Paradox Brewery is on an incredible roll. Just a few weeks after the hugely successful launcht of their first two canned beers, the brew crew has picked up three prestigious awards at the 20th Annual Great International Beer & Cider Competition.
PDX took home a 1st place, 2nd and 3rd ribbon in this prestigious competition, held on November 4th 2016 in Providence, Rhode Island.
The 1st was for their Barrel Aged Belgian Tripel in the Strong – Belgian Dubbel/Tripel category.
That bad boy is an 11% ABV beer that is aged in bourbon barrels, giving it mouth notes of spicy-caramel-oak bourbon to balance the traditionally fruit-rich Belgian yeast.
Next up a 2nd place trophy for their Brett Pale Ale Apricot in the Sour/Wild Beers (American category). It’s a beer that is 5.7% ABV and 100% oak fermented with their house Brett blend “Machine Gun Funk.”
Brewery spokesman Ryan O’Donnell says the beer has “plenty of apricots introduced at the end of fermentation for a bold fruit profile and subtle earthy flavor.
“Last but not least, we won 3rd place for our crushable Paradox Pilsner in the Lager – Bohemian Pilsner category. This is one of our first three beers to be introduced into can production.
“We use an old world Pilsner malt for this 5.0% ABV beer that provides a bready background and we hop with a blend of noble hops to make it crisp and refreshingly drinkable.
Click on this link to view the full awards
This year’s win follows three medals won at last year’s awards where Paradox picked up hardware in the following categories: Oktoberfest (Paradox Fest Lager -- Silver Medal). Continental Pilsner (Paradox Pilsner -- Bronze Medal). Fruit/Spiced Lager (Paradox Pumpkin Lager -- Bronze Medal).
Proud Paradox founders Joan and Paul Mrocka were over the moon with their recent win.
“Let's say I'm proud of the Team Head brewer Devon has put together. They are brewing innovative styles to Challenge their ability and your taste buds!," Paul said.
Joining Devon in the brew house is JD DeWaard and Tommy Formicola. But those wins are only inspiring Paul to push his crew to the next level.
“Look for more styles like our Red Ale that is aged in barrels. We add raspberries and second ferment with Brett for that fruity finish.” said Paul.
“There are a lot of big things in store for Paradox fans.”