Even with all the events going on around the Station lately, we managed to introduce another beer; our Impromptu Pale Ale. This assertively hopped, yet refined pale ale will be a great session beer with a nice straw color, malty backbone and clocking about 5.4% abv. We'll be tapping into it next Monday, the 16th, at 7pm for Mug Clubbers in the back party room, and at 8pm for the bar and everyone else. Hope this time it'll be greeted with nice, warm weather!
We additionally have hired another brewer, Mark Weinert, who interned with us earlier this year and has just finished the Siebel international course. I'll let him introduce himself more properly, but we're really happy to have hime on board (excuse the silly train pun).
Our .357 Magnum Imperial Pilsnalebeerwhatchamacallit has been a painful fermentation, but it seems to be chugging along and might yet still make its debut in a few weeks. We had to press the emergency button and bring back up, which came in the form of some super yeast that's able to revive stuck fermentation (our protagonist stalled in the 3rd act). We're going to continue to monitor the flavor and condition of the beer, and if it meets our expectations then we'll unleash it in all of its uncouth, irreverent tenacity...just like Dirty Harry...
Coming up next on the agenda we'll be playing with some new yeast strains and venturing into very high abv territory. We'll be brewing a nice light Wit, Le Chein Blanc, brewed with unmalted wheat and spices to create a rich, mysterious concoction. Other than just a tasty brew, we'll be using that Wit to grow up a healthy amount of yeast to pitch from the barracks into battle; our 15th Anniversary Belgian Tripple 15%abv! We'll be brewing that in a couple of weeks and be releasing it on July 8th, our 15th Anniversary for Flossmoor Station R&B. It'll be released both on tap and in bottles, but as usual with our limited space, the bottles will be limited. We'll have some more information on that release as the date comes closer.
Behind the bar, we'll be making our transition to summer (weather allowing....will this week bring us the long awaited spring we've hoped for??). We're going to blend some of our very tart, acidic sour beers downstairs still in the barrels, with some of our house beers to create a "Summer of Sours." They'll provide some crisp tartness to refresh ourselves from the warm summer days. To kick off our summer, soon we'll have a very small amount of our Saison & FUNKale back on, which is a blend about 50% Saison and Garfunkel and 50% Bare Brett. Our Bare Brett, which we'll have on tap following the FUNK, is 100% fermented with Brettanomyces, a wild yeast strain that gives a pleasant acidity and earthy flavors on a nice light colored beer!
That's about all there is on the agenda, but continue to check back for updates on other barrel aging projects and other goofy, fun stuff that makes a brewer happy! Thanks again for all the support and hope to see you all soon!