Just Tapped Tasting
- Mar 08, 2017
Ithaca Flower Power IPA
Just Tapped Tasting – Episode 98
Ithaca Flower Power IPA
- Brewery: Ithaca Beer Company
- Beer: Flower Power
- Style: IPA
- ABV: 7.5%
- Location: Ithaca, NY
Almost 200 miles away from Brooklyn in “Western” NY. About 4.5 hrs by car. In the finger lakes region of NY
THE SPIRIT OF THE FINGER LAKES. Nestled in the heart of New York’s beautiful Finger Lakes Region, Ithaca Beer Company demonstrates its pride by brewing world-class craft beer inspired by its home. At Ithaca Beer, we are driven to reflect the culture, creativity, and diversity of the area in everything we do. From our complex and innovative beers to the local fare served in our lively Taproom brewpub – our unwavering attention to detail and passion for our community and our craft is unmistakable. In addition to year-round favorites like our popular Flower Power IPA, you can also choose from new five-barrel beers, a special Thursday night cask, and seasonal selections on rotation. Enjoy dining indoors, soaking up the scenery on our patio, or relaxing on the lawn in the warmer months. We are also pleased to offer brewery tours on weekends and by reservation, giving our customers a behind-the-scenes look at our facilities. Get in the spirit, at Ithaca Beer.
Historical / Style Relevance
India pale ale (IPA) is a hoppy beer style within the broader category of pale ale. The ale itself is so named for its historical background as an exported ale; beers crafted in England before the Columbian Exchange had a limited shelf-life when shipped across the open seas, spoiling quickly in the humid and hot air of coastal waters. Pale ales that were to be sent to India for trade had additional hops mixed in when shipped to extend their lifespan, thus earning the name of “India pale ale” to the purveyors of this new breed of ale. (Wikipedia)
Punchy & Soothing. Big Body. Pineapple and Grapefruit (Beer Menus)
Enjoy the clover honey hue and tropical nose. Simultaneously Punchy and soothing with a big body and a finish that boasts pineapple and grapefruit. Flower power is hopped and dry-hopped five different times throughout the brewing and fermentation process. (Beer Menus)
Ithaca Flower Power IPA – Just Tapped Tasting – Episode 98
What’s going on? It’s episode #98. I am Brian Fisher and this is Just Tap Tasting where we’re tasting beers here at The Wilky that we just tapped and we definitely just tapped this one in a different way. This is a classic in New York beer scene in the state of New York. This is from Ithaca Beer Company. It’s a first for us here at The Wilky and this is their Flower Power.
Ithaca Flower Power is a flagship beer. It’s IPA, 7.5% classic old school IPA style beer, in the sense that we’ve seen in the last year, two and a half, eight months specifically. It’s becoming more and more concentrated, this trend, this new north eastern, northeast, east coast, whatever – there are all these different words for it – style of IPA. The hazy, juicy, dry, all those things.
It has more malt backbone to it, if you will. It’s more of its west coast counterparts or just American IPA counterparts of two, three years ago or five, seven years ago for that matter and I like that. Every once in a while, I like to take it back to the classics. Ithaca Flower Power IPA is definitely one of those classics especially in the market that we are in here in New York City and Brooklyn.
Ithaca, New York is about 200 miles outside of the city up in the Finger Lakes region of New York. Beautiful. Definitely that region, that area of New York is known for its wine in the Finger Lakes. It’s beautiful up there. There’s definitely a lot of Riesling and stuff that comes out of that wine region but this is a beer show, sorry. I like wine, too though.
Ithaca Flower Power, it’s a classic. I don’t think we need to say much more than that except it’s time to go take a look at the color. The color on this one I would say is honey orange. Yeah, I will stick with that, the orange type of honey. That’s what this beer looks like.
Nose! It’s my favourite song, “See No Changes”. I wake up and ask myself. I don’t even think those are the words. I love it. Sorry, I got lost in the music. You know how that goes.
Let me taste it. Nothing overwhelming on the nose. It’s just classic. You get a little bit of hoppy resin-y bitterness showing through that. That’s the west cove vibe, like a grapefruit, orange, pitrine kind of citrus quality. Not like a sweet citrus quality.
And then we drank it already but let me just remind myself. I got a nice bittery smack at the beginning and then classic IPA, a little bit of grapefruit quality but dry bitter pine-y hot vibe here. Classic. I like the classics.
This is a classic episode. Let’s keep it interesting and classy. Thanks to Ithaca Beer Company. We dig it. I want to go to Finger Lakes so I have to check these guys out when I’m there. In the meantime, I think you see this beer all over the city if you live in New York. If you don’t and you come by, taste one of the New York classics. I love it.
Question of the day, where are you watching the show from? What part of the country? Is it here in New York? Are you watching the show from over in Europe? Let me know in the comments below. I want to know.
I thank you guys so much wherever you’re watching the show from. It means a lot to us. Share it with your friends. You want to share the good word about beer. We need your help. Thank you so much for all your support and for drinking great beer with us. We appreciate it. Cheers!
- Mar 06, 2017
Rushing Duck FT4
Just Tapped Tasting – Episode 97
Rushing Duck FT4:
- Brewery: Rushing Duck Brewing
- Beer: FT-4
- Style: Braggot Ale
- ABV: 7.7%
- Location: Chester, NY
Rushing Duck Brewing Company is a small, family owned and operated brewery located in the Historic District of Chester, New York that began selling beer in August of 2012. Based in Orange County, our beer is distributed throughout the Hudson Valley and New York City by Remarkable Liquids. We produce a wide variety of tasty beers. Hoppy, malty, American-styled, Belgian influenced, barrel aged, sours, you name it. First and foremost we brew beer that we like to drink. We hope you do too.
(Rushing Duck Website)
Historical / Style Relevance
Braggot is quite an old drink, there is a mentioned in Chaucer, Canterbury Tales in the late 1300s, and there are earlier references dating even further back to the 12th century in Ireland. Braggot is simply made by blending spices and herbs with mead and beer, to produce a strong concoction with uncommon flavors. Many taverns would make this blend right at the bar though brewers would also blend them as well. (Beer Advocate)
There should be a balance between the honey character and malt flavor with the hop bitterness not overpowering the sweetness yet should be noticeable. Todays Braggot may or may not be spiced.
