Thursday, June 20, 2013

The Big Shift – blog move

The bad news is that I won’t be updating this blog anymore.  The good news is that our new website is fully functioned and includes a blog as well as events.  So you can now subscribe or follow my blog at (go to brewery –>blog).  It’s been a good run.  Now check out a new and improved blog.  I even posted something there today (which you can’t see unless you visit)


Wednesday, June 12, 2013

Victorian Sunrise Wheat 2013

The wheat beer is back, just in time for all this 100+ degF heat!  The Victorian Sunrise Wheat is a 5.2% ABV and 18IBU cloudy wheat beer based on a hefeweizen recipe.   This beer will be quite refreshing but don’t expect huge banana or clove flavors as I designed the beer to be less fruity so that our Wheat Wednesday flavors will be showcased better.  Many other local breweries keep a wheat beer on draft year round (Arvada Beer Co, Odyssey, Wynkoop, CB & Potts, Avery Brewing Co, Twisted Vine, Dry Dock, etc) but I like to think of ours as a VIB (very important beer) since it only comes out once a year!

The Victorian Sunrise Wheat will be released at 4PM on Wednesday June 12th.


Friday, May 17, 2013

Belgian Peach Whiskey Ale Reprise

Belgian Peach Whiskey Ale is back on tap today, see original post here.  Belgian Blonde that clocks in at 7.5% and 24 IBU, aged for several months in a Leopolds Brothers Peach Whiskey barrel.

Wednesday, May 1, 2013

Orange Chocolate Porter Returns

This has been the favorite of the porter series releases so I thought I would release it again for those who didn’t get a chance to try it last time (the kegs blew in about 2 hours).  I made plenty this time, so hopefully it lasts through the weekend.


Wednesday, April 24, 2013

Colonial-Style Ginger Beer

Yes, the Colonial-style Ginger Beer is back on the Haunted Beer Series Tap.  This is something that George Washington or Ben Franklin would have homebrewed.  Is it historically accurate?  Unless you own a time-machine, I’m going to say “yes.”  Nobody can be certain but I used Brown Malt which is basically what the beers would have been like before the invention of Pale malts.   Also incorporated English hops and English yeast, as there wasn’t any American strains yet.  You’ll have to try it and decide for yourselves.

This beer is fairly dark in color, like a brown ale and is 6.7%ABV and 22 IBU’s.  The beer has a very distinctive ginger bite as it has more than 3lbs of ginger per bbl of beer.  Will be released at 4PM on Wednesday April 24th, 2013.  Read more about the first release and other interesting facts (like it is not a root but a rhizome and the Nepalese call it the “aduwa”) here.


Wednesday, April 17, 2013

Cherry Tart Ale (almost a sour!)

So, I’ve been playing with ways to lower the pH of my beers to emulate sour beers.  A true sour typically has bacteria like Lactobacillus and/or Pediococcus to lower the pH and get all the sour flavors.   This beer uses acidulated malt with very sour cherry concentrate (Montgomeries from Michigan).  It tastes pretty close to a sour and I think it is definitely a better beer than the Blueberry Tart that I attempted last October.  (Although many people loved the Blueberry Tart as well).  Like most sours this beer is under 5% alcohol, this one clocks in at 4.3% and only 16 IBU’s and had a distinct cherry pie flavor and aroma but it much more tart.

You’ll have to try it and judge for yourself if this clean beer still makes a good sour.  Tapped today at 4PM. (Wed. April 17th, 2013)


Wednesday, April 3, 2013

Belgian Peach Whiskey

image Not sure if the name Klikken Vat would be better (“Peach Barrel” in Belgium).  Anyways this is a Belgian Blonde aged in a Leopold Bros. Rocky Mountain Peach Flavored Whiskey Barrel.  The beer is 7.5% and 24IBU’s and has a beautiful oak aroma and flavor.  The peach notes are subtle but the fruit is noticed if you mute the oak from your mind.   We’ll be having shot and beer specials so you can taste the actual Leopold Bros. whiskey that this was aged in.  The Belgian Peach Whiskey will be released at 4PM on Wednesday April 3th.