What’s on Tap! 5/29/2014

I left last week’s What’s on Tap! post off with some promises to find out more about some special tastings that are happening at The Brown Derby International Wine Center in June.  One of those features my brother, Joe Stange, the Thirsty Pilgrim himself.

In case you missed last week’s post, Joe just published his second book about Belgian beer, The Good Beer Guide to Belgium, co-authored with Tim Webb.  His first was Around Brussels in 80 Beers, co-authored with Yvan De Baets.  It will be an interesting conversation with a guy who really loves Belgian beer.

Anyway, I did get some more details about this tasting.  This will be Friday, June 27th from 4-7pm.  Joe will be pouring and discussing some hand-selected Belgian beers and will have some signed copies of The Good Beer Guide to Belgium on hand.  It’ll be a very good chance to chat about Belgian beer with a man who has made the study of Belgian beer his life for several years.

Some other highlights for the near future:

Tomorrow: 

  • Complementary Beer Tasting from 4-7pm at the Brown Derby Wine Center with Eric Carter.  [EDIT] Springfield Brewing Company will be there, allowing you to taste their beer, and their Anniversary Stout will be on draft.
  • Mother’s and Moxie Cinema Present Friday Flix in Mother’s Brewing Company’s Backyard.  This month’s flick is Old School.  Show starts around 8:30.  It’s $5 to get in, 21 and older only, please.  Bring your blankets, lawn chairs, and whatnot and come settle in for some wrestling in kiddie pools.  I don’t know that it will happen, but it might.  And Hormann meats will be selling their fare.

Friday, June 6th:

It’s First Friday, which means you’ll find all manner of art and beer-related fun in downtown Springfield.

  • First Firkin Friday @ Mother’s Brewing Company – This month will feature a Grow Cukes not Nukes firkin with Honeydew in it.  Big Pop’s Seafood will also be parked outside for your dining pleasure.  Tasting room opens at 4, so get there early to ensure you’re in line when the firkin gets tapped.
  • Mother’s Sandy tasting at Arts & Letters – Mother’s Brewing Company will be at Arts & Letters to support local art and offer you a chance to sample some Sandy from 7-9pm.  While you’re there, check out some new work by Gary Bedell.  Arts & Letters is located at 214 S Campbell in downtown Springfield.

Saturday, June 7th:

[EDIT] – Macadoodle’s Bark & Brew Fest – 12pm-3pm, Macadoodles is hosting a dog-friendly craft beer tasting to benefit Greyhound Pets of America – Springfield.  Make sure your dog is on a leash, and $10 will get you in to sample beer, listen to live music, take your chance to win prizes, and nom on some vittles.  1455 E Independence.  For more info, call (417) 883-9000.

Project B.A.B.E. (Big A$$ Beer Event) – Springfield Brewing Company is launching a new annual event to celebrate great beer, local artists, live music, and tasty food.  The event will feature live music and local artists, as well as some kick-ass tacos and Benissimo Gelato.  It’ll run from 2pm to 8pm in the SBC parking lot located on Market Street.  Tickets are $5 each, kids 12 and under get in free.  There may even be some cocktails featuring Missouri Spirits House.

Other odds and ends:

  • White River Brewing Company is putting together a 12 person team for a float trip/river clean up on the James River.  If you’re interested in participating, email elonzo@whiteriverbrewingco.com.
  • Enterprise Park Lanes is currently hosting a Craft Beer Bowling League weekly.  You can get more information about how you can bowl and drink great beer at the same time by phone at 417-883-0511 or by e-mailing Chris at enterpriseparklanes@yahoo.com.  The featured brewery for June is White River Brewing Company.
  • White River Brewing Company is also kicking off a snapchat scavenger hunt that will be held the second to last week of June.  The registration form should be up on their site next week.  The event will be a photo scavenger hunt sponsored by the brewery.  Details will be located on their website shortly.

That about does it for What’s on Tap! this week.  If you have a craft-beer-related event you’d like featured, simply reach out to me via the Contact Us form, and I’ll make sure to get it posted for you.

