ago.
“It went fast,” Lane recalled. “It was really easy to drink, really palatable.”
It was one of his favorite beers that he’d made while starting out. So, after being hired on at Blue Corn, and having worked with head brewer Paul Mallory on learning some good solid commercial brewing lessons, the first beer Lane proposed was his Peaches and Cream Ale. After just two homebrew batches, where Lane dialed in the recipe, he impressed upon Mallory that it was ready for the larger system and for the public. Today, you’ll be able to try Lane’s creation, a true labor of love, a testament to this young brewer’s journey, and a stepping stone in his career.
Andy’s Peaches and Cream Ale is a very fruit-forward beer, made with Pilsner, two-row, and honey malt, and no hops to put the peaches up front and center. A great deal of work went into this beer, the peaches in particular. They had to process them, peel them, de-seed them, freeze them, cull them, boil them, and purée them, before finally adding them to the beer. It was labor intensive and time intensive. It took roughly 10-plus hours to get it all in a tank. But, of course Lane feels it will be well worth the effort. Andy said it’s on the sweeter side, perhaps ranging into dessert beer territory, but he’s pleased with his creation nonetheless. From my early taste of the still-fermenting wort, I would say it’s definitely peachy, in a literal sense. I definitely got more peach tea than candy or dessert. And, it weighs in around 6.2-percent ABV. I can’t wait to try it once I get back from San Diego.
Blue Corn Brewery and Beneficial Farms Collaboration Dinner menu
Starter: Salami, Asadero*, Jalapeño Jack*, Queso Fresco*, Peach Compote*, Black Sea Salt Crostini
Beer: Green Chile Lager Cask* (5.0% ABV, 20 IBUs)
Salad: Spring Mix*, Goat Cheese*, Roasted Tomato*, Cucumber, Honey Balsamic Reduction*, Red Chile Pecans
Beer: Glasgow Garnet Scotch Ale (9.5% ABV, 20 IBUs)
Main Dish:Farm Raised Grilled Chicken*, Mushroom Cream Sauce,Jalapeño-Asadero Potato Gratin*, Sautéed Greens*
Beer: SMASH Pale Ale (5.6% ABV, 40 IBUs)
Dessert: Vanilla Ice Cream, Milk Chocolate Drizzle, Peach Glaze*, Mint
Beer: Peaches n’ Cream Ale* (6.2% ABV, 14 IBU)
* * * * *
All brewers get their start somewhere. Sometimes it happens in the blink of an eye, but sometimes it happens after a long, winding journey, and many guessed-at roads. If you haven’t read my previous articles on Andy Lane, you can certainly ask him about where it all began, where he’s been, and what he wants to do eventually. He’ll be there at the beer dinner, happy to share his hero’s journey with you.
I asked Lane what it meant to him, to be able to now commercially brew a recipe of his own design. He replied, “It’s exciting! I now get to professionally brew one of the first beers that got me into homebrewing. It’s rewarding. It feels like the last step in a long process. But, it also feels like the first step on the road to what I want to do, if that makes sense.”
Dinner begins at 6:30 p.m. at Blue Corn Brewery (Southside). The cost is $45 per person. Call (505) 438-1800 to make your reservations.
To the beginning of what I hope is a very fruitful career (no pun intended), raise ‘em up, my friends!
Untappd: SantaFeLuke, Twitter: SantaFeCraftBro