The Alchemist Pub And Brewery

Cask today is Knuckle Dragger, a Belgian-style milk stout. Where else do you get such a thing? Nowhere! but here……… Come and get it…

Cask today is triple dry hopped Heady Topper!

A quarter pound of Boehme Farm Cascades……..tapped at 3 pm it won’t last long. Come and get it!

Knuckle Dragger, our Belgian-style milk stout has just been released!
8.0% ABV, and
15 IBU

Cask this Friday is Red Cow!

Double dryhopped with a QP of dank Vermont grown Cascades from Boehme Farms here in Waterbury.
Not to be missed!

My oh my , it has been a long time….

It’s 2010, and the beers are flowing like crazy here at The Alchemist.  I’m sure some have come and gone since my last update and I apologize for that.  If you missed any of them , I guess you should have come in!!!

Right now, we still have a little bit of our Blackout and Beelzebub left on tap. These are a few of the stouts I spoke about brewing this winter.  The next one, Knuckle Dragger , is waiting patiently in the cooler.  It should be released some time in the next two weeks.  It is a Belgian-inspired milk stout, and it is going to be really nice, best batch yet, I believe.  Sterk Wit is also done fermenting, aging, and awaiting release in the next few weeks.  When I get to work tomorrow, I will be racking and carbonating this years batch of Petit Mutant.  This American wild ale was brewed back in June, spent a lot of time on a lot of cherries, a little time on french oak, and then a lot of time in stainless steel.  Tart, sour , and full of deep cherry character, yum……

I’ll be brewing two batches this week.  First comes a batch of Broken Spoke, an all Amarillo brew.  It’s been a pale ale, an IPA, and a few variations in between.  This one will be about 60 IBU and 6-7% abv.  Usually it is exclusively Amarillo , but I have 7 pounds of Vermont grown Cascades in my cooler that I may just dump in at the end of the boil….. should be nice.

The other this week is Menage a Trois, a Belgian-style strong golden ale.  It will be fermented with the Bastogne yeast, but I may up the hops a little and add some Brettanomyces Bruxellensis, again, we’ll see…..I WAS just drinking Orval last night….

Heady Topper is on tap right now, it is just delicious, come and get it while it’s fresh, because it won’t last long.  I also released Celia Saison, our latest gluten free offering. The flavor of the sorghum is really suited  to the style, and you’ll probably see it back again in summer.  The next gluten free beer will be a very hoppy pale ale some time toward spring.

Other than that , I think I’ve got you up to date.  Hopefully, by summer, I will have my new tanks in, and you’ll have cask Holy Cow on 7 days a week!!!!

Stay tuned.

John