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Where we've been:
January has been a month of hunkering down and
trying to nail a few things down. We’ve been
mostly working on finalizing facility plans so we
can begin construction, but we’ve also been
working on tap handle designs, finalizing keg
purchases, and a potential menu for the tasting
room. We’re preparing to file our on-premise
liquor license to be able to serve pints in the
tasting room as well.
Not all of us are stationed in Buffalo at the
moment – one of us (Corey) has begun a full time
brewing internship at Kuhnhenn
Brewing Company. Kuhnhenn makes some
unbelievable beers, including a double rice IPA
(DRIPA), and a beeradvocate top 25 bourbon-barrel
aged beer called 4th
Dementia. We tried this beer, and it was
freaking fantastic. Wish Corey luck on his
travels!
What's in the fridge?
WHO: Ommegang
Adoration Ale
WHAT: Belgian Dark Strong Ale, 10% ABV
WHERE: Cooperstown, NY
WHY: This is a beautiful looking beer featuring a
nice, long lasting, rich, slightly tan head and a
dark amber color. The aroma includes candy,
spice, orange, slight clove, maybe some dark fruit
aroma, very plumlike. Upon the sip, the dark fruit
takes center stage, but there is still some nice
orange spice, and some slight bitterness as well.
There is also some light chocolate/roast from dark
malts. The beer is very dry, and well carbonated.
Compares well to St. Bernardus Christmas Ale, our
beer of December. Pick some up before the winter
ends!
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Blogging: Big Game picks: ahem,
Growler Picks, that is
Anyone that’s followed us for the last few years
knows that we’re a big fan of the almighty growler
on the day of the big game. Why? Well, there’s a
few reasons.
Read more…
What's brewing?
The very, very good news is that we have
completed the recipes for many of the beers we
plan to offer at opening, including all of our
annual beers and two of our seasonals.
We recently brewed another version of our Vanilla
Oatmeal Stout, which is a recipe that is nearly
done. Believe it or not, this is the 12th time
we’ve brewed this one! Our quest for perfection is
truly unending.
Our saison, on the other hand, has only been
brewed once, but those that got to try it really
enjoyed it. We tweaked the malt bill a bit on
this version, as well as the ratio of blended
yeasts. The beer is still conditioning in the
fermenter as I’m writing this.
Finally, with many of our recipes done, our
thoughts have turned back towards some more
experimental recipes; we’re thinking about an
old/stock ale as a one-off batch for opening day.
This style is strong (usually clocks in 7 – 10%
ABV) and features a rich maltiness, with flavors
of caramel, milk chocolate, and rich dried
fruits. We’re hoping to brew this for the first
time sometime in March.
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