05.13.13
Craft Beer
Today is the beginning of American Craft Beer Week.
04.25.13
Its a brew world after all.
I just had the great fortune of spending almost a week in Disney World Orlando. What an amazing experience to relive my childhood again after a 20 year hiatus from Mickey, Minnie, Donald, Pluto and the gang. It was even better than I remember it being because this time around I was old enough to enjoy a beer while at all theme parks except for The Magic Kingdom. For those of you who don’t know, Walt Disney did not want alcohol to be served at the happiest place on earth Like all things that change with time, The Be Our Guest Restaurant in the Magic Kingdom serves beer during dinner and what a great beer selection they have; Chimay Blue Grand Reserve, Hoegaarden, Kronenberg 1664 and Saison Dupont. Thanks Walt. You can also find beer at Hollywood Studios, Animal Kingdom and Epcot.
Of course the big guys are represented throughout the theme parks, especially at the kiosks. You can find the usuals like Bud, Bud Light, Corona Light, Coors, Miller Light, etc. Where you get to the good beers is either at the restaurants and bars throughout the other three theme parks, the resorts, Downtown Disney, the Boardwalk and the World Showcase at Epcot. There are a total of 231 different beers sold at Walt Disney World so chances are there is a beer for you.
Animal Kingdom was a whole bunch of fun with beers from the regions of Africa, India and the Pacific rim. It was fun walking around the African market places with a Harar Lager in hand. Want something a little more appropriate for traipsing around the Dark Continent? The Hakim Stout is more your style then. In the other areas you could find beers specific to their regions such as Kingfisher for India, Fosters for Australia as well as Kirin, Sapporo and Tsingtao for the Ring of Fire.
Being an extra in the Indiana Jones Adventure really had me build up a thirst so I headed over to the Tune In Lounge for a Napa Valley Organic IPA. The lounge also carried the usual beers from the big guys as well as Terrapins Rye Pale Ale. All throughout the theme park were various kiosks carrying lighter beers made for walking around with a happy feeling and not going overboard. Want something a little heartier, head into one of the restaurants such as The Hollywood Brown Derby and pick up La Fin Du Monde or Trois Pistoles. Great beers to pair with great food.
Do you feel like trying beers from the different countries around the world? If the answer is yes, the World Showcase at Epcot is the place you want to go. Most of the big beer producing countries (aside from Belgium) are featured there along with great beers from each country. France which is known more for its wine and champagne had Kronenberg 1664. Germany had some great beers including Altenmunster Oktoberfest and Radeberger Pilsner. Feel like going for Italian in the Italy pavilion but don’t want wine? Don’t worry, Italy has an amazing beer selection including Birra Amita Bastarda Rosa, Birrifico L’Olmaia La Cinque, Birrifico Grado Plato Strada San Fileche and Birrifico Montegioco Quarta Runa. In Canada you could find the standard fare like Labats as well as all the beers from Unibrou, including this year’s winner of the Disney Beer Fest: La Fin Du Monde. Of course Mexico and England had good representations of the beers of their countries. One area where Epcot fell flat on their face is in the American Adventure Pavilion; there was only Bud Light and a Samuel Adams Seasonal. Come on Disney, you should be celebrating the American craft beer industry!!! Well, at least there were margaritas at the Mexican pavilion.
Of course the theme parks aren’t the only place to find good beer. The Disney resorts, Downtown Disney and The Boardwalk all have great selections of imports and craft beers. The Boardwalk has the Big River Grille & Brewing Works; a micro brewery brewing and serving beers from all end of the spectrum. Want something light to help watch your figure? Try the Southern Flyer Light Lager. Feeling bold? Why not try the Oak Aged Bourbon Stout.
If you are interested in going to Orlando and reliving your fermented childhood, check out beersandears.net or download the beers and ears app for your iphone; sorry android users, they’ve apparently enjoyed too much beer to get an app out quickly for you. There were so many good beers and only so much time and an overwhelming desire to walk rather than stumble around Walt Disney World. I guess that means I will have to go back soon. It’s a good thing I purchased a Florida resident season pass.
