I think the title pretty much sums it up, we have the Collaborative Evil from 2010, which was a Smoked Porter with the smoked malt being driven by Cherry Wood, which has a nice, subdued smokiness. Barrel Aging it brings out the vanillin and oak, as well as hints of bourbon and finishes dry and slightly spicy.
Cheers!
Wednesday, October 26, 2011
Monday, October 24, 2011
English Style Brown Ale Collaborated with an Irish Pub
We are going to tap our "Derailed" Kelleher's Brown Ale this Thursday, the 27th, at 7pm for Mug Clubbers and at 8pm for the rest of the you folk.
We did the beer as a collaboration with Kelleher's Pub in Peoria, as part of their "Beer of the Month," which will be featured thru November. It's an English Sytle Brown Ale, a little lighter in color than our Pullman, and a bit less chocolately. It has a really nice, very sessionable, malty body with tones of toast riddled through it, and finishes crisp with just a touch of hops mixed with roasted nuts. 5.9%abv
Hope you can make it!
Cheers!
We did the beer as a collaboration with Kelleher's Pub in Peoria, as part of their "Beer of the Month," which will be featured thru November. It's an English Sytle Brown Ale, a little lighter in color than our Pullman, and a bit less chocolately. It has a really nice, very sessionable, malty body with tones of toast riddled through it, and finishes crisp with just a touch of hops mixed with roasted nuts. 5.9%abv
Hope you can make it!
Cheers!
Monday, October 17, 2011
Brewmaster'ish kinda Dinner
We are having our Brewer's Dinner on Thursday, October 20th at 6pm. We will have a splendid paring with the food prepared by our Chef Eduardo, and will be entertaining the "harvest" theme in which most of our food will embrace the lovely fall weather we're having!
Also, in celebrating the Breast Cancer Awareness Month, a portion of our proceeds will be donated to saving the boobs!
Thursday, October 06, 2011
Kellehers Collaboration brew
We just had a great day brewing with Bill from Kellehers Pub down in Peoria and Pat from Specialty Importers. I should more accurately say that they brewed for us, and we micro-managed...
We brewed a nice, toasty nut brown ale, more adkin to Samuel Smith's Nut Brown than to our Pullman, which should be perfect for the fall season to come.
The next tapping is set for the 10th of October, Monday, starting at 7pm for Mug Clubbers and then 8pm behind the bar. We'll be getting into the Bear Claw Wheat Wine, which is a fruity, velvety and boozy wheat wine at 9.7%abv, fermented with the Weihenstephan Hefeweizen yeast strain. Should be fun!
Also, hope to see everyone out for our Oktoberfest, in which we're tapping our Bier Leichen, Vienna Lager ein mas! Festivities start at 2pm and go thru 10pm, Saturday the 8th
Cheers!
We brewed a nice, toasty nut brown ale, more adkin to Samuel Smith's Nut Brown than to our Pullman, which should be perfect for the fall season to come.
The next tapping is set for the 10th of October, Monday, starting at 7pm for Mug Clubbers and then 8pm behind the bar. We'll be getting into the Bear Claw Wheat Wine, which is a fruity, velvety and boozy wheat wine at 9.7%abv, fermented with the Weihenstephan Hefeweizen yeast strain. Should be fun!
Also, hope to see everyone out for our Oktoberfest, in which we're tapping our Bier Leichen, Vienna Lager ein mas! Festivities start at 2pm and go thru 10pm, Saturday the 8th
Cheers!
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