Posts Tagged ‘best bitter’
New on cask
Wednesday, January 27th, 2010
Now on the Brewer’s Choice beer engine is the Blonde Ale, dry hopped with Chinook (grown, hand-picked and air dried in Frederick County). There’s only one pin available so get it while you can.
Dry Hopped Blonde Ale now on cask.
Remember on Tuesday 2nd February @ 6pm we will be releasing our latest seasonal offering, The Bishop’s Indulgence, an 8% stout brewed with cocoa nibs and vanilla beans (see the blog archive for details of the brew). As well as having a kilderkin of The Bishop’s Indulgence aged on American Oak on the beer engine, we will have a glass ended firkin of Best Bitter dry hopped with Maryland Chinook on gravity pour in the lounge for a more “interactive” cask ale drinking experience . I’ll be on hand to talk about cask ale brewing and handling and, as Tuesday night is cask ale appreciation night at The Pratt Street Ale House, cask pints will be just $3 (with the exception of The Bishop’s Indulgence, which will be $3 for a 10 oz snifter).
Cheers
Steve
Roadtrip
Wednesday, November 25th, 2009
Yesterday afternoon Assistant Brewer Justin Damadio, co-owner of The Pratt Street Ale House Justin Dvorkin and myself went on a short road trip to D.C. We’ve recently started distributing in the D.C. area so thought it was about time we visited a couple of the bars that have been serving our beer. We met up with our FP Winner rep, Mike, who’s been doing an awesome job for us and headed off to the District Chop House to visit old friend Barret and sample a couple of his beers before visiting our accounts. As usual I had a Bourbon Barrel Stout from the beer engine, an excellent beer with a powerful bourbon presence. As you may recall from an earlier post we will be investing in some Woodford Reserve Barrels in the near future to do some limited runs of bourbon aged strong ales. We then headed down the street to RFD who have featured a number of our beers on taps in recent weeks and had just kicked a firkin of Dark Horse mild. I tried a Brooklyn Manhattan Project which I confess I didn’t particularly care for. We then headed off to Birch & Barley/ChurchKey which I have to say I was particularly excited about. ChurchKey has emerged as the jewel in the crown of the cask beer scene in D.C. with 5 beer engines and I am very pleased that they have been serving a variety of our ales from firkins.
Birch & Barley/ ChurchKey
With 50 regular taps, 5 beer engines and over 500 bottled beers this place is quite the beer mecca. The interior is extremely stylish and the “Beer Organ” in the downstairs bar is a stunning backdrop.
The "Beer Organ"
I had the pleasure of talking with Beer Director Greg Engert who, as you would expect for such a bar, was knowledgeable and enthusiastic. Without doubt this place is a wonderful addition to the beer scene in D.C. We will be supplying many firkins to ChurchKey so expect to see an Oliver Ale on one of the beer engines on a regular basis. Last night they were pouring the Best Bitter (of which we will be supplying more next week). Today they will be taking delivery of a firkin of Oak Aged Winter Warmer (which is the only place you’ll be able to get it outside of the Ale House) so look out for that soon.
Beer Director Greg Engert discusses cask conditioned ales.
Whilst there I had the pleasure of sampling cask conditioned Isle Of Arran Paradox from BrewDog, Harviestoun Schiehallion and of course our own Best Bitter.
Last, but not least we made the trip up to the Commonwealth Gastro Pub in Columbia Heights where we enjoyed many pints of our Dark Horse mild from one of their two beer engines. I must admit that I felt very comfortable at Commonwealth, chatting with the regulars over a few pints and wish that we hadn’t had to brave the early evening rain and make our way back to Baltimore. Bill at Commonwealth will start doing some pins on the bar in the near future so we’ll be supplying a pin of Oak Aged 3 Lions next month, I’ll keep you posted as to when it will be served.
All in all it was a very enjoyable break from the brewery routine and we look forward to returning to do some promotional pint nights in the New Year.