Beer List: Feb 4-Feb 8.

  • Irish Red Ale:  It’s a red ale!  Brewed with Irish Ale Yeast!  Won gold medals for both “judge’s choice” and “people’s choice” at the Garbâge Brewers Thanksgiving contest in 2013.  5.1% ABV, 31 IBU, 13 SRM Full disclosure:  Our brewmaster helped organize the contest.
  • Double IPA:  Based on the long-standing tradition of tax evasion among British ale brewers, this giant IPA is brewed with a significant amount of jaggery (a semi-refined sugar used by British brewers to avoid taxes on malted barley in the 18th and 19th century) and a huge amount of citra hops.  Marshmallow and rum notes with a nice hoppy finish. 9.8%ABV, 65 IBU, 9 SRM.
  • Hopped Oat:  A gluten-reduced (the recipe includes only gluten-free oat malt, but it’s processed on beer equipment, which: gluten city!) beer made from some dude’s master’s thesis in brewing chemistry.  We honestly had no idea what to expect until fermentation was finished. Very light bodied, drinks like a hopped wheat beer.  The oats provide a unique mouthfeel and accentuate the hop aroma! 5.1% ABV, 67 IBU, 3 SRM.
  • Pecan Chicory Stout: Buttery pecan topnotes, smooth, chocolate body, lasting herbal bitterness from the chicory.  Possibly the last time this winter that it will be on tap?!? 6.4% ABV, 42 IBU, 34 SRM.