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SAVOR 2014 Brewery Profile: Funkwerks (@Funkwerks)

Name: Funkwerks

Location: Fort Collins, CO

Website: http://www.funkwerks.com/

Type: Production brewery

Available in DC Market: No

What you need to know: Funkwerks makes saisons, and if you don’t like that, then screw you, guy! Founded by Gordon Schuck,who won a medal for--what else--a saison at 2007’s National Homebrew Competition, and Brad Lincoln, Funkwerks opened in 2011 and immediately began to garner national attention. They do wonderful things with Belgian-style ales.

Beer #1: Deceit Aged In Cognac Barrels (Belgian-style Strong Ale / 9.4% ABV)

In Their Own Words: From their website, on the base beer: “Inspired by Belgian Tripels and Golden Strong ales, this light-hued beer uses a high percentage of Pilsner malt and a unique Belgian yeast strain to present a sweet lemon character in the aroma. This citrus quality carries into the flavor and finishes with a slight tartness.” Now throw cognac into the mix. Oaky tannins, hints of grapes, a bit of sweetness and heat…

Food Pairing: Foie gras with Lingonberry

Our Thoughts: Even though a lingonberry is just a fancy term that Ikea made up instead of saying “young cranberry,” you should be camping out at the Judiciary Square metro station at least 24 hours in advance of SAVOR for this pairing. Foie gras and cognac were both perfected in the Gascony region of France. It’s been a pairing for hundreds of years and is a culinary classic.

Beer #2: Saison [ed: we told you!] (Saison / 6.8% ABV)

In Their Own Words: “This tawny, orange-hued beer pours with a rocky white head. Aromas are of passion fruit, tangerine, and black pepper. Flavors cascade of orange, lemon verbena, ginger and pepper before finishing with a dry, lingering bitterness that awaits another sip.”

Food Pairing: Cured Salmon with Lardo Butter and Powdered Lemon

Our Thoughts: This beer took silver in the saison category at the Great American Beer Festival in 2011, and leveled up to gold in 2012. The notes of citrus from both the beer and the dish are going to cut through the fatty acid of the salmon, with a dry finish.

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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