17 September 2008
I spoke with Mike and he tells me the Brewery smells great...here's a quick press release from Mike just for mybeerbuzz.com readers:
BAVARIAN BARBARIAN NEWS AND BREWS
Bavarian Barbarian Brewing Company is excited to announce to all you MyBeerBuzzards out there that our much anticipated Steel Drivin’ Stout was brewed on September 17. After learning our lesson with Weldspatter IPA back in the spring, we are refusing to set a firm release date until the Steel Drivin’ Stout is absolutely ready. We will keep you posted.
Steel Drivin’ Stout will be a 6% ABV oatmeal stout. Further description of this beer is being withheld until we have a finished product and can accurately describe the flavors. What we can say is that we included flaked oatmeal, chocolate malt, roasted barley and a healthy helping of caramel malts. Even though we can’t be specific about its character yet, we’re confident that Steel Drivin’ Stout will be a rich, roasty and malty stout with a respectable alcohol level. Not quite imperial, but at least modestly hegemonic.
In other news, we at Bavarian Barbarian Brewing Company are pleased to announce that Ace Beverage will be carrying our beers throughout Northeastern Pennsylvania. We are rather excited about working with such a well-respected distributor and we’re looking forward to collaborating on the Barbarian Invasion of Northeastern Pennsylvania.
In the coming months, the Bavarian Barbarian will begin brewing special batches and seasonal beers. Now that the fifth of our standard beers, Steel Drivin’ Stout, has been brewed, we’re looking forward to experimenting with various styles and perhaps creating some new styles in the process. The first seasonal that we have planned will be a winter warmer to be released around Thanksgiving. We’re also kicking around some ideas for a dark lager, an altbier, and a dubbel. Perhaps even a dopplebock thrown in the mix for good measure.
This stage of our operation is what we’ve been anxiously waiting for at Bavarian Barbarian. We decided to take the time to develop some standard recipes in order to learn just what our brand new brewing system can do and to establish ourselves in the craft beer culture. Having accomplished exactly that, we can now look forward confidently to experimentation and brewing more complex beers.
One last bit of news is that our Square Feet Wheat has been retired now that summer is over, but we’re toying with the idea of brewing a Dunkelweizen and releasing it as Square Feet Wheat through the fall. If successful, we may brew a different wheat beer for each season under the Square Feet Wheat banner.