Forbidden Root Brewing Company from Chicago introduced its botanic beers to NY at Red Farm's Decoy farm-to-table restaurant last night.
Founder and "Rootmaster" Robert Finkel, brewmaster BJ Pichman, Director of Sales Lincoln Anderson and Director or Restaurant Operations Terry Kane, along with newest member of the team Henry, formerly with The Pony Bar, presented 4 of their beers:
WPA Wildflower Pale Ale - the most subtle and delicate beer in their "flavor-forward portfolio" made with sweet osmanthus, marigold and elder flower, paired with 3 hops.
Sublime Ginger - a light, refreshing wheat-based beer. They tested over 40 different varieties of ginger and 40 different varieties of citrus to come up with the formula. They ended up with a blend of 2 types of ginger that offered flavor and roundness without spicy heat, and a key lime without the oil for acidity, with lemon myrtle and honeybush to add a bit of fruity, tropical taste.
Forbidden Root Beer - their flagship beer that started it all. BJ described: "I like to think of it as a magic trick. It really fools the senses. It tricks you into thinking it's going to be something really sweet and soda-like, and it turns into something you've never had before. It finishes very dry and clean; a very interesting experience on the palate; very complex, ... fun."
And finally, Divine Mud "Heavy Petal" - a big imperial stout with dark bitter chocolate, magnolia flower and pecans.
Robert was inspired to take herbs, roots and spices and design beers around them. Forbidden Root beers are in Chicago, with a botanic pub and restaurant coming soon, in Peoria, Champaign and Rockford last week, and now in NY.