Starting this week we are going to open every Thursday from 5-9 PM. Tomorrow night, to celebrate our new Thursday hours, we’re filling our taps with various sour and wild beer projects.
All beers will be available in full glasses and sample sizes.
Thursday October, 25, 2012
Tart German Wheat
Tart German Wheat with Nectarine puree
100% Brettanomyces Lambicus fermentation with sour cherries and fresh apple cider
Farmhouse Ale aged in a Pinot Noir barrel with Brettanomyces finished with 80lbs of hand-cut Italian Plums
Our Wit fermented 100% with microflora cultured from various Brasserie Fantôme bottles
Sour mashed Stout aged in wine barrels with Brettanomyces, blended with a 100% Brett. Lambicus Amber aged in a Ransom Old Tom Gin barrel