60 to 1 - a NE IPA with N.C. Maple Syrup
Did you know that there's a maple syrup producer in North Carolina? We first worked with Waterfall Farm back when BrewDogs brewed the "most caloric beer" on a trolley pub. And while that was a fun project, the concept was more centered around stuffing calories into a beer more than the favor of maple syrup itself.
We wanted to return to Waterfall Farm -- deep in the "High Country" of Ashe County, northwest of West Jefferson -- for a deeper dive into the flavor of maple syrup in beer, this time in a modern IPA. And while we had to supplement the North Carolina maple syrup with more traditional Vermont syrup, we're pleased with the results: a smooth, sweet, and luscious NE IPA with more than a hint of maple syrup -- particularly in the beer's head. It's not cloying or one-dimensional...not at all. In typical Fullsteam fashion, the maple syrup adds a layer of flavor on top of a tropical blend of hops.
The name comes from the fact that it takes 60 gallons of sap to make 1 gallon of syrup. In colder climates, that ratio is more like 40 to 1. But the Munroe family has to work even harder to extract the goodness from our North Carolina maple trees.