A new Caramel Apple Pie Brown Ale hits the tap at Boulevard Brewing Company
Photo by Collyn Robinson
On Sunday, Boulevard Brewing Company, in partnership with The Upper Crust Bakery, debuted a new ale as part of its limited-release Brewhouse One Series. The release celebration featured their new autumnal addition: a Caramel Apple Pie Barrel-Aged Brown Ale with pecans, cinnamon, and brown sugar.
At the event, full pours of the new 9% ABV brew were accompanied by a sample of the bakery’s Caramel Apple Pie.
As fall was approaching, Boulevard Brewing was looking for something creative and new to add to its menu through their Brewhouse One Series—aimed at paying homage to the vintage brewhouse that has produced beer for the company since 1989. This series began in 2016 as a way to allow brewers at the company to get creative with a small batch of very limited-release beers, available only at the brewery.
Their first iteration of the series began with Requiem for a Pancake—an imperial stout aged in whiskey and maple syrup barrels. It was brewed after Boulevard acquired a collection of eight-gallon oak barrels from Woodinville Whiskey Co., which has previously been used to age rye, bourbon, and maple syrup.
After many years of practice, growing confidence, and a desire to flex their brewing muscles, Boulevard eventually felt compelled to spotlight and support local businesses and organizations in Kansas City.
“We wanted a true Kansas City collaboration series,” Adam Hall, Boulevard’s brand manager, says. “Often, our brewers will come to us with an idea to work with somebody, having taken inspiration from a bite or beverage at a local establishment. Inspiration can come from anywhere.”
Boulevard’s Innovation Brewer, Greg Garrity, brought the idea of crafting a dessert or pastry-related beer, and a team member suggested trying The Upper Crust. Following a unanimous agreement amongst the group, they reached out to the establishment.
“We were really flattered to be on their radar,” Lisa Suderman, co-owner of Upper Crust Pie Bakery with Kellie Kiser, says.
Photo by Collyn Robinson
Boulevard initially reached out with an idea of doing a pumpkin ale, but Kiser and Suderman considered an alternative they thought would be a better fit.
“Right when I got that email, I was like, ‘I want to do caramel apple’. I knew it from the beginning.” Kiser says. “Everybody does a pumpkin ale, right? It’s such a fall essential that we don’t hate, but the chance to do something a little bit different and put our twist on it is really cool,” Suderman added.
With its year-round demand, Upper Crust’s caramel apple pie is one of their top sellers, and highlighting those flavors was important to the bakery.
Boulevard describes this new item as “Decadent. Sticky. Warming,” with a “balanced flavor that is sweet but not cloying, and a smooth mouthfeel.” This ale’s flavor profile was achieved by adding 40 of the baked Upper Crust pies into the brewing company’s lauter tun and incorporating them with their rich imperial brown base, brewed with wheat, oats, caramel malts, molasses, and brown sugar.
The ale will be exclusively available for consumption while supplies last.
Boulevard Brewing is “always thinking ahead.” With partnerships in the works, the team urges customers to stay tuned on their social media accounts to be aware of not only their ideas brought to fruition, but also of other events and releases on the horizon.