04.04.13
Springtoberfest Tap Lineup
Curious to know what we will be tapping at Fermentation Lounge, Skyline Motor Lounge and The Cider Lodge?
Here you go!!!!
The tap list at Fermentation Lounge will be rotating throughout the week. We will let you know what is on tap at all times throughout the week so you know when to come up for your favorite or to try something you haven’t had before.
Skyline:
- Bischoff Pilsener: $4
- Hofbrau Maibock: $4
- Hofbrau Original: $4
Fermentation Lounge:
- Hofbrau Maibock: $4/$5.50
- Jever Pilsener: $4/$5.50
- Hofbrau Original: $4/$5.50
- Erdinger Weissbier: $4/$5.50
- Franziskaner Dunkel Weiss: $4/$5.50
- Spaten Optimator: $4/$5.50
- Weihenstephaner Dunkel Weiss: $5.50/$8
- Bischoff Dopplebock: $4/$5.50
- Ayinger Celebrator: 10oz for 5.00
- Gaffel Kolsch: $4/$5.50
- Konig Pils: $4/$5.50
- Ayinger Jarhundert: 10oz for 5.00
Cider Lodge:
- Ayinger Brau Weiss: $5/$7
- Bischoff Pilsener: $4/$5.50
Descriptions:
- Hofbrau Maibock: 7.2% ABV- A stronger lager with notes of caramel and toffee.
- Hofbrau Original: 5.1% ABV- A true Munich helles lager. Bright, crisp, and finishes clean.
- Jever Pilsener: 4.9% ABV- Light and effervescent pils with a touch of grassiness.
- Erdinger Weissbier: 5.6% ABV- A classic hefeweizen with an even balance between banana and clove.
- Franziskaner Dunkel Weiss: 5% ABV- A dark wheat with hints of caramel sweetness and a mouthfeel like butter.
- Spaten Optimator: 7.6% ABV- A dopplebock that is not overly sweet with a punch of toasted malt.
- Weihenstephaner Dunkel Weiss: 5.3% ABV-Lovingly referred to as “dirty mop water” by our staff, this dark wheat has a clean balance of caramel malts with a creamy mouthfeel.
- Bischoff Pilsener: 4.7% ABV- A crisp pils with a subtle hop kick on the end.
- Bischoff Dopplebock: 7.5% ABV- A dopplebock that showcases its toasted malts with a slight hop finish to battle the sweetness.
- Ayinger Brau Weiss: 5.1% ABV- A golden wheat with light notes of citrus and coriander.
- Ayinger Celebrator: 6.7% ABV- A velvety dopplebock that gets its texture from a half year of aging. This is, in our opinion, how a true dopplebock should taste.
- Gaffel Kolsch: 4.8% ABV- Light, mildly hoppy, with a bit of fruit to its body. This beer is exceptionally smooth due to the lagering of its ale yeast.
- Konig Pils: 4.9% ABV- Lighter bodied pils with a touch of bready malts and an herbal finish.
- Ayinger Jarhundert: 5.5% ABV- A malty helles lager that shows off the earthy characteristics of the malted barley.
04.03.13
Springtoberfest: Creating a beer and food festival
We LOVE German beer and food. Who can resist a nice Lager, Hefeweizen or Bock served with bratwurst and sour kraut or schnitzel? We can’t and we didn’t want to have to wait until the third week of September to celebrate Oktoberfest. So the idea was hatched to create Springtoberfest. Instead of three weeks of celebration which would leave Tallahassee (and us) completely exhausted we decided to have 8 days of celebrating. At first we were going to have celebrations featuring German beer, wine, food and cheese at Fermentation Lounge, The Fermentation Market and Cider Lodge as well as Skyline Motor Lounge. We thought it would be a great idea to involve our favorite places in the All Saints District as well. We asked and they said yes, so Springtoberfest grew to include The Grain, All Saints Hop Yard and Wild Greens Cafe. We are very excited because all venues bring a unique quality to Springtoberfest. Are you wondering what is going on at the venues during the week? Wonder no more.
