We just tapped into our new sour, the Rate and Pillage, which is a secret blend and you'll have to come out yourself to try and taste, and then of course, rate and/or pillage it! Let us know what you think!
Coming up in the near future is some fun projects. This week we'll be brewing the Jar of Heads Scottish Ale, that will be put entirely into bourbon barrels and stowed away for the duration of this beer siege our patrons are exercizing! We'll have a bottle release of it on the onset of spring next year, and it'll hopefully route us through a more spring like spring next spring (did i mention I'm not looking forward to winter?)
Coming along this fall we're looking at putting forth an Imperial Scharwtzbier for the zombie ghoul day of halloween. Also in line is a nice Vienna Lager for Oktober Fest, possibly a Pumpkin Ale, a Double IPA and maybe even a Harvest Fest to try and cling onto the lovely fall weather before old man winter settles in.
Lots to come, but really little to say about them, check back soon once we have more of our ducks in a row!
Cheers!
Monday, August 22, 2011
Friday, August 05, 2011
Triple tappings
No, not that kind of Triple Tappings, but 3 tappings in a row! We're all set to have the next 3 seasonals/specialties lined up for a sequential tapping party.
We'll be tapping the HopfenWeizen, which is a Hefeweizens but hopped like an IPA, including a healthy dry hopping. We used a nice, equal blend of Galena, Casacade and Palisade for each addition. It's debut will be Monday, the 15th, starting at 7pm for mug clubbers and 8pm behind the bar.
Next is a collaboration we did with City Provisions which is a Dunkel Weiss that we added 100 lbs of fresh Michigan Cherries to the mash. Cleetus, the head chef/proprietor of City Provisions dubbed it the Kirsch and Blucher DunkelWeiss, (Kirsch meaning German for Charity, and Blucher....well, just watch Young Frankenstein). That tapping will be Monday, the 22nd, again at 7pm for mug clubbers and 8 pm for behind the bar.
Finally, our last tapping this month is the Intercontinental Pale Lager, which we're doing again, and for those who don't remember or didn't get a chance to try it, it is a IPA style, but with a lager yeast and a blend of hops, predominately from continental Europe, with American hops. That'll be toasted on Monday the 29th, once again at 7pm for mug clubbers and 8pm behind the bar.
Whew, with all that going on, we also have a new sour on, which is the Candor*2. It's a blend of the peach sour with our station master wheat, but in a 70-30 blend, which makes it quite tart, but in a pleasing way!
Cheers!!
We'll be tapping the HopfenWeizen, which is a Hefeweizens but hopped like an IPA, including a healthy dry hopping. We used a nice, equal blend of Galena, Casacade and Palisade for each addition. It's debut will be Monday, the 15th, starting at 7pm for mug clubbers and 8pm behind the bar.
Next is a collaboration we did with City Provisions which is a Dunkel Weiss that we added 100 lbs of fresh Michigan Cherries to the mash. Cleetus, the head chef/proprietor of City Provisions dubbed it the Kirsch and Blucher DunkelWeiss, (Kirsch meaning German for Charity, and Blucher....well, just watch Young Frankenstein). That tapping will be Monday, the 22nd, again at 7pm for mug clubbers and 8 pm for behind the bar.
Finally, our last tapping this month is the Intercontinental Pale Lager, which we're doing again, and for those who don't remember or didn't get a chance to try it, it is a IPA style, but with a lager yeast and a blend of hops, predominately from continental Europe, with American hops. That'll be toasted on Monday the 29th, once again at 7pm for mug clubbers and 8pm behind the bar.
Whew, with all that going on, we also have a new sour on, which is the Candor*2. It's a blend of the peach sour with our station master wheat, but in a 70-30 blend, which makes it quite tart, but in a pleasing way!
Cheers!!
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