One of the most exciting developments on the burgeoning Atlanta beer scene is the recent arrival of New Realm Brewing .
The craft beer destination from former Stone brewmaster Mitch Steele and his veteran beer business partners Carey Falcone and Bob Powers includes a state-of-the-art production brewery, a pilot brewery and a restaurant, all housed in a stunning facility overlooking the Beltline.
Steele’s opening beers include special releases such as Radegast Triple IPA, and “mainstays” such as Hoplandia IPA and Euphonia Pilsner, each brewed with blends of new and classic hop varieties, and often using modern techniques, including hop bursting.
Here are a few of his brewing notes from the interview:
“What I was trying to do with that beer was make a beer similar to the beers I was making over the last ten years at Stone in San Diego. My favorite style just for regular drinking is West Coast IPA. But I used a hop combination that I’d never used before, which is Simcoe and Centennial.
“The combination works really well, because you get some peach and and some pine from the Simcoe, and then you get some citrus and lemon peel from the Centennial. I think it works really well together. We do use British caramel malt in it, which is a bit of a departure. But overall, it’s a pretty standard West Coast IPA.”
“We wanted to see if we could get the hops to really pop a little bit more than your average pilsner. We went with a fairly low hopping in the boil and we’re using a blend of hops. We’re doing a late addition with a couple of varieties and a whirlpool addition with another couple of varieties. We use elements of pilsner brewing from throughout Europe. And then we do hop bursting, too, so it was a fun beer to put together.
“We’ve got some old school German hops including Hersbrucker, which is a favorite of mine. And then we’ve got Huell Melon, which is a new German variety. The old vs. new is something you’ll see in lot of my beers in the hopping. We also have Sterling, which is another favorite, and it has a pure hop character that really accentuates everything else we put in the beer.”
Perun Pale Ale
“That’s one where we’re definitely paying tribute to the original craft-brewed American pale ale — the Sierra Nevada. We tried to make a beer that was reminiscent of that one without being the same beer. But we’re using Cascade hops. And then, again, kind of old vs. new, we’re using Idaho 7, too.
“That was a deliberate attempt to take it a little away from the Sierra Nevada Pale Ale, while making a really nice beer. This style of beer is so much better when you can get it right off the tap, and all the flavors are at their peak.”
Kikimora Imperial IPA
“What I was trying to do there was something just little bit more modern with the hopping profile. So it's a hop salad beer. There are four different hops featured in the beer, with Azacca, Mosaic, Loral and Citra. We played around with Loral at Stone when it was an experimental variety. It’s got some nice character, with mild citrus and floral.
“The others are newer varieties, too. I love Citra hops. It’s one of my favorite varieties, and to be able to use that in a double IPA was kind of cool. But this IPA is different than the Hoplandia in that the hop character is more tropical fruit focused and a little more complex, with a lot going on.”
With Steele’s notes in mind, Euphonia Pilsner is this week’s Beer Pick.
New Realm Brewing Co., Atlanta
Available on draft at New Realm and select Atlanta beer bars.
Tagged “a true brewer’s beer,” Euphonia Pilsner combines old school German Hersbrucker hops with newer varieties, including Huell Melon, Saphir and Sterling. Benefiting from the modern technique of hop bursting, it brims with bright aromas and flavors with a subtle snap of bitterness.
The sparkling gold color and bubbly white head make for an elegant pour in a tall pilsner glass. Floral, herbal, citrus and spicy notes blend with a bready touch of malt and a hoppy, very dry finish that’s utterly refreshing.
Pilsners are exceedingly food-friendly, and Euphonia is no exception. Try it with fried fish, calamari, burrata, prosciutto, a cheeseburger or a pepperoni pizza.