02.14.12
Posted in Fermentation Lounge at 5:34 pm by Sarah
Warm your heart and destroy your liver just an inch more with Two Hearted Tuesday (today is Valentine’s Day and your special someone wants beer, not chocolate). We’ll be tapping a special cask of the fan favorite Two Hearted Ale as soon as we open. Limited quantity available, so hit Fermentation for a fancy beer right after work.
This Thursday, bring in bath soap and receive a free hamburger! Bar soap is preferred, but liquid soap is fine too if it’s the small size. All items will be donated to the Tallahassee homeless shelter. Spread the love guys. Enjoy your burger while listening to the musical stylings of Cuig starting at 8pm.
Sunday is one of my favorite days of the week for several reasons, not the least of which being the Lazy Sunday Matinee brought to you by Hodge Podge Productions. This month’s Matinee (2/19) features the freaky film “Skull Face” (*cue the lightening and fearful screams*). Check it out: 
I know, right? Looks…killer. (Can’t…stop…the…puns….!)
Also this Sunday, the Irish Music Gathering (less likely to kill you, but they do have skulls in their faces so…beware).
Monday, 2/20 features bluegrass by Moonshine Dirt Reunion. If you haven’t seen these guys yet because a) you hate bluegrass, b) you’ve never been to Fermentation Lounge, or c) by total fluke you have missed them for the past 8 months, have no fear: they rock, and now you know when they’re playing. And really, who hates Bluegrass?
The event blog (which is what you are reading right this very second!) will also be the wine descriptions blog for all you fancy types out there (and by “fancy types” I mean “awesome”). While we’re on the subject, I’d like to say how pleased we are to have added Alex Elman wines to the Market stock (Cab and Unoaked Chardonnay- both 100% organic). Elman’s wines are world renowned for being delicious (a given) and sophisticated. I myself tried the Cab a week ago, and was blown away by its balance and soft, almost velvety drinkability. Also, the bottles have the name of the wine written in braille on them, so that’s badass. Why braille? Did I not mention that Alex Elman is self-described as “the blind wine chick”? Elman lost her sight at 27, and used it as a way to enhance her palate and attention to taste. Now that’s badass.
This week we have:
White Wines:
Kung Fu Girl Riesling- definitely a house favorite from Washington; crisp apples
King Estate Gris- light and refreshing with melon and apricots
Toad Hollow Chardonnay- notes of mango and green apple in this unoaked beauty
Loose Cannon Viognier- from our buddy Hugh Hamilton; citrusy and fresh
Red Wines:
The Crusher Pinot Noir- rose, cardamom, chocolate, blueberry pie…need I go on?
Charles & Charles Cab Syrah- dark cherry and berry flavors
Velvet Devil Merlot- so tasty you’ll have a glass or three before you know it; dark fruits, earth, and pepper
Albet i Noya Petit Albet- Tannins! Tempranillo! Happiness!
…and don’t forget to mark your calendars for Pirate Night featuring Cap’n Ty with shanties and sing-alongs! Prizes for best pirate, pirate-y food, and pirate films on the big screen…Saturday, 2/25 from open to close. arrrgh- puns about booty!
You stay classy Floungers.
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02.12.12
Posted in Fermentation Lounge at 3:42 pm by Scott
The Rodenbach brewery has been around since 1821, primarily focusing on creating beers that fall under the Flanders Red style. Here is how Beer Advocate describes Flanders Reds:
Flanders Reds are commonly referred to as the “red” beers of West Flanders. Belgian Red Beers are typically light-bodied brews with reddish-brown colors. They are infamous for their distinct sharp, fruity, sour and tart flavors which are created by special yeast strains. Very complex beers, they are produced under the age old tradition of long-term cask aging in oak, and the blending of young and old beers.
Flanders is just a region in Belgium, with notable cities being Brussels and Antwerp. Rodenbach Grand Cru is a sour beer, made so by the presences of brettanomyces yeast. There are actually several yeast strains in the beer, but the brett is what gives it that sour tartness. No fruit is add, although you can detect distinct cherry flavors generated by another of the yeast strains. A nice oak presence is in the background, a product of the oak barrel aging. A master brewer makes the final blend, usually with roughly 1/3 young beer and 2/3 older beer until the beer achieves the desired flavor.
Sours are a tricky style to get into, and they aren’t for everyone. Rodenbach was the first sour that really clicked for me and got me wanting to explore the style more and more. The really cool thing about sours is that they age beautifully. The yeasts stay active and really evolve the flavor. Take, for instance:
Rodenbach 2009 Vintage is available in bottles and comes pre-aged for you, so you don’t have to worry about temperature control, light exposure, and all those fun things about aging beers. It’s always cool to do a vertical tasting, drinking this year’s Grand Cru side by side with a previous year to see the influence that the yeast has over time.
Rodenbach Grand Cru is on tap at the Lounge today. Rodenbach Grand Cru and Rodenbach 2009 Vintage Grand Cru are both available in the Market.
Cheers!
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02.10.12
Posted in Fermentation Lounge at 11:39 am by Scott
This coming Tuesday, celebrate Valentine’s Day with a delicious cask of Bell’s Two Hearted! The natural carbonation from the cask will smooth out this already delicious beer.
IPAs not your thing? Then head next door to the Market and get a glass of Ommegang Adoration, a Belgian dark ale with sweet malts and hints of dark fruits.
Staying in this Valentine’s Day? Consider hitting the Market for a bottle of Ommegang Seduction. The brewery describes it as:
Beautiful, rich and smooth, roasty and malty throughout, Seduction offers balanced chocolate cherry notes, a bit of caramel sweetness, and a long, slow finish. Seduction is welcoming and warm-hearted, gently hopped and harbors no bitterness, leaving only a lingering glow.
It’s all about the lingering glow.
Happy Valentine’s Day!
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02.09.12
Posted in Fermentation Lounge at 6:56 pm by Scott
Ah, Hopslam. It’s a crazy time of year. For those of you who aren’t familiar, Bell’s Hopslam is one (and there are many) of the beers that helped the Double IPA style really take off. It is made once per year, and in limited quantities, and has acquired a well deserved cult following. So when it is released, madness often ensues. The beer itself is delicious. It is a generously hopped and strong (10% ABV) DIPA. The hops are intense and heavy, but the addition of a bit of honey helps cut some of the sharp bitterness and leaves you with amazing flavor. Anyway, due to its general awesomeness and short supply, it’s very hard to get. By the time this gets posted, the Market will be sold out of it. However, I would like add that EVERY person who called us to reserve some got it reserved. I know 4:00 releases sucks for those of you who work 9 - 5, so we got calls from people telling us they couldn’t leave their office til 6:00 and could we hold them. Only like three people did this, but they got their Hopslam. Something to consider for the future if you can’t make it to the release on time.
Oh, but the good news! We got two kegs of Hopslam and they go on tap when the Lounge opens tomorrow. Not before…so if we blow a keg at midnight tonight, Hopslam won’t sneak on. It will be there Friday (and should be on the board for a while) for everyone to try. Also, we have a cask of Two Hearted, their year round amazing IPA, that we will tap at the same time.
Fun fact! The first year we had Hopslam, our final bottle was consumed by none other than Larry Bell himself. That still makes me all warm and fuzzy inside.
Saturday, February 25th is the return of Pirate Night. Put this on your radar. We are going all out on this one. More info to come, but the beer is going to be great and we will have a special cask on hand as well.
Here is what is on tap as of Thursday night:
- Anderson Valley Boont Amber - Heavier on the malts than most ambers, just a hint of caramel.
- Bell’s Oberon - A filtered wheat beer, light and delicious.
- Cain’s Dark Mild - Toasted grains and roasted malts provide the body of the beer. A 3.2% ABV makes this the perfect session beer.
- Cigar City Jai Alai IPA - One of the best IPAs in the country, made by our friends in Tampa.
- Cigar City Ligero - A schwarzbier, meaning dark lager, this brings more in from the porter/stout side that the lager side. Very sessionable.
- Coronado Idiot IPA - Double IPA from San Diego, with big piney hops.
- Great Divide Nomad - Very easy drinking Czech pilsner.
- Lost Coast Tangerine Wheat - Of everything we serve, no other beer inspires more passionate loyalty than the fans of the Tang.
- Rodenbach Grand Cru - Delicious and complex sour. If you aren’t into the style, this is a great one to start with. All of the sour goodness, but not over the top in what it will do to your palate.
- Sir Perry Cider - Sweet pears come through on this delicious cider.
- Smuttynose Old Brown Dog - Super smooth and delicious brown ale.
- Unibroue Ephemere Cassis - Sweet black currants with a slight tartness on the finish.
In the cooler we have kegs of:
- Bell’s Hopslam - Perhaps I mentioned this.
- Cigar City Cubano Espresso - Essentially (and I’m generalizing) a Maduro brown base with espresso on top. Es bueno.
