Brewery, Tea Shop or Bakery??

The popularity of our tea-infused cask ales has grown to the point that I've had to buy my Chai and Rooibus teas in bulk.

Also, the Chocolate Hazelnut Porter will make it's annual return in time for the Holiday Season.  I'll be brewing it up on Tuesday, so if some chocolatey goodness wafts into the dining area, it's just me.

The “forecask” calls for ale!

 

We’re selling the cask beer faster than I can make it.  That’s a good thing.

 

Here is a list of the next several casks I have planned:

Triple red

I took our “Double Red” ale—a strong red ale—and added Jamaican Red Rooibus tea.  Malty, red, spicy, fruity, strong and delicious.

(I’ll be a) honey’s dunkel

This is our Heimkehr Dunkelweizen combined with a lot of locally harvested Orange Blossom honey.

Oak-aged chocolate porter

Our Christmas Ale this year will be our Chocolate Hazelnut Porter.  Before I add the Hazelnut, I will pull one cask and add some oak spirals which will infuse a nice oakey, bourbon flavor.

Chai amber

This one tends to be pretty popular.  I’ll bring it back for its third go-around.