DOCSLIB.ORG

Cocktails House Favorites White Wine Red Wine Post Brewing Co. Beer

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Cocktails House Favorites White Wine Red Wine Post Brewing Co. Beer Post Brewing Co. Beer Cocktails HOWDY BEER POST MANHATTAN 8 bulleit bourbon, sweet vermouth, house-made 2.5 8OZ / 5 16OZ / 17 PITCHER Lafayette, CO » ABV 4.5% cedar plank bitters 2015 Great American Beer Festival - SILVER COIN-STYLE MARG 8 ACHTERTUIN SEIZOEN FARMHOUSE ALE milagro tequila, patron citronge, lime juice HAVE IT JESS’S WAY WITH CUCUMBER & SERRANO - add $2 4 8OZ / 8 14OZ / 29 PITCHER MAKE IT WITH MONTELOBOS MEZCAL - add $1 Lafayette, CO » ABV 5.6% 2016 Great American Beer Festival - GOLD GOV’T MULE 8 TOP ROPE MEXICAN-STYLE LAGER spring 44 vodka, house-made ginger shrub, ginger beer 2.5 8OZ /5 16OZ / 17 PITCHER Lafayette, CO » ABV 5.0% PORCH SWING 9 house made sweet tea new amsterdam vodka, TOWNIE ALE lemon juice, pineapple juice, soda water 3 8OZ / 6 16OZ / 21 PITCHER Lafayette, CO » ABV 6.2% WHISKEY SMASH 9 citrus infused old forester bourbon, cane syrup BIG ROSIE PORTER lemon, mint 4 8OZ / 8 16OZ / 29 PITCHER Lafayette, CO » ABV 6.8% SUMMER COLLINS 9 choice of spring 44 vodka or spring 44 gin, 1771 IPA lemonade, lavender syrup, splash soda 3 8OZ /7 16OZ / 25 PITCHER FARMERS DAUGHTER 9 Lafayette, CO » ABV 7.3% new amsterdam peach vodka, orange juice, *ask your server about seasonal brews strawberry purée, seizoen CAIPIRINHA 10 Beer Flights flor de caña 4yr white rum, cane syrup, lime wedges VIEUX CARRE 11 8OZ BEERS 11 bulliet rye, cognac, sweet vermouth, benedictine, first time? try three peychaud bitters Cans $4 THE POST BREWING CO. » LAFAYETTE, CO House Favorites HOWDY BEER PLASTIC CHEVY 7.5 ABV 4.5% » Crisp, clean, American hop flavor shot of jack with a brown gravy back TOP ROPE MEXICAN-STYLE LAGER BIG CITY, LIL’ CHICKEN 12 ABV 5% » Refreshing, crisp malt flavor, herbal hop george dickle rye, sweet vermouth, roasted dark OL’ ZIPPY chicken stock, house mirepoix bitters ABV 5% » Crisp malt, hop aromas, clean finish TOWNIE ALE White Wine ABV 6.2% » Well balanced, hop forward, malty backbone HESS CHARDONNAY Monterey, CA 6 Post Beer & Laws Whiskey Pairing CASILLERO DIABLO PINOT GRIGIO Chile 8 CLIFFORD BAY SAUVIGNON BLANC Marlborough, NZ 10 HOWDY PILSENER 16oz & BENZIGER CHARDONNAY Sonoma,CA 10 RYE WHISKEY 15 TOWNIE ALE 16oz & FOUR GRAIN BOURBON 16 Red Wine ELKHORN LAGER 16oz & FRONTERA AFTER DARK CABERNET Chile 6 HORDEUM MALT WHISKEY 18 TRIVENTO MALBEC Mendoza, AR 8 ACHTERUIN SEIZOEN 14oz & SANTA RITA 120 PINOT NOIR Central Valley, Chile 10 TRITICUM WHEAT WHISKEY 21 MON-FRI 4-6 PM Good DRINKS 16oz TOP ROPE OR HOWDY BEER 4 HOUSE WINE 3 WELLS 4 COCKTAILS 5 manhattan, marg, mule BUCKET O’ BEER 13 mix & match 5 cans for your enjoyment 2 PERSON MINIMUM TOP ROPE PITCHERS 10 Good EATS BEER FRIED CHICKEN BISCUIT 4 honey butter, house pickle CRISPY PORK SHOULDER 4 & big rosie beer mustard, house pickle NASHVILLE HOT FRIED DRUMSTICK 2 ea blue cheese DRINKS DEVILED EGGS 1 ea crispy chicken skin, horseradish louie, celery CHICKEN CHICHARRONES 4 green chile pinto bean hummus, garlic mojo CRISPY BRUSSELS SPROUTS 3 pepper jelly glaze, cotija cheese LAMB MEATLOAF BISCUIT 4 horseradish sauce SPENT GRAIN CHEESE CURDS 5 elkhorn tomato sauce Non Alcoholic THE POST BREWING COMPANY GINGER-STRAWBERRY MINT-LIMEADE 3 2200 S. BROADWAY • DENVER CO rocky mountain soda co. ginger beer, strawberry, postbrewing.com • 720.466.5699 lime, mint facebook.com/postchickenrosedale ON THE GUN 2.5 coca-cola • diet coke • sprite • fanta orange.
Load more