- Cigar City Hot Blooded - A foreign export stout, this sits right on the line between a regular stout and an imperial stout.
- Delirium Tremens - All time classic Belgian tripel.
- Franziskaner Dunkel Weisse - Take the classic wheat and add some dark malt.
- Kronenbourg 1664 - Refreshing French lager great for this inexplicably warm winter.
- Left Hand Nitro Milk Stout - Being on the nitro faucet makes this already delicious sweet stout nice and creamy.
- Lost Coast 8 Ball Stout - An oatmeal stout with the perfect amount of sweetness. One of Scott’s all time favorite beers.
- Napa Smith Wheat - Light, with some citrus and gentle flavors coming off the yeast.
- Okocim OK - A Polish lager that is an all time favorite of the Lounge.
- Peak Organic Oak Aged Mocha Stout - We haven’t had this yet, but it sort of sounds awesome.
- Rogue Dead Guy - A maibock, which essentially is sort of a light amber. Getting out of lagers and exploring ales? Start here.
- Swamp Head Wild Night - Technically a cream ale, but a heavy dose of local honey make this very light and slightly sweet.
- Weihenstephan Dunkel Weisse - A dark wheat beer done by one of the oldest breweries in the world.
Cheers!
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02.07.12
Posted in Fermentation Lounge at 6:54 pm by Scott
So Anheuser-Busch announced that they are going to start making Mich Ultra Light Cider starting this May. I reacted, shall we say, extremely negatively to this news. This has “style killer” written all over it, but I’ll get to that in a minute. A lot of people see us shun products like this and just assume that we are beer snobs. That’s not it at all. Let’s look at two things about this cider:
Taste. I’m going to go out on a limb here and say that it won’t be very good. The brewers are not sitting around a table tasting the apples or exploring the dryness of certain yeasts. They are looking to make something vaguely cider tasting as cheaply as possible. Their overriding goal is maximize profits, not find the best taste. Profits in beer are determined by measuring quantity sold and the cost of ingredients. The cheaper the ingredients, the higher the profit. To make it palatable to the maximum number of people, it will be made bland. No offending (re: interesting) flavors. But that doesn’t bother me too much. You want to make a bad cider? Go ahead. And hey, if people like to drink it then more power to them. Drink whatever you enjoy. What really upsets me is that this beer is clearly a:
Style killer. Ok, let’s explain this. The craft beer movement that we all know and love is small. Really small. Roughly 95% of all beer sold comes from either AB or Miller-Coors. That other 5%? That’s everything else. So those huge sales numbers give them massive clout. I was in Publix today and what did I see right when I walked in? This:
Pictured: Bullshit
A giant shelf of nothing but Bud Light Platinum. And guess what? That replaces shelf space that would go to other beers. So here is what is going to happen Mich Ultra Light Cider (which I’m just going to call MULC from here on) gets released: massive grocery store bombardment. People who have never bought a cider are going to suddenly pick them up. People will walk into liquor stores wanting to try cider for the first time and will see a $7.00 six pack of MULC next to, say, a $10 six pack of Ace Joker. They have never tried cider before, so they are going to go with the cheaper one. So all these new cider drinkers bring this beer home, or they bring it to parties, and decide that it is gross. And they go a step further and decide that all ciders are gross. MULC may go away forever in a year, but cider sales will be permanently harmed from this and have to come back. This is what a style killer is, and big beer companies do it intentionally.
See, even though they control 95% of all sales, big beer has a problem: their sales are decreasing. That 5% craft market? It is increasing. People are learning, habits are changing, and the big companies are scared out of their mind. Scare them some more and drink good beer.
Cheers.
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Posted in Fermentation Lounge at 1:04 pm by Sarah
Fermentation has a lot going on: we’ve opened the Cider Lodge next door (an extra public bathroom is one of its many attractive qualities, along with its jackelope and hipster sense of irony), there’s an event pretty much every week, and live music spilling into your eardrums almost nightly. Oh, and did I mention the rotating and ever expanding tap and bottle list? So we’re splitting the blog into two parts: 1) events will be blogged about on Tuesdays, 2) beers, bottles, and brews on Thursdays. To recap: plan your week on Tuesday with the events calendar, plan your drinking on Thursday with the weekend’s tap list.
This Week:
Tuesday (hey! that’s today!): Knit Night! The Knights who say Knit will be lounging about with all they’re knitting, crocheting, and other nifty supplies. We bust out a few extra lamps so you crafty crafters can see what you’re doing (I myself have never knit…knitted…knot? but I understand that “seeing what you’re doing” is integral to the process). Come enjoy some beer, wine, and fine company.
