DOGFISH HEAD RARITY!! Cheers! 6/20/13
Were getting a rarity in on Thursday! Only keg in Charleston of the Dogfish Head Black & Blue!
We will also be running a flight of four other special Dogfish brews!
Josh Fruchtman, local Dogfish Head rep will be in to chat and answer questions slash, maybe give out some shwag(?)
Here’s a little about the delicious Black & Blue…
“Black & Blue is a Belgian-style golden ale fermented with black raspberries and blueberries. Because we dose Black & Blue with real berries — rather than artificial flavoring — the fruit comes through in the flavor, not just the aroma.
The pureed berries are added as the beer leaves the brewhouse. In fermentation, the yeast — the same one we use in Red & White and Pangaea — feeds on sugars from the barley and the berries, giving Black & Blue a unique complexity.”
NO TICKETS. NO COVER.
Chef Will Fincher Prepares Dinner for Guerilla Cuisine
At 5:30pm on Sunday, June 9th, Chef Will FIncher of Monza and Closed for Business, will be preparing a New Orleans inspired, multi-course dinner for Guerilla Cuisine.
Guerilla Cuisine is Charleston’s first underground supper club. The undisclosed location will be announced to attendees 2 days prior to the event.
SPECIAL WESTBROOK CASK- MEXICAN CAKE
We will be tapping the Mexican Cake Cask at 6PM on Wednesday May 29th. As if this beer isn’t awesome enough, extra habaneros, cinnamon sticks, vanilla beans, and cocoa nibs are being added. Think of it as Mexican Cake on Tijuana steroids!
In addition to the cask, we will have at least 6 Westbrook beers flowing: White Thai, IPA, The Raver, Bearded Farmer #3, Weisse Weisse Baby, and Gose!
To top it all off, Chef Will Fincher is going to prepare a special appetizer to pair with the cask: Mole rubbed pork ribs. YUM.
Beer Speaks, People Mumble- Lagunita’s 5/15
Tapping TWO special Lagunita’s Kegs on Wednesday May 15th!
2013 WALDOS’ SPECIAL ALE
Here’s what Lagunita’s website has to say about it-
“Though we change this slightly every year it always ends up bein’ the dankest, hoppiest brew we make.
This year clocks in at 84.20 IBUs and 10.5% ABV. Murkily un-filtered and mysteriously mixed with some unique grains, malted rye, oats and spelt (a type of wheat, spelled just like that).
Next, we Dry Hopped with experimental varieties HBC366, Australian Galaxy, and its usual Simcoe and Mosaic (which went into last year’s Waldo as HBC369).
Altogether, 2013 Waldos’ Special is super skunky and resinous. Someone likened it to licking your lips after your first hit of a freshie …whatever that means. At approximately 9 pounds per barrel of hops, we’re sure it’s probably a good thing. Cheers to all you treasure hunters!”
And the other is called SoCo STOUT
Here’s the word on SoCo Stout (as in Sonoma County), straight from head brewer, Jeremy Marshall-
“The barrels are Dirty Pinots & Chards (means not rinsed, freshly emptied barrels, lots of lees—looks like purple pudding) We purge & rack ‘em full. Any Brettanomyces or bacterial action comes from the barrel. A lot of oak left from “neutral” barrels will become evident. Aged 2 years then all blended together. Cheers!”
Charleston BEER WEEK! April 21-27 SC BEER NIGHT at CFB!
Calling all beer enthusiast! More reasons to celebrate! Charleston’s Beer community and culture have blossomed exponentially over the past few years, and we’ll drink to that! The entire week of April 21-27th has been set to highlight all things beer. Breweries, bars, bartenders and beer drinkers are getting together for a slew of events. There are many events each night of the week and South Carolina Breweries night to shine is on Tuesday, April 23rd at Closed for Business. Check out all of the events here.
CFB will feature beer from TEN South Carolina breweries. Every tap will be South Carolina beer! That’s 42 taps, plus a cask/beer engine which means about 4-5 beers per brewery. The beer lineup isn’t finalized, but the brewery list is: COAST, Conquest, Frothy Beard, Holy City, New South, Palmetto, River Dog, RJ Rockers, Thomas Creek and Westbrook. Representatives from the breweries will be in the building so come say hello and thank you to the folks dedicated to bringing us amazing local libations.