Cask Ale Charity Event This Wednesday, November 19th
Next Wednesday, November 19th, the Daily Pint will be welcoming Nick Moffatt, who has been walking across the US on foot to raise money for the Royal British and American Legions. He started off in New York several months ago, and for the last week, the only thing keeping him going is the knowledge that a whole row of pints will be waiting for him in Santa Monica.
Come join us in welcoming Nick to Southern California as we help him raise money for charity. A portion of all cask ale sales from the evening will be donated to the American Legion Legacy Fund. For more info visit the California Beerzine.
See you at the Pint!
December 5th Whisky Tasting
Master of Whisky Edward Adams from Diageo will be joining us at the Daily Pint on Friday, December 5th at 8:30pm to lead a Single Malt Scotch tasting. Here's the list of scotches we'll be pouring, Glenkinchie 12 yr, Dalwhinnie 15 yr, Lagavulin 16 yr, Oban 14 yr, Clynelish 14 yr, Caol Illa 12 yr, Talisker 10 yr, Cragganmore 12 yr, and Singleton 12 yr.
Sign up now, and let us know what you think of the lineup in the comments!
Wednesday and Friday night Events coming up
Mark your calendars, we've got several events coming up.
Next Wednesday night, the 19th, the Daily Pint will be hosting a special charity event. A portion of all cask ale sales that night will be donated to American Legion Legacy Fund, in celebration of Nick Moffatt's arrival in Santa Monica. More info to come.
Now on tap: Port Brewing High Tide Fresh Hop IPA
Fresh in from San Diego, we are currently pouring Port Brewing's High Tide IPA until the keg blows. Here's some info from the Port website:
Brewed only once each year to coincide with the Hop Harvest in Yakima Washington, High Tide IPA is made with 180 lbs of Fresh Hops per batch that are plucked from the vines and sent straight to our brewery. We skip the whole drying and processing stage which means the hops are ultra fresh and full of flavors we can't normally get. Like grapes, Hops are only harvested one time each year and as such, we make what we can when we get them.
The recipe is very simple and basic with an emphasis on the variety of hops we select each year. Lately, we have selected Centennial and Chinook hops for our High Tide IPA. We used Centennial at the end of the boil and Chinook for the Dry Hopping. Now that we have brewed High Tide, we will sit and wait for the ultra High Tides of Fall to arrive knowing full well that we have sufficient stocks of great beer to get us through the flattest of sessions. We hope you'll stock up too.
Yeast- White Labs- Port Brewing Proprietary Yeast Strains
Malts- Two Row
Kettle Hops- Amarillo Pellets
Whirlpool- Centennial Fresh Hops
Dry Hop- Chinook Fresh HopsOriginal Gravity- 1.062
Terminal Gravity- 1.012
6.50 % ABV
For a review of last year's bottled version, check out the Hot Knives writeup of High Tide Fresh Hop IPA.
