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Frontman IPA – Black Shirt Brewing Co. – 92 Rating
BC: Who came up with this beer’s recipe?
Cofounder and head brewer Branden Miller and assistant brewer Aaron Holstad - it was definitely a team effort.
BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
We set out to create an IPA that exploded out of the glass with new-age aromatics like mango, pineapple, passion fruit, and an abundance of citrus fruits while still being relatively soft on the palate by restraining the bitterness. The result is a hop lover's delight and also an approachable beer for people who aren't exactly IPA drinkers. The age of overly bitter beers has passed and Frontman IPA marks a new era.
BC: Where does this beer’s name come from?
We run a brewery that sees itself more as musicians than brewers. We approach our craft much in the way a songwriter does - by creating a riff and then layering various elements on top of that until we have created a song. Every element gets a ton of thought and dedication in the pursuit of perfection. Only then are these beers released. In that vein, IPA is our lead singer at Black Shirt Brewing and Frontman is the archetype. This beer is relatively new for us, and we have really high hopes for it.
BC: Is this your “desert island beer?”
I am a hop-head and so if I were stuck on a desert island, I'd be more than content to have an endless supply of Frontman!
BC: Can you describe this beer in 10 words or less?
A mic'd up, hoppy, and loud IPA!
BC: Do you know a story – or have a personal story – that revolves around this beer?
I suppose Frontman IPA's story is currently being written. It's a young beer with a bright future.
BC: What's a good food pairing for this beer?
I just had dinner at one my favorite restaurants in Denver - To The Wind Bistro - and had their pork tenderloin w/ farrow and preserved apricot with a Frontman IPA and it was outrageous! The fruit and citrus characters of the beer were highlighted by the dish and the crisp character washed away the fat of the tenderloin and the heft of the farrow. I would highly recommend both this pairing and the restaurant!