Hunt for Carroll’s Mythical Dark Snark with Rabbit Hole Brewing

Dark Snark - Tap Sticker

We just received the news and the never-before-seen tap art for Rabbit Hole Brewing’s latest release!

Dark Snark – Export Stout with Strawberries

“The Dark Snark is truly an interesting animal; a new seasonal from Rabbit Hole Brewing during our Season of Delirium.  It is nearly inexplicable, but we will try.  The Dark Snark is a stout brewed to export strength (6.5%ABV).  A complex fruit-laced aroma introduces the Dark Snark, followed by rich, deep tones of roast and chocolate that are sure to not disappoint the stout lover.   The flavor goes a bit further down the Rabbit Hole, though, by complimenting the well loved stout components with the subtle sweetness and fruitiness of strawberries, present but not overwhelming, from introduction through to the last drop.
Dark Snark” will be around 6.7% and we are adding fresh strawberries to it (as with all of our beers, we do not use extracts or chemicals).  The word “snark” is an invention of Lewis Carroll, the author of Alice in Wonderland, and snarks are referenced several times in various books but the most famous is “The Hunting of the Snark” (a short story).  It’s a mythical creature and difficult to find.  At least Dark Snark isn’t mythical, although as a Limited Edition it won’t be around for long.”

From Rabbit Hole’s Tait Lifto, we hear Dark Snark will only be available in kegs. Let’s make enough noise to see if we can get Rabbit Hole to bottle this little gem!!

4 Days of Celebrations for Community Beer Company’s 2 Years

(from left to right) Aric, Jamie, Mike and Kevin at Community's Grand Opening

(from left to right) Aric, Jamie, Mike and Kevin at Community’s Grand Opening

“We can’t believe

The whole Community Gang winning a 2014 GABF medal.

The whole Community Gang winning a 2014 GABF medal.

it has been 2 years!

And what a great couple of years it has been!   We’ve released 15 beers in either keg or bottles, won over 20 awards (including back-to-back Gold at GABF & a Gold at World BeerCup), opened up our taproom, and have hosted a ton of amazing events bringing thecommunity together for good times.  We’re looking forward to a great 2015!

Come celebrate with us ALL WEEK LONG, as we throw our best celebration yet!”

Tuesday (1/20/15) at 5:30 and 7:30-The festivities will begin at LUCK (Local Urban Craft Kitchen) with 2 meals paired with Community’s best brews.

Wednesday (1/21/15) from 6 to 8-Craft & Growler will host a Bourbon-Barrel Aged Legion Pint Night

Friday (1/23/15) from 5 to 8-Community’s Head Brewer, Jamie Fulton, will be teaching a special edition of Community’s Beer School at the Perot Museum.

Saturday (1/24/15) noon to 1:30 (premium tickets) and 1:30 to 6 (regular admission)-The week-long celebration ends with a blow out party at the brewery. Along with the special 2 year anniversary beer, Brett’s Get It On, Community will be pulling out a walk-in cooler worth of special kegs:
Small Batch:53
-Hefeweizen
-Jack’s Reserve Barley Wine
-Fritz’s Reserve Imperial Amber
-Amateur Hour
-Funnel Cake Ale

Barrel/Oaked:
-Bourbon Barrel Ascension
-Bourbon Barrel Legion
-Bourbon Barrel Glenstemmons
-Oaked Inspiration
-Oaked Trinity Tripel
-Oaked Mosaic IPA

Spin-Offs:
-Public Enemy #1
-Wit n’ Wild
-Vanilla Ascension
-Mosaic Black IPA
-Mosaic White IPA

Oldies:
-Minivan Wheat Wine
-Glenstemmons

Frikins:
-Public Ale with Crystal Hops
-Legion with Vanilla Beans
-Legion with Raspberry
-Legion with Mandarina and Centennial Hops

So head out all week to celebrate Community Beer Co’s 2 Year Parties!

Stone Brewing’s Newest IPA

Japanese Green Tea IPA
From Stone Brewing:
You may recall the herbaceous, bitingly hoppy fund-raising IPA we brewed four years ago to help provide relief for Japanese earthquake and tsunami victims. And if you do, we know you loved it every bit as much as we did. We originally brewed Baird/Ishii/StoneJapanese Green Tea IPA with our friends Toshi Ishii, owner of Ishii Brewing Co. in Guam, and Bryan Baird of Japan’s Baird Brewing Company, and we couldn’t be happier to announce that it’s back with the original crew on board. The 2015 version is still packed with all of the unique flavor combinations that you loved the first time around.

Our style of brewing has always been about taking chances. It’s an extension of our “what-if” mentality, wherein we ask ourselves what would happen if we did things di­fferently in the brewhouse, such as fermenting with a di­fferent strain of yeast or, in the case of this beer, incorporating whole-leaf green tea imported from Japan. The answer, embodied in this IPA when we first released it in 2011, was something truly magnificent, delicious and well worth brewing again. But what if we changed it up a bit? This time around, we exchanged Pacifica hops from New Zealand for Helga hops from Australia. The result is an IPA that’s as bright, herbaceous and bitingly hoppy as the one that’s had our fans requesting its return ever since its depletion from store shelves, but with a modern, hop-driven twist that makes this second draft unique and tasty in its own right.