Wednesday (2/8): Live music from the Apalachee Trio starts at 9pm. No cover for this amazing local band.
Monday (2/13): Live jazz courtesy of the Polk Trio from 9-11pm. No cover, but we’ve got you covered.
Don’t forget: the Cider Lodge (aka “Fermentation Market” aka “the Market” aka “that place next door to Ferm” aka “that other bathroom”) has a tasting room available for your next event. There’s no cost to reserve the room (except when there is) and it comfortably seats 10 adults. A wide variety of food and beverage options are available at the Lodge- contact Ace or Sarah for details.
Arrrgh mateys….Pirate Night returns bigger and Arrrg-ier than ever on Saturday, 2/25 from open to close. Details are making their way down the plank; start prepping your swashbuckles for food, beer, and shanties.
Until next week Floungers. See you at the bar!
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02.03.12
Posted in Fermentation Lounge at 10:57 am by Scott
Having the Market next door gives you a whole host of new options at Ferm, but not everyone has figured them out yet. These new options are incredibly useful when the lounge is busy like, say, on a First Friday.
This is the front bar in the Market. Since the Lounge and the Market are on the same alcohol license, you can take your beers from the Market to the Lounge, and vice versa. The tap selection at the Market is very limited, we are just doing ciders and some select Belgians. Right now there are two ciders, two lambics, and Ommegang Adoration. So the choices aren’t for everybody, but if you want to skip a long line at the bar next door, start here,
This is the tasting room. We use it for special events and you can even call us and reserve it for a party. When it isn’t reserved, we leave it open for everyone to use. It has two features you won’t always find at the Lounge on a busy night: it’s quiet in here and there are places to sit down. If you want more of a chill atmosphere, come hang out in here.
This spot confuses some people. You can walk on back here, this is just the point where we ran out of good looking decor. There are plenty of bottle selections back here for you to browse because, you know, selling beer is ultimately what we do at the Market.
Keep on walking towards the back and you will discover the holy grail on the Market: another bathroom. If the bathroom line is too long at the Lounge, head next door and use the one at the Market.
All of these things (the drafts, the tasting room, the bathroom) are available any time the Market is open. They are just extra useful when things are busy.
Cheers!
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02.02.12
Posted in Fermentation Lounge at 7:26 pm by Scott
Hi, everyone! I’m back from my sabbatical where I spent six months on the top of a mountain working with Tibetan monks to learn the deep, dark secrets of beer. Like, for instance, I now possess such skills as determining whether or not a can of beer is cold without having to look for blue mountains to appear on the can. I also know that mountains appearing on a can of beer indicates that the beer inside will taste bad. I’m so full of knowledge!
Ok, so let’s get to what everyone wants to talk about but not ask…Bell’s Hopslam. The questions everyone wants to know are when is it going to get here and how much will there be. The bottom line is that we just don’t know until it gets here. But, I would say that there will be a 50% chance that we have it by next weekend (the 10th) and probably a 95% chance that it is here by the weekend after that (the 17th). We have been promised, and promised is the key word here, a whole lot more than we got last year. Like at least double the amount, if not more. The bottles will all be on sale at the Market and we will probably do the limit one six pack per person so everyone gets a chance to bring some home. There will be a few kegs that make it over to the Lounge, so you should have a shot at getting it on draft. Again, we will probably do a 10oz pour so everyone can have their shot at it (plus it’s like a 10% ABV beer). Added bonus: we should have a cask of Two Hearted that we crack open as part of celebrating all things Bell’s.
Speaking of casks, this Saturday at 5:00 we tap a white oak aged dry Irish stout from our friends at Cigar City. We originally got word that it was cedar and not white oak, but the cask arrived and it says white oak on it. So we’re going with white oak. Oh and we just found out that Swamp Head put some Stumpknocker in a cask for us and then infused it with chipotle peppers. That will hit in a few weeks.
Here is what is on tap as of Thursday night:
- Blackthorn Cider - Sweet English apples throughout, but finishes just slightly on the dry side.
- Cain’s Dark Mild - Toasted grains and roasted malts provide the body of the beer. A 3.2% ABV makes this the perfect session beer.
- Cigar City Maduro Brown - Very dark for a brown ale but remains incredibly smooth.
- Cigar City Patio Tools - Why, it’s a dry Irish stout. Sort of like what will be in the cask, but without the white oak.
