Remember that time it was supposed to rain after being really nice during the day? I do too! We have a shared memory!
But seriously, I think nature is giving us built in siestas and we should probably thank Them (the royal Them, whilst talking about nature) for them (the siestas) and come on in to the Taproom and have a beer (or cocktail, or something to eat, or something that makes you happy).
Here’s some things that you can expect to see soon:
Citizen Cider Companion: Sour Cherry Cider. I was informed that they make a cider and then add sour cherry juice to it.
Alpine Windows Up: HEY! I was just at this brewery! Serious, I wrote all about it last week, go check it out! Exclamation points! It’s a west coast IPA and it’s really good with all of its’ balance and stuff.
Zero Gravity Beer Like A Billy Goat: Helles Bock. Remember when I talked about the difference between a Pilsner and a Helles Lager and I told you that “Helles” means “bright” and that Helles Lagers are just maltier versions of Pilsners without all of the hop forwardness going on in the Pilsnerlands? Well, when it comes to Bock beers, they’re all malty, strong in alcohol and malty (sweetish). But, the “Helles” here will mean “bright” in the sense of the fact that it’ll be lighter in color than other bock beers, which tend to run on the more garnet version of the colour spectrum. Obviously, my computer doesn’t understand English because there’s a lot of red lines under a lot of words that are spelled correctly.
Zero Gravity Gose: we’ve had a lot of these on recently and I don’t think you need me to placate you on this.
Exhibit “A” Goody Two Shoes: so, a Kolsch is an Ale, let’s start with that. But, Kolsch yeast is super fun because it ferments at a much lower temperature than normally they would. Yeast is a fickle organism. Ale yeasts usually ferment within their temperature range (and all yeast will ferment HIGHER than their normal range – you just get a mess of a beer) and, in order to get the best beer possible, you try and coax it into staying at a certain mark. Anything BELOW that range and the yeast will just stay asleep and won’t do anything. But, Kolsch yeasts work well below what is normal, allowing the brewer to create this beer that has Ale qualities (rounded body with a fruity character to it) but will still retain a certain crispness that happens when yeast ferments at a lower temperature (see: Lagers).
Hill Farmstead Dharma Bum: 14 year old me giggled at the name of this beer, in a good way. All I wanted to be, at that age, was Mike Schmidt but Japhy Ryder was a close second. This is a Single Hop IPA coming in at 6% and using nothing but Simcoe hops. So, it’ll be grassy and earthy with a little bit of citrus thrown in there because that’s what hops do and that’s because the HF makes great beer.
Lawson’s Finest Bit o’ Balsam: American IPA with Balsam tips. So, I would assume they sued the tips later in the brewing process, which would cause the nose or aroma of the beer to smell like balsam tips while the beer itself will taste like an IPA made by Lawson.
Lawson’s Finest The Space in Between: I will not tell you where the name of the beer comes from but you should ask Corey since it’s his favorite song. They bill this as “somewhere in between a Pale Ale and an IPA” or somewhere outside of something that can be categorized into a style. But, what we can expect is that it’s going to be medium bodied and hoppy and wet.
Lawson’s Finest Rico Poivre: It’s a Rye Saison made with Peppercorns. Lawson’s saisons are pretty standard; there isn’t much in the way of tartness or anything like you get from Hill. So, the Rye will add a spice to it (think about Rye bread – now think of a swan – what’s the swan doing?) and the peppercorns will, of course, add spicy stuff as peppercorns do.
And there’s more but, well, what would I have to tell you later?