Sat, 22 Jan 2013

Chris has the night off so I'm updating the Website tonight.

Draft Beer Update

Kicked: Manayunk Grand Cru Flanders Red-Wine Barrel Aged, Dogfish Head Festina Peche, Philadelphia Schwarzinger, Dogfish Head Aprihop, Erie Ol Red Cease & Desist Scottish Ale, and Woodchuck Winter Cider (sixtel).

Tapped:

Summit Union Series #1: Meridian Session Ale - this is one of Summit's experimental beers. It uses  Meridian hops. It's a Belgian style table beer (session beer) which tastes pretty much exactly like De La Senne Taras Bulba, but at the 1/2 cost since it doesn't have to travel across the Atlantic. Taras Bulba is one of my favorite beers, but one I seldom drink here in the USA since its so pricey. So Summit Meridian is now one of my favorites too. I've been all over the bottles of Meridian since we got them in. This is first of two halves we got in. Enjoy this one while it lasts.

Yuengling Porter (quarter barrel) - this is Yuengling's dark beer that was a huge favorite among us beer geeks way, way back in the day when selection was extremely limited. Porter is always nice for a little trip down memory lane.

Elysian Superfuzz Blood Orange Pale Ale - a moderate ABV (5.4%) American pale ale with orange. Sounds like a great blend to me. I'm really looking forward to having one later this evening.

Yards Brotherly Suds 4 - Every year for Philly Beer Week, several local breweries get together to brew a special beer for Philly Beer Week. Every year a different mix of local brewers are involved and they brew a different beer every year. This year Brothery Suds is an English summer ale with a zesty citrus hop. Brotherly Suds 4 was brewed at Yards by Tom Kehoe, with Bill Covaleski of Victory, Gordon Grubb of Nodding Head, Mark Edelson of Iron Hill Brewery & Restaurant and Gene Muller of Flying Fish. This beer is in very short supply, but we managed to score two halves. This is the first one.

Allagash Interlude (sixtel) - originally tapped for The Wild Brunch during Philly Beer Week, this big sour Belgian strong ale is back. It is fermented with Brettanomyces yeast and picks up extra funk from being aged in French wine barrels.

On our cider line, a sixtel of Woodchuck Winter Cider replaced itself. For make Winter Cider, Woodchuck ages the cider in various oak barrels which gives a cider a woodsy tasty with hints of vanilla. Out of season but still very nice.