Short-grain rice use for paella … and saffron? In a Lager? Yup. That’s what New Jersey’s Alternate Ending Beer did to welcome in next-door neighbor restaurant, Lita, last year. The Iberian Lager, Bomba, is now a staple for the brewery and Scott Novick & Brendan Arnold shared with Brewer Mag’s Jon Sicotte about the decoction techniques needed to convert the rice into wort; the cost and use of an adjunct like saffron; and how this collaboration with a high-end restaurant is opening up new doors for the brewery. Also, how new state laws put into place this year is helping the brewery grow.
2 Trackbacks / Pingbacks