Here’s whats happening during the week of Springtoberfest:
Friday April 5th
Fermentation Lounge - German Tap lineup & Brat Bar
Skyline Motor Lounge - German wines, beers and cheese
All Saints Hop Yard - Live music New Earth Army & Brother Naure
The Cider Lodge - German Candy Making with Public Displays of Confection
Wild Greens - German Vegetarian Dinners (*food list at bottom)
The Grain - German feature food at (*food list at bottom)
Saturday April 6th
Wild Greens - German Vegetarian Dinners
Fermentation Lounge - German Tap lineup
Skyline Motor Lounge - German wines, beers and cheese
The Cider Lodge - German Candy Making with Public Displays of Confection
All Saints Hop Yard - Movie night and German beers - “Eurotrip” comedy
The Grain - German foods featured
Sunday April 7th
Fermentation Lounge - German Tap lineup, Schwenkbraten with beer braised onions
Monday April 8th
Fermentation Lounge - German Tap lineup
Tuesday April 9th
Wild Greens - German Vegetarian Dinners
The Grain - German foods featured
Fermentation Lounge - German Tap lineup
Skyline Motor Lounge - German wines, beers and cheese
Wednesday April 10th
The Grain - German feature food
Wild Greens - German Vegetarian Dinners
Fermentation Lounge - German Tap lineup &
Skyline Motor Lounge - German wines, beers and cheese
Thursday April 11th
Wild Greens - German Vegetarian Dinners
The Grain - German foods featured
Fermentation Lounge - German Taps lineup
Skyline Motor Lounge - German wines, beers and cheese
The All Saints Hop Yard movie night and German beers - “Eurotrip” comedy
Friday April 12th
Fermentation Lounge - German Tap lineup & Brat Bar
Skyline Motor Lounge - German wines, beers and cheese
The Grain - German foods featured
All Saints Hop Yard - Live music w/ Social Call and German beers
The Cider Lodge - German Candy Making with Public Displays of Confection
Wild Greens - German Vegetarian Dinners
Shows at The All Saints Hop Yard
4/5
7pm-11pm New Earth Army.
Fort Walton based funk, blues, rock band.
9pm-11pm Brother Nature
Local Tallahasse rock and blues jam band.
$3 cover for the night. 21+
4/6
Movie Night: Beerfest. 9pm
A motley crew of Americans forms a team to compete at the German beer drinking competition for Oktoberfest.
No cover. 18+
4/11
Movie Night: Eurotrip. 9pm
A group of friends set out on a spontaneous journey to Berlin and get into mischief along the way in London, Amsterdam, and Bratislava.
No cover. 18+
4/12
9pm-11pm The Social Call.
Local rock band made up of FSU law school students.