When a Rushing Duck crew member goes full-time, they get to develop and brew a recipe. Josh, our Brand and Tasting Room Manager, went full-time recently and this is his beer. It’s a Braggot Ale with vanilla beans and cacao nibs. Light and relatively dry, it starts off with mead-like notes of wildflower honey, followed by vanilla, and rounding off with a light, chocolate-like roastiness. (Beer Menus)
Rushing Duck FT4 – Just Tapped Tasting – Episode 97
What’s going on? It’s Brian Fisher and welcome to episode #97 of Just Tap Tasting where we’re tasting beers at The Wilky that we just tapped.
Today we’ve got another beer from Rushing Duck. They’re out of Chester, New York. I believe it is. I’m not sure. You know what? Comment below if I’m wrong. I think it’s Chester, New York. They’ve been brewing beer since about 2012 and they’re doing all kinds of different styles, from the classic to the weird stuff and everything in between.
This one is kind of interesting because it depends on where you define a classic or an old world, old school style. It definitely fits into a few of those categories. This is the Rushing Duck FT4.
A little fun story behind the name, of the rite of passage if you will for the Rushing Duck has at their brewery is that when one of their crew members goes full time, it’s a big impact. There’s a lot of helpers and a lot of volunteers and a lot of – I mean, in any business but it really shows up a lot in the brewery culture that has been developing craft beer here in America. There’s a lot of help.
When someone steps into the full time role like, “This is what I’m doing with my career, with my life right now. I’m going to work for this brewery.” They honor that and they get to develop a beer and brew their own recipe.
This isRushing Duck FT4. I want to say it’s their fourth full timer, maybe. I don’t know. Rushing Duck, let me know in the comments below. I want to know if I got that right. It just seems to make sense for me.
But this is a beer that Josh brewed as they became their Brand and Tasting Manager. It’s a braggot ale. Braggot is definitely old world, style dating all the way back to 1300s. Bragot ale a little bit different, Braggot specifically, I’m not sure if I’m saying that right but that’s what I think.
It is a style that they took mead which is a honey wine and beer and blended them together. That’s specifically like a Meritage, if you will. They put the two together. It’s often something that back in the 1300s and hundreds and hundreds of years ago, it was said that the bartender or the person serving it will actually – it wasn’t something you went to the store and bought. It’s a blend that happened. It’s a concoction, if you will. I like that word, “concoction”
Rushing Duck FT4 is a braggot ale. It’s going to be more reminiscent of those flavors. This one in particular is brewed with vanilla bean and coco nibs.
Color-wise it’s definitely got orangy, brown color, maybe deep gold if you will.
Let’s see what’s going on in the nose. We tried this one. We did an event with Rushing Duck and there was some representation from the brewery. They said to me before I smelled it or tasted it, they said “cream soda”. I like cream soda.
Question of the day, we’re just getting wild, off kilter, mid-show question of the day. Do you like cream soda? If so, what is your favourite? Let me know in the comments below. Actually, you should go ahead and just share this out to everybody because we want to do a full scale research project from the show to see the level at which cream soda places in the marketplace.
Back to the show.
This is Rushing Duck FT4, yeah cream soda. The vanilla definitely plays a part in that. I’m not sure coconut but let’s see how it shows up on the palette. Cream soda for sure, definitely sweeter vibes. You get wild flower honey stuff going on, that vanilla arching softness like real vanilla. Like taking Madagascar vanilla beans. This Madagascar vanilla bean, have you ever taken one of those? Open the bean and scrape that stuff out and put it in something or just eat it by itself?
Sometimes I’ve gotten questions from fans of the show. Thank you so much, love you. But I’ve gotten questions like, “Brian, your palette. It seems so crazy. It seems so good. How do you taste all these things?” Well, I’ve been doing it for a little while, which sounds silly. Constructively drinking, I call it. Thinking about what I’m drinking, thinking and drinking if you will. It’s just because I’ve done weird shit like that. I’ve taken the vanilla bean and scraped the inside and eaten it. Now, it makes drinking this with vanilla bean in it that much more enjoyable because it’s fun for me to connect the dots. But I went and broke out the dots individually.
That’s been a fun process. I encourage you to do that. Go to your local Whole Foods and buy some Madagascar vanilla bean. They ain’t cheap. And scrape out the insides and put it in your mouth and see what happens. It will be an exciting time for you.
Cream soda definitely shows up here as a flavorful vibe. First couple of times I drink this, I found it to be overly sweet but now that I’m starting to dissect it and understand it and do some thinking and drinking, I don’t find it to be that sweet really. I find it to be start out dry. You definitely get a hint of vanilla and honey that contributes to some sweetness.
But real cocoa powder, this is another one I did recently. Just like straight up cocoa powder but the real stuff, real quality stuff. It’s not sweet. It’s no bitter. It’s somewhere in the middle. It’s just cocoa powder. It’s coco nib.
I get all those things. It almost contributes like more of a roastiness kind of quality so it’s really exciting.
So, 7.7% we definitely got some of these going on. This is the Rushing Duck FT4, a braggot ale cream soda beer in the most delightful way.
Jump in the comments below. Let me know where you stand on the state of cream soda and we’ll see you in the next episode. Cheers, guys!
- Mar 03, 2017
Graft Book of Nomad Ashes of Tomorrow
Just Tapped Tasting – Episode 96
Graft Book of Nomad Ashes of Tomorrow
- Brewery: Graft Cidery
- Beer: Graft Book of Nomad: Ashes of Tomorrow
- Style: Fruited Sour Cider
- ABV: 6.9%
- Location: Newburgh, NY
About 2 hours outside of Brooklyn, on the west side of the Hudson River
Brewery History: Contemporary wild yeast fermented dry ciders From the founder/fermentologist of Millstone Cellars (In Maryland, north of Baltimore).
BOOK OF NOMAD is a series dedicated to fruited sour ciders that confound the conventional(Cider)
This is the third cider in the series starting a short time ago in December of 2016
Funky cider aged with spontaneously fermented peach and maplewood smoked NY maple syrup. (Cidery)
Brett Cider refermented with 30% peach juice. NY maple syrup smoked with Maplewood and refermented with cider. Conditioned for 4 months (Beer Menus)
Graft Book of Nomad Ashes of Tomorrow – Just Tapped Tasting – Episode 96
What’s going on? Brian Fisher and welcome to another episode of Just Tap Tasting where we’re tasting beers here at The Wilky that we just tapped. Episode #96 and if we’re going to be tasting some stuff, I need something to drink. Thank you, Señor.
Just always, I’m having fun here on the show. Thanks for hanging with us for a little bit while we drink some stuff. Today it’s a little different. We’re drinking some cider. From a new cider producer, a cidery if you will, this is Graft Cider and they are interesting for a few different reasons. They are new, that’s pretty exciting but they’re also in New York, a lot of great cider producers in New York, a lot of great apples coming out of the state of New York so that just makes sense.