Stay thirsty, Springfield.

The Rundown #5

Welcome to The Rundown.  Each week, we’ll post new beer releases, special editions, and seasonals that you can find here in Springfield.  If a beer has not yet been released, we’ll also let you know the release date when we can.

White River Brewing Company:
Buck Hollow Blond is rolling out throughout SGF and Southwest Missouri right now. It’s a Belgian blonde ale with a Missouri twist.

Look for the release of Jam Up Blackberry Ale in the next month or so.  Also, if you’re looking to do a vertical tasting, I know the Barrels store on South National still has a bottle or two on their shelf, as of this past weekend.  They are moving the Jam Up release date up from Autumn to Summer this year.

Springfield Brewing Company:
It’s your last chance to try Quencher in the Rye.  It went fast, but they’ll be changing out that tap this week.  They’ve also switched up their tap list significantly in the past week or so.  In addition to their four mainstays (11-Point Pilsner, Paul’s Pale Ale, Walnut Street Wheat, and Hop Lobster), they also have the following:

Bombay Brown – I love this beer.  It’s a slightly different take on the modern IPA.  It’s a darker color and the malts used stay away from the sweeter caramel flavors in order to focus on the more bready, toast-like aromas and flavors offered by brown malt.  The brewery says it’s a bit like having citrus marmalade on melba toast.  It’s a fair descriptor.

Bearded Guard – Bière de Garde is a style of beer traditionally brewed in Northern France, and is the cousin of the Belgian Saison.  This farmhouse ale uses a yeast strain known for producing very nice peppery notes (think black pepper, not bell peppers), while also including some subtle clove-like aroma.  The flavor is more bread-like, finishing with a slight fruitiness.

No word on what will take the spot of the Quencher in the Rye when it goes off later this week.  What SBC beer do you hope takes its spot?  Comment below with your favorite SBC beer.

Mother’s Brewing Company:
Doozy is out in four packs, and Sandy is out in six packs.  If you haven’t had Sandy or don’t remember it, it’s a very nice hopped-up wheat beer with some serious grapefruit notes.

Here’s a list of what’s pouring in their tasting room right now (with some notes from Tim Ryan of Mother’s):

Grow Cukes, Not Nukes (Golden Farmhouse Ale infused with cucumbers)
High Plains Drifter (American Pale Ale)
Training Wheels (Session IPA)
Red Rover (Raspberry Golden Ale)
Chocolate Thunder (Porter) side note: We’ve discovered that this one is really good mixed with a Red Rover (1/2 & 1/2)
Thing 1 Rye Lager
Thing 2 Rye Saison
Sexual Healin’ (Nitro Stout)

You can also find their usual delicious fare, including Towhead, Li’l Helper, Three Blind Mice, Sandy, and Doozy in the tasting room, as well.

In the near future, you can expect to see Super Doozy come out in 22oz bombers in mid-June and D’Lila, the super hopped-up wheat, will come out in July.

Brown Derby Wine Center:
Our friends down at the Wine Center have some great stuff coming out this week, as well.  Here are a few highlights provided by Eric Carter:

  • Boulevard Entwined Ale – It’s the first installment of what’s called their “Backroad Series”.  Based on the concept of blending the arts of brewing and winemaking.
  • Rogue Voodoo Doughnut – Pretzel, Raspberry & Chocolate Ale housed in a wonderfully pink bottle.
  • Odell Tree Shaker Peach Imperial IPA – Peachy IPA? Yum.
  • Odell Footprint Ale
  • Free State Stormchaser Summer IPA
  • Stone Saison – Summer release.  Very delicious Farmhouse ale.

Other Quick Hits:
Santa Fe Freestyle Pilsner will be out next week.

Happy Hour Live tonight will feature a Cathedral Square tasting at the University Plaza Hotel Lobby.  I would include this in the What’s on Tap! segment tomorrow, but by then it will be TOO LATE!

