We’ll be at the festival Saturday, Oct 5 … later today!
Where We Got ‘em
Pull ‘em …
Pick ‘em …
Wylie Hop Dog
IBUs 70 (est.)
We take a hands-on approach to the “Fresh” or “Wet” Hop Ale season, going out into the fields and pulling down the bines and feeding them into the picker: Amarillo, Sorachi Ace, Bullion, and Liberty hops. A pull ‘em, pick ‘em, pitch ‘em in the kettle and fermenter sort of thing, touching on all phases of the brew. Fifteen pounds per barrel, all told, went in this time. Try to stop us from adding more next year!
Should be out this coming week… plus it will be at the Fresh Hop Ale Festival in Yakima!
In Bamberg, Franconia, they still kiln malt over a beech-wood fire, giving a rich, smoky goodness to the flavor of their beers. Smokey Midnite is 75% beech-wood smoked malt, 20% Munich malt, and 5% very dark Caramunich, making a beer perfect for BBQ! A lager, it is hopped with Czech Saaz and German Hallertau and Tettnanger.
That one’s on tap now, yum. Fans of smoke lagers should check it out.
I never heard of restaurants closing on Labor Day, but evidently we are. So, sorry if you were including us in your holiday plans.
Plus check our daily specials when you come in.
We opened the doors with a plan to serve soda pop in bottles, you know old-school stuff like a BBQ joint. But cans are easier, and there wasn’t enough room for open-top refers, etc. (city regulations at work).
But soda fountain service is the thing these days, and it leaves more room in the cooler for bottled/canned beer.
On the other hand, chorizo-stuffed smoked pork chop! Love our specials.
Plus, our outside seating area is now open.
Sadly, my dream of a smoked leg-of-lamb special will remain unfulfilled for now.
A 11 lbs block of Mosaic about to go into the fermenter. This is only part of the dry hops for Hopgoddess (now on tap).