And then also, there’s some pedigree here. What I mean by that is the people who are behind Graft Book of Nomad Ashes of Tomorrow have some relational tie, if you will, to Millstone sellers which is a really well-known established, maybe upper end, high-end cider producer out of Marilyn just north of Baltimore. One of their founding fermencologist, if you will or producer of the fermented apple juices, went off and did his own thing and went and created Graft.
What graft is specifically, the way they positioned themselves in the marketplace is to be a wild fermented and dry style cider producer. They’re doing a lot of funky weird stuff and so, non-traditional cider, depends on where you traditions lie. As far as we see here at the Wilky, definitely non-traditional, more exploratory adventurous stuff but exiting nonetheless.
If you like sour beers, Graft Book of Nomad Ashes of Tomorrow is a good segue way and bridge over into those styles on the beer side of things. And then, it’s just all around creative and fun.
Today, the cider that we have from Graft Book of Nomad Ashes of Tomorrow. Book of Nomad for them is a series they started just a couple of months ago in December. This is the third cider in the series, the Ashes of Tomorrow.
Style-wise it’s a fruited sour cider. I think specifically, this series is focusing on cider with additional fruit involved other than apples, of course. This one is playing on peaches and then it also is using maple syrup and Maplewood – New York maple syrup. And then, they soak the Maplewood in the maple syrup. After each of these additions and involvements, they re-ferment.
They ferment first with brettanomyces, wild yeast strand. A little side bar on that, brettanomyces is probably the most popular yeast strain. Whenever you see a wild or sour beer most of the time, they’re using some strand of Brett. Brett’s beer, that’s brettanomyces.
So it’s first fermented with brettanomyces and then they add about 30% total volume of peach juice. Then, they referment and then they add the Maplewood with the maple syrup and referment again. Then, this one is conditioned for about four months which means it hangs out with itself and it develops and has those flavours blend together.
Color-wise, for me it’s definitely hazy yellow, like unfiltered cider but it’s an off yellow. Some unfiltered ciders in the marketplace have this orangy, reddish hue to them. This is definitely more off yellow, maybe reminiscent of some Belgian style color-wise.
Let’s take it in the nose. You get a little of funky weirdness, a little bit of tartness showing up like this. We’re going to see some acidity here that makes your mouth kind of dance a little bit. A little bit of fruit quality not distinctly peach for me although I’m having a bit of nose issues on this episode. This season, it’s a rainy day here in Brooklyn and the seasons are messing with the nose. But it’s still exciting going on here, I think it’s going to continue to develop on the palette so let’s give it a taste.
Wow! From that maple syrup, a little bit of viscosity noticeable, difference in viscosity from a traditional dry cider. It’s got this coding effect. Definitely sharp acidity, fruity peach, funky, weird. This is complex. There’s a lot going on here. I dig it.
It punches you a little bit in the beginning with that tart pucker, if you will. I’m kind of getting goosebumps. I like goosebumps though. That means something is exciting that’s going on in my life.
Graft Cider, they’re starting to can a couple of things which is really cool. I like cans in general and can cider is something I miss from my Midwest days, child of Vander Mill. I miss the canned cider from Vander Mill. I’m really excited about that. I’m excited to see more what comes down the pipeline from Graft Cider. They’re out of Newburgh, New York. We recently did some stuff from Newburgh Brewery and maybe that’s from another day tip which leads me to the question of the day.
Where do you want to go or where have you recently gone in a day trip/staycation vibe where you went and travelled somewhere for beer, or not for beer? We like other things too here in the show. I would really like to go to the Hudson Valley. There’s a lot of great beer there, just a lot of beautiful scenery. Hudson Valley or the Finger Lakes for me but let me know in the comments below.
Thank you so much for watching. If you enjoy cider like Graft Book of Nomad Ashes of Tomorrow, make sure you hit the like button so that we can be on the same page as far as that goes. If you’ve been digging the show, thank you so much for your support. Share it with your friends. We just want to get the good word out about beer and the lovely tastings that happen, also in cider too. Cheers!
- Feb 27, 2017
Lagunitas High West-ified Imperial Coffee Stout
Just Tapped Tasting – Episode 95
- Brewery: Lagunitas Brewing Company
- Beer: High West-Ified
- Style: Barrel-Aged Imperial Coffee Stout
- ABV: 12.2%
- Location: Petaluma, CA & Chicago, IL
Closest facility is going to be in Chicago which is where most of the Lagunitas that we see in New York.
Opened in 1994 in Northern
This beer couldn’t have been done without the help from our friends at High West Distillery in Park City, UT and Chicago’s-own Metropolis Coffee. We brewed a rich, malty Imperial Stout with some of Metropolis’ Spice Island blend, then let it vintag-ize in High West Rye and Bourbon Barrels for up to 17 FREAKING MONTHS. It’s good to have friends! This monster of a stout was brewed with local coffee, and then barrel-aged in High West rye and bourbon barrels.
Lagunitas High West-ified Imperial Coffee Stout Imperial Stout · 12.0% ABV This monster of a stout was brewed with local coffee, and then barrel-aged in High West rye and bourbon barrels.
Lagunitas High West-ified Imperial Coffee Stout – Just Tapped Tasting – Episode 95
What is up? Brian Fisher and welcome to Episode 95 of Just Tapped Tasting. Where we’re tasting beers here at the Wilky that we just tapped and got an OG player in the game then killing the game for a long time, defining the game for a lot of people. They’ve set the charge forward in craft beer and I’ve been waiting for the craft beer flag.
There has been some changes. There’s been some serious growth along the way. But, man, I’m just so excited for them and what they’re doing. I think they are always be a big time player in this craft beer business regardless of how you feel. Let me know in the comments below.
This is Lagunitas High West-ified. Really specialty, like one off beer for them I think this is the first time they’ve ever done this particular beer. It was released December 2016, end of January 2017. Limited release and just a little bit came out in that period of time. Very little of it came to New York here as far as my understanding goes.
What Lagunitas High West-ified is, it’s an imperial coffee stout that is barrelage in whisky barrels but where it becomes even much more special is when you start to barrel aging is all the rage these days. Yes, you have them? It’s good.
It’s often done with, you know, whisky is so popular right now. Whisky is so popular that there are so many extra barrels because just a side bar real quick because we know that there’s a bunch of rules behind bourbon and one of the rules, we won’t get into all of the one on the show. We’ll save that for Wilky Nipping, another show that’s coming soon, more about that soon.
