Barley John’s is upping their Wednesday cask beer game this week with a “wild” version.
Mark your calendars now – this Wednesday around 4pm we will be tapping a cask of Saison Brunette – our first WILD Wild Brunette. I kept 5 gallons of the wort last time the beer was brewed, fermented it with a French Saison Yeast as well as Brettanomyces bruxellensis. It has been aging for nearly 7 weeks in the cask now, so it should have some great bretty-funk to it. This one is going to go fast, folks!
Fun news from the Twitterverse… Republic announced today that they will be expanding their expanding their tap beer selection by 25 lines in early May, for a grand total of 57 lines, one of which will include a beer engine for cask-conditioned beers. Congrats to Republic!
Republic is very pleased to announce that 25 additional tap lines are planned for installation in early May, bringing the grand total of their all craft draft beer offerings to 57.
The expansion will fill gaps (if any could be counted) on their beer list and represent more local and emerging American craft beer companies. A few more offerings from Germany and Belgium are also part of the plan.
Co-owner and beer buyer, Matty O’Reilly, will keep around 50 lines aggressively rotating
with the seasons and new releases, with a number of year-round static lines maintaining
their spots (e.g. Surly ‘Furious’, Fulton ‘Sweet Child of Vine IPA, Left Hand ‘Nitro Milk Stout’). Five lines will be dedicated to a weekly rotation of “one-off” kegs, limited releases and special features. One line will remain for Beer of the Day, which is a daily rotating $3 all-day, everyday, craft beer. One line (utilizing a beer engine) will be dedicated for cask conditioned ales.
We mentioned Great Waters’ 15th Anniversary in an earlier post, but below you’ll find some specifics on their special five-course, five-cask dinner. The menu, created by Great Waters’ chef Ernesto, has been carefully planned alongside five specially chosen beers by Brewmaster Bob.
Details of the dinner, which takes place at 7pm on Monday, April 2, at Great Waters Brewing Co., are below:
1. Smoked Tomato Capsicum with Great Waters House Ale
2. Carnitas Lettuce Wrap with Blackwatch Oat Stout (with Cacao Nibs)
3. Almond Encrusted Walleye & Tomato Scallop Sauce with Dry-Hopped Timma IPA
4. Pork Tenderloin, Polenta & Mild Chipotle Sauce with O’Byrne’s Irish Red
5. Fruit Pizza & Bacon Chocolate Chip Cookie with Scotch Ale
Tickets are still available for the event at $65, http://www.greatwatersbc.com.
Join the Pig & Fiddle tonight when they tap their first firkin! Well, it’s actually a Pin, but it’s still going to be delicious. At 4pm, they will be pouring Rush River’s Batch 1000, a red rye ale. One of the owners and brewers from Rush River will be on site to answer any questions you might have about their beer or the brewery. Cheers!
Tonight at 5pm, The Republic will be tapping TWO Rush River casks. One will be a Bubblejack IPA infused with Lavender, a winner at this year’s Firkin Fest & the other will be Uber Alt infused with cinnamon and clove. Try both infused casks and meet one of the owners and brewers from the brewery!