The hoppy magic of Phantasm and Good Society’s 3rd Anniversary

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We all know about the many and various hop varieties. Mosaic, Citra, Centennial, Simcoe, Nelson Sauvin, and so on. We all have our favorites. But these days the hop character you love in beer might come from more than the particular hop varieties. An example is the beer that The Good Society Brewery is releasing this weekend for its third-anniversary celebration.

The anniversary is not all about IPA. They’ll also tap into some stout – Rye Hard 2: Rye Harder. Some of it aged for a year in rye whiskey barrels, some of it fresh, some of it blended. Details about the weekend’s offering are below.

Phantasm, Born of Wine, Made for Beer

There are all sorts of new, innovative products designed to help amplify and accentuate hop character. For its third-anniversary beer, The Good Society Brewery used one such product: Phantasm. But that ain’t all.

Without boring you with geeky details about thiols and thiol precursors, just know that Phantasm brings more hoppy character out of the hops. Phantasm is extracted from New Zealand Sauvignon Blanc grapes. It is not intended to add wine character to the beer. It doesn’t. Phantasm is rich in thiol precursors, which help boost the hop character. Or, at least, it boosts what your palate recognizes as hop character.


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For its third-anniversary beer, The Good Society Brewery not only used Phantasm, but it also used a newfangled kind of yeast that was designed specifically to help boost thiols. More hop character on top of more hop character. The beer –3rd Times A Charm Double IPA– should provide all the hop character your tropical taste buds can handle.

Here’s the announcement from The Good Society about the beers and the anniversary celebration this weekend.


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3rd Anniversary Weekend at The Good Society

Mark your calendars! We are celebrating turning 3 and we’ve got some good stuff lined up for you!

On Friday we will release our 3rd Anniversary DIPA, 3rd Time’s a Charm. We added @phantasm.nz and used a thiol-boosting yeast to release some awesome tropical notes. Combined with the boozy 8.7% abv, it’s reminiscent of sitting on the beach with a drink in hand!

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We are also release Rye Hard 2: Rye Harder. We took Rye Hard, our Imperial Rye Stout we brewed late in 2021, aged it in rye whiskey barrels, and then blended it with a young batch. We will have a sixtel of the original on as well.

On Saturday, we are doing weekend versions of Music Bingo and Trivia! We love these events and often hear how folks have trouble making it to these events during the week, so here’s your chance! Come win some prizes!

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We also partnered with our friends @shugssodafountain to bring you ice cream sandwiches and beer floats!

For more news about recent beer releases, visit the Washington Beer Blog’s New Beer Releases page.



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