One of the rules is every time bourbon is made that’s raw that they have to use a new American oak barrel so that means they can’t reuse the barrel. Some other distilleries like Irish, Ireland and Irish distilling and Scottish they can use used barrels and in fact they do and so can breweries. Often like in the case with beers that are barrelage they are using used whisky barrels obviously because that’s what makes it whisky barrel not just a barrel.
Also they may be using Heaven Hill barrels. Heaven Hill is great juice but just like base line Heaven Hill, the flavor isn’t magical and mind blowing. It’s $20 a bottle versus like $60. What makes this special is this is the High Westifi-ed and they High Westifi-ed it because they used high west whisky, which is a distillery in Utah. They haven’t been in the game that long. Maybe like less than ten years for sure but their blending game is real strong. They are making really great stuff there. Their rye is awesome and that’s the barrel that this beer went in.
Lagunitas High West-ified is an Imperial Coffee stout with coffee from Metropolis, which is a coffee roaster in Chicago. Then so it’s imperial style and then it’s put into a high west rye barrel for 17 months, which is a solid amount of time. That’s another thing with barrel aging beers. Sometimes you’re only putting in them for three to six months. 17 months is a huge investment in time and huge investment in flavor. I believe it’s really going to show up in a lot of different ways.
Color wise, real simple, motor oil black. Nose is next. A sweet, rich, creamy, like put maple syrup in some espresso, give it a little stir with a small damita spoon real dainty and that’s what it smells like. Hope you followed all that, I’m sorry. I’m just really pumped about this beer.
I’m going to taste it now. That’s just with ton of us, just taste, just have tasting.
Wow, rich, rich, rich, and delicious. Lagunitas High West-ified is just so good. 12.2 percent alcohol. The coffee is there. You get the sweetness and you get the spicy rye flavor. I mean, the alcohol and the barrel aging is showing through. This just takes like a barrel aging beer. You know one of the ones that many familiar aren’t familiar with is Bourbon County style, which is the father of barrel aging beers that was they’re in Chicago.
The cool thing is now these guys here in Chicago they’re using a Chicago coffee company. They’re using a Utah whisky distillery or the California based brewery with their brewery in Chicago, which is the whole country’s coming together folks and making really delicious beer. This is the High Westifi-ed.
I’m not really going to say you just really got to come and experience this. This beer is complex. You really got to come in and experience it for yourself and now is the time. Now is the time to get High Westifi-ed.
Question of the day. Go totally off topic because outside my window is dictating this question. When you got to ship something do you go to UPS or FedEx?
Let me know the comments below and this is a very serious question. Share this video to the masses. We’re going to use beer as a way to find out what the brand equity is around UPS and FedEx. I want to know. Let me know in the comments below. I can’t wait to hear about how you ship your beer to your friends all around the country or anything.
Is it the world deliver, the world on time, what can Brown do for you? I might have said like three UPS things so you can say where I lie. But I’m not sure. Let me know. Jump in those comments below. I’ll be right there with you and I’ll also be here at the bar. Let’s drink together. We’ll see you guys soon.
That episode was straight fire.
- Feb 24, 2017
Newburgh Brown Ale
Just Tapped Tasting – Episode 94
- Brewery: Newburgh Brewing Company
- Beer: Brown
- Style: Brown Ale
- ABV: 4.2%
- Location: Newburgh, NY
Hudson Valley Region. Just across the river from Beacon, NY. About a 3hr driver outside the city
SINCE OUR OPENING IN 2012, WE HAVE BREWED OVER 50 STYLES OF BEER. WE PRIDE OURSELVES IN OUR ARRAY OF TRADITIONAL, AND NOT-SO-TRADITIONAL, OFFERINGS. IN ADDITION TO OPERATING A FULL-SCALE PRODUCTION BREWERY
Newburgh Brown Ale Brown Ale · 4.2% ABV The flavor is dominated by malty sweetness and gentle hints of chocolate and toffee. Our version of a London Style Brown Ale. In the south of England, they prefer their brown ale maltier and lower in alcohol. Here in Newburgh, we tend to agree. Verging on black, this beer pours with a light tan head and beautiful ruby highlights in the glass. A nice and sessionable 4.2% alcohol content and medium to light body begs for an evening by the fire at your local pub.
Newburgh Brown Ale – Just Tapped Tasting – Episode 94
What’s up guys and welcome to episode number 94. It’s Brian Fisher and this is Just Tapped Tasting, where we some beers here at the Wilky, where we just tapped.
Today we got a new brewery as we do here on the show. This is from NewBurgh Brewing Company. They are out of NewBurgh, New York which is also in Hudson Valley region. We’ve had some other on the show recently and in the past. The Hudson Valley is killing it.
NewBurgh started back in 2012. They’ve made over 50 different styles or 50 different iterations of beer, not necessarily 50 different styles but they do classics and then they get weird with it too. Today we’ve got the classic here on the show which is their award winning Brown. I think it’s got a 99 on BeerAdvocate. We’ll link that up down below but 99 by the editors of BeerAdvocate. That’s a pretty awesome award if you will and rating. You know, 99 of a hundred so a serious beer. I think it’s really cool when you can get that high of a rating on a classic style. There are different interpretations of the Brown now.
One of my favorite Browns out there is Bell’s Best Brown but this one is kind of the other end of the spectrum. The Bell’s Best Brown’s alcohol is a little higher and it’s actually lighter in color, a little bit sweeter whereas they are going after more of a one in style Brown In England, they tend to like their beer is much more sessionable and maltier than some of the American counterparts. You’ve got the American Brown sometimes like hops are just sailings through, not the case in this Newburgh Brown Ale.
Not the case here with this style. It’s really accessible, more malty, light on the sweetness, lot a roast in quality and this one’s coming in at 4.2 percent alcohol. Definitely on the lower side, super crushable, award winning.
Color wise, I mean, it’s kind of a ruby dark brown, darker than— if you cover it up it almost kind of looks like it could be a stout, which is kind of interesting when you don’t know want the light through. It’s pretty dark for a Brown Ale but that’s intentionally so that you’re using some dark malts, which I believe is probably going to show up on the palette.
Well, let’s see what happens to the nose. Sometimes you really got to get your nose up in there. I mean, you get roasty, like bitter coffee kind of aroma it’s coming off on my nose. A little like hint of chocolate and toffee. Nothing really sweet, more like roasty, dry aromas on the nose, which makes sense for what we’re just talking about from like a London style Brown Ale.
