Welcome back to the Brewer’s Corner! This is your monthly inside look at what’s in the tanks, and what’s coming down the pipeline from our creative brew team.
Mash Tun Keep on Turnin’ – This year has seen a serious uptick in the amount of new beers coming out of the brewhouse. We’ve tried a whole boatload of different ingredients and processes to keep things fresh and interesting, like our peanut butter and jelly stout and our barrel aged blends.
The beer train will be rolling hard again this month as we welcome a lineup of new and returning brews to the taproom. First up is everyone’s favorite cherry wheat, King Balaton. It’s been a while, and we’re pumped to have this one flowing again. Props American Lager has been hanging out long enough for us to release it into the wild for you to crush in your cut-off jeans and flannels. Simple, easy-drinking, and just in time for the hot weather.
Then we’ll take a walk on the hazy side. Haze for 1000, our first sessionable hazy, is also dropping soon. Brewed with a soft-mouthfeel in mind and dry-hopped with a large amount of Centennial, Denali, and Galaxy. We didn’t want to take a chance on all those smells not smelling! Heavy Squeeze is an experimental brew that was based on a pilot batch we made last month. Brewed like a NEIPA, we replaced some of the hops on the hot-side with lemon concentrate and zest. Look for this one in a few weeks.
New Alterations – Toasted coconut, boysenberry, graham crackers, raspberry, and a whole lot of other tasty ingredients have been flowing through our pilot system. Keep your eyes peeled, as these Alterations are very limited and tend to go quickly! Whenever we have an open tap we’ll be getting something new on for you to try.
On the Horizon – Just in time for Cinco de Mayo we’ll be releasing WhoaXaca, a Mexican-style chocolate stout. It’s a milk stout brewed with cocoa nibs, ancho chili, guallijo chili, and cinnamon. We will also have bottles available. Stay tuned for a release date!
We hope you enjoyed this month’s visit the Brewer’s Corner and look forward to seeing you in the taproom soon.