We will have a WHISKEY CASK (Van Brunt Stillhouse out of Redhook NYC – it’s a small batch bourbon cask) FILLED WITH URBAN FARM FERMENTORY’S DRY CIDAH THIS FRIDAY AND WE’RE GOING TO TAP THAT THING AT 3 O’CLOCK IN THE AFTERNOON. YOU SHOULD COME. IT’S LOUD IN HERE SO THAT’S WHY I’M SHOUTING! PLUS, I REALLY WANT YOU TO KNOW ABOUT IT SO I’M EMPHASIZING THAT FACT BY USING CAPITAL LETTERS FOR THE CONSTRUCTION OF MY SENTENCES.  

It’s all business here today folks. Those who come here looking for something quirky and funny are going to be very disappointed this week; there’s too much to tell you/scream at you.

 

So, that’s right, we have a really special cask form offering for you on Friday that we’re also coupling with another cider(ah) from Urban Farm Fermentory that’s made with palmaria palmata (dulse to you and me – seaweed for anyone who doesn’t live on the Maine coast). It’ll be great.

 

That is, if you’re not already at this thing. For those of you that don’t feel like clicking on anything today, that’s what’s known as a “link” and it takes you to a far off land called the internet (don’t be afraid) and that site will inform you about a really cool thing going on brought to you by the UVM Extension Program Hops program. If you ever wanted to see, first hand, how hops are harvested/pelletized/grown/et cetera then you should click on the “link” above and that will take you to that far off aforementioned land and you’ll get all of the information you’ll ever want/need.

 

This is where I was going to “lead UP” to where I just spit out all of that information above: the season is changing and things are starting to come to the time where we “harvest” what we have to keep us warm in the oncoming change of season (notice I didn’t say “winter” because y’all just can’t think about that stuff right now). It’s the time of year when things start slowing down and we can get into the routines of enjoying the fruits (ping!) of these harvests (double ping!). So, we have a couple of things that you might be interested in to talk about this week. Wait, I was supposed to put this first, huh?

 

And, there’s some article that I just read about not starting a sentence with the word “so” and how it’s “ruining the English language.” Well, I think text speak is ruining the English language so there!

 

So, this is what you may or may not see on our taps in addition to the cask on Friday and the cidah(er) made with dulse:

 

Crop Bistro Belgian Style Tripel just went on and it’s a homer. That’s slang for “home run.” Very true to the style, with a sweet mid-section brought to you by the addition of additional sugars to achieve a warming alcohol content. I confused two different baseball movies yesterday, which is why I made that baseball reference.

 

If you’re a Hill Farmstead fan then you won’t be disappointed in the 4-6 that we’ll have on this week. Just saying.

 

Also, we have another round of the JST Saison from Lawson’s Finest Liquids going ton soon so that Rhubarb Saison craving that you have can finally go away.

 

And, keep us in mind for the week of the 18-27 (who just did the math in their head? I did) since that’s Vermont Beer Week and we’ll be basically pouring all of the beers that are from this lovely state of ours (I own it. Next, I will buy that ocean. Cause I’m a boss). We’ll be bringing you something crazy on the 23rd that may or may not include/feature a bunch of things from Zero Gravity. Ok, it is more may than may not.

 

 

That’s where I can stop typing and get back to doing the other things that I sometimes get paid to do.

 

 

Cheers Friends! Have a great week.

 

 

 

Yours Truly,

 

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