Thursday, September 29, 2011

Pink Beer?

No. There is no pink beer, just a metaphor to introduce “Woman’s Craft Beer Night”  every Tuesday from 4PM – close at the Yak and Yeti Brewpub!  Men usually dominate the craft beer scene, but there are some hard-core beer-loving women out there who like them extra-hoppy or extra-malty as well.

1/2 off all craft beers on tap at the Brewpub (excluding growler sales) for women all night long on Tuesdays, every week!

So, to the craft beer-loving woman, raise and your glass and…..Prost!

Tuesday, September 27, 2011

Barleywine Release on Wednesday 28th

Yaks are hairy.  Bigfoot is hairy.   Introducing the newest release in the Haunted Beer Series: Big Hairy Barleywine. 

This beer is about 8.8% alcohol and is big on the malty, caramel, and roast flavors.  Big Hairy is being released at the same time as our Red Hots Cinnamon Wheat at 4PM this Wednesday.  Served responsibly in 1/2 pint snifters.  If you want to know more about the barleywine style, read on:

The BJCP (beer judge certification program) has a nice description here.  Why call a beer a wine?  The name comes from England when brewers brewed a stronger beer to compete with the higher-proof wines.  Beer and wine has had a long rivalry, so using the name to sell the beer was probably just creative marketing at the time.  Much like a wine that can be aged, most (but not all) barleywines can also improve with age.  Sierra Nevada has a beer called Bigfoot Barleywine that is famous for being used with “vertical tastings” (tasting several of the same beer from different years, err vintages).  

My first barleywine as a homebrewer lasted for about 5 years and was sampled every few months.  The beer peaked in greatness at about 3.5 years old.  Big Hairy Barleywine will not last that long, so stop down for a sample or 1/2 pint and try it for yourselves before it vanishes like the elusive Yeti.


Sunday, September 25, 2011

Atomic Firebeers!

Okay, well, it probably won’t be that hot, but it will be flavored like cinnamon hearts.   This week, since the GABF is in town, I wanted to do something that was a little more crazy and daring and release a Red Hot Cinnamon Wheat this Wednesday at 4PM.  I actually have made this beer before as a homebrewer and the results were surprisingly good.  For what to expect, read on:

  • Ferrara Pan, is the company that makes Red Hots as well as Lemonheads, Boston Baked Beans and Atomic Fireballs!
  • Red Hots brand candy were developed in the 1930’s
  • “cinnamon imperials" is a generic name used by the candy industry to indicate a piece of cinnamon hard candy (“Cinnamon Imperials Wheat” has a nice ring to it, but beer lovers would be expecting a high proof instead)
  • This candy is made at 245degF in a vacuum, which removes all the moisture and turns into the hard candy we know
  • There is actually an inner candy and an outer candy shell (both made from sugar)
  • Due to the coloring in the candy, the beer turns bright RED!
  • The cinnamon flavor is strongly spicy but not necessarily hot like an atomic fireball. (does this mean we won’t have beer breath?)

Uses for Red Hots, besides putting in beer…I actually only know of two:

  1. eat them like candy…because they are candy
  2. put them on baked goods like sugar cookies or gingerbread houses (aka a decoration like “sprinkles”)

What else have you used these candies for?


Monday, September 19, 2011

Little Jack Horner’s thumb

Subtle? No.  This week’s Wednesday Wheat is Plum.  Tapped at the usual time of 4PM.  I learn more each week as I hope all you do as well.  When I went to pick out fresh plums, I had to choose between red and black.  I wasn’t sure which to use,….so I used both.  This will be a 50/50 red/black Plum Wheat.  If you want to learn more about this stone fruit, read on:

  • technically a stone fruit, just like Peaches, Cherries and apricots
  • craft beer enthusiasts will be pleased to know that it was named by Pliny the Elder
  • a pluot is a cross between a plum and apricot
  • The dusty-white coating on plums is called a epicuticular wax and is known as “Wax Bloom”
  • plums are synonymous with prunes and prunes are synonymous with laxatives
  • as a result of the bad reputation, most companies have started marketing these as “dried plums” instead
  • typically you cannot dry a plum and call it a “prune”, prunes are usually from the Freestone variety since the pit is easier to remove
  • Dr. Pepper contains no prune juice

Uses for Plums, other than adding to beer:

  • dry them into prunes!
  • jams and jellies
  • pies and cakes
  • wine, brandy and other liquors (Sloe Gin is made from a type of plum)
  • baked, roasted, stewed
  • plum sauce and chutney

My personal memories of plums are quite fond as we grew up across the road from a small grove of about 5 plum trees.  Each year we’d sneak over there and each about 4-6 of them.  I don’t remember it affecting my digestive system, but they probably did.   Now that I know there are red and black common varieties, I’m now wondering what type there were….I remember eating purple. I know this is a short list of uses, does anybody have more uses for them?