Tune in tomorrow for our What’s on Tap! feature about coming craft beer events in Southwest Missouri.  If you have a Craft Beer Related event you’d like featured, please drop us a line through our Contact Us page.

Four Course Memorial Day Challenge – Part V

Memorial Day has come and gone, and so has our first ever Food Pairing Challenge.  We at Beer Buzz were honored to have such great competitors in our first ever challenge, and think the results turned out incredibly well.

The theme of this Memorial Day challenge was grilling.  Our competitors, Hy-Vee‘s Chef Marty Lowry and Frankaboutfood.net‘s Frank Reiter, were provided four beers around which they were asked to design a menu.  The beers were provided in order of the courses, and they were asked to center their menu around a barbecue being held to celebrate the holiday.

Here’s a summary of the play by play, with the winner of each round.  At the end of the post, vote on the competitor you felt had the best Overall Menu.

Continue reading Four Course Memorial Day Challenge – Part V

Four Course Memorial Day Challenge, Part IV

Tuesday, we launched our Memorial Day Food Challenge with Hy-Vee Stores‘ Chef Marty Lowry and FrankAboutFood.net‘s Frank Reiter.  For the first course and background on the challenge, click here.  For the second course, click here. For the third course, well, you know.

Beer #4: Mother’s Brewing Company – Three Blind Mice

Frank says:

For our final course, the dessert course, nothing says summer quite like ice cream. It’s a must when having a Memorial Day cookout. This dessert is going to be an easy one to toss together, so you can get right back to entertaining your guests, and tossing contraband Lawn Darts at your kids.

The beer that Ben put forward for this course is a bit of a curveball; I’ll explain. Typically, a brown ale is malty, with a roasty sweetness from that malt. However, Mother’s Brewing Company’s Three Blind Mice is NOT your Father’s brown ale! It’s a tip of the hat to three distinct beer styles: Irish Red Ale, English Brown Ale, and the German Altbier. The twist comes with the level of hoppiness that slips in from the ode to the Altbier. This makes it a bit more difficult to try to get a dessert pairing together. I had to play around and experiment with a couple of different techniques to overcome this bitterness, especially when reducing for a dessert sauce. Where there’s a will, there’s a way. By reducing an entire bottle down to about an ounce or so, and adding sugar and semi-sweet chocolate chips, I was able to bring the sauce to a palatable level. The vanilla ice cream brings the Ice component to the dish, and soothes any lingering bite from the sauce, which just takes on a dark chocolate character. The aroma of the sauce oddly struck me like toasted coconut. What’s a great marriage with toasted coconut and involves a grill? Yes, grilled pineapple! There’s our Fire component. For a base, I chose a shortcut: store-bought shortcakes. Build upon that foundation a grilled pineapple ring or two, a scoop of rich vanilla ice cream, drizzle with the Three Blind Chocolate Sauce, top with toasted shredded coconut. The levels of flavor that all work in harmony, give this dessert such complexity, yet it is so simple to put together.

You might say, “But, Frank, does it really go well with the beer?” Hell yes, it does. My test subject was my wife, who normally would shy away from such pairings… and I got a resounding thumbs up!

A great way to wrap up my menu, and gets keeps you from spending too much time on the food, and gets you back to enjoying your outdoor holiday!

Cheers!

Marty says:

It was truly a challenge to develop a dessert that includes a grilled component for this course. I had many ideas, but they were all missing… something? In order to unite the flavors and textures of this dish, I decided to make the Three Blind Mice into an ice cream, and voila! Grilled Banana Split. My menu shows chocolate and vanilla as ice cream flavors, you can make your own or get them from the store. You could also substitute another flavor of ice cream for the vanilla, like Heath toffee. I hope you have enjoyed our pairing exercise as much as we have! Enjoy this holiday weekend, and eat well!!

Recipes follow after the jump.

Continue reading Four Course Memorial Day Challenge, Part IV

What’s on Tap! 5/22/2014

Well, last week was a busy week for Craft Beer in Southwest Missouri, thanks to American Craft Beer Week.

It’ll probably be a little slower for the next couple of weeks, but here are some highlights to which you can look forward in the next week or two.

