Spring is upon us; gracing Albuquerque with warmth, brightness, flowers, and beautifully tasty seasonal beers. My first taste of spring ale was this past Friday at Canteen Brewhouse.
The main taproom is a spacious and unpretentious haven for beer drinkers. It’s comfortable and has plenty of light pouring in to create a friendly environment. It is also a great hub for entertainment hosting events such as live music and trivia.
It is perhaps not known to some that Canteen Brewhouse (f.k.a. Il Vicino Brewing) is Albuquerque’s oldest microbrewery, opening its doors in 1994. With over two decades of brewing under its belt, Canteen remains a staple in the Albuquerque craft beer community.
I sat down with Zach Guilmette to talk a bit about Canteen as well as their “Social Capital” series. “Social Capital” is a reoccurring series that features rotating styles of kettle-soured ales. Kettle-souring is a process where the beer is soured using lactobacillus in the brewing process, allowing the beer to become sour very quickly.
I was fortunate enough to have one of the first pints of the most recent batch on it’s release. This batch is brewed with Orange Peel, Vanilla Bean, and Cardamom. The first sip explodes with a bouquet of citrusy brightness. It is unbelievably crisp and refreshing. It is on the very sour side making your mouth water in the best possible way. Coming in at 5.5% ABV this ale is perfect to have on on their spacious patio on a gorgeous spring afternoon.
The next addition of “Social Capital” will be released for ABQ Beer Week and will be Thai-style sour of sorts, combining sweet basil, lemongrass, and coconut.