Released YESTERDAY, Tuesday, December 18th – Rick Vaughn (a.k.a. Wild Thing) – 9.1% ABV – This is our first of many 100% Brettanomyces fermented I.P.A’s. This beer is an Imperial Black Ale (I.B.A.) fermented with Brettanomyces Drie Fontenein in a second use red wine barrel.It is a India Black Ale since we use just enough black malt to make the beer black in color, without adding too much roast flavor or bitterness. This once “wild” yeast Brett Drie lends flavors and aromas of tart pineapple and “baryard” or “horseblanket” that are signature characteristics of Brettanomyces strains. These flavors complement the fruity notes of American hops and slightly roasty malt character.
Friday December28th – Full Moon Firkin – This will be the second month in a row that we tap a firkin on the full moon. Serving beer from a cask is a traditional English technique of allowing the yeast to produce natural carbonation in the beer. The beer is then dispensed directly from the vessel in which it was conditioned and carbonated. The beer will be tapped only at vine Street Pub 4:20 and is served at cellar temperatures, which is not as cold as draft beer, but is also not warm. A Firkin is the term used for a 10.8 gallon cask. This month two firkin will be tapped: Old School Vanilla-Infused Stout and Hibiscus Wheat.
Tuesday, January 8th – Bourbon Aged Olde Skiddy – 10.0% ABV – We aged our Olde Skiddy English Barleywine-Style Ale in Heaven Hill Bourbon barrels. The rich caramel flavors of Olde Skiddy pair well with the flavors of oak and vanilla achieved from barrel-aging.