We debuted our Snow Crush Mole Porter last week.
I know, I know. Mole Porter.
Yep. Just let that sink in for a second. Chocolate, pepper porter.
Anyway before we get into all that peppery-chocolatey wonderfulness, let’s talk about Snow Crush. There is a tradition among a few breweries scattered throughout the country, our pals at Schell’s in New Ulm among them, to offer a different style of beer, but keep it under the same name. SO this year, we have the mole’ porter. Next year it might be a double IPA, the year after that, it might be stout. The idea here is that the name will be synonymous with a very good beer, one that has earned the Snow Crush label.
The name Snow Crush, by the way, comes from another friend of ours. Many of you know Christopher Tassava as a family man and the guy who coordinates grants for Carleton College, when he’s not on his bicycle. Christopher is an off road guy, fond of talking about crushing gravel or crushing snow. He’s also, a true beer enthusiast, and above all, he’s just a really outstanding human being.
The mole porter was first brewed for an event Christopher had put together for some international visitors to Carleton College. Maria Estrada was catering the event, so Christopher asked Randy (Randy Clay. Our brew master. Try to keep up.) if he had something to pair with Maria’s exquisite food. Randy headed for his laboratory, and emerged with the mole’ porter.
As the story goes, the beer was a hit.
“These were some big time, international beer drinkers,” Christopher said. “And they were asking how they could get more of this beer, and how soon.”
Randy describes the beer as “a flavorful combination of chili peppers and cacao nibs added to our already tasty porter. An inviting and complex aroma gives way to a mouthful of chocolate tempered by just enough peppery bite to warm your palate.”
To say there’s a lot going on in this beer would be an understatement. The porter itself is that familiar, robust combination of hops, yeast and dark malt. But now that taste is accompanied by the heat from those Guajillo and Pasilla peppers, with just enough heat to let you know that they’re there. The chocolate finish is the perfect compliment to the whole thing.
You just need to come in and try it. This thing is crazy good.
(And, just so you don’t bug a certain big guy/pronunciation-demon bartender when you order, it’s pronounced moh-LAY. We promise you, it’s not named after burrowing rodents.)