Brewhouse One: Imperial Sour with Peach Rings and Chamoy

A Collab to Remember

By Adam Hall

Our Brewhouse One series pays homage to our vintage 35 bbl brewhouse that has been producing beer for us since 1989. The demand for our beer in the early 2000s provided the necessity to expand into our more modern brewhouse, Brewhouse Two, a beautiful 150 bbl stainless steel system installed in 2007.  Brewhouse One is still in use today, carrying the weight of small batch test beers and very limited releases, and acts as a brewer’s playground for our Innovation Brewer Greg Garrity.

I caught up with Greg during a very busy workday, to chat with him about our next release in the Brewhouse One series.

Adam: As you know, we have several different “series” of our beers, we have our year-round beers, the Smokestack Series, our Barrel-Aged Series, and more. We also have a very limited series called the Brewhouse One Series, small batches a few times a year and only available at the brewery. What does the Brewhouse One Series mean to you?

Greg: The Brewhouse One Series, for this year in particular, is all about community, connection, and slightly absurd innovation that can bring a collective vision to life. We make beer. We like to think we are pretty good at it. We’ve asked local partners who are artisans and experts of their own unique crafts to work with us on incorporating or highlighting an ingredient of theirs into a beer. It’s kind of like a food and beer pairing. Using one sensation to elevate the next sensation or creating a brand-new experience. Something you’ve probably never experienced and might never experience again.

Adam: That’s a good point. I often get asked if a previous Brewhouse One release will ever come back, and that gives me an opportunity to explain the nature of these one-time releases. The next Brewhouse One release is a partnership with Carmona’s Chamoy. In your words, how would you describe Chamoy?

Greg: Chamoy is a condiment that’s made from dried chilies, lime juice, and either mango, apricot or plum. Carmona’s Chamoy, the community partner for this collaboration, used Mango as the base fruit for the Chamoy incorporated into our beer. Their rendition of the condiment is more savory and tart, and less spicy. I think there’s a common misconception that all Chamoy is spicy and that’s not the case. I personally enjoy the balance between the tart and savory examples.

Adam: Tell me a little more about the beer, anything special about how it was made?

Greg: The beer is an imperial sour ale made with peach rings and Chamoy. We took 50 pounds of peach ring candy that Carmona’s coated in Chamoy and let it steep in a citric acid tincture for 4 weeks. We then separated the spent peach rings from the liquid and poured it into a finished sour beer base, then topped it off with extra fresh peach juice.

Adam: Hold on, peach rings? Like, the gummy candy?

Greg: Yep. Actual gummy candies.

Adam: You had my curiosity, now you have my attention. But for real, that must have been a fun day in the brewhouse, I am sure there was no shortage of volunteers to pitch in. It sounds like a very fun beer, can you provide any sensory notes? What should a drinker expect in terms of flavor and aroma?

Greg: I would describe the beer as the perfect blend of lightly tart, savory, and spice flavors. It’s not aggressively sour, just enough to cut through the sweetness of the beer. And not spicy at all, but there is an underlying smoky chili flavor that’s really pleasant.

Adam:  The Brewhouse One beers tend to normally carry a higher ABV, where does this one land?

Greg: We felt that 8% was the perfect elevated ABV while still being approachable.

Adam: You mentioned food and beer pairing earlier, which we love, normally separately and not together in the actual beer like this one (ha!), is there any food you’d recommend pairing with this beer?

Greg: This beer would be great with BBQ. Anything smokey or smoked. I think the most obvious pairing would be Mexican food, ceviche would be amazing. I think Chef Carl is doing a smoked shrimp dish for the release party.

Adam: The release party! That’s right, we are having a release party on Friday, May 24^th at the brewery. What is something you’d like to tell our beer fans that show up that evening?

Greg: I would just like to thank anyone who supports beers like this in any way. Whether that’s by buying a 4 pack or a pour at the bar. Beers like this are few and far between and they’re genuine expressions of creativity between two different passions. To have these kinds of beers resonate with people is what keeps us brewers going. Oh, and please check out Carmona’s Chamoy! They are great people making great products.

Adam: Absolutely. Thanks for your time Greg, I appreciate it and I look forward to having a glass of this beer in the future with you.

Greg: Likewise!

Release info

Join us Friday, May 24th for a ticketed event in the Tours & Rec Tasting Room for a spicy celebration of this fantastic creation. With your ticket, enjoy a complimentary full pour of Imperial Sour Ale with Peach Rings and Chamoy served with a specially paired bite, sample flavor combinations at Carmona’s Chamoy Bar, and enjoy disco, funk, soul, and latin beats with DJ Elgin. Plus, learn about the unique inspiration and processes behind this flavorful beer during a live Q&A with Certified Cicerone Brand Ambassador Adam Hall.

Carmona’s Chamoy
Paley and Erik Carmona have brought a new meaning to Chamoy in Kansas City with their unique flavors, candies, and Agua Frescas. Learn more about their journey at Carmonaschamoy.com.

*Bottles are available for purchase only at Boulevard Tours & Rec. Purchase online for in-store pickup.