{"id":3400,"date":"2017-05-16T14:58:19","date_gmt":"2017-05-16T19:58:19","guid":{"rendered":"http:\/\/www.thebozho.com\/?p=3400"},"modified":"2018-08-20T14:11:47","modified_gmt":"2018-08-20T19:11:47","slug":"parched-eagle-taproom-joins-growing-beer-corridor","status":"publish","type":"post","link":"https:\/\/www.thebozho.com\/parched-eagle-taproom-joins-growing-beer-corridor\/","title":{"rendered":"Parched Eagle Taproom joins growing East Wash beer corridor"},"content":{"rendered":"

“Does the beer suck?” This\u00a0question races through my mind each\u00a0time I check out a new brewery or taproom \u2014 and it should be your first question, too.<\/p>\n

I don’t expect a new brewery’s beers to suck, but the fact is it\u2019s difficult to excel at everything. Many startup breweries dream of having the perfect food menu and ambiance and assume the beer will be as good as the homebrew batches they\u2019ve been making for years. Too often, the beer is taken for granted. If the beer sucks, no amount of atmosphere or cuisine can make up for it.<\/p>\n

With so many craft beer options in the Madison area, life\u2019s too short to drink crappy beer. So I\u2019m out to let you know which breweries should be on your radar and which ones still need to find their footing.<\/p>\n

First up: the\u00a0Parched Eagle Taproom<\/a>, which opened May 12. Does it suck? Most definitely not.<\/p>\n

While the Parched Eagle may appear to be yet another new brewery here\u00a0(not that we’ll ever have enough), they\u2019ve been brewing out of their one barrel system in Westport for over two years. One of the best-kept secrets in the area, brewmaster and co-owner Jim Goronson and business partner Tom Christie have been selling pints and growlers out of their brewery-adjacent taproom since 2015.<\/p>\n

\"Parched
Twitter<\/a><\/figcaption><\/figure>\n

Beer is certainly the focus at Parched Eagle\u2019s new taproom, which hopes to follow other East Wash corridor success stories (see: The Malt House<\/a>, Growlers to Go Go\/Trixie\u2019s<\/a>\u00a0and Dexter\u2019s Pub<\/a>). A long, prominent bar made of white pine culled from the UW Arboretum draws your immediate attention to the 10 taplines on the wall. Parched Eagle beers occupied six of the taplines for the grand opening while guest taps, including a dedicated gluten-free line, filled the remaining four. The taproom was otherwise sparsely decorated, which might simply be attributed to the late rush to get it open.<\/p>\n

Being familiar with the Parched Eagle Brewpub\u2019s flagship IPA, Hop-Bearer, I was excited to try what will be the Taproom\u2019s \u201chouse beer\u201d: Burgeoning Goth Queen, an oatmeal stout. While perhaps unusual for a stout to be a location\u2019s \u201chouse beer,\u201d this one is worthy of the title. Dark, roasted malts give the beer an opaque appearance and a hint of coffee in the aroma. It is full bodied, in both viscosity and mouthfeel, and gives a clean finish that is a touch dry. I might have preferred a little bit sweeter finish to round out the flavor, but I\u2019ll be back for more of this one.<\/p>\n

La Chingada Caca, the Parched Eagle\u2019s Maibock offering, sets lofty expectations with its moniker, deeming it \u201cThe Fucking Shit.\u201d It very nearly lives up to those expectations. A Maibock is traditionally associated with spring and therefore should be malty but with enough hops to make it appropriate no matter the inconsistent spring weather. La Chingada Caca hits on both notes, with a medium body carrying a nice hit of traditional noble hop aroma. (It is perhaps more hoppiness than the style calls for, but I don\u2019t particularly care because I don\u2019t base my reviews on style.) There\u2019s some lightly toasted pils character present, which I appreciate as I have a recent obsession with pilsners, especially the German variety. I\u2019d love to see the pils character accentuated even more, though that may just be my German pilsner obsession talking.<\/p>\n