When you think about Brown ales and London style beers, sometimes we think of like ESBs, extra special bitter, English style bitter. That’s up for debate, right?
Yes, so this is London style Brown 4.2 percent for Newburgh Brown Ale, let’s give it a taste. It starts like bitter kind of coffee but not like bitter like from Hops. I’m getting like bitter like coffee and dark chocolate. Then it just dissipates out to a little bit like a Toffee sweetness and it’s just delightful.
I’m not overwhelmed. I want to go back for more, obviously, 4.2 percent. I feel like this is the Brown ale that you could have session. You could sit down.
Some Brown ales and darker style beers in general you’re just one and done. This is like, grab a six pack and have a good time. Newburgh is new for us in bitter style here at the Wilky and we’re super excited about bringing in some other stuff from them and the delicious beer that they’re making.
I think Newburgh Brown Ale is a great place to start. It’s also a great place to start when you come in and grab a beer here at The Wilky. I will have it on for a little bit longer. You should come give it a try.
Question of the day. I want to know, what your favorite classic style beer is, like classic. Let’s narrow down. Let’s go to Europe. Let’s go to Belgium. Out of those, the European regions, the German, Belgium, London, there’s a whole bunch of classes, there’s a whole bunch of styles that are often sought after from an American Brewing tradition to replicate. I want to know what that classic Oh G, Oh world classic style is for you. What’s your favorite?
Let me know in the comments below. If you’re a big fan of Brown ales, be sure to hit the like button. If you’re a big fan of me and this hoody, share it with your friends. I don’t know.
We’re just getting back in the flow of things. Come in with the flow. Flowing is good. The beer is flowing. Cheers.
- Feb 23, 2017
Hudson Valley Soleil
Just Tapped Tasting – Episode 93
- Brewery: Hudson Valley Brewery
- Beer: Soleil
- Style: Sour
- ABV: 6.0%
- Location: Beacon, NY
Hudson Valley Region of NY. 56 mis from the bar here and just across the hudson from Newburgh, NY (home of Newburgh Brewing
Coming in hot to NYC with beer they just started releasing within the last 3-4months
Historical / Style Relevance:
Sour Farmhouse. A lot of what this brewery is focusing on right now is sour styled beer.
This beer involves multiple cultures (yeast types) in the fermentation process resulting in what is referred to as a Mixed Culture fermentation
Hudson Valley Soleil Sour Ale · 6.0% ABV Mixed culture fermentation with pineapples in oak wine barrels, dry-hopped with marigold flowers and rose petals.
Hudson Valley Soleil – Just Tapped Tasting – Episode 93
Hey, guys. What is up? It’s Brian Fisher and welcome to episode 93 of Just Tapped Tasting. We’re tasting beers here at the Wilky and we just tapped. It’s great to be back.
It’s been exciting times here at the Wilky and it’s good to be back. Take a little nap on the show here but we’re back at it with a great beer, which is a wonderful way to start from the Hudson Valley Region of New York, which is a pretty killer right now for beer, all things beer. There’s a lot of deliciousness coming out of there and these guys are pretty new.
This is Hudson Valley Soleil or Brewery, I’m not sure. I always get confused on that whether you got brewery or brewing or brewing Co or brewing company or beer company or a beer in ale, a lot of names out there. Creative I guess.
But Hudson Valley Brewery, I think. This is the Hudson Valley Soleil and it’s a sour farm house brewed with pineapple. I like pineapples, a lot. It makes me think of warmer weather. It’s cold here in New York at this time but color wise it’s a cloudy pineapple juice color. It makes sense but that also aligns with beer so were doing that.
On the nose, it’s just lovely, juicy pineapple with like tart, like candy tartness like Sour Patch Kids kind of going on. Really inviting. Then I believe this has been like dry-hopped a little bit for some balancing aspects, which Hudson Valley does a great job at doing obviously, like with Hudson Valley Soleil.
They’ve done a bunch of dry-hopped sour style that I haven’t been too fond of typically. But the stuff they do is they just great because I feel like when you dry-hopped a sour like one of my least favorite styles, jump in the comments below I want to see how you feel about this. One of my least favorite styles is sour IPAs because I feel like it’s going to see family opera with two phantoms, two main characters and it just wouldn’t be a good show because they’ll just be budding heads. I’m not a fan of that. It’s like be sour, be an IPA but the middle ground that tells to show up in those beers sometimes is a little questionable for me. A sour that’s been dry-hopped in a tasteful way, I’m starting to be swayed a little bit especially with what Hudson Valley is doing.
Let’s give Hudson Valley Soleil a taste. It’s like six percent alcohol is I think what we got going on here. Awesome. Really tasty. A whole lot of juicy and pineapple. Tart acidity, a lot of acid.
It makes you really want to be outside in the summer. This is really taking me forward into the year into summer time I want to be drinking lots of stuff like this on the beach even though I’m not a beach guy. Surprise, I know.
Yes, but I’m totally okay with it now because it’s delicious and that’s what’s really important. Hudson Valley, we’ve had them on the show here before and at the bar. They’ve only been making beer. They are really coming in hot into New York City right now for like the last three or four months. They have a few beers in their portfolio, constantly changing figuring out new stuff and just all the time delicious.
Huge fans, you should come in to the Wilky and check them out. You can find them around town at selected bars as well and we’re really excited for what these guys are doing. I can’t wait to go out to Beacon, New York where these guys are located. It’s just across the Hudson River from Newburgh, which is another Brewery in NewBurgh.
I think we’ll be talking about them in the show soon. But NewBurgh, yes they’re just killer and I hear it’s beautiful up there and we got to go. Who’s going? Are you coming with me?
Question of the day, are you coming with me? Give me an answer for your comments below. If you like what we’re doing and just glad that we’re back hit the like button and share it with your friends. We really appreciate you for watching and for coming in and drinking with us. We’ll see you guys, soon. Cheers.
- Feb 21, 2017
Half Acre Big Hugs Imperial Stout
Just Tapped Tasting – Episode 92
- Brewery: Half Acre Beer Company
- Beer: Big Hugs 2016
- Style: Imperial Stout with Coffee
- ABV: 9.5%
- Location: Chicago, IL
If you visit Chicago, you should definitely visit one of Half Acres two facilities. I recommend the one on LIncoln Ave.
