Beer Name: 700
Style: Amber Ale
ABV: 5.8%
Color: Caramel
Cheese Pairing: I know I say Juustoleipä all the time but this would be really good with Juustoleipä. Goat gouda would also probably be really nice (or aged gouda I guess).
Food Pairing: bolognese
Music Pairing (Jimbo's Choice):
Music Pairing (Jared's Choice): "Smoke and Mirrors" by Viqueen
Best Occasion to Drink: While causing chaos
Brewers' Notes: Seven hundred batches! Seven hundred! That's a lot of batches. Anyway, this is another one of those beers where we decided to grab the bull by the brass tacks and brew whatever weird (read: unmarketable) stuff we wanted to and Liz originally wanted to call it "The Blurst of Times" (as a nod to all the recent... everything) but I think she panicked when it was time to put it on the board and just wrote "700" (this happens* sometimes) so that's what we're going with and anyway the real point is that for the beer itself we took a cool malt that we've been diggin' lately (specifically mild malt) and then used that and basically nothing else (which so far is the recipe for We're All Doomed) and then we just boiled it for 4X the amount of time we usually do and it picked up a whole buncha color and flavor from all the caramelization in the kettle (one of the big and only perks** of having a direct fire system) and it's basically our take on an altbier but nobody knows what that is and we didn't feel like explaining it ("well, it's ordinarily a German hybrid lager style but we brewed it as a Belgian ale..." tends to be the sort of story intro that puts people to sleep) so anyway we're callin' it an amber ale I guess and it's hella tasty and you should come drink some with us!
* Fun fact: it's kind of a pain in the ass to come up with beer names (that's not the fun part) so sometimes for draft-only beers we won't have a name for the beer until after it's kegged, leading to our "working title" names being written on the keg cap (this is also how we named Working Title). This is in no way confusing for the bar staff.
** The biggest drawback, if you were wondering, is that it makes the room 20 degrees warmer when we brew, which means that summer brewdays are a lot more sweaty and angry than they really need to be.
Style: Amber Ale
ABV: 5.8%
Color: Caramel
Cheese Pairing: I know I say Juustoleipä all the time but this would be really good with Juustoleipä. Goat gouda would also probably be really nice (or aged gouda I guess).
Food Pairing: bolognese
Music Pairing (Jimbo's Choice):
Music Pairing (Jared's Choice): "Smoke and Mirrors" by Viqueen
Best Occasion to Drink: While causing chaos
Brewers' Notes: Seven hundred batches! Seven hundred! That's a lot of batches. Anyway, this is another one of those beers where we decided to grab the bull by the brass tacks and brew whatever weird (read: unmarketable) stuff we wanted to and Liz originally wanted to call it "The Blurst of Times" (as a nod to all the recent... everything) but I think she panicked when it was time to put it on the board and just wrote "700" (this happens* sometimes) so that's what we're going with and anyway the real point is that for the beer itself we took a cool malt that we've been diggin' lately (specifically mild malt) and then used that and basically nothing else (which so far is the recipe for We're All Doomed) and then we just boiled it for 4X the amount of time we usually do and it picked up a whole buncha color and flavor from all the caramelization in the kettle (one of the big and only perks** of having a direct fire system) and it's basically our take on an altbier but nobody knows what that is and we didn't feel like explaining it ("well, it's ordinarily a German hybrid lager style but we brewed it as a Belgian ale..." tends to be the sort of story intro that puts people to sleep) so anyway we're callin' it an amber ale I guess and it's hella tasty and you should come drink some with us!
* Fun fact: it's kind of a pain in the ass to come up with beer names (that's not the fun part) so sometimes for draft-only beers we won't have a name for the beer until after it's kegged, leading to our "working title" names being written on the keg cap (this is also how we named Working Title). This is in no way confusing for the bar staff.
** The biggest drawback, if you were wondering, is that it makes the room 20 degrees warmer when we brew, which means that summer brewdays are a lot more sweaty and angry than they really need to be.