Here's something you might be interested in.
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Close to Home — What it’s like on the street where you live
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
Kyle Fjalstad brings his barrel aging briliance to Original 40
Releases extremely limited pastry stout
Original 40 Head Brewer Kyle Fjalstad explains the naming of his new barrel-aged pastry stout, Magnetic Ribbon: Final Cut Edition: “When trying to think of names for our series of BBA pastry stouts, I was trying to think of something that is ‘Original.’ This eventually led me to think of blank media, and how it is often used as a medium for storing original copies for many different types of artists. The imagery for the can art on this release is modeled off a VHS, which contains a magnetic ribbon inside. ‘Final Cut Edition’ refers to the adjunct bill used, and if people are familiar with my previous work, they may recognize that it is the same adjuncts used whenever ‘Final’ was used at my previous brewery.”
Kyle Fjalstad gets conceptual
The limited-edition beer (only 250 16-ounce cans were produced) comes in at 13.3% ABV, and was aged in Elijah Craig eight-year bourbon barrels for 45 months, which adds a significant oaky flavor to the deep caramel, burnt brown sugar, and touch of vanilla notes that come through in each sip. Magentic Ribbon’s circuitous journey to Original 40 actually began at Modern Times, where Fjalstad worked as the brewery’s barrel-program manager. During his tenure at Modern Times, Fjalstad won two medals at the Great American Beer Festival in the Pastry Stout category: a sliver for Mega Devils Teeth – Double Dutch S’mores Edition and a Bronze Medal for Chaos Grid: The Final Final Course.
When Original 40 founder Steve Billings hired Fjalstad, barrel-aged beers were top of mind. Billings notes, “While Kyle is certainly versatile in his brewing, there is no doubt that barrel-aged beers are always a home run for him. It was an easy decision to work out an agreement to purchase the barrels from Modern Times once we hired Kyle.”
Fjalstad believes that the “dessert in a can” pastry stout should appeal to people who are not usually interested in big, dark stouts, as well as even some non-beer drinkers. He explains, “The base beer is very roasty, with notes of coffee and baker's chocolate. On top of that, we added Ugandan vanilla, which imparts a marshmallow quality, three types of coconut (which is very evident in the initial aroma), cocoa nibs (more chocolate and a touch of dark fruit), almonds (adds a pleasant nuttiness and softer mouthfeel), and coffee (more roast and a touch of acidity).”
Although this is the first time Fjalstad has served as a Head Brewer, he’s well-versed in local beers. He started his brewing career off as an intern at Council Brewing in 2016 and became a full-time brewer there the following year, before eventually moving on to Temecula’s Black Market Brewing. He worked at Modern Times from September 2019 until its Midway brewery closed last November. One month later, Fjalstad landed at Original 40, and, in addition to bringing Magnetic Ribbon to his new home, Fjalstad plans on introducing some of his barrel aging experience to Original 40’s other offerings. He concludes, “The plan is to release a limited barrel-aged offering every few months, hopefully every quarter.”
Here's something you might be interested in.
Kyle Fjalstad brings his barrel aging briliance to Original 40
Releases extremely limited pastry stout
Kyle Fjalstad brings his barrel aging briliance to Original 40
Releases extremely limited pastry stout
Original 40 Head Brewer Kyle Fjalstad explains the naming of his new barrel-aged pastry stout, Magnetic Ribbon: Final Cut Edition: “When trying to think of names for our series of BBA pastry stouts, I was trying to think of something that is ‘Original.’ This eventually led me to think of blank media, and how it is often used as a medium for storing original copies for many different types of artists. The imagery for the can art on this release is modeled off a VHS, which contains a magnetic ribbon inside. ‘Final Cut Edition’ refers to the adjunct bill used, and if people are familiar with my previous work, they may recognize that it is the same adjuncts used whenever ‘Final’ was used at my previous brewery.”
Kyle Fjalstad gets conceptual
The limited-edition beer (only 250 16-ounce cans were produced) comes in at 13.3% ABV, and was aged in Elijah Craig eight-year bourbon barrels for 45 months, which adds a significant oaky flavor to the deep caramel, burnt brown sugar, and touch of vanilla notes that come through in each sip. Magentic Ribbon’s circuitous journey to Original 40 actually began at Modern Times, where Fjalstad worked as the brewery’s barrel-program manager. During his tenure at Modern Times, Fjalstad won two medals at the Great American Beer Festival in the Pastry Stout category: a sliver for Mega Devils Teeth – Double Dutch S’mores Edition and a Bronze Medal for Chaos Grid: The Final Final Course.
When Original 40 founder Steve Billings hired Fjalstad, barrel-aged beers were top of mind. Billings notes, “While Kyle is certainly versatile in his brewing, there is no doubt that barrel-aged beers are always a home run for him. It was an easy decision to work out an agreement to purchase the barrels from Modern Times once we hired Kyle.”
Fjalstad believes that the “dessert in a can” pastry stout should appeal to people who are not usually interested in big, dark stouts, as well as even some non-beer drinkers. He explains, “The base beer is very roasty, with notes of coffee and baker's chocolate. On top of that, we added Ugandan vanilla, which imparts a marshmallow quality, three types of coconut (which is very evident in the initial aroma), cocoa nibs (more chocolate and a touch of dark fruit), almonds (adds a pleasant nuttiness and softer mouthfeel), and coffee (more roast and a touch of acidity).”
Although this is the first time Fjalstad has served as a Head Brewer, he’s well-versed in local beers. He started his brewing career off as an intern at Council Brewing in 2016 and became a full-time brewer there the following year, before eventually moving on to Temecula’s Black Market Brewing. He worked at Modern Times from September 2019 until its Midway brewery closed last November. One month later, Fjalstad landed at Original 40, and, in addition to bringing Magnetic Ribbon to his new home, Fjalstad plans on introducing some of his barrel aging experience to Original 40’s other offerings. He concludes, “The plan is to release a limited barrel-aged offering every few months, hopefully every quarter.”
Comments