Howdy, all! It's the blogginest time of the week once again, and we're here to blog you up a blog so bloggin' blog that it'll blog your blogs off!
First and/or foremost, it behooves us to mention that we did indeed tap two dang ol' new beers last week! First up is Loretta, a farmhouse ale brewed with a bunch of hibiscus and then another bunch of hibiscus and maybe another bunch of hibiscus just in case. This beer is so purple that The Grimace tried to hit on it, but it's so tart 'n' sassy that it sent him packin' on back to McDonaldland!
First and/or foremost, it behooves us to mention that we did indeed tap two dang ol' new beers last week! First up is Loretta, a farmhouse ale brewed with a bunch of hibiscus and then another bunch of hibiscus and maybe another bunch of hibiscus just in case. This beer is so purple that The Grimace tried to hit on it, but it's so tart 'n' sassy that it sent him packin' on back to McDonaldland!
And then slightly later last weekend, we bid farewell to our beloved Uptown as we (re) bid hello to another big ol' dark beer: Shelby! This one's a smoked stout, brewed to honor the memory of Jared's childhood doggo (who, perhaps unsurprisingly, was named Shelby), and it's smooth and spicy and a touch on the chocolatey-sweet side.
A special beer for a special pupper.
And since this beer is commemorating a special pupper, we wanted to do something special with it! So we once again made some sweet custom glassware and partnered up with the Black Ale Project to put the proceeds from said glassware towards a charity for veterans (it's Pets for Vets, of course)! So if you wanna do good while you drink good, come on down and grab a glass!
All the feels!
Anyway, speaking of beer, friends, and/or beer friends, we've got some cool stuff in the works right now! Our friends from Big aLICe Brewing came up to do some collaboratin' with us, and we brewed up a hoppy, locally-grown saison featuring grains from New York and Massachusetts, plus (new to us) hops from New York! Party!
Beer friends!
But gettin' back to the here and now, we'd be remiss if we didn't give you a heads up on what's goin' down this week, so here goes!
First and foremost, we have a snacktacular addition to our bar bites menu! We partnered up with our empanada pals at Buenas to bring you delicious emps every dang day we're open! Woohoo! Our plan is to have a rotating array of flavors that'll switch out every month or so, and we're startin' with a gooey spinach 'n feta emp and Argentinian "humitas": roasted red pepper, corn, cheese, and potato!
First and foremost, we have a snacktacular addition to our bar bites menu! We partnered up with our empanada pals at Buenas to bring you delicious emps every dang day we're open! Woohoo! Our plan is to have a rotating array of flavors that'll switch out every month or so, and we're startin' with a gooey spinach 'n feta emp and Argentinian "humitas": roasted red pepper, corn, cheese, and potato!
Come and get 'em, starting today!
On Thursday we see the triumphant return of Kelly on cask - this time she's fortified with oak chips that we've been soakin' in GrandTen Irish Whiskey!
Hi Patrick!
And on Saturday we're bringin' in new (to us) cookie friends: Maca Macarons! We've only seen photos of their kitchen wizardry, but dang are we excited to try some!
At this point we're just tryna make all the cookie friends we can. It's going well.
And then at some undetermined point we'll be tappin' yet another new beer! This time around it's a hoppy brown that goes by the name of Cello (and which you would have gotten to taste had you been at the Original Gravity event this past Saturday).
Coming soon!
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