Like many brewers in Northern Oregon, Kyle Larsen got his start at Full Sail Brewing. Then, in 2010, he walked across the street to Double Mountain Brewery and became head brewer for two other Full Sail alums — Matt Swihart and Charlie Devereaux — while earning a Masters in Brewing Science and Engineering from Heriot Watt University, a public research university based in Edinburgh, Scotland. After a long stint at Siren Craft Brew in the UK, Larsen returned to the Columbia Gorge to add his talent to Thunder Island Brewing, then Trap Door Brewing in Vancouver, before he and his wife, Kacie, opened their own Kings & Daughters brewery via Back Forty Beverage, a contract brewery where Larsen serves as acting operational brewmaster. The name Kings & Daughters not only gives a nod to the Larsens’ three young daughters, but King is a family name from past generations on Kyle’s side and it’s also the middle name of their son. K&D’s focus leans toward the soft side of the flavor and design — sessionable and feminine. Today, Peaks & Pints suggests you try two K&D beers in a mini to-go beer flight we’re calling, Peaks and Pints Pilot Program: Kings & Daughters On the Fly.
Kings & Daughters Paradox
During his reign as head brewer at Double Mountain Kyle Larsen brewed an English mild, Dapper Dan, which was named after owner Matt Swihart’s good friend who inspired him to begin brewing. We’re not sure if that’s the beer that inspired Larsen’s love for session beers, or his time drinking pub beers in the UK, but Kings & Daughters Paradox is a soft but complex, sessionable IPA full in flavor with a pillowy mouthfeel.
According to Kings & Daughters hype, this hazy double IPA “features Phantasm, a by-product of New Zealand Marlborough Sauvignon Blanc wine production. These wine grapes are known to be heavy in thiols — a much sought after compound that has the potential to push tropical fruit notes through the roof. Pairing Phantasm with Freesytle Farms Nelson Sauvin as well as some of our favorite big hitter hops seemed to fall into place naturally as we developed this recipe.”