Thursday, September 15, 2011

You say Beer Mat, I say Coaster,

yak beer coasters No matter what you call this pressed paper product, they are a familiar icon in the brewing world.  Check out the new coasters we have at the Yak & Yeti.  When the staff is looking the other direction you might even consider taking some home to adorn your coffee table or home bar. 

History lesson: Did you know the beer mat was actually invented to sit “ON” the beer glasses and not under them?  They would act as sort of a denkle for the glass to prevent bugs from stealing your favorite beverage.   More history of the beer mat here.


Sunday, September 11, 2011

Just Peachy!

By the sound of the post, you must know that we are releasing a Peach Wheat for this Wednesday at 4PM.  Peaches didn’t grow well in the Midwest where I grew up, so I always thought they were only grown in the SE, specifically Georgia.  After moving to Colorado, I found that our state is well-known for peaches too.  It’s peach pickin’ time….

Some known and otherwise unknown facts about our pitted friend:

  • Peaches are stone fruits, just like cherries, plums, and apricots
  • related to the Almond
  • originally from China and later Persia
  • Alexander the Great introduced peaches to Europe
  • a nectarine is a type of peach
  • Peaches are fuzzy, nectarines are smooth (skinned) and they both contain a pit (get it? Pitt!)
  • peaches shouldn’t be refrigerated and they do not ripen after being picked
  • California leads the production of peaches despite the Georgia nickname of “The Peach State”
  • Used in modern literature and music
  • is apparently used for the name of a band, clothing manufacturer, and window maker

Uses for peaches, besides beer…

  • teas
  • pies, cakes, breads, muffins and donuts
  • candies, puddings, and ice cream
  • scents are used in perfumes, air fresheners and cleaning products
  • jams and jellies
  • salad dressing, salad toppings
  • salsa
  • liquor
  • peach cobbler (these pics make me hungry)
  • baked, broiled, pickled, poached, dried, roasted, and even creme brulee’d
  • or as a healthy snack eaten plain

Most of the peaches that I’ve eaten in my day have unfortunately been canned in sugary syrups.  The wheat we’ll be serving is made from fresh Coloradan grown peaches.  I am also familiar with a peach beer from St. Louis: O’Fallon Wheach. I’m not sure if it’s available around here, but it is quite refreshing in the summer time.  So stop by before the summer heat is entirely gone to enjoy a pint this Wednesday.


Tuesday, September 6, 2011

Yak and Yeti wins a medal for its Pilsner

Namaste State Fair medal 2011 I should have posted this before the holiday weekend, but got too busy.  We won 3rd place at the 2011 Colorado State Fair for our Namaste Pilsner!  The lager is quite simple in ingredients (100% Weyermann Pilsner malt, Warrior bittering and Tettnager  aroma hops), the more difficult part is yeast handling and a good fermentation process.

The lager is bright and hoppy (est. 40 IBU) and due to the dry finish is quite drinkable.  The light body makes the 40 IBU’s pronounced, not like an IPA in bitterness, but has a noble hop spiciness that stands out.

Stop by and try an award-winning beer sometime.


Monday, September 5, 2011

Big, fat, juicy Yak-berries…

These things were gargantuan, I think there were 4 berries per lb [editor’s note: slight exaggeration].  This Wednesday Wheat Series release is the Blackberry Wheat, at 4PM as usual, sounds scrumptious doesn’t it?

For those who Googled the smart phone and got this site instead, tough luck, the fruit came before phones were invented.  To learn more useless trivia about the berry, read on:

  • remember the raspberry post?  Blackberries have a solid core when picked, unlike black raspberries.
  • can tolerate poor soil and so is found in unusual places like ditches and vacant lots
  • the root from the bush is very astringent and was used medicinally for treating diarrhea
  • scientists have developed new cultivars that come from prickle-free bushes
  • before they are ripe, they can start nearly white in color, transition to red and finally darken to a shiny black


  • Baking: pies, pastries/donuts, cakes, bread, cookies, cobbler, muffins
  • Flavorings: candy, ice cream, yogurt, frosting, cream cheese, popsicles,
  • toppings: cereal, ice cream, yogurt, cake
  • jams and jellies
  • sauces, glazes (eg. for chicken)
  • smoothies, and other ice drinks
  • alcohols: schnapps, liquors (specifically rums and vodkas), malt beverages
  • perfume and other scented products like shampoo and lotion
  • My favorite use of blackberries is blackberry yogurt.  Something about the rich flavor, tartness and the creaminess from the yogurt that all compliments each other.   I could do without the seeds…. but good news is that since the Raspberry Wheat didn’t expose the seeds, I’m feeling pretty confident that we won’t have seeds in our beer here either.   Stop down to the brewpub this Wednesday, I’m usually hanging out from 4-6PM to answer questions or shoot the bull, err yak.


    This just in….Coloradans love Double IPA’s

    I only made up two kegs of the Double IPA and the first one was empty in less than 3 days.  The 2nd keg is on tap, get it while it’s still available.