For this release, we wanted to give a nod to the experience of having roasted s’mores by the fire. Whilst the idea isn’t new, we loved the challenge of recreating the flavors and packing a well rounded sensory impression into the beer.
Here’s a pic of the Tahsis Farm crew around the fire which inspired us to bottle this moment – sitting with your friends, roasting the marshmallow on a stick and sandwiching it between a thin piece of chocolate and two Graham crackers. Those slightly chilly summer nights on Van Island are just perfect bliss!
Did you know that what we know as a marshmallow now is the modern version of a medicinal confectionery of the marshmallow plant Althaea officinalis?
For Poke the Bear, we went with a mix of oats, light chocolate, biscuit and honey malts, vanilla, Graham flour and cocoa nibs on a base of American Ale malt from Gladfield. It’s all a fine balance but recreating the flavors of the roasted marshmallow and the slightly gooey chocolate on those Graham crackers was challenging and fun. A little bit of lactose rounded out the impression of the beer. Gimme some more!