7pm-9pm opening band TBA
$3 cover. 21+
The Grain Menu:
Bratwurst with sautéed blaukraut (red cabbage)
Flammkuchen, Germen pizza with creme fraiche, sautéed onions, and bacon
Cabbage rolls. Filled with ground beef and rice
Beef brisket sandwich with Dijon mustard and blaukraut on a Kaiser roll
Wild Greens Menu:
Sausage and Sauerkraut…housemade spicy veggie sausages on a roll with brown mustard, Swiss cheese, and Full Earth Farms sauerkraut, served with potato salad
Jaeger Schnitzel…Crispy breaded tofu cutlets with a roasted mushroom gravy, served with cucumber and potato salad
Weiner Schnitzel…Crispy breaded tofu cutlets with lemon sauce, served with a browned butter shallot spaetzel and a kale salad
Kaesespaetzel…Mac’n'cheese with caramelized onions, cream, and Gruyere cheese, served with roasted asparagus
Cabbage Strudel…phyllo filled with brown rice, caramelized onions, sauteed cabbage, and three cheeses…served with roasted beets and housemade applesauce
Breakfast Roesti…a shredded potato cake with sauteed greens, veggie sausage, and eggs
From the bakery…Apple Cake, Ginger Cake, German Chocolate Torte, Bavarian Cream Pie with chocolate and Strawberries; and German Farmers bread with whole wheat, rye and oats…
We will be featuring several wines, Reisling and Gewurztraminer, that Tyler feels would go well with these types of dishes
04.02.13
CREATING EDIBLE ART
Creating great beer is both scientific and artistic. Being able to recreate an identical batch of beer over and over again takes precision. Sanitation is a precise science; if everything isn’t perfect the brewer can end up with a bad batch of beer and all the effort will be in vain. Many things can be played around with to alter the characteristics of the beer from the sparge temperature to when the hops are added. The variations of specialty grains used and what is added to each batch of beer to make it unique is where the art of beer making comes into play. The same can be said for the foods we eat. Chefs know that their creations must be made a certain way using precise methods to achieve perfection. They also know perfection is something that can be attained every time they create a dish by making it unique. We are fortunate to be associated with three artisanal operations who are creating unique edible art: Sweet Grass Dairy, SRSLY Chocolate and Raley’s Confectionary.
Sweet Grass Dairy’s story begins in the Old Country and is one that goes on for generations. Al and Desiree Wehner, after 20 years as dairy farmers decided they wanted to do something different. After Desiree took a cheese making class at Cal Poly University her passion turned from farming to cheese making. Like all great operations they started small, concentrating on making quality cheeses using goat’s and cow’s milks. As people ate their creations, demand grew and in 2000 Sweet Grass Dairy was created. Al and Dez’s daughter and son-in-law, Jessica and Jeremy, have been in control of the business since they purchased it in 2005. Since then, they have expanded operations and their cheeses are found in restaurants and fine markets throughout the Southeast as well as distributed in 40 states. We were fortunate recently to have some of their cheeses which were made using Cigar City Brewing beers. Creamy, pungent, smooth and amazing are a few superlatives we would use to describe them. Don’t take our word for it, check them out. www.sweetgrassdairy.com
SRSLY Chocolate started out like many other like many other delicious endeavors; with a dream and a great palate. Bob Williamson began SRSLY Chocolate in September 2012 making him the first bean to bar chocolatier in Tallahassee. Using organic and fair trade cacao beans, SRSLY does their own roasting to ensure they get exactly the qualities they want out of each batch. The nibs are then placed in electric granite stone mills with organic cane sugar for 12-16 hours producing liquid chocolate. The liquid is cooled, blocked and aged for a week to bring out more flavor. The blocks are melted again, shaped, tempered and packaged, all by hand. We have had the pleasure of sampling most of their works from their 70% pure cacao bars to their handmade truffles, as well their Oaxacan Espresso bars made with a touch of Mexican chipotle, a touch of Grassroots coffee and their 70% organic pure cacao. Most recently they roasted some cocoa nibs for us that our Brewmaster, Robert Clark, used to make a batch of chocolate porter; talk about liquid decadence. You can find out more about them at www.srslychocolate.com
Raley’s Confectionary came to being like many other great ideas, by chance. Wes Raley was on track to becoming a doctor when watching a show on The Food Network about making hard candy led him to a new direction in his life. During his three years as an apprentice at Sugar Sugar Inc. in Lake Mary, Florida he learned how to transform ten pounds of log shaped candy into coin shaped picture candies making Wes one of a handful of candy makers in the country who know, practice and keep this “dying art” alive. Using machines that are upwards of 140 years old to make his confections, Wes uses different flavors and folds the molten candy to create designs in the center of the coins. He also makes candy canes, ribbon candy, taffy and other confectionary gems. Recently Raley’s Confectionary was asked to make a giant candy cane for an elephant named Shirley. Take a gander at his web site to learn more about his unique creations.
