The first time I ever heard of a cucumber beer was early last year, when I got word that Cigar City planned to release a saison brewed with the green gourd. I was curious, to say the least. They sent us a bottle, we tasted it and later that year declared it one of the top 25 beers of 2012. It was pretty amazing. Here’s what I had to say about it at the time:
“Just like the cucumber-spiked water you’d find in a spa lobby, this brew is invigorating, smudging subtle hints of veggie freshness onto a canvas of sharp pepper, brilliant lemon and juicy orange. It’s the perfect vacation beer, whether you’re on a tropical island or in your own backyard.”
The beer itself was actually an underdog from the beginning. Cigar City founder Joey Redner explained to us that the idea came from the brewery’s vice president, who was inspired by a cucumber gimlet. He wasn’t too thrilled about the concept, but brewed a small batch anyway. People went crazy, so they brewed more.
I figured that the use of cucumber, although genius, wouldn’t really catch on. I’ve been wrong before and I could be wrong again. In the last few weeks, I’ve heard about two more cucumber beers.
How many examples does it take before you can declare a new trend? I’ll say this: Keep an eye on cucumbers.
Have you seen any cucumber beers pouring near you?