Beer will finally be flowing from our own cellar this Wednesday. A Belgian style Witbier is slated for the first release.
Brewed with freshly ground coriander, candied ginger and dried orange zest, locally grown unmalted wheat and fermented with our house Belgian yeast culture, it is a bright, refreshing beverage, pale yellow golden in color with a fluffy white, persistant head. And weighs in at 4.7% Alcohol by Volume with 14 IBUs.
Next week will see the unveiling of our Brown Ale. This deep brown ale is brewed with Pale Ale, Munich, Caramel, Brown and German Chocolate Malts, Oatmeal, Raw Cane Sugar, Magnum, Ahtanum and Kent Goldings hops with our house ale yeast for a toasty, chocolatey, toffee tinged treat. The domestic and imported hops shine a citrusy note against the sturdy malt. Brewed in the tradition of English Dark Mild Ales, but with American attitude, this is our kind of Brown Ale. 4% Alcohol by Volume with 30 IBUs.
We will also serve a cask of American IPA this week and the following week. It is a hop bomb of an American IPA. Brewed with Pale Ale, Honey and Vienna Malts and hopped with Magnum, Sterling, Summit and Ahtanum hops to 80 IBUs and 6.5% Alcohol by Volume. The first cask is dry hopped with Ahtanum and Mt. Hood, while the second with Summit and Ahtanum.
December 10th we will serve up some Wealth and Taste, a Belgian Golden Ale. Not quite an Abbey Single, but not quite a Belgian Golden Strong, either. A pale dubbel? Perhaps, but not quite. A spicy and fruity golden ale resulting from Pilsner, Vienna, Wheat and Honey malts with Magnum, Ahtanum and Styrian Golding hops and a farmhouse ale yeast is a rare winter time treat. 6.6% Alcohol by Volume with 20 IBUs.
In the coming weeks we will serve a Pre prohibition style Cream Ale, Stout Porter, American Pale Ale, 90 Schilling and an Imperial Pilsner.
Cheers and beers!