Springdale Beer Brewing Team Talks No Fuzz

We spoke with the Springdale Beer brewing team about No Fuzz.

BC: Who came up with this beer’s recipe?
Barrel Master Matt Cohen.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
We love the bright acidity of this beer. The yellow nectarines really come though in the finish.

BC: Where does this beer’s name come from?
From peaches without the fuzz on the skin!

BC: Can you describe this beer in 10 words or less?
Bright acidity followed by a juicy blast of nectarines.

BC: Do you know a story – or have a personal story – that revolves around this beer?
This beer does have a funny story behind it. I got about 2000 pounds of nectarine slices and put them into a 30-bbl horizontal tank. The nectarines took up so much room, the tank started overflowing after we got about 8 bbls of beer into it. Ended up having to fill wine barrels off of the tank then then pump in fresh beer every few weeks until the fruit and flavors got to the right level. It was a huge pain, but in the end, the beer came out with a unique lightness to it that we may not have achieved otherwise.

BC: What's a good food pairing for this beer?
This beer pairs great with most desserts, and goes especially well with vanilla ice cream.

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