Brew Review – July ’21 Beers at Bone Hook Brewing @BoneHookBrewing

Look, I know a brewery is the dumbest place to go low carb, but it works, and it works well, if you know what to do.

We discovered that on our recent trip to Naples to interview William Vaughn, brewmaster at Bone Hook Brewing. As an aside, I am firmly aware that doing keto and writing a beer blog are the complete antithesis of each other.

I am also aware that many people I know put on a COVID 15. Or 20.

Or more.

In an effort to do the opposite, I jumped on the keto bandwagon, surprisingly to great effect. Thankfully there are restaurants like Bone Hook Brewing that are either willing to accommodate, or are just plain old tired of the constant requests for non-bread items, that they went above and beyond.

Most notably was the breadless Philly Cheesesteak that I should have taken a photo of, artfully arranged served in a lettuce-lined bowl and possibly the best tasting Philly Cheese I have ever had.

I won’t say that in Philly, since I will not come home alive, but I am perfectly fine writing it here. And of course going sans carb leaves us free to try the carbs you really want to have at bone hook, namely the beer.

Because I haven’t seen the style in a hot minute, I grabbed a Dortmunder (Dortmunder, 6.2% ABV).

William complimented me on my choice, since he was very happy with how it turned out and I can easily see why. It’s a classic and straightforward German lager, with a smooth, silky mouthfeel and fantastically bready notes, hopped up with just a touch of earthiness. It toes the line quite successfully between its malt base and cleanliness from a solid yeast and hop addition.

My wife (and this is one of the many reasons I adore her) is a big coffee stout fan. Since they had a Coffee Stout (Stout, 6.7% ABV), that’s where she went, and enjoyed it immensely.

Using locally roasted coffee, the beer has a very buoyant body and just enough of the coffee and deep cocoa characteristics from the dark roasted malt to bring forward a lot of the fruity flavors from the coffee, leaving the acidity behind. It’s refreshing, having enough coffee kick to really impart the flavor, but without the excessive weight that would bring down the taste of food or whatever you want to pair it with.

The interview taking place while we consumed this wonderful feast is live now on the Florida Beer Podcast. I suggest you check it out, since it’s an interesting look into maintenance and growth of the craft beer community during the pandemic. Once you’re ready to venture out, and you need some good food along with your good beer, I cannot recommend Bone Hook enough.

Especially that Philly.

Drink Florida Craft,


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