Brewsday Tuesday – Bomber Mountain

Brewsday Tuesday is a feature where I talk about a craft beer I’ve had lately. This week’s featured beer is Bomber Mountain from Black Tooth Brewing Company.

This isn’t so much a beer I’ve had lately as a beer I was reminded of this evening. In addition to being Brewsday, Tuesday is also trivia night. I was drinking Black Tooth’s Sheridan Pilsner, a delicious beer in its own right, and realized I’d yet to pay homage to what may be the best amber ale I’ve ever had.

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Black Tooth Brewing Company is based out of Sheridan, Wyoming, which is in the northeastern part of the state. They make four year-round beers (recently released in the first ever Wyoming craft 12-pack): an IPA, a wheat, a brown ale, and Bomber Mountain, a red ale. The other beers are good, but Bomber Mountain blows them all away. I don’t think making a good amber is difficult, but making a great amber is hard to do, and Black Tooth absolutely nails it. This was the first Wyoming beer I bought after moving here, and I reach for it time and time again.

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Bomber Mountain pours a beautiful amber color (as you would expect) with minimal head. It’s malty and biscuity and leaves a nice caramel aftertaste. It does this without being too rich or overwhelming – it’s fairly dry, but not too dry. A really fantastic example of a basic style. Plus, at 4.6%, you can drink this beer all day. I particularly recommend doing so on a crisp fall afternoon as it turns to evening.

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Straight outta’ my fridge. Missing a pour picture this week, so this’ll have to do.

Because this amber is so well-done, it pairs well with most foods. Ideally, I’d love it with a grilled cheese, but I could also see having it alongside a hearty salad, grilled vegetables, or even a bowl of potato chips. The maltiness of this beer makes it perfect for salty foods – get that salty-sweet thing going on. A mixed berry crisp would pair nicely against the caramel notes if you’re looking for something sweet. Cheese-wise, again, this is a versatile beer for pairings. I probably wouldn’t go for a rich, soft cheese here, but otherwise the sky’s the limit. Either a sharp or mild cheddar would be a good pick, so long as the cheddar isn’t too mild. I particularly like the idea of having it alongside a nutty, aged hard cheese like Comté.

That’s all for this week’s Brewsday Tuesday. Enjoy responsibly, and drink local. Cheers!

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