Thursday, October 27, 2011

November Haunted Beer Series Release

image The next beer released in the Haunted Beer Series will be a Belgian-style Tripel called “Tripel Nipel”.   I am targeting to release these around the first of each month, but since the weekend is upon us and Halloween is around the corner, there is no reason not to bend a few of my own rules a little.  ;)

This Friday starting at 4PM the Tripel Nipel will be on tap.  Belgian-style Tripels are a light colored beer but high in alcohol (9.6%ABV to be exact) you can read more about the style here.  Served responsibly in a 10oz Belgian glass. 

Prost! (or whatever they say in Belgium)

Tuesday, October 25, 2011

Jalapeño Lena

imageSorry for the lack of posts, my laptop is shot and I purchased and setup a new one….that takes a few days.

I’ve loved Cajun and Zydeco music for quite some time now. [Really, who doesn’t love the classic “Jambalaya (On the Bayou)”]? So when Dol asked me about putting jalapeños in a beer, the first thought that crossed my mind was the zydeco song “Jalapeño Lena.” What better way to take a pilsner and spike it up with fresh cut peppers and call it “Jalapeño Lena” (it’s enough to make you wanna dance). This beer is dosed with approximately 3 lbs of sliced jalapeños per barrel! For those that didn’t like my Chili Pepper Wheat that was flavored (but not “heat” spiced) with peppers, this is for you beer and food lovers that are familiar with the Scoville unit. I’m not sure what Scoville units it will clock in as but maybe some patrons can help us subjectively figure it out.

Also, it seems only fair…if your name is Lena and you show me some identification proving it--a free pint on me!


Monday, October 10, 2011

Two new beers on tap at the Yak!

Okay, I need to start this blog with a confession: one of the beers has been on tap for about 2 weeks but I realized that there was no blog about its release. 

Take a Brown Ale (Northern English) recipe and tweak it with traditional Indian ingredients like “brown rice” and “honey.”  We could have come up with a creative name for this beer, but I figured there would be more questions about what it is, so I went with a simple name that spells it out—Brown Rice and Honey Ale.   The clover honey has fermented out but the aroma and flavor is still strong.   The brown rice lends a subtle but distinct nutty/spicy earthiness.  The recipe was formulated to be sweeter because after the sugars from the brown rice and honey had fermented out, they were going leave the beer too thin and dry….thus the finished ale is balanced.   This beer clocks in at 6% ABV and 26 IBU’s.   We probably didn’t need to promote this beer as our customers love it and are crossing their fingers that it becomes a year-round flagship.

After taking a serious look at our lineup, it became obvious that we don’t have any good low-alcohol session beers available.  Also, the AbominAle ESB was losing popularity and was in desperate need of a facelift.  Enter AbominAle Mild.  This is a 3.7% English mild and only 16 IBUs (enough to protect and stabilize the beer).  Session beers are the lifeblood of the British pub scene.  This ale may have low alcohol, but is still full-flavored.  Chocolate, nutty, roasty and caramel can all be perceived in the flavor profile.   Not to be confused with a “dark mild” this beer is red in color and will be one of our mainstay beers,…go ahead, it’s okay, have 5 or 6 of them!

Prost & Prost!

Wednesday, October 5, 2011

How Beer Saved the World!

Betcha didn’t know “beer” is a varietal Superman?!  What is better than beer and movies???  Free Appetizers!  Come check out our new big screen projector as we debut a beer video night on Thursday Oct 13th.    We’ll start the movie at 8PM and provide some appetizers for munchies.

“How Beer Saved the World” is fun video with a HUGE slant towards a beer-focused history.  It is informative, humorous and just plain entertaining.  Come check it out.