Pitch Black Boysenberry
Invercargill Brewery has launched its first Pitch Black varietal.
Since its millennium launch 2000 Pitch Black has consistently been the brewery’s biggest seller – and now – after 12-years, it’s got a company.
While the original version is a category defying flavoursome stout designed to match the iconic Bluff oyster, Pitch Black Boysenberry is a Kiwi take on an old English staple of stout with raspberry cordial.
The idea came about when staff mixed Pitch Black with Boysenbeery fruit beer – which has a very light wheat-beer base – at an in-house event.
Brewer Steve Nally, ever the purist, decided it was a concept that needed to be developed further.
“We wondered what would happen if we put berry in the fermenter with a really strong malt-bodied beer.”
What happened is chocolate berry ripple in a bottle.
Nally has a reputation for experimental brews, continually breaking new ground with his interpretations of traditional European beer styles – leading to the distinctive seasonal range of gold-medal winning beers that began with Smokin’ Bishop, a manuka smoked bock and was followed by Boysenbeery, a fruity wheat beer that contains more fruit than most fruit juices with a citrus saison joining the family in 2011.
Expect more from Pitch Black – with a Pitch Black Imperial which has been barrel aging since February – due out this winter.
The Beer Facts:
Name: Pitch Black Boysenberry
Style: Stout
Color: Black Plum
IBU: 17
Hops: Pacific Gem
Yeast: House Ale
Malt: Gladfield Lager, carared, pale crystal, caramalt, chocolate, black, roast barley
Alcohol: 5% by volume
Additives: Boysenbeery concentrate (15% by volume)
Best Served: Room Temperature 10 degrees
Availability: Limited edition 330ml bottles