Nature’s candy (in a keg)
Nothing’s Left Brewing Co. throws Porter peaches in the mix
Nothing’s Left Brewing Co. will soon be rolling out new offerings featuring fresh peaches from Livesay Orchards in Porter.
Nothing’s Left Brewing Co. founder and head brewer Travis Richards is known for bold, attention-grabbing recipes. With a roster of beers that boast ingredients like Quaker’s oatmeal packets, blueberry muffins, peanut butter, and cotton candy, his beers are designed with purpose, spontaneity and playfulness. They’re meant to taste good—and to make you smile.
With summer in full swing, the brewery is currently whipping up seasonal specialties made with Livesay Orchard peaches from Porter, Oklahoma. One barrel of a peach milkshake IPA and two barrels of a Porter peach sour ale are already in
Porter peaches were chosen because they evoke a sentimental feeling that’s quintessentially Green Country. Richards says they remind him of family. “It’s just one of those things, man. We’d take small little trips out there just to visit,” he said. “We grew up eating [Porter peaches], and I just want to put them in a beer.”
Of all the ever-expanding styles of craft beer, there is perhaps none more hedonistic than the milkshake IPA. Richards describes his brewery’s basic formula for the style: “It’s a hazy IPA base. We add lactose which adds just a bit of sweetness, but really what it does is it kind of bulks up the mouthfeel and the body, so it becomes just a hint softer. And we also brew ours with some wheat, and some flaked oats as well, which lends to the softness of the mouthfeel as well. Then we add just a hint of vanilla.”
The peaches will be added after the main fermentation. With the addition of New Zealand Motu and Idaho 7 hop varieties, the result should turn out not unlike a chewy, hoppy, sweet peach creamsicle with a hint of pineapple.
The sour ale will be brewed using a more improvised process, but Richards plans to dial in the tartness to complement the flavor signature of Porter peaches. “I try to temper my beers with flavor, taste, and kind of course correct from there,” Richards said of his brewing process.
The Nothing’s Left taproom is less than a year old, but Richards’ beers have already made a splash in Tulsa. “It’s been awesome. We have not had an empty tank since we opened our doors,” he said. They plan to open a new 2,400 square foot brewhouse next door to add more brewing capacity.
The special edition Porter peach should be available in the taproom by the second week of July, and if customers’ responses to their past fruit-based beers are any indicator of what to expect, these batches should be gone quick. Check Nothing’s Left’s social media for details on release date.