- Coney Island Lager - Easy drinking lager with just a hint of darker malts.
- Coronado Orange Avenue Wit - Very light for a witbier, with notes of orange zest throughout.
- Lost Coast Citrus Blossom - A variation on their Great White brewed with a heavy dose of orange and other citrus.
- Monty Python’s Holy Grail Ale - A light ESB with smooth malts. A great beer for those transitioning from lagers to ales.
- Ommegang Hennepin - The beer that hooked me on saisons. A Belgian wheat at the core, with all manner of funky and complex flavors coming off the yeast. One of my personal favorite beers.
- Shipyard Applehead - Apples, naturally, but also an assertive presence of cinnamon. Sort of like apple pie.
- Sierra Nevada Torpedo Extra IPA - Assertive west coast style IPA that has long been available in bottles but on recently began to be kegged.
- Smuttynose Robust Porter - A lounge favorite, this porter brings heavy roasted coffee notes.
In the cooler we have kegs of:
- Bell’s Oberon - A filtered wheat beer, light and delicious.
- Bluepoint Hoptical Illusion - An IPA out of Long Island. The hops go more in the citrus direction, with hints of grapefruit.
- Cigar City Ligero - A schwarzbier, meaning dark lager, this brings more in from the porter/stout side that the lager side. Very sessionable.
- Highland Gaelic - An amber ale that is definitely on the maltier side.
- Kronenbourg 1664 - Refreshing French lager great for this inexplicably warm winter.
- Left Hand Fade to Black Volume 3: Pepper Porter - A little roast coffee and anise, with chili peppers on the finish.
- Lost Coast Tangerine Wheat - Of everything we serve, no other beer inspires more passionate loyalty than the fans of the Tang.
- Napa Smith Wheat - Light, with some citrus and gentle flavors coming off the yeast.
- Rodenbach Grand Cru - Delicious and complex sour. If you aren’t into the style, this is a great one to start with. All of the sour goodness, but not over the top in what it will do to your palate.
- Southern Tier 2x IPA - One of our all time favorite IPAs.
- Swamp Head Wild Night - Technically a cream ale, but a heavy dose of local honey make this very light and slightly sweet.
- Unibroue Cassis - Lightly tart with the expected flavors of black currants throughout.
And this week’s wine line up:
- Vinaceous Raconteur Cabernet Sauvignon
- Albet i Noya Petite Albet
- Frontier Red
- The Velvet Devil Merlot
White Wines:
- Kung Fu Girl Riesling
- The Crusher Chardonnay
- King Estate Pinot Gris
- Loose Cannon Viognier
Cheers!
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Posted in Fermentation Lounge at 1:52 pm by Sarah
Tonight is a very special night for the Lounge: Melissa Franklin’s Pitch Drop Experiment opens at 5pm. Enjoy free beer from Golden Horn Brewing, free food from Sweet Grass Dairy and the Stuffed Sausage Co., and free music by Forrest Lee. Melissa will be on site to answer questions about her paintings, technique, and existential mysteries. Congratulations to Melissa on all her hard work- we <3 our bar tenders!
First man to walk on the moon. First lady of the United States. First weddings. First Fridays.
All of these are notable “firsts,” but none so much as that last one: First Fridays. First Fridays bring a special type of joy that can only be described as “lots of awesome food and beer.” This month is no exception. We’ll have tons of beer and wine for your drinking pleasure up at the Lounge, plus Food Truck Round Up in the Hop Yard. FTRU this month will feature MoBi, Street Chefs, Lucy & Leo’s Cupcakery, Fired Up Pizza Truck, Bahn Mi Vietnamese, Kool Beanz Cafe, and Lasang Pinoy. Starts at 9pm, goes ’til late. Come get your eat on.
Saturday is Cask Night at the Lounge. This week we have a cedar aged dry Irish stout for ya. Cask will be tapped at 5pm and will be available until we run out. Speaking of the weekend, are you looking for a place to not watch the Super Bowl? Consider us your Super Bowl Sanctuary on Sunday, 2/5. No football, no tvs, no obnoxious ESPN signs (probably)- just ice cold beer.
Tap and cooler lists are on the way- keep your eyes peeled for the awesome.
Cheers!
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01.26.12
Posted in Fermentation Lounge at 4:14 pm by Sarah
Have you been longing for an intimate, lodge-like atmosphere to drink fancy beers out of the proper glassware? Really? You have? That’s very oddly specific- and convenient. Fermentation Lounge is pleased to announce the opening of our first tasting room in the Fermentation Market.