\"Parched
Bryce Heth<\/figcaption><\/figure>\n

Circling back to the flagship, Hop-Bearer is undoubtedly the beer that puts the “best” in the \u201cbest kept secret.” It\u2019s been challenging for Goronson to keep up with the demand for this beer due to his brewery’s physical limitations. While plans to upgrade the brewery\u2019s capacity move forward, Parched Eagle has enlisted the help of the House of Brews to bolster supply. The first barrel of Hop-Bearer on at the taphouse was produced in Westport, so it will be interesting to compare whether there is any noticeable difference when it is switched over to the stock from House of Brews.<\/p>\n

Hop-Bearer should meet the needs of Madison\u2019s hop heads. A surprisingly prevalent malt profile gives way to a punch of citrusy hop aroma and pronounced hop bitterness. That said, Hop-Bearer is constrained in its hoppiness, and dare I say balanced, given the state of today\u2019s IPAs. It isn\u2019t trying to overwhelm you on bitterness or aroma. The malt profile is perhaps more of a traditional English IPA, but that’s just a pesky style restriction. Given the malt backbone, Hop-Bearer probably trends more for the Hopalicious crowd than the Fantasy Factory fans. That said, Hop-Bearer might just be better than both.<\/p>\n

Parched Eagle Taproom (1444 E.\u00a0Washington Avenue) is now open Tuesday through Sunday, 3-10 p.m. weeknights and 3 p.m.-midnight\u00a0on Friday and Saturday.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

“Does the beer suck?” This\u00a0question races through my mind each\u00a0time I check out a new brewery or taproom \u2014 and it should be your first question, too. I don’t expect […]<\/p>\n","protected":false},"author":10,"featured_media":3401,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[5154],"tags":[124,113,122,28,1369,1095],"yoast_head":"\nParched Eagle Taproom joins growing beer corridor | The Bozho<\/title>\n<meta name=\"description\" content=\"Beer is certainly the focus at the Westport brewery's new taproom, which hopes to follow other East Washington Avenue success stories.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.thebozho.com\/parched-eagle-taproom-joins-growing-beer-corridor\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Parched Eagle Taproom joins growing beer corridor\" \/>\n<meta property=\"og:description\" content=\"The Westport brewery's new East Wash taproom opened last weekend.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.thebozho.com\/parched-eagle-taproom-joins-growing-beer-corridor\/\" \/>\n<meta property=\"og:site_name\" content=\"The Bozho\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/thebozho\/\" \/>\n<meta property=\"article:published_time\" content=\"2017-05-16T19:58:19+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-08-20T19:11:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.thebozho.com\/wp-content\/uploads\/2017\/05\/ParchedEagle1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1500\" \/>\n\t<meta property=\"og:image:height\" content=\"1000\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Parched Eagle Taproom joins growing beer corridor\" \/>\n<meta name=\"twitter:description\" content=\"The Westport brewery's new East Wash taproom opened last weekend.\" \/>\n<meta name=\"twitter:image\" content=\"http:\/\/www.thebozho.com\/wp-content\/uploads\/2017\/05\/ParchedEagle1.jpg\" \/>\n<meta name=\"twitter:creator\" content=\"@thebozho\" \/>\n<meta name=\"twitter:site\" content=\"@thebozho\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Tom Vercauteren\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.thebozho.com\/#organization\",\"name\":\"The Bozho\",\"url\":\"https:\/\/www.thebozho.com\/\",\"sameAs\":[\"https:\/\/www.facebook.com\/thebozho\/\",\"http:\/\/instagram.com\/thebozho\",\"https:\/\/twitter.com\/thebozho\"],\"logo\":{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.thebozho.com\/#logo\",\"inLanguage\":\"en-US\",\"url\":\"https:\/\/www.thebozho.com\/wp-content\/uploads\/2017\/04\/logo.png\",\"contentUrl\":\"https:\/\/www.thebozho.com\/wp-content\/uploads\/2017\/04\/logo.png\",\"width\":600,\"height\":280,\"caption\":\"The Bozho\"},\"image\":{\"@id\":\"https:\/\/www.thebozho.com\/#logo\"}},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.thebozho.com\/#website\",\"url\":\"https:\/\/www.thebozho.com\/\",\"name\":\"The Bozho\",\"description\":\"Seeing things. 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