Our Pineapple Sculpin IPA came from one of many small-batch cask experiments to enhance the flavor of our signature IPA. With so many tropical hop notes in Sculpin, how could we not try adding some sweet, juicy pineapple?
Most Recent Featured Review
I arrived at Old Town Beer Exchange in downtown Huntsville eager to find a good beer to review. My malty sweet tooth was in control, so when I saw Florence's Singin' River had a doppelbock out, I immediately knew I would be taking a crowler of Orchestrator home with me.
Shortly after getting home, the crowler was popped open and the clear copper brew was poured into a glass. I may have been a bit timid with the pour but I expected a little bit more than the very thin cap which never quite melted away. It seemed to be mostly made up for the fact that it left plenty of white lacing on the glass.
I got a general sweet smell when I first brought the pint glass to my face. As I drank more, I could discern caramel and a bit of booze. I'm a bit disappointed by the lack of aroma. I decide to leave the crowler on the counter to warm up in hopes of eliciting a stronger aroma on my second glass. Sure enough, the aroma bloomed as it warmed. The caramel still dominated, but I started to pick up some vague dark fruit aromas (kinda plum-ish) along with a char affectation to the caramel sweetness. The warming definitely helped. It wasn't a night and day difference, though. The second glass seemed like a more fuller experience.
Most Recent Blog Entry
Beer is made of these core ingredients: barley/malt, hops, water, and yeast. In this blog post, I'll be writing about malt and some of what I've been reading in Robert Moser's Tasting Beer. First off, barley is the grain of choice for making beer, although other options exist. But regular old barley isn't in a good condition for releasing starches for making alcohol. Barley first needs to be malted.
First, barley is soaked in water for about 24 hours, or until it reaches 45% water content. The grain is pulled from the water and allowed to cool and dry. During this process, the grains will start to sprout. This growth and cracking of the shell is vital to getting what brewers want from the malted barley. The grain is then kilned to complete the drying process and to roast the grain to the desired darkness. It is possible to create two different malts of similar color but different flavors by varying the moisture content during kilning. If roasted dry, there will be a sharp, biscuit-like toastiness. If roasted moist, there is more of a toffee-like richness.
Latest Beers Added
Ella hops from Australia are being used this round, & have spicy, floral notes. (Description provided by company)
Back Forty's Imperial Peach Wheat is aged in French white wine barrels and Alabama Cabernet Sauvignon barrels.
Judge Roy Bean is an American stout brewed in collaboration with our good friends at Fairhope Roasting Company, whose House Blend is cold-brewed and added to this already decadent brew.
Hot summer nights, jam out to the cooling waves of Heavy Melon Ale, our newest seasonal track. Brewed with juicy watermelon and zesty lime peel, this crushable ale rips with a blast of melon notes.
Straight to Ale's 5th Anniversary Quad has been aging in a bourbon barrel.
The beer, which can be sampled at over 100 breweries throughout the country, was inspired by one recipe. Each participating brewery was invited to brew the beer with the understanding that even with the same recipe, no beer could be exactly the same.
Cask conditioned ale has been the popular choice among brews since long before prohibition. We continue this pioneer spirit with our Wisconsin farmhouse ale. Brewed with flaked barley and the finest Wisconsin malts. We even give a nod to our farmers.
This flavor packed brew draws inspiration from two distinct styles, the white ales of Belgium & American IPAs. But while a fusion of the two, it’s far more than the sum of both, exhibiting a harmony of crisp wheat, bright pine and citrus flavors, & just a hint of orange peel.
A crisp, refreshing version of a traditional Belgian beer. Fruity, slightly spicy flavors from the Belgian yeast are balanced by toffee and caramel notes from our blend of malts while the hops provide a citrus character that rounds out this enjoyable brew. (Description provided by company)
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