This spectacular, tea-infused IPA will set sail beginning Monday, January 12. Check the StoneBeer Finder for help finding Baird/Ishii/Stone Japanese Green Tea IPA at a retailer or bar near you.

The Jester King and Prairie Artisan Collaboration Announced!

From Jester King:
Jester King and Prairie Artisan Ales Natural UnionWe’re very excited to announce that, when our tasting room opens at 4pm on Friday, January 16th, we’ll be debuting Natural Union — our collaboration with Prairie Artisan Ales! We’ve long felt a strong kinship with Prairie because of their commitment to artisan brewing principles, their geographical closeness, their quirky, amazingly clever artwork, and the fact that they’re genuinely good people. Having Chase Healey of Prairie come to Jester King back in August of 2014 to make a beer with us was a great honor and a lot of fun. We’re so pleased to share the results of our collaborative effort!

Our motivation behind the beer was to highlight our similar brewing Chase Healey and Garret Crowellphilosophies, which incorporate locally sourced ingredients and mixed culture fermentation. Chase brought rosemary grown in a garden near his Oklahoma brewery to Jester King, and Jester King Head Brewer Garrett Crowell picked lemon bee-balm growing in a pasture near the brewery for the beer. These two ingredients, native to our respective locations, were added to the boil, along with a healthy dose of Nelson Sauvin hops. The wort was then fermented in oak barrels for three months with Jester King’s unique mixed culture of microorganisms consisting of brewer’s yeast and native yeast and bacteria cultured from the air and wildflowers around the brewery.

Natural Union was brewed with Hill Country well water, malted barely, Texas-grown raw wheat, raw sugar, hops, rosemary, and lemon bee-balm, and fermented in oak barrels with Jester King’s mixed culture, as described above. It is 7.1% alcohol by volume, 42 IBU, and has a finishing gravity of 1.002 (0.5 degrees Plato). The label art for Natural Union, which pictures Garrett Crowell with a basket of lemon bee-balm and Chase Healey with a handful of rosemary, was a collaborative effort between Colin Healey of Prairie and Josh Cockrell ofJester King.

We’re excited that Chase Healey himself will be joining us at Jester Kingon Saturday, January 17th to celebrate the release! It will be a very special Saturday for us, because in addition to Chase, we’ll also be joined at Jester King by Jeppe Jarnit-Bjergsø of Evil Twin Brewing for the release of World’s Worst Twin the very same day. Having two truly world-class brewers onsite at JesterKing for the release of their two respective collaboration beers is a wonderful thrill and honor for us.

Natural Union GlassNatural Union will be available by the glass and in bottles to go (750ml, $14) atJester King starting at 4pm on Friday, January 16th. Only about 900 bottles will be available, which will be sold exclusively at Jester King with a bottle limit of one per customer per day. Natural Union glassware, pictured below, will also be available for purchase at the release.

While Chase and Jeppe are in Texas, we have some special events planned. We’ll be doing a six-course Prairie/Evil Twin/Jester King beer dinner at Hot Joy in San Antonio at 6pm on Sunday, January 18th! The dinner will feature pairings with Natural Union, World’s Worst Twin, Jester King Colour Five and Figlet, as well as some very special, rare beers from Evil Twin and Prairie. The beer dinner is $85 per person, and reservations can be made by e-mailing info@hotjoysa.com with the subject line “Beer Dinner.” We’ll also have a special coffee, beer, tea, and pastry pairing at 10:30am on Sunday, January 18th at Wright Bros. Brew & Brew in Austin. Tickets went on sale yesterday, January 12th at noon and can be purchased HERE.

Jester King Releases it’s 3rd Brew in The Dichotomous Series


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From Jester King:

We are pleased to introduce Jester King 2014 Autumnal Dichotomous, our fall saison brewed with squash, long pepper, and sage. Autumnal Dichotomous is our third seasonal saison, following 2014 Hibernal Dichotomous and 2014 Estival Dichotomous, which were released in April and November of last year. As we mentioned with the previous releases, our brewing is largely driven by the seasons. We make farmhouse ales when the weather is warm and temperatures are conducive to fermentation in stainless steel, and we make spontaneously fermented beers and barrel fermented beers when temperatures are cooler and conducive to overnight inoculation of wort and slow maturation in oak. We also use the ingredients that are available to us at various times of the year. In the winter we make beer with root vegetables and citrus, in the spring we use peaches and raspberries, in the summer we use apricots, strawberries, and figs, and in the fall we use grapes, horehound, lemon bee balm, and squash. Autumnal Dichotomous is reflective of the ingredients available during the autumn months.