Brewery History: Half Acre has been making beer for the thirsty craft beer drinking community in Chicago at their Lincoln Ave. facility since 2008. They open a second, larger production focused facility, in late 2015 and are producing some of the best beer that the mid-west has to offer
Half Acre and the guys over at Dark Matter Coffee came together on this beer to make a pretty delicious Imperial Stout brewed with (in my mind) the tastiest coffee that Chicago has to offer
Dry, Rich, with flavors of Cocoa, and dark roasty coffee.
Half Acre Big Hugs Imperial Stout Imperial Stout · 9.5% ABV I have to say that we’re really pumped about this beer. We took an interesting approach to making it and collaborated with Dark Matter Coffee to do a very low volume coffee extraction that was added. The result isn’t a total coffee beer, but a 9.5% brut of a stout with fully flexed flavor that rounds out the spectrum nicely.
Half Acre Big Hugs Imperial Stout – Just Tapped Tasting – Episode 92
Baby! Episode #92, welcome to Just Tapped Tasting, where we taste some beers here at The Wilky that we just tapped. Brian Fisher here and we got a beer from one of my favorite breweries right out of Chicago. I really like Chicago, I don’t know if you’ve heard that before.
I really love Half Acre and this is the Half Acre Big Hugs Imperial Stout. If I could right now, I would hug all of you. Thank you so much for watching. Big Hugs is an imperial stout brewed with dark matter coffee, dark matter is a coffee roaster in Chicago. That’s outstanding. It’s probably one of my favorite coffee roasters of all time. They have amazing branding and packaging.
What’s in the bag is even better, which I really respect and appreciate. I’m going to put a bag right there so you can say, maybe you can stuff online, maybe you got a friend in Chicago and you like coffee and they are going to ship you some of this really great stuff. You 7 should get some.
That’s what in here. It’s Imperial-like coffee stout. I’m not sure what the processes are these days but I remember while back when Half Acre when making this beer, they were just sitting up a line for hours where they were just doing pour overs. That’s a fancy, fancy coffee technique for making coffee, like old school. They will just doing pour over’s for hours and they would take the coffee and put it in with the beer.
It was pretty spectacular that way. I don’t know if they are still salving away over the pour over technique. The beer is still delicious. This is the 2016 Big Hugs from Half Acre. It’s really tasty. Color wise, it’s definitely imperial status. It’s motor oil black and it’s 9 and half percent alcohol.
Let’s take it in and announce.
With Half Acre Big Hugs Imperial Stout I definitely get that rich bitter chocolate. Coffee is on the nose, like 80 or 90, fancy chocolate kind of nose here.
I really feel like we are going to taste this. It’s going to give me a big hug inside and I’m excited about it, 9 and half percent. Let’s see what’s going on.
Lots of roasty coffee flavor, chocolate. Just delicious. I really enjoy this beer. I’m so glad that we got so many with it, with so many people for our anniversary. There’s only a couple of opportunities to be able to seal it with you. You should come in to the The Wilky and will drink some Big Hugs.
I would love that you should come in and give me a big hugs. I like hugs and I’m pretty good at hugs too.
Go buy some dark coffee because it’s delicious. Go by some monitored coffee, because it’s devious. If you see any half acre beer on, you should drink it. Just think of the show, just think of what you do.
If you are a fan of half acre beer already, click the right button, they want to know and that’s how you are going to tell them. Share them with your friends so they can hit light button. It will be a lot of fun for everybody involved. Sweet.
Quesiton of the day, what is your favorite Midwest brewery. For me, there’s a lot of Midwest because there’s so much great beer over the Midwest. Let’s narrow it down, maybe Winsonsin, Michgina, Illionois.
If I left someone out. Jump into the comments and tell me why I was wrong for doing that. Look forward on hearing from you and about your favourite Midwest marines and we’ll see here real soon at the bar, The Wilky. Where we are going to drinks some great beer! Cheers.
- Feb 01, 2017
Just Tapped Tasting – Episode 91
- Brewery: Allagash Brewing Company
- Beer: Northman
- Style: Biere de Garde
- ABV: 10.3%
- Location: Portland, ME
About 5hrs from The Wilky by car. So definitely doable
Allagash opened in the summer of 1995 and set out to brew world class belgian style beers. Although they are most widely known for their belgian wit Allagash White their brewing talents go well beyond this simple but popular classic. They began barrel aging their beers in 2004 and diving into spontaneous fermentation in 2007. The Northman, is a representation of their creative barrel aging program.
Historical / Style Relevance
Biere de Garde, meaning beer for keeping, is a french style most similar to the farmhouse ale. It was brewed in the colder months of winter and early spring so that they could be sure to have beer during the warmer months when the hotter temperatures presented brewing challenges.
Allagash Northman Biere de Garde · 10.3% ABV Northman is a French farmhouse-style ale aged in Calvados barrels for four months. Taking after the bière de garde style of northern France, this beer has aromas of toffee, toasted grains, and candied apples. Flavors of apple brandy, vanilla, and graham cracker form a balanced palate. Brewed with 2-row malt, red wheat, and specialty malts including caramel and midnight malts. It ferments with our saison yeast before being transferred to the Calvados barrels in which it ages.
Allagash Northman – Just Tapped Tasting – Episode 91
What’s up guys! Brian Fisher here. Welcome to episode number 91 of Just Tapped Tasting, where we taste some beers here at The Wilky that we just tapped. Coming off, of our first anniversary we have some Rad beers but I’ll be honest with you we always have Rad beers here at The Wilky.
But this one is pretty freaking cool. It’s the Allagash Northman. I believe this might be one of the first times they are doing this. I’m really not sure. If somebody, maybe somebody from Allagash, jump down on the comments and let me known.
Allagash Northman is Bière de Garde. For some people here, Carry has a little ambiguity as far as what Bière de Garde is. It is an old French style beer, follows in the farmhouse tradition and it used to be made in farmhouses in the winter and spring time.
Bière de Garde literally means beer for keeping. They would brew it and they would hold on to it to drink it in the spring. It would have different stuff going on that allows it to preserve and hangout. Bière de Garde is a beer for keeping but since it follows these farmhouse traditions, usually in my experience in Bière de Gardes have some distinct yeast characteristics sometimes a little bit of sour, funk going on, which is common in the farmhouse brewing tradition as well.
That’s what we got here. Here we have a Bière de Garde, it’s following in that French tradition but what they did is they took some ideas from other French beverages and specifically Calvados, which is an apple brandy that is native to like the Normandy region of France. Calvados is was cider was referred to back in the day, there in the France. It’s referred to the apple brandy and it’s used to describe to this specific type of Calvados apple and all these things.
