Our Beer Philosophy
At Curiosity Brewing Company, we want to deliver an exciting and hyper-saturated experience with our hazy and hoppy program, while making sure a diverse mix of traditional and unexpected styles get the menu attention they deserve, with the execution they need.
Our head brewer Bryan Daly is well suite to tackle that challenge. He has made plenty of IPA as head brewer at Definitive Brewing Company in Portland, Maine, and has also completed his Brewmaster certification with formal training in classical brewing styles at VLB Berlin, the Research and Teaching Institute for Brewing in Germany.
Not all hoppy beer needs to look and taste the same. A lot of New England IPA haven’t evolved over the past five years. We have more access to cutting edge hop products, and a continually improving understanding of hop biochemistry, for the newest and most expressive style of beer to feel “stale”. We want to remind the local drinking public what made New England IPA special in the first place: innovation, and pushing the boundaries flavor saturation and drinkability.
It also means expanding our view of what hoppy beer can be and taste like. Modern and dynamic styles like West Coast IPA, WC & NZ Pilsner can add real diversity to a hop-forward lineup.
Our Hop Forward Program
Low ABV hazy usually fails two ways, thin and watery or harsh and grassy. The juicy oils in modern hops are hydrophobic, they need alcohol to come out. Under 3-4% ABV and the grassy, water soluble compounds come forward more aggressively. So you get a beer that doesn't taste juicy or drinkable the way you expect from a New England IPA. Through mash temperature manipulation and pairing modern hop products with traditional pellets at lower doses, we've finally got a 3.5% hazy that satisfies our hop itch. Good low ABV beer demands intentional experimentation which we are excited to do.
Small Beers
CuriosiTea started as an experiment using MEM Tea from across Davis Square. We steep their Lemongrass-Chamomile hot, acidify it, chill it, then dose it with a water soluble hop terpene extract. It drinks like a sparkling hop tea with more complexity than hop water or flavored seltzer. It's not trying to pretend to be beer, which is why we like it so much.
Beyond Beer
We're building a sour program inspired by the way Berlinner-Weisse is served at the source in Berlin (Mit Schuss). A clean, tart base beer dosed at the bar with traditional and experimental syrups made in-house. It's a novel experience, and an honest, traditionally-rooted way for us to provide complexity and breadth of sours at a small scale taproom.
Traditional Sour Experiences