The ingredients used in this beer are meant to evoke the season. Butternut squash, acorn squash, and the herbs and spices used—dried sage and long pepper—are common components of autumnal meals. Head Brewer Garrett Crowell smoked the acorn and butternut squash over oak barrel staves, to invoke sense memories of fall. As he describes his motivation:

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Burning Barrel Staves to smoke the acorn and butternut squash.

“I’m very inspired by nostalgia, and the smell of burning leaf piles is perhaps my most nostalgic memory of fall. The subtle smoke and spice character in the beer reminds me of those dim-lit autumn afternoons, running through the neighborhood and the smell in the air.”

Autumnal Dichotomous was brewed in late October of 2014 with Hill Country well water, barley, wheat, hops, butternut squash, acorn squash, long pepper, and dried sage. It was fermented with our unique mixed culture of microorganisms consisting of brewers yeast and native yeast and bacteria harvested from our land in the Texas Hill Country. Finally, it underwent a long-term refermentation and maturation in bottles, kegs, and casks over the course of several months. Mixed culture fermentation is a very slow and patient process, so while Autumnal Dichotomous is evocative of the fall, its release is not tied to the season from which it originated.

Autumnal Dichotomous is 4.9% alcohol by volume, 19 IBU, has a finishing gravity of 1.004, and was 3.55 pH at the time of bottling.

Autumnal Dichotomous will be released at Jester King Brewery on Friday, January 9th when our tasting room opens at 4pm. It will be available by the glass, as well as to go in 750ml bottles ($12, limit 4 per customer per day). Approximately 3,500 bottles are available, and at this point, we do not anticipate Autumnal Dichotomous being available beyond Jester King, aside from a few special events.
Autumnal Dichotomous

Stone Brewing Releasing a New, Super Tasty IPA with Low Gluten

Stone Brewing Delicious IPAFrom Stone:
We’ve brewed many India pale ales over the past 18 years, from double-down bitter bombs to piney session sippers. Whether it’s big IBUs or a precise ABV, there’s usually a target we’re shooting for. The same is true of this, our latest IPA, but we gave zero thought to any acronyms.

This one was all about packing as much unique and delicious flavor into a glass as humanly possible, regardless of oomph or octane. This intensely citrusy, beautifully bitter beer is worthy of the simple-yet-lordly title of Stone Delicious IPA. Lemondrop (a new strain named this year) and El Dorado hops combine to bring on a magnificent lemon candy-like flavor that’s balanced by hop spice. It’s unlike anything we’ve tasted in nearly two decades of IPA experimentation, and another lupulin-laced creation we’re excited to introduce to hopheads everywhere.

Starting today, this refreshingly sharp creation will begin making its way across the country in 12-ounce six-packs and on draft.

Check out the video for the full description

World’s Worst Twin a Collaboration of Evil Twin and Jester King

From Jester King:
World's Worst Twin Bottle Glass and MugWe’re very excited to introduce World’s Worst Twin, our oak barrel fermented farmhouse ale brewed in collaboration with Evil Twin Brewing. In April of 2014, Jeppe Jarnit-Bjergsø, the prolific and renowned owner of Evil Twin, came toJester King to make a beer inspired by one of his favorite coffees, without actually adding any coffee to the beer. We used toasty, highly kilned malts in the mash to impart a roasty, chocolatey character, and Texas blueberries in the fermentation to provide some fruity notes and acidity. The beer took on additional complexity from a long, slow fermentation and maturation in oak barrels in the presence of native yeast and bacteria harvested from our land in the Texas Hill Country.

World’s Worst Twin was brewed with Hill Country well water, barley, oats, and hops. It was fermented in oak barrels for six months, followed by refermention with blueberries grown in East Texas. Finally, it was 100% naturally conditioned in bottles and kegs. World’s Worst Twin is 5.5% alcohol by volume, has a finishing gravity of 1.004 (1.0 degree Plato), and was 3.15 pH at the time of bottling in October of 2014.

World’s Worst Twin will be released on Friday, January 16th at Jester KingBrewery when our tasting room opens at 4pm. It will be available by the glass, as well as to go in 750ml bottles ($16, limit 1 per customer per day). Approximately 1,600 bottles are available. The label art for World’s Worst Twin, as well as the art and design for the coffee/beer mug shown in the photo below, was done in-house by our own Josh Cockrell.

Jeppe and Garrett on brew dayWe’re very excited to announce that Jeppe himself will be at Jester King onSaturday, January 17th to celebrate the beer release! He’ll be at our tasting room throughout the day to meet with visitors to the brewery. We’re also excited that Jeppe will be taking part in two other unique events while he is in Texas. On the morning of Sunday, January 18th, he will join us for a special beer, coffee, tea, and pastry pairing at Wright Bros. Brew & Brew in Austin, andon Sunday evening, he’ll join us for an Asian-fusion beer dinner at Hot Joy in San Antonio. The dinner is inspired by Jeppe’s brilliant retort to Chef David Chang’s ill-formed screed about craft beer. Chase Healey of Prairie Artisan Ales will also be taking part in the dinner! We’ll post more details about these two special events in the days ahead!