Beer: Always in Style
As a craft beer lover, I’m always excited to walk into a brewery and see new beers on tap. So I have been just as pumped as the rest of you to see Marble come out with new beers on tap weekly, almost daily even! This of course is mainly due to the new 15 barrel system at the Heights location, where our Brewmaster Josh Trujillo has taken a step away from overseeing the daily operations of production brewing and packaging and gets to basically play around with beer styles. A more efficient canning line also gives the 111 brewers time to come up with new recipies.
Gose. Just saying it makes my brain hurt a little. Do I say it like goose? Go-say? Go-see? Well, the closest I can say it correctly without adding on a thick German accent is goes-uh. Not so bad, huh? You might hear it pronounced a bit differently if you visit Leipzig, Germany, where the beer gained its popularity. Now, you might say the Gose style is perfect for New Mexico palates. After all, how many times do you see people adding salt to their beer? Sure, we’re usually talking Coronas, but salt, along with coriander, are two of the main ingredients in Gose, and as out there as that may sound, it really works, as beer fans everywhere can attest to. The style has been around since the 16th century but has only recently garnered attention here in the states. Its lactic sourness is somehow mildly puckering yet utterly refreshing at the same time. I even brought a growler of Rita!, Marble’s Gose play on a margarita with salt and lime, to the beach with me. The idea of me laying on the beach is refreshing to no one. However, the refreshing Gose beers at Marble have continued on, from the blood orange to the current Passionate Gose, bursting with passion fruit and a pronounced guava nose.
One of the hottest styles is the Northeast, or New England Style IPA. I think of it more as New England because, as an old schooler, I remember northeast and east coast IPAs in general as having more of a balance or even being malt-forward, while west coast IPAs were considered aggressive, in your face hop bombs. But like we’ve discovered with east and west coast hip hop, there is a lot of crossover influence and it doesn’t matter where you live, you can still make great beer (or music). And thankfully, nobody’s getting shot over a beer style. I credit the New England region, and breweries in Vermont and Massachusetts specifically, with creating the style that is typified by a hazy or even turbid appearance. This appearance can come from factors such as the use of wheat and oats, or where yeast is left in suspension rather than filtered out. This is said to give the NE style IPA a softer mouthfeel as opposed to the bite you may get from a west coast IPA. There are also stories of breweries using flour or even whey protein to cloud the beer, but I’m fine with the regular old ingredients that make an IPA, thank you. I’m not trying to drink a cake. You can see this NE style beer for yourself at Marble and compare and contrast with newly released Northeast by Northeast IPA and Centennial Rye IPA. The Northeast by Northeast features a significant amount of wheat in the grain bill along with juicy hops and has that hazy NE style appearance. Centennial Rye truly showcases the classic Centennial hop with a touch of spiciness from the rye. I’d forgotten just how good the Centennial hop can be until this beer came out. Classic or nuevo style, there is always something fresh and exciting to taste at Marble.