On Saturday, April 3rd (2pm – 3pm), in conjunction with the Vermont Arts Council and its on-going Art of Action Program, we will be hosting a presentation entitled “The Art of Fermentation“.  The Arts Council’s description is very good:

Presentation on the history and art of fermentation, with The Alchemist’s Executive Chef Jeff Lang, Brewer John Kimmich, and Red Hen Bakery owner Randy George.  Samples of kombucha, kimchee, bread and beer.

The modest price of admission is 5 dollars, and the proceeds collected will go to Revitalizing Waterbury and The Waterbury-Duxbury Food Council.

Seating is limited to 30 people.

We are trying something new here as well.  To make purchasing a ticket as easy as possible, we will be using the PayPal system.  Please note that in clicking the button, you will be taken off our site to compete this transaction.

Thank you in advance for your interest in supporting local initiatives!

An aged keg of Uncle Daddy has been released from our vault. It’s not on the menu and is a delicious pumpkin ale…..

It’s a triple dry-hopped hop explosion:

Broken Spoke with a full pound of Amarillo hops in the 15 gallon cask. Hop Heads Rejoice!

Get in early, because it’ll surely go fast…..

-John

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

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

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