“You literally can’t pack anymore flavor into this” are homebrewer Chris Kelley’s sentiments about Basil in the Rye, a beer he brewed in collaboration with Great South Bay Brewery. As the winner of homebrew club Long Island Beer & Malt Enthusiasts monthly competition he was able to craft his recipe on a micro-sized, professional scale. Why micro-sized? Because every batch of LIBME collaboration beer is brewed on Great South Bay Brewery’s 1 barrel pilot system. With such small quantities, all beers in the series are limited releases only available in the GSB tasting room in Bayshore, New York. Rarer yet is having the chance to try the original homebrew up against the finished commercial product; something Chris Kelley and Great South Bay’s head brewer Greg Maisch did with Basil in the Rye.
“I’m digging it, digging it” says Maisch of Kelley’s homebrew. Previously having issues with capturing aroma in his beers, Kelley found this batch to have “big citrus and you get the aroma of basil as well”. The winning recipe was exciting for both brewers to work on, each eager to see what “little twist basil brings” to the finished beer. When tasting the batch brewed at GSB, Kelley found it “balanced” with more basil and spice than was present in his DIY version. Maisch said it “tastes like summer and hanging out in the backyard”. In short, Kelley feels they “nailed it” and we’d have to agree.
On deck in the series is Mexicali Blues, the winner of the Long Island Beer & Malt Enthusiasts “Chopped” competition. Members of this team selected a stout as their base beer with vanilla and Mexican chilis as the additions and it resulted in a winning brew. We were on hand for the brew day last week and the beer is currently fermenting away, so look for it on Beer Loves Company and in the Great South Bay tasting room soon.