Our latest sour lagrrr! premieres this Thursday 4/16. It started life as “RUDY” Double ¨Umlaut Lagrrr, then was barrel-aged for 8 months, and finally sour aged for another year. So after 2 years of maturation, we proudly present “Why Pamper Life’s Complexity?” Sour Lagrrr!, this will be a Tap Room exclusive. – Rulpsen
We’re reasonably sure the white stuff is not going to fall anymore, so it’s a good time to mention what’s coming up on tap for the Spring and beyond.
Some of you may remember our first barrel-aged beer “RUDY”. Welp, we stored a portion of that batch, blended it with a touch of our Strong Ale “NIGEL”, and then sour aged the lot for a total of over 2 years of maturation. It’s currently being carbonated and will premiere as a Tap Room exclusive in late April. This might be our favorite sour to date.
When no one was looking we brewed up 45 bbls of this 11.2% monster! Super rich chocolate, vanilla, coffee and roast (and some yet to be confirmed additions) combine for this smooth sipper that while being dang awesome already, we’re going to age for 8 months and premiere in Winter of ’15.
Yes, it’s that time again! We’re proud of this yearly tradition when NYCs second-largest Borough (ahem!) celebrates all the awesome beercentricness it’s got going on. Once again we’re honored to brew the official beer of QBW, and this time we’re especially thrilled to be presenting an IPA we created in collaboration with our good buds at Barrier Brewing.
Here’s the deets on the collab: Both SingleCut and Barrier will each brew a single-hop IPA (we’ll be using NZ hop Kohatu, Barrier is going with PNW hop Galena). Once done dry-hopping we will blend each brew to create the QBW IPA. Each brewery will also be distributing their single-hop IPA too… so three beers for QBW!
We’ve mentioned it before, but this is an IPA we can’t wait to keg up and get on tap. A DANK, tropical citrus explosion that might be one of our favs (it might just have to be bottled in the future we like it that much). On tap Thursday 4/9.
KIM devotees – we have good news: KIM Hibiscus Sour Lagrrr!, KIM Cherry Sour Lagrrr! and a third KIM variant (the internal voting is leaning towards a pineapple/mango blend) will be back by early May.
Recently we judged an “Angus Young Air Guitar Competition” (incredibly goofy fun that was!) and it got us back on an AC/DC kick: Take a look at the passion, musicianship, and just plain ‘ol moxy of this performance, as good as it gets IOHO!:
You’re looking at a 3-gallon “cornie” keg which we use to serve cask ale (alongside a gravity cask too). Before the pitchforks and torches come out (cask enthusiasts like their tradition!) let is be known this is a concept we picked up on while visiting England.
We “cask” condition our beer in the cornie exactly the same as we do in a traditional cask. We then hookup the cornie to a hand pump and use a “breather” to fill the headspace with CO2 caused by the draw from the pump. This preserves the beer (not allowing any spoiling O2 to enter) but doesn’t carbonate the beer whatsoever. Basically this is a bit of the old and a bit of the new – as mentioned it’s a practice now used throughout the UK. – Rulpsen