Great Divide’s Yeti Imperial Stout is an onslaught of the senses. An almost viscous, inky-black brew, Yeti opens with a massive, roasty, chocolate, coffee malt flavor that eventually gives way to rich toffee and burnt caramel notes. Packed with an enormous quantity of American hops, Yeti’s hop profile reveals a slightly citrusy, piney, and wonderfully […]
We’re sipping on this unique ale that has been aged in a bourbon barrel. Very warming for the upcoming winter months! Kentucky Bourbon Barrel Ale from Alltech’s Lexington Brewing and Distilling Co. 8.19% abv http://www.kentuckyale.com/ 401 Cross St Lexington, Kentucky, 40508-2806 United States phone: (859) 887-3406
Zombie Dust from 3 Floyds Brewing Co. Munster Indiana is a very tasty Pale Ale brewed with Citra hops. We finally got our hands on this heavily sought after beer and it didn’t disappoint. This will likely be one of our favorite beers of 2015. 6.2% abv, 60 IBU
We’re reviewing Holly Jolly Ale from Fat Head Brewery and Sallon. We also ramble on about Christmas presents and video games.
We try Shock Top Strawbanero Wheat from Anheuser Busch Stl, mo. Available for a limited time in the seasonal sampler pack.
Quick review of a beer we had heard a lot about but haven’t had the opportunity to try, Dogfish Head Punkin Ale. It’s not bad, just not our favorite style. We’re still at cafe 80s since the beerthirty pub was transformed during Greg’s Back to the Future themed Halloween party.
Greg was giving a demonstration for how he planned to get cucumber juice into his batch of Kolsch that we brewed. He sliced the cucumbers that were grown in his garden and got them ready to juice, but he forgot to have a bowl or cup ready to catch the juice.
Quick review of a really smooth and tasty porter from Terrapin that we enjoyed during the brewing of our own Chocolate Peanut Butter beer.
An overview showing some clips during the brewing process of what will become our Christmas beer that we are calling Feliz Navidad. It’s a Chocolate Milk Stout that will have cayenne pepper for the heat on the back end of the drink. Brewing, chilling the wort and adding to carboy to begin fermentation.
Our choice for international stout day. A tasty collaboration from Stone, Will Weaton and the Woot guy.