Bruery Briefing – Autumn Maple & More
Dear Fellow Beer Lovers,
We’ve been as busy as ever, coming out with new beers, distributing in new states, and having a great time doing it. The only thing we haven’t been busy doing is writing newsletters (sorry about that)! We wanted to give you an update on what’s going on.
The weather is finally getting colder (not in Southern California, but humor me for a minute), the days are getting shorter, and nothing quite hits the spot like a carbonated yam-based beverage. Autumn Maple is once again available, and is tasting incredible this year. Brewed with 17 lbs. of yams per barrel (in other words, a lot of yams!), our autumn seasonal is a different take on the “pumpkin” beer style. Brewed with cinnamon, nutmeg, allspice, vanilla, molasses, and maple syrup, and fermented with our traditional Belgian yeast strain, this bold and spicy beer is perfect on a cold autumn evening. This is a beer that certainly deserves a spot on your Thanksgiving table. (ABV: 10%, IBU: 25, SRM: 15)
If you’re in Southern California, we also have a 100% barrel aged version of Autumn Maple available. We stashed away some of our batch last year in bourbon and rye casks, and will be selling approximately 70 cases. We feel this beer gained a lot of complexity from the barrels and it is as smooth as ever. Come get it while it lasts!
We’ve also recently bottled Hottenroth Berliner Weisse which has been flying off shelves in its first release. We’re making more, but it may be difficult to find beer since we can’t make enough of it. Brewed in memory of my grandparents, this tart German-style Berliner Weisse is as authentic as it gets. We used lactobacillus and a hint of brettanomyces to sour this very unusual, low gravity wheat beer. To cut the tartness for those with sweeter tastes, raspberry or woodruff syrup is a traditional way to sweeten the beer. Almost an extinct style, we hope to help revive the Berliner Weisse in memory of two great people. (ABV: 3.1%, IBU: 2, SRM: 2)
What are you doing on October 27th, 2009? We hope you’ll join us for Black Tuesday Day, where we’ll be releasing our massive bourbon barrel aged Imperial Stout. We’ll let you know the details as we get closer, but we guarantee it’ll be a fun time.
WHERE IN THE WORLD IS THE BRUERY?
We’ve been on an expansion kick lately, so you may soon find our beer in your neck of the woods if it’s not yet available. Here’s where our beer is currently available (as of September 11, 2009, recent additions marked with an *):
California (Southern, Bay Area, Sacramento)
Nevada (Reno area)*
Pennsylvania (Philadelphia area)
We also sent a pallet of beer to Denmark and will send more every few months. First person who sends us a picture of our beers on shelves in Europe wins a t-shirt!
Over the next few weeks, we’ll be sending our first shipment of beer to:
NEW BRUERY TEAM MEMBERS:
Our team has steadily grown over the past year from two employees to thirteen. I’d like to introduce our newest team members:
Jay Goodwin, Assistant Brewer: Jay has been working at The Bruery since November of 2008 when he started as a part time assistant brewer. Since our last newsletter, Jay has become a full time brewer, and is involved in every batch of our beer. A recent graduate of UC Santa Barbara, Jay has an incredible sense of humor and a thirst for brewing knowledge.
Kevin Hammons, Bruery Provisions Manager / Inventory Manager: Kevin joined us in April running our homebrew shop and managing our inventory. As a long time homebrewer, he’s bringing extensive homebrewing experience to the Provisions shop and his excellent organizational skills are finally getting us in shape. Kevin manages our part time Provisions staff J.D. and Rich, who will be featured in the next newsletter.
Travis Smith, Lead Brewer: Travis joined us in June as our third full time brewer. A veteran of funk, he previously brewed at Russian River Brewing Co. Travis has been a huge asset in stepping up our production and lending experience to our wild beer efforts.
Your friends at The Bruery