Tix now available!: TIX & INFO LINK
Behold – our 750ml bottles and labels have arrived for NIGEL Pride of Squatney Strong Ale, an 11% Barleywine that was aged for over a year and then innoculated with multiple Brett wild yeast strains for a secondary fermentation. Net aging over 2 years. This will only be bottled and only available at our Tap Room beginning on Dec. 5th during our Anniversary Party.
Our very good friends at Cider Creek sent over 1 of only 2 kegs of a very special Saison Cider they created. Tapped on Dec 5th!
Here’s our Elijah Craig barrel being racked in preparation for Dec 5th – This is last years batch of ERIC that aged in this barrel for over a year AND soured with naturally occurring bugs that came from the barrel. It tastes incredible! In fact we sent a sample of the strains found in this barrel to our yeast provider to propagate and bank for us. – Rulpsen
This weekend’s Boston Globe features a story on Craft Collective, our great Distribution partner handling the Boston region. Keep up the great work gentlemen! LINK
Well historically speaking anyway. The point is it’s getting to be time for some dark beers so we’re getting ready.
Next, here you see our kettle starting to fill with the run off from mashing a fresh batch of Heavy Boots of Lead our 11% Imperial Stout. Our current batch will be officially premiered during our 3rd Anniversary Party (deets to come soon) Saturday December 5th and Tuesday the 8th (yes two parties, the 8th is our actual Anniversary). FYI the current batch was brewed nearly a year ago and was aged. This batch we’re brewing now will also be aged for a year in our rum barrels.
In other dark beer news, ERIC debuts today (Thursday 11/5 – National Stout Day and we didn’t plan that!) and will be available all Winter long. The rum barrel aged version (aged one year) will premiere during our 3rd Anniversary Party.
You might want to think about getting tix to our 3rd Anniversary Party!
AND… We’re on a bit of a Belgian kick lately, so we decided to create a version of JOHN MICHAEL which is an identical recipe and ferment it with our house Belgian strain. And infuse that with dark cherries. You guessed it – we’ll try to have this ready for the Anniversary Party too, yeast williing. – Rulpsen
We’ll be premiering a number of brews this week you’ll want to know about: