Limited-run, cask-conditioned beer is one of the best aspects of having a brewery in town. And the darlings of Boynton Beach, Due South Brewing Co., does not disappoint with its Cask Saturday parties. Since June, Due South has been tapping a specialty brew on the second Saturday of the month. Using one of its stable beers as a base, brewers Mike Halker and Mike Jurewicz have been setting aside a special cask to infuse with a selection of flavor combinations that bring out new life in the beer.
September’s batch will be celebrating the fast-approaching fall with a twist on the caramel cream ale. Using Laird’s Apple Brandy, Due South brewers soaked chunks of oak in the spirit for a few days, ensuring the brandy saturated the porous wood. They then added the oak cubes to a firkin of the caramel cream ale in late August, letting it infuse with the beer for two and a half weeks before tapping the cask September 14.
The Caramel Cream Ale on its own has a sweet nose with notes of vanilla, giving it a nice balanced flavor when paired with the light hop backbone. Laird's apple brandy is a great complement to the caramel cream, with its own blended flavor of light caramel, vanilla and toffee. Residuals from the oak and brandy—which, in turn, was aged in charred-oak barrels for four to eight years—leech into the ale, compounding the nuance of the brew. The light hints of apple, nutmeg and oak lend this beer a pre-fall flavor.
Due South will tap the limited-run cask-conditioned firkin of its apple brandy caramel cream ale on Saturday, September 14 at 3 p.m. and will flow until the suds dry up. Food Truck PS561 will be on hand from 5-10 p.m., serving up hotdogs, done gourmet-style (the Doug E Fresh is messy but delicious).
- For more information, visit duesouthbrewing.com.