Friday, February 16, 2018

Armadillo Ale Works springs Hibiscus Zinger

Hibiscus Zinger is brewed with wheat and barley malt, along with a mix of
hibiscus, ginger root, lemon and orange peel (Armadillo Ale Works). 

Expecting the unexpected is now the norm with respect to Armadillo Ale Works of Denton, as the company continues to embrace the unusual when it comes to the creativity behind its beers. Whether it be in the ingredients or the approach, products like Honey Please (mesquite beans), Dapper Apple (apple juice, apple pie spice), Royal Champ (purple corn, champagne yeast) and Brunch Money (lactose, maple syrup, cacao nibs, vanilla, coffee) have demonstrated the willingness of founders Yianni Arestis and Bobby Mullins to brew outside the box.

The latest case in point is Armadillo's new spring seasonal, Hibiscus Zinger. The name alone may conjure up images of a certain herbal tea producer, but that just makes for a fitting parallel, considering this particular Zinger is being billed as a botanical ale. Or as its tagline artfully alliterates, "it's a wheat beer brewed with a bodacious blend of botanicals to create a zippy pink drink that'll add some zing to your spring."

Recipe components for Hibiscus Zinger consist of hibiscus, ginger root, lemon and orange peel. It's surely a distinctive set of ingredients, and as Mullins implies, any overuse could easily alter the course of a beer.

"It's a bit of a balancing act to blend the traditional aspects of a beer style with unorthodox ingredients or processes and still have a something resembling beer at the end," explains Mullins. "But, we're a brewery and what we make still has to taste like a beer. With that in mind, I try to draw inspiration from traditional styles and/or the BJCP guidelines, then I bend them innovatively to create something that's both familiar and unique."

A unique pilsner-like glass will be available during Hibiscus Zinger
pint nights during February and March (Armadillo Ale Works). 

At the same time, a good foundation is key no matter what elements are added to a beer, which means what's underlying the innovation has to be good as well.

"If you order a steak with a fancy truffle butter sauce, and the steak itself isn't any good, then all the sauce in the world wont fix it," says Arestis. "It's the same way with beer, and it's something we've been mindful of since day one. We are our own biggest critics, so we always want to make sure we have the fundamentals covered before we put our own spin on things."

Judging by a pre-release sample of the beer, Armadillo has hit the nail on the head in both regards with Hibiscus Zinger. A notable backbone of bready malt (i.e. the base beer) sets the tone for a brew that's been infused with the ideal amount of ginger, fresh florals and citrus peel (i.e. the botanicals). And, it's that tasteful touch that makes Hibiscus Zinger a delicate and drinkable blend that strikes a near perfect balance between botanicals and beer.

As for how best to enjoy it, Hibiscus Zinger is a great refresher on its own at a serving temperature of around 45°. Arestis also likes the idea of adding an orange garnish (gasp!) or even using Hibiscus Zinger as part of a spring-themed beer cocktail.

Either way, look for Hibiscus Zinger to debut Friday, February 23, at East Side Denton. After that, the beer will appear on tap at various pint nights set to occur across North Texas.

Friday, February 23
  • Release Party at East Side, Denton: 6-10 p.m.
Saturday, February 24
  • Pint Day at Craft Beer Cellar, Dallas: 2-5 p.m.
Wednesday, February 28
  • Pint Night at Bluffview Growler, Dallas: 5-8 p.m.
Thursday, March 1
  • Pint Night at Dallas Craft Co., The Colony: 4:45-8:45 p.m.
Friday, March 2
  • Special tapping at Craft and Growler, Dallas: 6-7 p.m.
Saturday, March 3
  • Food and Flight Pairing with Dallas Grilled Cheese Co. at Lakewood Growler, Dallas: 4-6 p.m.
Tuesday, March 6
  • Pint Night at On Tap, Arlington: 5-8 p.m.
Wednesday, March 7
  • Pint Night at Ron's Corner Tavern, Bedford: 6-9 p.m.

No comments:

Post a Comment