The (Kosmic Mother) Funk is Coming

KMF Grand Cru_504x504 LogoWe’re not releasing the Kraken, but it feels that way as we unleash one of our latest projects – the 2014 release of Samuel Adams Kosmic Mother Funk Grand Cru.

“KMF,” as we fondly refer to this beer, is a unique Belgian ale, brewed and fermented with multiple micro-organisms found in our historic 150-year old Boston Brewery.  The beer is then aged in Hungarian oak tuns in our Barrel Room for over a year.

Now, for the first time, we’re taking KMF on a mini coast-to-coast tour to share with drinkers like you starting this week in our hometown of Boston.

The Tour

The KMF Grand Cru Tasting Tour will visit 12 cities from September through November, with this funky brew available on tap in select locations throughout each stop. The final tour stop will be determined by your vote! so make sure you and your friends cast your votes and tell us where you want KMF Grand Cru to make its final stop.

The Kosmic Mother Funk Grand Cru Tasting Tour will visit:

Boston

Week of September 8, 2014

New York

Week of September 22, 2014

Denver

Week of September 29, 2014

Cleveland

Week of October 6, 2014

Dallas

Week of October 13, 2014

Philadelphia

Week of October 20, 2014

Washington, D.C.

Week of October 20, 2014

Chicago

Week of November 3, 2014

San Francisco

Week of November 11, 2014

San Diego

Week of November 11, 2014

Seattle

Week of November 17, 2014

TBD – Drinkers Choice! Vote now!

TBD

 

For tour dates and to vote for your city as the final stop, visit www.SamuelAdams.com/kmf.

The Back Story

The inspiration behind Kosmic Mother Funk was Belgian beer, and the varied styles and brewing techniques like blending, aging and conditioning which yield wild and flavorful results. Our brewers began a few years ago by taking a Belgian ale and aging it in Hungarian oak tuns and as time went on the beer continued to evolve and take on a life and character of its own, only to be described as a kosmic collection of flavors. The porous character of the wood allows air to slowly seep into the beer during secondary fermentation, smoothing out any harsh flavors. Wild yeast and bacteria including Brettanomyces and Lactobacillus also interact with the aging brew, imparting unique spicy, fruity and bright tart flavors.  Long contact with the wood imparts its own flavors of oak and vanilla.  This resulting brew was so unique that the brewers started experimenting with blending the beer at varying levels into a series of Belgian brews, which ultimately became the Samuel Adams Barrel Room Collection.

For this ‘Grand Cru’ release, we added a touch of Belgian candi sugar to balance the beer’s tart acidity and lend a smoothness and sweetness to the finish.  The result is a wild, funky and complex ale, with a depth of flavors ranging from earthy and spicy to floral and sweet.

For more on the back story of this funky brew, check out this short video from our head brewer and Samuel Adams founder, Jim Koch: