When Will Goodwin and Clark Ortkiese made the first batch of beer at Crosstown Brewing Co. in 2017, they brewed a farmhouse ale called the Boll Weevil Saison.
In years since, the beer has made appearances in Crosstown’s taproom, though the recipe has evolved over time.
The latest version of Boll Weevil returned to Crosstown’s taproom last weekend, both on draft and, to go, in four-packs of 16-ounce cans. It will eventually make its way out into the Memphis market, as well.
Boll Weevil is a peppery beer with aromas of pears and cloves, clocking in at 7.5% ABV, which is higher than a typical Saison.
“I was looking for something a little higher in the ABV,” Ortkiese told Memphis Beer Blog.
“We’ve made a lot of sessionable beers lately. I think the market likes that. But for our taproom, I think having a little higher-gravity option is always good.”
Earlier iterations of Boll Weevil were dark for a Saison, almost brown in color, Ortkiese said. The new version has more of an orange hue.
As for the yeast, Crosstown shifted from using Saison Dupont yeast to French Saison, which Ortkiese said finishes drier and is more reliable. “That classic Dupont strain can get very, very temperamental,” he added.
As for the name, Boll Weevil is a reference to the bug that wreaked havoc on cotton growers in the South before insecticides came along.
“It’s kind of a relic of a lost time,” Ortkiese said, “and I think Saisons are that for me.”