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SAVOR 2014 Brewery Profile: Nebraska Brewing Company (@NEBrewingCo)

By DCBeer contributor Josh "JP" Perry

Name: Nebraska Brewing Company

Location: Papillion, NE

Website: http://www.nebraskabrewingco.com/

Type: Brewpub/ Production facility (newly added)

Available in DC Market: Yes

Brief History: Nebraska Brewing Company was formed in November of 2007 and has established itself as a midwest innovator of quality craft beers and artisanal barrel-aged products. Building on a reputation for quality, flavor, and creativity – Nebraska Brewing Company strives to be a standout in an ever-growing field. Nebraska Brewing Company operates a brewpub in Papillion, NE and a new production brewery in La Vista. Side note, #DCBrews' own Scott Strain is now brewing for them, and we wish Scott and his family the best of luck with the new facility.

Beer 1: Apricot Au Poivre Saison (Farmhouse saison / 6.8%)

In Their Words: Saison brewed with apricot and black pepper then aged in third-use Chardonnay barrels.

Food Pairing: Duck Confit very slowly simmered until soft, pulled from the bone and served on a ragout of French lentils.

Our Thoughts: This saison is a great representation of what an American saison made and aged with care can really be. From the nose to the finish, the light hint of apricot, spice of the pepper, and dry finish lended by the barrel, makes this is an exceptional beer. With the apricot and duck, this is going to be a popular dish. If you have not had it, please put it on your must try list for the evening.

Beer 2: Black Betty (Russian Imperial Stout / 9.3%)

In Their Words: This Stranahan's Whiskey barrel aged version meshes the rich chocolates, the coffee-like aromatics with the sweet whiskey nose and drying character of the oak.

Food Pairing: Chicken Liver Pate with Stone Fruit Chutney. Pate of chicken liver mousse on toast with stone fruit chutney.

Our Thoughts: This beer will blow your palate in the best of ways. Big, yet mellow oak allow for the dark fruits and chocolate complexity really come out and play. Slight whiskey finish allowed for by the hop
backbone. I also like that they chose savory instead of sweet with this dish and showcase that stouts should not automatically go with something sugary.

This profile is a part of the DCBeer.com SAVOR Brewery Profile series. For more information, follow the link to see profiles of all 2014 SAVOR participants.

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