The tasting room reps a different side of Ferm; delicious craft beer and wine served amidst quiet conversation and artisan eats. This room is open to anyone visiting the Market location, and can be reserved in advance for private functions, meetings, and presentations free of charge during regular business hours*. Catering and special beverage services are also available. The Market’s wood floors, deep colors, and (coming-soon) flat presentation screen make it a sophisticated and unique meeting place for groups of up to 10.
On Thursday, 2/2, the tasting room will be open for anyone interested in taking a look around and enjoying a drink.
This is just the first of two tasting rooms to be opened in the Market…stay tuned for more details.
Fermentation Lounge welcomes the North Florida Brewer’s League to the bar on Tuesday, 1/31. Filled with beer knowledge and know-how, these guys are some of North Florida’s brewing rock-stars. Come share a drink with the experts.
Not to brag (but totally to brag), we’ve got a talented group of bartenders. To wit: come see the great Forrest Lee on guitar this Monday (1/30) starting at 8pm. Also on deck, our very own Melissa Franklin’s Grand Art Opening! Melissa will display her work in the Lounge starting on 2/2. Her interpretive free-form style is captivating, beautiful- and for sale! Live music and lots of fun- stop in and say “congrats” to our favorite painter.
On Tap as of 1/26:
- Breckenridge Vanilla Porter- sweet vanilla flavors
- Widmer Bros. Pitch Black- Dark roast malts with a fierce hop addition
- Lagunitas Cappuccino Stout- notes of cherries and espresso
- Great Divide Yeti- The Belgian yeast really brings out the background notes of coffee and chocolate.
- Cigar City Jose Marti Porter- tons of toasty malt flavor
- Old Speckled Hen (nitro)- biscuity, toffee, English style pub ale
- Left Hand Oak Aged Widdershins Barley Wine- can’t go wrong with Left Hand
- Stone IPA- biting hops in this west coast style IPA
- Weihenstephaner Original- One of the world’s first lagers, this Helles style from Germany virtually defines what a lager should be.
- North Coast Red Seal- Lightly hopped amber ale
- Dogfish Head Burton Baton- A hoppy blend of 90 Minute and an Old Ale
- Weihenstephaner Hefeweiss- crisp, citrusy, zesty- just like a coronation
In the Cooler:
- Left Hand Fade to Black Vol.3- this is the Chillie Pepper Porter, not the typical smoked baltic porter that we have had in the past, hence Vol. 3
- Monty Python’s Holy Grail Ale- Easy to drink amber ale
- Great Divide Titan IPA- An IPA with an almost resiny taste of hops.
- Lagunitas Cappuccino Stout-notes of cherries and espresso
- Coney Island Lager- kind of hybrid-y…taste it.
- Ommegang Hennepin- Great Belgian-style saison from upstate New York.
- Coronado Orange Ave Wit- spiced California style Wit
- Erie Ol’ Red Cease and Desist- dark fruits and bready notes
- Cigar City Maduro Brown- Dark brown ale, somewhat rich for the style.
- Cigar City Ligero Black Lager- dark roasted malts, sweet with a hint of coffee
- Cigar City Patio Tools (nitro)- Dry Irish stout from the good lads in Tampa.
- Shipyard Applehead- apples and spices
- Dry Blackthorn Cider- Traditional English apple cider.
- Sierra Nevada Ruthless Rye IPA- spicy, with a hint of pine
- Sierra Nevada Torpedo Extra IPA- hoppy with notes of pine and citrus
Red Wines:
- Frontier Red- easy to drink with the tastes of chocolate and fruit over the toasty oak overtones
- Vinaceous Raconteur Cabernet Sauvignon- ripe, full, and a tannin explosion in your mouth
- Moobuzz Pinot Noir- wild strawberry, fresh fig, molasses, dark cherries, and shiitake mushroom
- Sangre de Toro- Spain’s favored table wine; surprisingly easy to drink with tastes of red fruits and acidity
White Wines:
- Horse Heaven Hills Riesling- lemon, minerality, floral notes over banana and pears
- King Estate Pinot Gris- light and refreshing with melon and apricots
- The Crusher Chardonnay- an edge of tangerine gives this chardonnay a lil’ somethin’ somethin’ extra, if you know what I mean
- Loose Cannon Viognier- from our buddy Hugh Hamilton; citrusy and fresh
*reservations made during non-business hours require an added fee; no reservations are accepted for Fridays- contact Ace or Sarah for details*
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