We are very proud to tell you about these masters of their crafts because they are now all featured in the Fermentation Lounge Market and Cider Lodge. Sweet Grass Dairy cheeses have long been a staple on our cheese plates at Fermentation Lounge and are now available to take home and enjoy. Both SRSLY and Raley’s Confectionary’s are now creating their sweet decadence in the back of the Market where you can watch them hone and perfect their creations. So come down. Support local businesses and take home some edible art.
03.21.13
The benefits of being fresh
In the days of yore, as we started heading into spring and the weather warmed up, brewers would start brewing and people would begin consuming lighter beers, getting away from the darker and heavier bocks, porters and stouts. These days with all types of beers available at all times of the year, we can enjoy any style whenever we want. “We will sell no wine before its time.” The great Orson Welles said that as a spokesman for Paul Mason Winery. It is common knowledge that most wines get better with age. Does the same hold true for beer? The answer depends; on what you ask? Let’s lightly explore the answer.
Beer is liquid bread and like your loaf of bread it will go stale if it sits for too long. It doesn’t mean you will be pouring out a glass of moldy beer; it just won’t taste as good. Have you ever had the pleasure of finding that beer in the back of the fridge from last year’s party you forgot about and cracked it open out of desperation? Then you know what I’m talking about. Some brewers date their beers to let the consumer know when they should drink the beer to ensure best flavor. This concept holds true for most beer consumed throughout the world. There are several styles and types of beers that are much better fresh. These include: Wheat beers, most session beers (beers below 5-6% alcohol), most beers made with fruits or vegetables, most ales. These beers will always taste better fresh, and can become not so tasty if allowed to age 6 months or more. This number can be even less in some specific cases. Russian River makes one of the most acclaimed IPAs in America, Pliny the Elder. The brewery recommends that you drink that beer within only a few weeks of it being bottled to taste the beer at its peak. The have the words “Consume Pliny Fresh or not all” on the label.
Aside from beer going bad, the brewers want you to drink most of their beers soon after they’re created because that is when most beer tastes best. Most beer drinkers love their hoppy beers and most brewers want their hoppy beers to be consumed sooner rather than later because as a beer sits, the hop flavor starts to mellow. I had the fortune of touring Cigar City Brewery and was allowed to grab a can of Jai Alai IPA off the canning line and drink it right there. It doesn’t get any fresher and I was rewarded with an amazing beer; the citrusy hops transformed my pallet into a central Florida orange grove and got me into exploring IPAs again.
My point is: depending on the style of beer you’re drinking, if you want the beer to taste as it should, find the freshest beer you can. I can go on forever and turn this into a dissertation, but I would rather drink a beer. I’ll talk next time about the flip side of the coin; aging beers.
02.19.13
Black Lagoon: Our Personal Monster
We created a monster; Black Lagoon to be exact. Black Lagoon is an imperial porter. It is our way to pay homage to one of the most famous movies filmed close to our home. Creature From The Black Lagoon was conceived in 1941 by William Alland after hearing a story about half fish, half human creatures in the Amazon while attending a dinner party during the filming of Citizen Kane. It was filmed in 1953 in 3D and released March 5, 1954. It was filmed on location in both Florida and California. What makes it near and dear to us is the underwater scenes were shot in one of the most beautiful places in the world, Wakulla Springs.
If you aren’t familiar with Wakulla Springs, here is a little information. It is classified as a first magnitude spring and is the longest and deepest known submerged freshwater cave system in the world. Wakulla Springs is a major exposure point for the Floridan Aquifer. If you ever had the opportunity to dive in on a hot summer day, the crystal clear 72 degree water is a shockingly wonderful treat.
We thought it fitting that the beer honoring one of the silver screen’s famous monsters be a monster of a beer so we had our Brewmaster, Robert Clark, come up with a recipe and what an amazing recipe it is.