First off, there’s a new beer on tap at Springfield Brewing Company called Bearded Guard.  I imagine it is SBC’s take on the French style, Bier De Garde, but I have not yet had a chance to sample it.

White River has completed bottling of Buck Hollow Blond, so it should be hitting stores just in time for Memorial Day Weekend.

Tomorrow:
Complimentary Beer Tasting at the Brown Derby International Wine Center from 4-7 PM.  Look for some summer seasonals unless I miss my guess.  Best way to kick off Memorial Day Weekend? Free Beer Tasting.

Friday, May 30th:
Mother’s & The Moxie Cinema present Friday Flix: This month, the alliterative partnership is presenting Old School.  The movie starts at 8:30, and I recommend you come in costume.  No, seriously.  It’s in Mother’s Backyard, so bring your blankets and $5 to get in.  It is 21 and over.

Watch out as we get closer to June.  We’ll have some announcements about special tasting events at The Wine Center that will knock your socks off.  While I have not official date yet, there will be two that I know of.

The first is a New Belgium Tasting event at which you will have a chance to taste each of the following (at the least):

  1. 2013 & 2014 La Folie on draft
  2. Bottles of Le Terroir 2013
  3. Love Oscar (A draft-only single barrel selection of unblended La Folie base beer chosen by the experts at NB)
  4. Love Felix (A draft-only single barrel selection of unblended Le Terroir base beer chosen by the experts at NB)

The second tasting event will be a discussion of Belgian Beers hosted by Joe Stange, the Thirsty Pilgrim himself.  He just published his second book about Belgian beer, The Good Beer Guide to Belgium, co-authored with Tim Webb.  His first was Around Brussels in 80 Beers, co-authored with Yvan De Baets.  It will be an interesting conversation with a guy who really loves Belgian beer.

I’ll get more information about those events and more before next week’s What’s on Tap! including info about First Friday events and some fun stuff coming up in June.

Stay thirsty, Springfield.

Four Course Memorial Day Challenge, Part III

Tuesday, we launched our Memorial Day Food Challenge with Hy-Vee Stores‘ Chef Marty Lowry and FrankAboutFood.net‘s Frank Reiter.  For the first course and background on the challenge, click here.  For the second course, click here.

Beer #3: White River Brewing Company – Belgian-Style Table Rock Red

Marty says:

The Table Rock Red, a brew I have enjoyed a few times with family and friends! This excellent choice for our principal plate is paired with a Black and Bleu Beef Tenderloin Salad. The plate provides a variety of flavors and textures. Salty, creamy, spicy, smoky, all play well with the bitter and sweet notes of the ale, and enjoy it’s crisp characteristic against the richness of the dish.

Frank says:

The third course in this menu is our main event, the entrée. I’m going Mediterranean with this course. The beer is White River Brewing Company’s newly re-branded Belgian Style Table Rock Red. I love the addition of the Belgian yeast in the bottled version of Table Rock Red. It has a sweeter malty backbone, but the Belgian yeast provides that subtle spice, and earthy dryness. The creaminess of the tzatziki sauce is a great balance with the lightly spicy nature of the Belgian yeast. And the beer is bold enough to stand up well to the lamb. This burger will really mesh well with, and keep a congruency in the menu with, the couscous salad.

Recipes follow after the jump.

Continue reading Four Course Memorial Day Challenge, Part III

Four Course Memorial Day Challenge, Part II

Yesterday, we launched our Memorial Day Food Challenge with Hy-Vee Stores‘ Chef Marty Lowry and FrankAboutFood.net‘s Frank Reiter.  For the first course and background on the challenge, click here.  

Beer #2: Boulevard Brewing Company Tank 7 Farmhouse Ale

Frank says:

Boulevard Tank 7 can be a bigger beer at 8.5% ABV. However, it is also a Saison, or Farmhouse Style Ale, which are typically dry, crisp, and refreshing. After all, Saisons came about as a thirst quencher for farm hands! Tank 7 has the typical crisp, dry character, while still supporting a nice, lightly sweet fruitiness. This very subtle fruit note will balance the slightly acidic tang of the vinaigrette in this salad. The crisp Saison yeast will also work well with the refreshing mint component of the salad, as well. This salad is a great make ahead dish, that can be prepared the day before, and provides less stress on the day of your backyard BBQ!

