Notch Brewing (2020)

I think that most would agree that if you think that it would improve the beer experience, we would be on board.

 

Thanks Chris. I always default to a gentle pour at first since one never knows what the head situation will look like. But I definitely poured the hell out of the cans I’ve had and never had a foam over. Guess that’s a plus for my paper towel consumption, but very atypical for beer pours. Have loved the beers and might buy another case this weekend. But my regular rotation is Sierra Nevada, Zero Gravity, and Notch and the first two require a pretty careful pour. Will check out the next batch and report back.

 

I just meant in terms of risking going there specifically for the beer garden and being faced with a big line that would move very slowly given the scarcity of table space. If you anchor it with plans for a curbside pickup order then it won't be too devastating to just turn around and go home if there's a big line.

I'm an impatient bastard though. This might not concern other people as much as it would me

 

Almond Milk Stout with Diet A&W Rootbeer and Snackwell's Chocolate Cream Cookies. Coming to a healthy living aisle near you!

 

I am obviously going to take the brewer's word on this but I am a little confused about how a slow pour releases more carbonation than a fast pour. I am picturing dumping a beer into a glass and having it overflow all over the place. Isn't that the carbonation release?

 

I too dont get how works either but i just remember the one time i had a pour from a Lukr (boneyard pils)...it took a very long time to pour but got a very large and decadent head. I had it at the end of the night at blackback in VT and even after the IPAs i had just finished, it stood out and was likely my fav of the night. (Though the russian river saison they had on blew my socks off too.)

 

The comparison is not between a “fast pour” and slow pour, but a Lukr and Slow Pour. The terminology of a slow pour can be a bit misleading, as it is quite vigorous per stages



In essence, the slow pour softens carbonation to open its surroundings, as the bubbles break up in the process. As @ChrisLohring stated

The side pull maintains that crisp carbonation, sharpness with a dense, aromatic foam

 

Very interesting. Thanks for that.

 

I know it’s a different beer style, but I would LOVE to see your take on a table beer, preferably bottled and sold in a wooden crate ala Allagash. We have access to few good examples in MA (although Honest Weight’s Gate 37 is a solid contender).

 

Please let us know how it goes. I was surprised it wasn't more busy and was curious whether it was because people weren't willing to venture out yet or because word hadn't yet got around that the garden was open again.

 

Odd. We pour 8 half liters a minute off the Lukr tap, and we were personally trained by Lukr in Plzen. So, I'm not sure why it would take a long time.

 

I can't tell if this is a sick burn or a humble brag. Either way, well done.

 

oh interesting! wish I could go back and re-watch. Maybe he was fumbling through pours for other people, too.

 

Bierstadt uses Lukr Faucets yet they “slow pour” their Pils with them. I find it kind of odd honestly. Not really what those faucets are designed for. Yet it has people thinking you need those faucets in order to “slow pour” something when it’s actually the opposite?? Bierstadt does carbonate their beer rather high (can’t remember what I heard Ashleigh say, I think 2.8 or 3) so you do still end oup with a decent carbed “slow pour”. However you go to places who don’t carb their beers that high and think the “slow pour” is cool and you just end up with flat beer. Drives me nuts.

Even went to a brewery that was touting their “slow pour” pils out of a side pull faucet. All it was was one of the micro Matic wine faucets. Yes technically “side pull”. Just shook my head.

 

A lot of breweries care more about image than their actual product or the drinking experience. Perhaps, a lot of their consumers do too. I really love the time, effort, and training Chris and his team put in at Notch to ensure their Lukr pours are perfect or as close as you can get.

 

Yeah, slow pour pils became the hot IG trend for a bit, competing with the murky backlit NEIPA.

 

I'm interested too. I'd purchase .5 liter bottles.