ThirstyBear Hosts Vertical Tasting Featuring CELLAR SERIES BARLEYWINES

imageFrom ThirstyBear:

San Francisco, CA -- Tuesday, November 15, 2016 -- ThirstyBear Organic Brewery kicks off the holiday season with a rare vertical tasting on the menu showcasing the brewery's CELLAR SERIES BARLEYWINES from three consecutive vintages: 2013, 2014 and 2015. Since opening in 1996, founding brewmaster Ron Silberstein has diligently dedicated a portion of his year-round craft beer program to the production of singular Barleywine. ThirstyBear's cellar includes Barleywines dating back to the year 1999. Annually released on the day following Thanksgiving, ThirstyBear proudly launches its latest seasonal, CELLAR SERIES: BARLEYWINE 2013 (10.3% ABV, 65 IBU), along with a special 5 oz. tasting of vintages 2013-2015. The tasting is $15 for three 5 oz. pours of each 2013-2015 Barleywine. A very limited amount of 2013 bottles will be for sale at $25/bottle while supplies lasts.

Initially becoming prevalent during 19th Century England when strong ales were brewed to "the strength of wine" (10-12% ABV), Barleywine was first coined on a beer label by The Bass brewery (1870). The CELLAR SERIES: BARLEYWINE 2013 emulates an English style rather than its American counterpart; the latter embracing a hoppier and darker profile. ThirstyBear utilizes a large portion of British Pale Malt with a bit of Biscuit Malt to provide a toasty, bready character.

"My interest in U.S. craft beers grew out of my love of English ales and my respect for the Campaign for Real Ale (CAMRA)," says ThirstyBear's Founding Brewmaster Ron Silberstein. "CAMRA is credited with saving from extinction traditional English cask conditioned ales served on a hand pump. Barleywine was an extension of my rediscovery of taste and tradition. Thus, on of the first beer programs I started at ThirstyBear in winter of 1996 was to brew a series of Barleywines - now a fixture of our Cellar Series - and aging them until the following winter."

ThirstyBear's brewmaster Brenden Dobel's brewing starts with packing the mash tun to almost overflowing, providing as much malt sugar (wort) as possible. He then collects the first runnings, and with as little mash rinsing as possible, creates a rich wort in the kettle. This wort is boiled extensively to further concentrate the sweet liquid, and then generously hopped to provide the perfect hop bitterness to balance the full-bodied malt character.

CELLAR SERIES: BARLEYWINE 2013 debuts on Black Friday and will be available throughout the remainder of the year exclusively at ThirstyBear.

ThirstyBear Organic, Small Batch Beers Are Available Fresh, Only On Draught, Only At ThirstyBear!

About Bil Cord

Founder, owner, author, graphic designer, CEO, CFO, webmaster, president, mechanic and janitor for Producer and Co-host of the WILK Friday BeerBuzz live weekly craft beer radio show. Small craft-brewer of the craft beer news sites and one-man-band with way too many instruments to play.

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