Aroma Dome IPA was the first beer that we ever brewed at Black Spruce. Since opening in 2018, this beer has become our most popular brew, and it’s also our most tinkered with beer. Boasting juicy flavors and aromas of tropical fruit and citrus from additions of El Dorado and Citra hops, this super suckable IPA is a terrific go-to for both seasoned and new craft beer drinkers.
Last year, Aroma Dome IPA earned a score of 99 out of 100 from Craft Beer & Brewing Magazine and was recognized by CBB as one of their 20 Best Beers of 2022. Want to learn even more about Aroma Dome IPA? Click the link below to hear an interview with BSBC owner and head brewer Carey Fristoe on the Craft Beer & Brewing Podcast.
Aroma Dome IPA is available on tap and in 4-packs in our taproom and at bars, restaurants and retailers throughout Fairbanks, Anchorage and the Mat-Su Valley.
While I love all of the off-the-wall sours, double IPAs, nut stouts, milkshake IPAs and barrel-aged beers that we make at Black Spruce, I have found myself turning more and more often to our lager offerings as my daily drinkers. We have been working diligently to refine our processes to make the most crisp, flavor lagers we can. Today I'm going to tell you about spunding and what that does for beer.
Spunding is a process of utilizing the tail end of fermentation to provide the majority of the carbonation for the beer. To carry out this process, we use a piece of equipment called a spunding valve. The spunding valve is an adjustable pressure release valve.
What does that mean? It means that we can set the release pressure on the valve for whatever number we want. Once we are about 80% complete with our fermentation, we seal the fermentation vessel (FV), causing pressure to build in the FV (fermentation generates CO2). Once the pressure in the tank hits our spunding valve’s set release pressure, the valve will begin to release excess pressure while maintaining the set release pressure on the tank.
So what's the point? From a sensory standpoint, natural carbonation is perceived as smoother than forced carbonation, because it is a natural byproduct of the fermentation product and not an industrial product injected into the beer. Some beer drinkers also feel that this method is a cleaner carbonation process since the beer is being carbonated by CO2 that the yeast naturally produces. One of the biggest benefits for us is that we are able to utilize CO2 that we are already producing, allowing us to utilize a lesser amount of CO2 that we have to have shipped her from the Lower 48, lowering our costs and minimizing our carbon footprint. In time, we are planning to move (almost) all of our beers to spunding!
Give our lagers a try and let us know what you think!
Brew of the Week
Look, ma! No hops! Summertime favorite WOW! Real Fruit Smoothie-Style Sour is on the brew schedule this week! While this beer features a ridiculous amount of fruit, it has zero hops added to it! Lactobacillus produces lactic acid, which gives this beer its sour character, and additions of lactose sugar and Madagascar vanilla lend a balancing sweetness to this sour treat. We’re constantly mixing up which fruits we add to this one, and come springtime, we’ll be busting out the slushee machine to slush this beer up!
In celebration of vernal equinox, it’s once again time for us to release one of our springtime favorites: Solar Recharger Double Dry-Hopped Hazy DIPA! This year’s brew features a couple of hops from the southern hemisphere, Motueka and Eclipse. Prepare your palate for a delightful assault of flavors and aromas reminiscent of banana daiquiri, tropical fruit smoothies and refreshing lime.
This beer will be available on-tap and in 4-packs at our taproom and at select retailers Fairbanks, Anchorage and the Mat-Su Valley.
Follow us on social media for details on this beer and other upcoming drops!
Brewery Brunch is held at our taproom every Saturday from noon until 3PM. Special brunch beer cocktails, like our spicy red beer, will be offered, as well as fresh pastries from local bakeries like Marlo’s and Little Owl Cafe.
Our next round of Anchorage and Mat-Su deliveries are scheduled for April 13-14. We’ll be restocking your favorite bars, restaurants and retailers with BSBC staples and new releases.
We’ll be at at Ski Land’s Tamarack Grill for a tap takeover on Saturday, April 15. Enjoy live music, new beer releases and a gorgeous view!
Co-op Market Grocery & Deli will be hosting an Owner Appreciation Night at our taproom on Saturday, March 25 from 4PM to 7PM. The co-op will be announcing new owner benefits and showcasing products from some of its favorite local vendors, including Batter & Crumb and Birch Alaskan Naturals. Come by to find out what’s new at the co-op, check out some new local goods and enjoy a delicious BSBC beer or cider!
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