What do you call a beer made with 14 different grains & adjuncts?

Grainfloor Porter!  Imagine a working grain silo or mill that processed all sorts of different grains.  Expectedly there would be spillover and some would land on the floor.  This would make a potpourri of different grains all juxtaposed with one another.  Take a shovel and scoop up this derangement or medley of grains and make a batch of beer. 

Well, without dumping grains on the floor, I was inspired to add 13 different adjuncts and grains in conjunction with barley to make a one-of-a-kind beer.  Most beer will have specialty grains or adjuncts added and it makes up about 10% of the costs for the batch.  This beer is a rare exception and the costs of the adjuncts were 200% of the cost (compared with the base ingredients of water, barley, hops and yeast).

So what’s in it?

Barley, Wheat, Oats, Corn (polenta), Rye, Triticale, Buckwheat, Rice, Spelt, Soybeans, Amaranth, Sorghum, Kamut, and Millet.

Grainfloor Porter will be released on June 1st at 4PM.  It is a based on a robust porter and clocks in at 7.1%ABV, the yeast attenuated the beer well so it isn’t too sweet.  Come taste 14 different grains/adjuncts at once!

Prost!

Three IPA’s on Tap during Craft Beer Week.

May 14th-19th is Craft Beer Week in the US.  To celebrate, the Yak and Yeti will have 3 different IPA’s on tap for the entire week.  Himalayan IPA is our flagship IPA (6.4% ABV) that won a 2010 GABF gold medal.  West-Coast Glutton is a Double Red IPA (10.0% ABV) that was named by the 2012 Beer Drinker of the Year, and the White IPA (7.2% ABV) is one of the newest styles of beer (basically a dry-hopped imperial witbier).  Hop Lovers Rejoice!

Prost!

Oatmeal Cookie Stout

Wednesday at 4PM, the release of the Oatmeal Cookie Stout at the Brewpub.  In addition to real vanilla, real cinnamon sticks (not those posers) there are copious amounts of oatmeal in this beer.  Clocking in at 7.2% and 22 IBUs, this is one black beauty.

Here is an oatmeal cookie recipe in case this blog post makes you craving one:

Ingredients

• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3 cups quick-cooking oats
• 1 cup semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, mix together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, ground cinnamon and salt; stir into the mixture until just blended. Mix in the quick oats, and chocolate chips. Drop spoonfuls onto ungreased baking sheets.
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet before transferring to a wire rack to cool completely.

Prost!

What’s like a Witbier but imperialized and dry-hopped?

That’s right, the White IPA is back and better than the first pilot batch!  Read the first post to explain how many IPA’s are really out there!  Just put on tap today, this is basically a dry-hopped imperialized witbier with coriander, orange peel and styrian goldings hops.  It clocks in at 57 IBU’s and 7.8% ABV.  Eric Gorski at the Denver Post blogged about it here in January.  It was also featured on the “Beer Craving” website.

Prost!