Everyone knows that this year’s Beer Bloggers Conference is going to be… Awesome. Part of that awesomeness includes an evening at Harpoon Brewery on July 27th.
Harpoon is well underway in the planning process of that special night; they have started to work on the food menu and, perhaps more importantly, the beer menu for the evening.
In thinking about what beers to have on tap for you that night, the good people at Harpoon thought it would be great to brew a special beer on their new 10-barrel pilot system just for that night’s dinner! After some back and forth about what style to brew, they asked if it was possible to let you all decide. Our Answer? Of Course it is!
So tell us, Beer Bloggers, what style of beer would you like Harpoon Brewery to make for you?
If you have a style in mind, let us know in the comment section below. We will take your style submissions until next Friday, May 24th. From there, Harpoon’s brewers will whittle the submissions down to 4 or 5 style options and put them up for a vote among you and your readers. We’ll send out a link to the poll as soon as it’s up and running.
Per Harpoon, the only real “rules” for style guidelines is that it’s got to be something that they can feasibly brew in time to have it on tap for July 27th. That means that it can’t be a lager or require ingredients airlifted from an exotic locale.
The winning style will be announced via the pint of beer handed to you as you make your way into Harpoon’s new beer hall for dinner.
In working with the folks at Harpoon Brewery, they’re really excited about hosting everyone on July 27th, and we at BBC can’t wait to see what’s brewed.
Now let the style submissions begin!
Elspeth Payne says
SO not a fan of the hoppy light beers. I always lean toward malty and as complex as time allows – so, rye, brown ale, a not overwhelming porter, the wee heavy is a good idea – I can see the midsummer-not-too-heavy idea is good, but it’s going to be American beer. There will be an overabundance of brash hops and the beer will be very fresh, so let’s round it out a bit. (Too bad the Maple Wheat wasn’t tasty, that was a good suggestion actually…)
Bob Shoemaker says
Given as we walk in for dinner. Maibock would be nice, or a decent creme ale as a starter beer for the evening.
Jacob says
Cream ale is an awesome idea
Jacob says
I’d like to see a nice Saison.
None of this coffee porter, or stouts and such. Were going to be there in the middle of summer lol
Matt B says
Coconut coffee porter!
Chaddah says
I just recently had a Dry Hopped Wheat Ale brewed with Rye. I was really surprised by it, Great flavor, slightly tart, slightly spicy but overall very refreshing. Would love to see Harpoon’s take on something like this.
David says
+1 on the rye and wee heavy suggestions. Would also be interested in a Belgian brown.
Kathie F says
Hmm. A maple wheat? With a hint of maple syrup goodness it will hint of the New England fall and give a nod to the Windsor brewery’s VT heritage too 🙂
Jacob says
They did Catamount Maple Wheat. That was….well…not good.
greg says
‘poon makes good beer, for sure. I’d suggest a lighter session coffee stout around 5% and fairly dry.
Gerard Walen says
I would suggest an Imperial Stout, but there wouldn’t be enough time to do it properly. But I think I’ll go with Nora’s suggestion and go with Rye Pale Ale. Or even better, Rye IPA.
Alan says
Since it will be our introductory beer to what promises to be a fantastic evening of fun, show off those skills with a sessionable Belgian Pale or Belgian Blonde!
Nora McGunnigle says
A rye pale ale.
Booze Traveler says
White Imperial IPA. Name it Queequeg.
Duke says
One of my favorite styles is a Scottish Wee Heavy. A nice medium bodied beer with a touch of peat smoke character that pairs amazingly well with a wide variety of foods.
Alan Brown says
How about something light and summery–perhaps a watermelon wit?
Jacob says
Whoa, this is awesome!
My first gut instinct is a Wild Ale!