Starting Thursday our salsa of the week will be something totally different. We’ve done apple salsa, watermelon, heirloom tomatoe, and a few variations of each….this week we are doing a grape, cucumber, pomegranate, and roasted cubanella pepper salsa!
Totally unique Andy tasty salsa. Stop in this week and pair it with our chamomile wheat!
We ran out of Chamomile Wheat this weekend but a fresh batch is coming back on starting thursday.
We will also have TWO new beers on tap this month, we have acquired some honey from Daugherty Township here and Beaver County and will have a Braggot (Beer with Honey) on tap in December. We will also have our PBS (Peanut Butter Stout) on in December also!
Always looking for more ideas for beer…if you have one send us an email to email@example.com
That is correct, we will be open on Thanksgiving Eve from 4 til 10 pm for our annual release of our Pecan Pie Nut Brown Ale. While we did just one batch at the old location this year we are doing two batches…
First is our traditional Pecan Pie…brewed with REAL pecans, brown sugar, cinnamon and nutmeg. We will also be designing a nutty, sugar/cinnamon/nutmeg rimmer for this one on Wednesday…
Second is our Pecan Pie with Double Cinnamon. If you want a uber-spiced Christmas Ale like beer than this is for you…
Third, our LOCALLY SOURCED beer will be on tap Wednesday as well. We were going to do a saison but to do something more seasonal we did a earthy hoppy easy drinking amber ale.
Lastly we will be giving out one of our Chromed Out Beaver Brewing Company key chain bottle opener if your tab is over $30 all weekend!
We will be doing Growlers and Pints of everything so stop in and bring in the family that is visiting for the holiday!
The stuff is truly addictive. We are having more of it this weekend!
One of the most ancient ales out there is a Braggot. It is a mix of honey, spices, and beer. Sometimes these were simply mixed together, other times they were actually brewed together. This winter we are going to give it a shot and brew our own Braggot using local honey and some other unique spices to give Beaver County a taste of this Ancient Ale!
Awhile back we were approached by a local farmer that was growing barley as a test for a potential malting business. He wanted to start small, grow a few acres, malt some of it and see what it was like. He did need a test brewery and we were MORE than happy to step in.
We will be doing two locally sourced beers this fall/winter with locally grown hops and barley in the beers.
Our First Beer isn’t exactly in season but we figured what the hell, its from a local farm so we better do a farmhouse ale. It will have some clove spiciness and nice hop finish…look for this in about 2 weeks.
The Second is probably the most requested beer we hear at the brewery…Peanut Butter Stout. In nearly four years of business we have yet to make a Stout, but we are breaking the mold this winter! Tune in towards the end of 2013 for this one.
After our Vanilla Bean Caramel Cream we decided to do another one of our once or twice a year beers…Right now you can sample our once a year Rye Wine. It’s made with nearly 40% Rye Malt for a nice and spicy finish.
There’s a nice amount of Summit and Ahtanum Hop included that add to the aroma and provide a smooth finish. Still “Sessionable” for an Rye Wine at 7.9% ABV.
Yes it is our most popular beer…yes we only make it once a year.
Our Pecan Pie Nut Brown is made with REAL pecans, brown sugar, cinnamon, nutmeg and caramel malts. We also only do it for one day…Thanksgiving Eve. I always say I will sell it afterwards if any is left over but after 3 years it runs out day 1.
This year mark your calendars, we will be open THANKSGIVING EVE – NOVEMBER 27th at 4 PM filling growlers and pints with the Pecan Pie (and our other beers as well).
If you were around the first week we were open you probably had our Vanilla Bean Caramel Cream Ale. Unlike MOST commercial beers out there, we use REAL VANILLA BEANS in our Vanilla Beer. No extracts, only the real stuff.
In this one we doubled-down on the vanilla beans adding ONE HALF POUND OF BEANS (About 85 in total) to the beer. 20 were used in the Mash, 20+ in the boil, and another 40+ in the Fermenter for an Extremely smooth Vanilla Flavor and aroma. You’ll even see some black specs floating in your beer, those are the actual beans!
This will be on tap this weekend and won’t be made again until this Spring (we only make it twice a year), so if you have a hankering for some Vanilla Creamy Goodness stop in for a pint!
Now if you are one of the crazy homebrew people we also have the recipe for it here so you can make your own version at home!
- 8 Pounds of 2 Row Malt
- 2-3 Pounds of Caramel Malt 120
- .75 Ounces Czech Saaz (50 Minutes)
- 1 Ounce German Hallertauer (30 Minutes)
- 1 Ounce Fuggles (5 Minutes)
- 1-2 ounces of Vanilla Beans – 1 is subtle, 2 is VERY noticeable
- 1 Pound of Lactose
Tips: Slice open the beans to extract the actual seeds out, this is where all the flavor is. Add 25% to mash, 25% to boil (last 15 minutes), add the remainder in the fermenter in a hop bag. You really don’t want a hop flavor so stick with low alpha acid hops, also lean towards the flowery ones, not the citrus ones. I prefer the White Labs 060 Cream Ale Yeast for a clear and clean tasting beer. This is a nice sweet beer that pairs well with Pumpkin Pie and anything with Almonds.
- 4.5% to 5.0% ABV
- 10 – 15 IBU’s
Nothing tastes more like Halloween than Cinnamon and Pumpkin mixed together…Our Pumpkin Hummus will be made fresh each day this weekend and served with Cucumber Spears, Carrots, Asiago Cheese, Mushrooms, Crackers, Celery, and Apple Slices.
While the Halloween Party isn’t until Saturday, we will have the Hummus available starting Thursday Evening.
I’d recommend you pair it with either our I.Porter.A or the Brown Note.
The Pumpkin Hummus itself is made from Pumpkins, Chick Peas, Garlic, Blood Orange Olive Olive, Lemon Zest, Lemon Juice, Tahini Paste, Cinnamon, Nutmeg, and Salt and Pepper to taste.