Marty says:

For the second course, I have redesigned ceviche to suit our grilling theme. Grilled sea scallops provide their own delicate sweetness, alongside the bolder pineapple, in a blend of Latin and island flavors. Both the dish and the Boulevard Tank 7 pairing manifest themselves in a blend of sweet and spicy, light but earthy, as we move forward to our principal plate.

Recipes follow after the jump.

Continue reading Four Course Memorial Day Challenge, Part II

Core Brewing Company – Interview with Jesse Core

I recently had a chance to talk to Core Brewing Company‘s founder, Jesse Core, about their recent expansion into Southwest Missouri, his choice to go pro, and why he’s excited to introduce you to his beer.

First, tell me a little bit about how Core Brewing got started. What triggered the idea, and what convinced you that you could go commercial?

First, I have been brewing beer over 20 years. It has always been something that I loved doing. I will be a homebrewer as long as I live! As a software engineer, I had the opportunity to live in some beer-centric areas such as Boulder (3 years) and San Diego (7 years). When I had the chance to move back home, I missed the beer-culture and saw an opportunity to help locally.

Then, I just did a cannon-ball into the deep end!

The Core Brewing Team
The Core Team, photo courtesy of Core Brewing and Distilling

You guys were opened in 2010, but you’re now one of Arkansas’ largest breweries in terms of volume production and distribution. Tell us a little bit about how that journey went.

Currently, Diamond Bear is the largest in terms of sales. We have the largest available capacity.

If all goes well, maybe we can give Diamond Bear a run for their money soon. Our overarching theme is simple, quality product. I regularly iterate to my team the need to focus on quality, quality, and quality. If we make great product, the business-side will be pushed by the demand.

And fortunately, that is happening. Demand has given us the opportunity to grow rapidly. So, we are very grateful for the support.

That’s some serious growth. What have been the biggest growing pains you’ve encountered?

As with any startup, cash is something that has to be managed well. Rapid growth can put a strain on cash-flow. I feel we have done a good job in that area to date. Also, putting together a team of dedicated, positive, hard-working folks takes time. I am very proud of our Core Team. We are a group of laid-back, good-hearted people who feel lucky to be doing what we do.

Core Brewing Cans preparing to be filled with deliciousness.
Core Brewing Cans preparing to be filled with deliciousness. Photo courtesy of Core Brewing and Distilling.

Were there any times in the past four years that you thought about giving up? If so, can you provide any examples?

No f’n way. This is my dream job. The work is incredibly hard, but extremely rewarding. My personality does not allow me to give up. I have a responsibility to my employees, investors, banks, family, and community to make this company a big success.

What is the most important lesson you learned in operating a brewery?

Find people you can rely on. As much as I love brewing, I have other responsibilities that pull me away from my passion. If you have a team that you can count on, you can focus on growing the company. Like I said, I know I can count on the group that I have.

So-called experts know jack. If you are passionate about opening a brewery, there will be a 100 experts telling you how hard it is why it can’t or shouldn’t be done. Screw em’. Jump into the deep end head first!

What’s with the slogan, “Take Pride in Your Wiener!”?

Our mascot/logo is my ol’ wiener dog, Barney. We just have a lot of fun with the marketing surrounding wiener dogs.

Do you have any advice for a homebrewer who wants to make the jump to commercial brewing?

See my previous points on the so-called experts. I am certainly not an expert. In fact, I am learning new stuff daily. All I can do is offer some of my experience. Take it or leave it.

Making good beer is important, very important. Just make sure that you have the business side covered. Brewing and Distilling is capital intensive. Align yourself with good partners and make sure you are properly capitalized. Under-capitalization is the death of startups. Also, I am happy share my experiences with whomever wants to swing by the brewery for a beer. Just hit me up at jesse@corebeer.com.

