April 30, 5 PM to 7 PM at Brusin' Ales, 66 Broadway Street in downtown Asheville NC: FREE Sierra Nevada Tasting with a five beer flight.
Pale Ale: "The beginning. A classic and most popular beer. Pale Ale began as a home brewer's dream, grew into an icon, and inspired countless brewers to follow a passion of their own. Its unique piney and grapefruit aromas from the use of whole-cone American hops have fascinated beer drinkers for decades and made this beer a classic, yet it remains new, complex and surprising to thousands of beer drinkers every day. It is-as it always has been-all natural, bottle conditioned and refreshingly bold."
Hop Hunter: "Intense wet hop flavor year round. Hop Hunter IPA harnesses the complex flavors of just-picked hops through an all-new method of steam distilling wet hops before they even leave the fields. This revolutionary technique captures and intensifies the natural flavors, creating a unique and intensely aromatic beer. The custom process gathers pure hop oil which, when combined with traditional whole-cone hops in the brew kettle and makes for an incredible IPA experience."
Ovila Saison: "Complex yet rustic farmhouse ale. An homage to the monks' noble work, this unique farmhouse ale is incredibly complex with notes of lemon, pepper, straw and herbs balanced by the tang of Mandarin oranges and a spicy kick of pepper. The Mandarin oranges used to make this beer were locally grown, including a portion grown on the grounds of the Abbey of New Clairvaux and picked by hand by the community of monks living there. We hope you enjoy this collaboration ale."
Rain Check Spiced Stout: "A specialty beer brewed for Western North Carolina and several surrounding states. Rain Check was inspired by the tropical flavors often found in other favorite foul-weather drinks-fresh ginger, brown sugar, molasses, and tangy lime."
Barrel-aged Bigfoot: "Aged in oak whiskey casks for nearly two years, this barrel-aged Bigfoot is incredibly complex. The assault of resinous hops has mellowed, and the influence of the wood has shifted focus toward the malt-with rich burnt-sugar flavors and notes of vanilla, toasted coconut, and raisins."
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