What they did is they took this Bière de Garde that they brewed. I believe using probably their farmhouse Saison yeast strand that Allagash is so known for. They took the beer at 10.2 percent. They put it in some Calvados Apple Barrels for about four months. What came out on the other side was the Northman, 10.2 percent.
Color wise we got an orange is brown caramel to it. Just a good looking beer for sure. Let’s see what’s going on the nose. On the nose, I get like a little wood barrel flavor and I get definitely some like toffee and a little bit of like spirit tinge if you will.
It’s like smelling a glass of whiskey and you can smell there’s some alcohol there. That makes sense. This is 10.2/10.3% on the ABV, Alcohol by Volume. The fact that’s it’s shining through there, you know, why not? Why wouldn’t it?
You’ll get definitely you’ll get an apple skin on the nose. Not like sweet apple, which is like the rhine of the apple, which is pretty cool. That woody flavor, woody like dried out wood, it’s what dominating the nose here for me.
It’s not a fruity nose. I definitely more like the toffee shining through or a little bit of like a dried cracker. Let’s see what is going on the palette.
It’s time to taste. Wood is still there. Graham cracker for sure but I would say this is like dry apply crisp. You’ve ever had those crackers that are made of apples. There are not really quite sweet anymore. They are just kind of like dried apple, that’s what I get here. I think that speaks a lot to Calvados, is an apple brandy and it’s not going to be, you know, when you are putting the beer in them. It’s kind of what I expected. Throwing this in the apple brandy barrel, really cool, very cool beer.
Allagash of course does wonderful things with the barrels like they have with Allagash Northman. They make a lot of great stuff. We are super excited such a creative juice for our anniversary, the Northman. I like you, I like you Northman. You are pretty tasty and interesting.
Question of the day is going to be how many episodes of the show here Just Tapped Tasting have you watched? Give me an answer in the comments below. Just a number. Have you watched them all? Just say, “All.” If you’ve watched one, then say, “This one.” If you’ve watched somewhere in between, I want to know.
Thank you so much for your support. If you do love the show and love learning and love the silliness or if you love me, give us a share, just hare it out to your friend. We appreciate of sharing the good word of beer and all the deliciousness that is out there.
We look forward with drinking with you real soon here at The Wilky. Cheers!
- Jan 30, 2017
Cascade Blackcap Raspberry
Just Tapped Tasting – Episode 90
- Brewery: Cascade Brewing
- Beer: Blackcap Raspberry
- Style: Sour Ale
- ABV: 6.5%
- Location: Portland, OR
Opposite Coast from the bar.
Opened in 1998 by owner Art Larrance and brewmaster Ron Gansberg. Since then they have become widely known in the craft beer community for their barrel aging programs.
Historical / Style Relevance
The brewery refers to this beer as a Northwest Style Sour Blonde Ale which is fun even though I’m not sure what that is. Definitely reminiscent of a Belgian lambic when considering the fruit and barrel flavors that are involved in this beer.
This NW style sour blond ale was barrel aged for 28 months before spending an additional two months on 300+ pounds of Black Cap raspberries: think Nouveau Boujoulais with blackberries. Vinous then sweet aromas of tart blackberries are the first to be noticed. Sharp, acidic notes of tart berries and leather on the palate lead to a sharp, dark berry presence and a finish with a prolonged dry fruit note. This limited draft-only offering is a blender favorite. (Brewery)
Cascade Blackcap Raspberry Sour Ale · 6.55% ABV This NW style sour blond ale was barrel aged for 28 months before spending an additional two months on 300+ pounds of Black Cap raspberries: think Nouveau Boujoulais with blackberries. Vinous then sweet aromas of tart blackberries are the first to be noticed. Sharp, acidic notes of tart berries and leather on the palate lead to a sharp, dark berry presence and a finish with a prolonged dry fruit note. This limited draft-only offering is a blender favorite.
Cascade Blackcap Raspberry – Just Tapped Tasting – Episode 90
What’s up guys! Brian Fisher here. Welcome to episode 90 of Just Tapped Tasting, where taste some beers at The Wilky that we just tapped. We got a really fun one today from Cascade Brewing out of the Pacific Northwest end. They do some incredible stuff in barrels and and sours and fruits and all of those things. There are all coming together in these gals here.
This is the Cascade Blackcap Raspberry. It’s a sour ale, 6.5% and then it spends about 28 months in oak. They finish it on the backend with about 300 pounds of Blackcap Raspberries. Blackcap Raspberries is specific to the region where this beer is made so specialness all around. Color wise, really ruby raspberry red, just for sure.
We are pouring it in a wine glass because it is very reminiscing of the wine. Maybe some natural wines you get a little bit of that carbonation that starts to show up, there is obviously carbonation here. This is a beer that we are drinking. It’s carbonation. It’s got simple tingly bubble going on which is really delightful.
Let’s see what is going on, on the nose with the Cascade Blackcap Raspberry. Really fruity, raspberry, berry nose for sure, that’s to be expected but you could smell like that this beer is going to be tart and acidic. Really sharp fruit flavor. As compared to wine, there’s definitely it has a wine nose to it. Like the brewery states this and I’m right with there with them. Like Beaujolais, it’s like a really jammy nose.
You opened up a jar, fresh raspberry preserve and you just push your shnoze in it. This is what it is, it smells like, it’s kind of lovely for that color. It’s beautiful for around. We put this on for our anniversary. We just turned one here at The Wilky and this was one of the celebratory beverages that imbibed a lot of. You should come in and try before it’s all gone. I’m going to try it right now.
Tart raspberry. You got a lot of like dryness, tannic, from the berries. I spend a lot of time with oak. I get a lot of like wet wood kind flavor going on. Really the acidity is there. It’s present.
Juicy, for me a little reminiscing on because of the fruit quality that we have going on here, three hundred pounds of raspberries were used. It’s very sangria-est in some cases. You got that tingling carbonation in the finish and it holds it all up. Really nice, really, really cool beer.
I’ve got to keep short on this one. You just got to come in and drink this. It’s really different creative fun. That’s what they do with this Cascade Blackcap Raspberry. They make lovely stuff. Come in here be lovely. Drink it out of this classy glass and enjoy it.
Question of the day, do you drink wine or your just strictly beer? Do you ever drink beer with wine glasses? I want to know if there are any wine drinkers watching the show. The Brewery is kind of reminiscing a Beaujolais. Do you drink wine?
Let me know in the comments below. If you are a fan of the wine, hit the like button. If you want to drink an amazing beer, now is the time.
