From Modern Times Beer:
I almost can't believe I'm telling you this. I've been laboring at this frickin' brewery for 18 months, and throughout the whole thing, actually having our beer poured at a bar seemed like a distant fantasy. BUT NOW IT IS REAL. OR ALMOST REAL.
Starting this week, you will see our tap handles popping up at a variety of different establishments around San Diego. Absurd ABC rules prevent me from just outright telling you where, but if you ask me on Twitter or Facebook, I'm allowed to respond with names. Makes perfect sense, right? I hope to have a map or list up on the website by the end of the week.
In other news, our official launch week will kick off July 8th, and we're planning a slew of mind-blowing events. Stay tuned for details.
In the meantime, I wanted to share some privileged info on three beers (in addition to our 4 year round beers) we may have available for launch week:
- Oneida, pale ale, 5.2% ABV. A dry, cracker-like malt body paired with a huge helping of Nelson Sauvin and Cascade hops. Our approach is similar here as it is with Fortunate Islands: somewhat restrained bitterness, but massive hop aroma and flavor. When we piloted this beer, we loved how the fruity dankness of the Nelson paired with the grapefruity zest of the Cascade.
- Neverwhere, 100% Brettanomyces IPA, 7.0% ABV. Fermented with the uber-tropical Brett Trois strain, this beer is radically different from your typical IPA or Brett beer. It is a laser beam of pineapple, with a towering Citra/Centennial/Chinook aroma. Totally unique, unlikely to be made again soon.
- Orderville, red rye, 6.8% ABV. We didn't want to just make a regular hoppy beer, throw in an imperceptible amount of rye, and then dye the thing red. So we're using rye malt, crystal rye, and chocolate rye in this puppy, totaling nearly 25% of the grist. That spicy, peppery malt body gets paired with Simcoe & Chinook hops for a super piney/tropical mix, a combination we loved in testing.
Tasting room update: we are mired in red tape. It's been disappointing to get so close to actually opening the Lomaland Fermentorium to all of you, only to be stuck with an interminable wait while the creaky wheels of bureaucracy arthritically churn. It is my hope that we'll have the sucker open in about a month, but of course I will keep you apprised of any changes.
And don't forget that you can get a first look at the tasting room in progress by attending this Thursday's Voice of San Diego geek fest "Crafting Beer Policy". Should be a blast!
Cheers & thanks,
Jacob McKean
Modern Times Beer
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