Pale Malt (2 Row) UK (3.0 SRM)
Munich Malt (9.0 SRM)
Black (Patent) Malt (500.0 SRM)
Caramel/Crystal Malt - 60L (60.0 SRM)
Chocolate Malt (350.0 SRM)
Chocolate Rye Malt (250.0 SRM)
Special Roast (50.0 SRM)
Victory Malt (25.0 SRM)
Pale Liquid Extract (8.0 SRM)
Cane Sugar (0.0 SRM)
Black Strap Molasses (10.0 SRM)
Cascade [10.00 %] - Boil 90.0 min Hop 12 38.5 IBUs
1.0 pkg Dry English Ale (White Labs #WLP007) [35.49 ml]
Purified water from Wakulla Springs
The result of our effort produced a fantastic high gravity porter with delicious chocolate notes. Robert best explains the creature.
“The layering of the malts produces a complexity of flavor in the beer. Think of soup stock. You can make a simple soup stock with just chicken…..or you can add chicken and herbs and vegetables and spices and make a complex and flavorful stock. This beer was designed to be complex and intruiging. As the the beer warms the flavor profiles will change. The flavors should transform and change like an azalea bush in early spring. Some flavors will become more prominent like a freshly bloomed flower, others will drop and fade away, eventually to be replaced by other flowers as they bloom.”
We are extremely happy with our creature and a beer this great cannot be kept hidden in a keg; it needs to be properly celebrated. We think a 22 ounce bottle with a wax seal is the perfect way to present the beer to the person lucky enough to enjoy it.
As is well known, the best laid schemes of mice and men often go awry. We brewed Black Lagoon with the intention of selling the bottles and allowing you, our beloved patrons, the option of enjoying the beer at Fermentation Lounge or taking the beer home and aging it. Unfortunately we learned that our license to brew beer allows only on site consumption of our amazing creations. Yes, we are as crushed as you are my fellow beer collectors. Some of us had the intention of taking some bottles home and cellaring them for a year or two and enjoying them with special people on a special day. Enjoying Black Lagoon will be like going to see a great movie at the theater. The only thing you can leave with is the memory that you experienced something amazing and a desire to relive that experience.
01.28.13
Bell’s madness
On Tuesday, January 29, we will be celebrating the general awesomeness of Bell’s Brewery by putting nine of their beers on tap:
- Bell’s Amber - Light and sessionable, a great place to start if you skew towards lagers.
- Bell’s Best Brown - A well balanced brown ale with a slight hop presence to pull back on the malts just a bit.
- Bell’s Bourbon Barrel Aged Batch 9000 - A very special take on a one time brew. This 14.9% ABV beer is massively malty, very intense, and has a complexity that build as the beer warms.
- Bell’s Cherry Stout - Sweet stout base with a tart cherry presence.
- Bell’s Kalamazoo - Very full bodied stout without the huge ABV found on an imperial.
- Bell’s Oberon - American-style wheat ale perfect for an unseasonably warm January.
- Bell’s Pale Ale - If you want something hoppy but not as strong as Two Hearted, start here.
- Bell’s Porter - A recent addition to the Bell’s line, this is an absolutely fantastic porter.
- Bell’s Two Hearted - A Fermentation favorite IPA for a reason.
Cheers!
01.25.13
No barleywine before its time
The name “barleywine” derived from the idea that a certain style of beer that was approaching the potency of wine. By today’s standards, a barleywine is somewhere between 9 and 15 percent alcohol by volume, with a generally sweet and dominant malt presence followed by a distinctively noticeable alcohol finish. In order to crank the ABV to those levels, a lot of sugar is needed for the yeast to feed on and that means a whole lot of complex malts are in there making the beer interesting. The malts are virtually never dark or roasted, if they were the beer would classified as an imperial stout. Initially, while the beer is cold after being poured from the tap, the sweeter tastes will be muted and the slow burn on the finish will be strong. As you sip the beer and it warms, the full flavors open up with the malts moving to the forefront. The reason behind this is that cold temperatures numb a portion of your taste buds, so you won’t get the full impact of the flavors until the beer is around 50 degrees. Keeping your hand wrapped around the glass for a few minutes will get it there quickly. Oh, this is also why certain not so tasty beers are big advocates of them being served ice cold.
