Event Recap: Infinium pre-release party at Sam Adams Brewery 11/17 (MA)
Special thank to Mike Johnson of FestPics.com for taking great photos. Aren’t they amazing!
To kick off the holiday season, Boston Beer Company uncorked the 2011 Infinium. Brewed in collaboration with Germany’s Weihenstephan Brewery, this limited edition, champaign-like collaboration was a major hit with the crowd.
Initially launched in 2010, Infinium is the first completely new beer style created in more than 100 years to adhere to the rigorous standards of the German Reinheitsgebot purity law – which states that all beer must be brewed using only four ingredients: malt, hops, water and yeast.
The recipe for the 2011 Infinium is very similar to the original release. A few slight changes were made, including dry hopping process, with fresh Hallertau Miffelfrueh hops. The dry hopping was performed last in the brewing process, enhancing the hop aroma.
In comparison to the original release, we found the 2011 Infinium slightly thicker in body, with a sweet malt flavor. The malt body for the 2011 release was light, bready and straw like. This release was much more dominant and reminiscent of dried fruit (plums, dates, etc). We were also impressed by the sweet caramel and toffee flavors.
In comparison to the original release, the 2011 Infinium has a softer carbonation mouth-feel. Although both beers were fermented with a champagne yeast, the 2011 release was easier to drink — and less champagne like. For the craft enthuasts that were not impress last year, we recommend revisiting the Infinium.
- First released in 2010, Infiniu is the outcome of a two year cross-continential collaboration between Jim Koch and Dr Josef Schradler. Infinium is a special editon brew available each year only during the holiday season
- Infinium is packaged in 750mL cork-finished bottles.
- 10.3% ABV
The brewers are mixing up the 2011 release a bit, by offering beer lovers an unexpected element to the Infinium toasting experience. The Boston Beer Company invited some of the leading “mixologists” to create three cocktail recipes – each infused with seasonal ingredients paired with Infinium.
- Germania’s Toast – Created by Adam Lantheaum, from The Boston Shaker.
- 1/8 oz of Jo Snow Cardamon rosewater syrup
- 2-3 Dashes Aphrodite Bitters
- 5 oz of Infinium
- Sowa Market Shandy – Created by Ran Duan, from the Sichuan Garden Restaurant and Bar.
- 1 oz Cardamon Pomegranate syrup
- 1 oz Lemon juice
- 2 Dashes Scrappy’s celery bitters
- 3 oz of Infinium
- Winter Shandy – Created by Bob McCoy, from the Island Creek Oyster Bar.
- 1 oz Cinnamon syrup
- 1 oz Fresh Meyer lemon juice
- 1 Dash Angostura Bitters
- 2 oz Soda water
- 4 oz Infinium
I appreciated these cocktails — it was a different way to experience a pre-release party, but I prefered the original 2011 Infinium by itself.
In addition to sampling a great beer, it was also very cool to meet Jim Koch for the first time. I found Jim very personable — speaking with everyone in the room personally. He was interested in hearing how we described our “Infinium” experience. This took me by surprised — but you could tell that he was genuinely interested in hearing our feedback.
During his introduction to the crowd, Jim was very expressive and make sure to address the whole crowd. I’ve never had an opinion until now, but I find Jim top notch.
Attended the release party with friends and meeting Jim was a great way to spend my birthday. Many thanks to Pintley and Boston Beer Company for hosted the release party. Also, it was nice to share this Infinium experience with @SeacoastBevLab, @momeredith, @MaGirlsPintOut, @rudolpho81, @brewengland, @brewbound, @thedailycraic, Dan K, Jamie M, Gail and all of the “mikes”.
If you attended the event and/or sample the 2011 Infinium at any point, please add a comment and let us what you think.
Drink Craft Beer, You’ve Earned It!!!