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)
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!
Prost!
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!
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.
Prost!
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!
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.
Prost!
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:
Uses for Red Hots, besides putting in beer…I actually only know of two:
What else have you used these candies for?
Prost!
