Our favorite Western Pennsylvania Meadery is visiting this weekend for a tasting of their Mead! They will be at the brewery Saturday (11/22) from 6-8 pm. We will also be stocked with several of their new meads (including Bochet!) for the winter months. Not only will they be serving, but you will also be able to buy bottles directly from them.
There are only four places that carry their stuff in Western PA and luckily, we are one of them. Don’t miss it!
This weekend (Friday 11/14) we will be tapping a brewery favorite, Reaching The Summit.
The beer is an English Styled Pale Ale single hopped with only Summit Hops. The hops themselves pack a earthy strong bitterness sometimes resembling garlic. We use an English Yeast that doesn’t eat all of the sugars and leaves some sweetness to combat the hops. You’re left with a very clean and well balanced pale ale.
We are also experimenting with a new appetizer recipe. We will have 3 Olive Tapenade Recipes served with Crostini Bread and Blue Cheese. It is excellent paired with the Summit.
Lastly, our Busta Nutmeg Pumpkin Saison will be kicked this weekend…we are on our last keg and only doing drafts and meowlers until it runs out.
Once a year we open to the public on a Wednesday…that day now about a month away so please mark your calendar.
The most popular beer at the brewery is without a doubt, our Pecan Pie Nut Brown Ale. It is brewed with 10 pounds of REAL PECANS, brown sugar, cinnamon, and rich flavored barley. Closest thing to a pecan pie in a glass you will find.
We only brew ONE BATCH OF THIS A YEAR….when it is gone IT IS GONE. So I can’t guarantee I will have it any other day other than Thanksgiving Eve.
It is also a pretty fun day. We will have some Pecan themed treats and pre-black Friday shopping on all of our brewery swag as well.
By now you know what a growler is. We have two varieties in Stainless Steel and the are 64 and 32 ounces respectfully…We have seen over the past few months the rise of the “Meowler”.
A Meowler is a 16 ounce mason jar for when you want one more beer for at home or want to share something you enjoyed at the brewery today with a friend you will see tomorrow.
You can bring in your own “Meowler” with a lid (we will put the proper labeling on it to keep it legal), or you can purchase one from us for $2.00 plus the cost of a glass of beer.
We are also bringing back one of my top five beers to the taplist this weekend….The Brown Note. It is a very rich and “brown” tasting English styled brown ale with an American twist on it. I challenge you to find a more malt forward beer at under 4.5% ABV. Easy to drink and full of flavor.
Once a year we make a mead/beer style that has been around for thousands of years…the Braggot. We use over 20 pounds of local honey from Daugherty Township in this beer. We also add Mosaic hops which help offset the sweetness from the honey.
Truly unique and only available in the fall at the brewery.
We have held off on making Pumpkin Beers for about 4 years now but have caved…and we are glad we did! Today we are tapping both of our Pumpkin Beers:
(Left) Busta Nutmeg Pumpkin Saison – We looked at traditional pumpkin beers and turned our nose to them. This is a very unique pumpkin ale brewed with double the pumpkin used in the stout, lots of freshly grated nutmeg, cinnamon, and ginger.
(Right) Mashing Pumpkins: A rich, roasty, pumpkin stout brewed with Cinnamon Sticks and Nutmeg.
We also have Pumpkin Hummus (A fan favorite), and Apple Salsa which is something you NEED to try. It’s pretty out of this world.
I get asked beer making questions all of the time at the brewery but none more than “How do you brew a pumpkin beer?” It’s not all that different from a regular beer, but there are a few tips that will make it easier for you…enjoy the video!
On Tap this weekend is our first pumpkin beer of 2014…hell, it’s out first pumpkin beer EVER! Anyways I wanted to share the recipe since it is pretty damn good. This was designed by our bartender and sometime assistant head brewer Nate Banks. This is what you would need for a 5 gallon batch.
2-Row malt – 10 Pounds
Roasted Barley – 1.25 pounds
Flaked Oats – .75 pounds
Chocolate Malt – .75 pounds
Crystal 60 Malt – .5 pounds
Columbus Hops – 1 oz (60 minutes)
Fuggles – .75 oz (30 minutes)
Cascade – .5 oz (15 minutes)
Lactose – .5 to 1 pound depending on how sweet you want it.
California Style Yeast (WLP 001)
Pumpkin – Pureed – 1 pound
Cinnamon (3 TBL) Nutmeg (.5 TBL) or Cinnamon Sticks
Follow your normal brewing procedures and add the pumpkin puree to the mash…THIS WILL GUM UP YOUR MASH! I recommend using a few handfuls of rice hulls to help your wort go through the grains. We added the lactose at the end of the boil, and we used cinnamon sticks vs. the ground cinnamon. I think 4-5 sticks in the boil should work. We also added more sticks to the fermenter for good measure along with the nutmeg.
Ferment for about a week, bottle and age for another two weeks, get cold and enjoy!
Comes out nice and roasty with hints of pumpkin. You can add more spice if you want a pumpkin pie bomb but if you want it more “stouty” stick with the minimum.