You used to be a computer programmer by trade. Has that experience affected your success as a brewer or business owner? How?

I am a nerd. I love processes. I love improving processes. I love automating processes. As a software guy I learned how to take big problems and break them down into bite-sized chunks.

Brewery issues can be daunting, very daunting. My experience allows me to compartmentalize them and communicate them to my team in a way that can be executed efficiently.

The Core Brewing and Distilling Pub
The Pub at Core Brewing has beer in it. And it’s GOOD. Photo courtesy of Core Brewing and Distilling.

I noticed your brewery no longer has a web page, but has a large presence on Facebook and Twitter. Why did you decide to eliminate your web page and focus on Social Media?

Good question. We are in the process of redesigning our website to better integrate with our mobile applications and social media.

What has triggered your expansion of distribution into Southwest Missouri? Why now?

Frankly, we were not ready. We want to grow intelligently and make sure we are well represented in Missouri. Missouri has a strong craft beer base. We needed to make sure that we were 100% ready.

What beers will Southwest Missourians be able to find in stores or on draft in the area? Can you tell us a little about each one?

All of our staples and seasonals including ESB, Leg Hound, Behemoth Pilsner, 2x Red, Oatmeal Stout, Hilltop IPA, Toasted Coconut Brown, Hazelnut Brown, and many more!

I understand your beer is not found in 12 oz bottles, but can only be found in cans, 22 oz bottles, and on draft. Why cans?

Well… soon it will be. We recently purchased an automated 12-oz bottle filler to complement our cans and bombers. In addition to being more sustainable, cans can be taken to the game or to the lake or places where bottles are not allowed. I now actually prefer to drink beer out of our cans rather than bottles… That being said, to each his own. If you like bottles, we have those too!

Your business is called Core Brewing and Distilling. What’s up with the distilling?

Only took the BIG GOV 19 months to get us approved but we are now a distillery as well. I have recently distilled our Toasted Coconut Brown Ale into a spirit and it tastes great. I have also distilled a 50% Wheat – 50% Barley whiskey as well. I am having a lot of fun with this side of the business and look forward to making some fun and interesting products.

What is your favorite part about being a brewer and brewery owner?

Making beer is tough, very tough. But, when I see our customers enjoying our product, I feel incredible. I love making customers happy. As brewery owner, it makes me feel fantastic when I see the team executing well, fixing things they are not asked to, and helping their colleagues without being asked to. When you see this, you know you have a good team.

Is there anything else you’d like us to know about Core Beer?

Just that I am grateful for the support. If ever you get down to NWA, please swing by the brewery. We have a pub that is open every day until 9:00pm with live music on the weekends.

 

Four Course Memorial Day Challenge, Part I

Not too long ago, I had my good friend, Local Hy-Vee stores‘ Chef Marty Lowry, on my show to discuss food and beer pairing.  We’ve done this a few times together, but this time we started discussing how beer and food pairing is inherently subjective and open to interpretation.

While there is science involved in pairing food with beer, it is largely an art form.  As such, we decided to illustrate this concept by holding an experiment where we would have two people independently develop a menu based on a four-beer selection I make.

First, however, we needed another person.  For that other menu, Marty and I decided to turn to food blogger and amateur chef Frank Reiter of Frank about Food.

Once Frank agreed (it did not take any arm-twisting, I assure you), I decided the challenge would be to pair the four beers I chose with a Memorial Day grilling theme.

I will post one beer with one course from each participant each day for the rest of the week.  For each course, comment with which one you like best.  We’d like to know which approach you think works best.

Next week, we’ll tally up the comments voting for each one and announce the winner by round.  It’s not really a competition,  but I think it will be interesting to see how it pans out.

Continue reading Four Course Memorial Day Challenge, Part I

The Rundown #4

Welcome to The Rundown.  Each week, we’ll post new beer releases, special editions, and seasonals that you can find here in Springfield.  If a beer has not yet been released, we’ll also let you know the release date when we can.

