The Daily Pint

Come by the Pint tonight to watch the Lakers game.  We’ve got a keg of Sublimely Self Righteous (not cask), plus Port’s 3rd Anniversary IPA.

The Einhorn Pilsner just kicked, and in it’s place, we’ve put on Russian River Damnation.  Check back soon for Einhorn’s Hefeweizen, which will probably go on at the beginning of next week.

On cask we’ve got Stone’s Levitation w/ Coriander, and on deck (probably going on by Friday evening or Saturday) we’ve got Ruination w/ Columbus and Chinook.
Game 1 starts tonight at 6:00pm.  See you here!

Tonight we’ll be putting on a cask of Stone’s Cali-Belgique.  As the weekend goes on, we’ve got a bunch of beers that will be rotating through.  One things for certain, right now is a great time for hopheads.

Port Brewing has sent up another keg of Hop-15, which never lasts long, and from Bear Republic we’ve got Racer 5 and Hop Rod Rye.  Also coming in is another keg of Russian River’s Blind Pig.

If you haven’t tried it yet, this weekend is also a great chance to try Oskar Blues’ Gordon, which the brewery describes as a cross between a Double IPA and an Imperial Red.

Rounding out our special taps this weekend are Lost Abbey’s Serpent Stout, and Port Brewing’s Old Viscosity.

Tuesday the 17th we are putting on some special beers for St. Patricks Day.  We’ll have Wexford Cream Ale, and three Irish beers from Norcal favorite, Moylan’s Brewing.

We’ll have their Irish Red, Dragoon Dry Stout, and Tipperary Pale on tap.

(Pictured: Moylan’s Brewmaster Denise Jones loves the hops.  Loves ‘em.)

Also, here’s a link to the Official Facebook Event Page, where you can RSVP and invite your friends.

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 Hops

Original 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.