Will see you soon! Episode 90! Cheers! We got to go.
- Jan 13, 2017
Sixpoint Care Package
Just Tapped Tasting – Episode 89
- Brewery: Sixpoint
- Beer: Care Package
- Style: Dunkelweizen
- ABV: 8%
- Location: Gowanus – Brooklyn, NY
Sixpoint Care Package Dunkelweizen Banana Bread Dunkleweizen is based on a round table discussion about Sixpoint Brewer Marcus’ mom’s banana bread. This strong holiday ale uses cocoa nibs, weizen yeast, whole bananas, and yes, a dozen loaves of banana bread in the mash to create a ridiculous chocolate-banana beer. You really haven’t tasted anything like it.
4.5 Miles from the bar. About 25min by car. Though they don’t currently have a way to facilitate visitors (such as a taproom) but supposedly plans are in the works for it.
Opened in 2004 and grew rather quickly with recent numbers showing about 60,000 Barrels of Beer in annual production. They definitely have a lot of staples that are pretty well known in the marketplace such as crisp and bengali tiger. Since we serve beer in their “back yard” here at The Wilky we are lucky to get in on there more creative beers and as well as super fresh staples.
Historical / Style Relevance
Similar to a Hefeweizen, these southern Germany wheat beers are brewed as darker versions (Dunkel means “dark”) with deliciously complex malts and a low balancing bitterness. Most are brown and murky (from the yeast). The usual clove and fruity (banana) characters will be present, some may even taste like banana bread. Average alcohol by volume (abv) range: 4.0-7.0%
Sixpoint Care Package – Just Tapped Tasting – Episode 89
What is going on? Welcome to Episode #89. Brian Fisher here. This is Just Tap Tasting. We’re going to taste some beers here at The Wilky that we just tapped.
This one’s really special from Sixpoint Care Package. They’re out of Brooklyn, New York here, sort of in our backyard. Really exciting. A lot of people know Sixpoint. They are making some really delicious beer. They’ve been doing it for a while now since 2004. A lot of people know some of their staples like Crisp and Bengali Tiger. We love those beers. I think they’re really well made.
Since they’re on our backyard, we get access to some of their cool one-off stuff. That’s what we have here on the show today. This is Sixpoint Care Package which is dunkelweizen with a twist. A little bit about dunkelweizen specifically German style similar to the hefeweizen, which is like a German wheat beer, although it’s going to be on the darker variety. “Dunkel” meaning dark in Germany.
Historically, the style came out of the southern part of Germany. It’s got this rich, multi-character, brown in color, usually murky quality. It’s got a distinct yeast character that contributes to the color and the cloudiness but also the flavors that you get, the banana and clove things that are indicative of this style that show up in the yeast character. Sixpoint Care Package is one of my favourite beers.
I have a really special memory from drinking dunkelweizen in Austria, not quite Germany but it was a German beer and super delicious. This has always been a favourite style of mine specially in the German brewing tradition. What’s cool and different about this, this is called Sixpoint Care Package, couldn’t find any alcohol notes on it, what the alcohol was. Maybe six point. Call me out. Maybe you can jump in the comments and let us know what the alcohol is on this.
Stylistically it’s going to be 4-7%. I’m going to guess it’s probably on the higher end just by tasting it, just shot on the dark otherwise. Hopefully, we can find out for you.
The cool thing about this Sixpoint Care Package is that it’s a banana bread dunkelweizen. Yup, banana bread. The way it came about is the brewers were sitting at Sixpoint. I don’t know if they were just discussing, brainstorming or just came up. They were eating one of the brewery’s mother’s I believe, or owner’s mother’s – somebody’s mom’s banana bread. They were loving it and they decided to make a beer with it.
It makes total sense. There are flavors that are already in here that are reminiscent of banana. Stylistically, that’s what shows up in this beer. Making it with banana bread just makes sense. The Sixpoint Care Package was born.
This is time of the year. There’s snow on the ground outside right now. It’s perfect. It’s a fun beer. It’s also tastefully done.
In this beer, we have cocoa nibs, we have obviously the vicin yeast that’s giving it a lot of character. We have fresh bananas in here as well and a dozen loads of mom’s banana bread. Really cool.
Color-wise. It’s like ruby, reddish brown kind of color. Not as murky or as cloudy as German dulkenweizens are but that’s okay.
Let’s take it in the nose. I get a little bit of fruity sweetness probably from the banana. Not distinctly banana but I get a lot of clove and spice, maybe from a little bit of chocolate too, a little bit creamy chocolate. Sixpoint Care Package has a really nice spicy nose which is great because it’s the time of the year.
When I say holiday, I really mean like winter. It’s like a wintery note.
This has actually warmed up a little bit and I tasted this a couple of times but sometimes letting the beer warm up a little bit can be really good in opening up the flavors. One of the flavors I’m realizing here that I didn’t before is cocoa, the chocolate. I definitely get banana. I get lot of spicy clove kind of flavors. Banana is a really fun way, not like in a runts way.
Do you know runts? I like runts but those banana runts are gross. If you like banana runts, let me know. I want to have a talk with you. I want to know why. I want to know why you hate banana runts because they’re weird. It’s not banana. It’s not banana flavour but some people associate it with banana and it’s weird.
If you like dark German beers, hit the like button right now. I want to know if I’m alone on this one. This is one of my favourite beers. Sometimes when we drink stuff, we drink it at special times in our life where we have special moments and special experiences. The beer as a result, becomes really special.
I find that this one is special for me. I remember sitting on a patio in Vienna, Austria drinking a Schneider Weisse dunkel with a good friend of mine Shawn Garrett before we went into St. Steven’s Cathedral, Stephan’s Dome in Vienna to play an orchestra. It’s a great time. It’s a great experience. It’s great beer so I’ll always remember that. I want to know if you like that stuff.
If you’ve had a German beer memory – I don’t know why. I’m on a German kick. Actually, there are some people in the bar the other day that was, “So you’re just focused on German things here?” I looked up and I was like, “Well, yeah. I guess.” At the moment we have four different German styles. They’ve been making beers for hundreds of years and they’ve been doing it for four rules – the rhinehouse kibbutz. You can’t have any add junks. You can’t put banana bread in your bread. But they’re still making banana flavour showing up in the beer which is really craving awesome. That’s what brewing is all about.
I always have a special place in my heart for German beer. I want to know if you do. Do you like the German beer? Simple question of the day. Do you like the German style beers? I want to know. Let me know in the comments below and we look forward to having a Sixpoint Care Package with you here real soon at The Wilky.