American brewed barleywines can have virtually any range of hoppiness, from an almost unnoticeable level to full on hop bomb. It depends on the brewer and what they are trying to do with the beer. It is also becoming a tradition for some barleywines to have the word “old” in the name: Old Horizontal, Old Guardian, Old Ruffian, Old Stinkypants, etc. The last one may be fictional. Today we are going to celebrate all things barleywine by having on tap offerings from Victory, Southern Tier, and a collaboration from Cigar City and Green Flash.
Pictured: Old Stinkypants
Here are the three great barleywines on tap:
- Green Flash / Cigar City Candela - Peppery notes from rye malt intertwined with cedar. 10.9% ABV
- Southern Tier Bourbon Barrel Aged Backburner - Very sweet with the bourbon notes perfectly complimenting the burn on the finish. 14.1% ABV
- Victory Old Horizontal - Upfront caramel and dark fruits with some earth hops. 11% ABV
All of these are on tap when we open today!
01.04.13
Happy New Beer!
Big thanks to everyone who rang in the New Year with us. This is the spot where we would have cool pics of the ball drop, except we accidentally dropped our phone off of the third floor balcony. Whoops. Also, sorry if it landed in your drink. 2012 was a good year for Tallahassee beer. We welcomed west coast breweries Green Flash and Bear Republic, and saw a dramatic increase in the availability of Bell’s Two Hearted and pretty much every Cigar City beer. Swamp Head stepped up production and some kegs from Jacksonville’s Green Room made their way to us. Make your New Year’s resolution to be about trying some new things. You won’t be disappointed. At least, as far as beer goes. I guess that other new things have the potential to disappoint you. Beer will probably help you there too.
Here is what is on tap today:
- Baladin Noel - Strong Christmas ale that we special ordered from Italy.
- Belhaven Scottish Ale - Our first ever Scottish ale on the nitro faucet.
- Blue Point Toasted Lager - Very sessionable lager with a bit of malt.
- Cigar City White Oak Jai Alai - Their amazing IPA softened and accented by white oak.
- Hoppin Frog Goose Juice - Our second ever keg from the Akron brewery, this one is a rye IPA.
- Native “The Eleven” Brown Ale - Slightly hoppy brown from Ft. Lauderdale.
- Ommegang Scythe and Sickle - Amber ale with spicy rye and other grains.
- Southern Tier 2X IPA - Very well made India Pale Ale from the crew in New York.
- Swamp Head Stump Knocker - Mild pale ale that is nonetheless delicious and quite sessionable.
- Terrapin Hopsecutioner - Hoppy IPA (you may have deduced that) made in Athens, GA.
- Victory Prima Pils - Light pilsner with a hop bite.
- Terrapin Moo Hoo - Amazing milk chocolate stout.
In the cooler we have kegs of:
- Bell’s Bourbon Barrel Aged Batch 9000 - Yeah, you heard me.
- Bell’s Cherry Stout - Sweet stout with tart cherries.
- Cigar City Jose Marti - Very hoppy imperial porter.
- Cigar City Kalevipoeg Baltic Porter - Think imperial porter with a lager yeast.
- Green Flash / Cigar City Candela - Strong (11% ABV) collaborative barleywine from two of the best breweries going.
- Green Flash/St. Feuillien Friendship Brew - It’s a black saison. That is about all we know.
- Madamin - Flanders oud bruin special ordered from Italy for your enjoyment.
- Meantime Coffee Porter - One of our all time favorites.
- St. Bernardus Christmas - We don’t like to play favorites, but this is our favorite.
- Southern Tier Back Burner - Only our second ever keg of this IPA.
- Stone 12-12-12 - Last of the vertical series is a Belgian dark ale.
- Swamp Head Dark Water - Black IPA that is well balanced on malt and hops.
- Swamp Head Dough Ball - A pale ale with a solid wheat infusion. Solid Wheat Infusion would be a good name for a band.
- Terrapin Liquid Bliss - Chocolate and peanut butter porter.
Cheers!
