Hey all,
The Milk Stout is on. This is just the straight Milk Stout. I know in the past we had done a coffee infusion into it, but we wanted to go back to the good old stand-by, to make sure she is still delicious... and she is. The Lactose sugar added is unfermentable so it give a nice creamy sweetness in the glass. Very nice.
Cheers,
Tyler
Saturday, November 21, 2009
Wednesday, November 18, 2009
Two-fer
Hey all,
No its not a 2 for 1 sale, or a blue light special. Its a two beers for two beers trade. We kicked both the Whipper Snapper and the Hop Harvest 2 last night. Replacing them are Sierra Nevada's Celebration (their winter release) and our Imperial IPA, respectively.
We try to get in the Celebration every year, it is one of Tod's favorites and is becoming one of mine. What a better way to bring in the first night of frost then with a Celebration.
The Imp IPA is tasting great once again. Big, bold, strong and hoppy! Wait, can I say strong? (if you have been following the Smuttynose Tavern blog you will know what i mean) We some how found a way to squeeze a little more hops into it this year, so definitely let us know what you think.
Cheers,
PS The most recent entry into the smuttynose tavern is very interesting with Monster sending a lawsuit to Rock Art brewing in VT about their Barleywine Vermonster. Crazy!
No its not a 2 for 1 sale, or a blue light special. Its a two beers for two beers trade. We kicked both the Whipper Snapper and the Hop Harvest 2 last night. Replacing them are Sierra Nevada's Celebration (their winter release) and our Imperial IPA, respectively.
We try to get in the Celebration every year, it is one of Tod's favorites and is becoming one of mine. What a better way to bring in the first night of frost then with a Celebration.
The Imp IPA is tasting great once again. Big, bold, strong and hoppy! Wait, can I say strong? (if you have been following the Smuttynose Tavern blog you will know what i mean) We some how found a way to squeeze a little more hops into it this year, so definitely let us know what you think.
Cheers,
PS The most recent entry into the smuttynose tavern is very interesting with Monster sending a lawsuit to Rock Art brewing in VT about their Barleywine Vermonster. Crazy!
Tuesday, November 3, 2009
9 months worth of seasons in one day.
Hey all,
I'm back from a little excursion to Indio CA. It is high dessert land so the temp varies from 53 oF at night to 90 oF in the middle of the afternoon, crazy. So it is like going from early spring to late fall all in 14 - 15 hours. I saw the sun rise there for 3 days straight and I totally understand the line of the star spangled banner "purple mountains majesty". Amazing!
Any-who, beer wise the Alt has been replaced by the Smoked Dunkelweizen. I almost want to put the smoked in quotes since the apple wood smoked malt is so sweet and subtle and much more of an after taste then the first thing you taste like in years past. It just went on this weekend so it is going to need a few days to settle out completely. It is tasting great just a bit on the yeasty side right this second.
The cask has changed to the HH2 dry-hopped with Simcoe. This is a similar cask that we sent to NERAX North up at Novare Res. Since i wasn't able to make it up there a couple of weekends ago, I am excited to give this one a try.
Kate is bubbling away and will be ready in the 100+ days or so we have left. :)
cheers,
Tyler
I'm back from a little excursion to Indio CA. It is high dessert land so the temp varies from 53 oF at night to 90 oF in the middle of the afternoon, crazy. So it is like going from early spring to late fall all in 14 - 15 hours. I saw the sun rise there for 3 days straight and I totally understand the line of the star spangled banner "purple mountains majesty". Amazing!
Any-who, beer wise the Alt has been replaced by the Smoked Dunkelweizen. I almost want to put the smoked in quotes since the apple wood smoked malt is so sweet and subtle and much more of an after taste then the first thing you taste like in years past. It just went on this weekend so it is going to need a few days to settle out completely. It is tasting great just a bit on the yeasty side right this second.
The cask has changed to the HH2 dry-hopped with Simcoe. This is a similar cask that we sent to NERAX North up at Novare Res. Since i wasn't able to make it up there a couple of weekends ago, I am excited to give this one a try.
Kate is bubbling away and will be ready in the 100+ days or so we have left. :)
cheers,
Tyler
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