Lost Abbey 10 Commandments now on tap
A big thank you to the guys from Ballast Point who came up last weekend. You've tried all their beers by now, but did you know they also distill? Keep an eye out for their Old Grove Gin, which was just released this week. Ask for it at Beverage Warehouse, Whole Foods, or wherever it is you go to buy good beer.
Created with a blend of 12 freshly crushed botanicals and spices, Old Grove embodies the London Dry style, with an emphasis on subtlety and complexity.
On tap this weekend we've got Lost Abbey's 10 Commandments, a stronger, 9% version of their Lost and Found Abbey Ale. Also just put on another keg of Dogfish Midas Touch, Racer 5, and Einhorn Brewing's Unikator Doppelbock.
Yesterday we also tapped a fresh firkin of Stone Vanilla Bean Porter, so let's drain that thing tonight!
Vanilla Bean Porter and Craft Beer from Mexico
We finally made some room for that Oskar Blues Gordon that has been up on the chalkboard for the last few weeks. A lot of people had been asking about it, and nows your chance to try it. According to the Oskar Blues website, this beer is a cross between an Imperial Red and a Double IPA.
Going on to the engine today we've got two beers that need no introduction, Stone Ruination and Smoked Porter w/ Vanilla Bean. Both are fantastic and always taste best the first day they're on. Come by tonight and try them if you haven't already.
Finally, for Cinco de Mayo, we've got a keg of Cucapas Chupacabras, a pale ale hopped with Cascade and Centennial, from Mexicali, Baja California.
Escape the Corona-swilling madness of the city's Cabo Cantinas this Cinco de Mayo and come by the Daily Pint for some real Mexican beer.
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!
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.