Mother’s Brewing Company:
If you went to The 4th Ever Mother’s Day Fest, you got to try quite a few different beers, but some highlight include the Grow Cukes not Nukes saison and our old friend, Doozy.  Here’s a list of what’s cooking in their tasting room right now (with some notes from Tim Ryan of Mother’s):

Grow Cukes, Not Nukes (Golden Farmhouse Ale infused with cucumbers)
High Plains Drifter (American Pale Ale)
Training Wheels (Session IPA)
Red Rover (Raspberry Golden Ale)
Chocolate Thunder (Porter) side note: We’ve discovered that this one is really good mixed with a Red Rover (1/2 & 1/2)
Thing 1 Rye Lager
Thing 2 Rye Saison
Sexual Healin’ (Nitro Stout)

In the near future, you can expect to see Super Doozy come out in 22 oz bombers in mid-June and D’Lila, the super hopped-up wheat, will come out in July.

White River Brewing Company:
Buck Hollow should finally make it out of the brewery door in bottles this week after a setback resulting from an incorrect shipment of bottles. You may have already seen it around SW Missouri, as it’s on draft in a lot of places and going fast.

WRBC is planning on going all out this summer entertaining you as well as quenching your thirst.  They are planning a Snap The Tap Snapchat Scavenger Hunt event, a Cool Pool Party, and are currently recruiting for their bowling team in the Enterprise Lanes Craft Beer Bowling League.  For more info about any of these events, email elonzo@whiteriverbrewingco.com.

Springfield Brewing Company:
In addition to their flagship beers and their bottled Anniversary Ale (Berry Stout), you can find three specialties on tap. Hellbender Hellerbock, Del Fuego, and The Quencher in the Rye.

The Brown Derby Wine Center:
Resident Beer Expert Eric Carter sent us a welcome update to the happenings over at The Brown Derby International Wine Center.

They have a limited quantity of Big Muddy Brewing located in Murphysboro, Illinois. There is a Blueberry Blonde, India Brown Ale, Galaxy IPA, and a Vanilla Stout and they are being sold exclusively at the Wine Center.

Evil Twin just released The Porthole blueberry saison and Femme Fatale Blanc, which is a Nelson Sauvin-hopped IPA with brett added.

For you watermelon lovers, the Horny Goat Watermelon Wheat has returned for the summer, and should be available in cans shortly.

Keep your eyes on our What’s on Tap posts for updates on a big New Belgium tasting coming in June.  It will be a rare opportunity to try some exceptional beers that you may not get to try otherwise.

Also, here is a current tap list from our friends in the Derby Deli with some notes from Eric:

  • Cathedral Square Repent Rye (They reformulated this to drink more like a rye DIPA. Very nice)
  • Mikkeller 1,000 IBU (bruiser)
  • Mother’s Chocolate Thunder (Porter brewed with Askinosie cocoa nibs and is pushed with nitrogen)
  • Mother’s Doozy!
  • Evil Twin Ryan and The Beaster Bunny Saison
  • Evil Twin Ron and The Beast Ryan (same Saison but fermented with Jolly Pumpkin Brettanomyces)
  • Firestone Walker Double Jack
  • Founders Imperial Stout

Boulevard Brewing Company:
It’s time for the annual release of Boulevard’s Saison with Brett, and it’s out in stores now.  If you’ve had it, you know it’s delicious.  If you haven’t, it’s a must-have.

Also coming out from Boulevard is a beer called Entwined.  It’s a malt beverage brewed with Muscat grape juice intended to be a beer/wine hybrid.  I don’t know what it’s like yet myself, but I’ve come to trust Boulevard’s “experiments” most of the time.

Brewery Ommegang:
One last note for this week: Ommegang’s new Hop House Pale Ale (Belgian IPA) is out.

Also, their Rare Voss, Three Philosophers, Gnomegang and seasonal Fleur de Houblon are now in 4pks.

Questions or suggestions?  Reach out to us through the Contact Us page.