Recommended publications
  • The Evolution of the UK Wine Market: from Niche to Mass-Market Appeal
    beverages Article The Evolution of the UK Wine Market: From Niche to Mass-Market Appeal Julie Bower Independent Scholar, Worcester WR1 3DG, UK; [email protected] Received: 4 October 2018; Accepted: 8 November 2018; Published: 12 November 2018 Abstract: This article is an historic narrative account of the emergence of the mass-market wine category in the UK in the post-World War II era. The role of the former vertically-integrated brewing industry in the early stages of development is described from the perspective of both their distributional effects and their new product development initiatives. Significant in the narrative is the story of Babycham, the UK’s answer to Champagne that was targeted to the new consumers of the 1950s; women. Then a specially-developed French wine, Le Piat D’Or, with its catchy advertising campaign, took the baton. These early brands were instrumental in extending the wine category, as beer continued its precipitous decline. That the UK is now one of the largest wine markets globally owes much to the success of these early brands and those that arrived later in the 1990s, with Australia displacing France as the source for mass-market appeal. Keywords: UK wine consumption; UK brewing industry; resource partitioning theory; targeted marketing 1. Introduction The evolution of wine consumption in the UK is described by important socio-economic trends in consumer behavior that emerged in the 1950s. This coincided with a growing awareness within the alcoholic beverages industry that there was the need for new product development to satisfy the increasingly sophisticated and aspirational consumer.
    [Show full text]
  • Gewinner 2009
    LAND / KAT. NAME / CATEGORY AWARD BRAUEREI / BREWERY ORT / LOCATION COUNTRY BIER / BEER WEBSITE Gold Hofbräuhaus Traunstein Josef Sailer KG Traunstein Germany Fürstentrunk www.hb-ts.de Festival Beer / Festbier Silber / Silver Brauhaus Faust OHG Miltenberg Germany Faust Festbier www.faust.de Bronze Brauerei Wiethaler Lauf-Neunhof Germany Wiethaler Goldstoff Hell www.brauerei-wiethaler.de Gold Camba Bavaria GmbH Truchtlaching Germany Trucht´linger Doppelbock www.cambabavaria.de German Style Stichting Noordhollandse Alternatieve Dark Bock / Dunkler Bock Silber / Silver Bierbrouwers Purmerend Netherlands YSBOK www.snab.nl Bronze Schlossbrauerei Autenried GmbH Ichenhausen Germany Leonhardi Bock www.autenrieder.de Gold Bürgerliches Brauhaus Saalfeld GmbH Saalfeld Germany Saalfelder Bock www.brauhaus-saalfeld.de German Style Pale and Amber Bock / Heller und Bernsteinfarbener Silber / Silver Brauerei-Gasthof Kundmüller KG Viereth-Trunstadt Germany Weiherer Bock www.kundmueller.de Bock Lurago Marinone Bronze Nuovo Birrificio Italiano s.r.l. (Como) Italy Bibock www.birrificio.it Private Landbrauerei Schönram A. Gold Oberlindober jun. Petting/Schönram Germany Schönramer Pils www.brauerei-schoenram.de German Style Privatbrauerei M. C. Wieninger GmbH & Pilsner Silber / Silver Co. KG Teisendorf Teisendorf Germany Wieninger Ruperti Pils www.wieninger.de Bronze Trumer Privatbrauerei Josef Sigl Obertrum am See Austria Trumer Pils www.trumer.at Gold Cervejaria Sudbrack Ltda. Blumenau-SC Brasil Eisenbahn Dunkel www.eisenbahn.com.br German Style Scheibenberg/ Schwarzbier Silber / Silver Fiedler-Bräu Erzgebirgsbier Oberscheibe Germany Magisterbräu Schwarzbier www.brauerei-fiedler.de Bronze FX Matt Brewing Company Utica, NY USA Saranac Black Forest www.saranac.com LAND / KAT. NAME / CATEGORY AWARD BRAUEREI / BREWERY ORT / LOCATION COUNTRY BIER / BEER WEBSITE Gold Brauerei Goss Deuerling Germany Goss-Märzen Milwaukee, Bavarian Style Silber / Silver Lakefront Brewing, Inc.
    [Show full text]
  • “Off” Flavors in Beer Their Causes & How to Avoid Them a Moremanual ™ Morebeer.Com 1–800–600–0033
    “Off” Flavors In Beer Their Causes & How To Avoid Them A MoreManual ™ MoreBeer.com 1–800–600–0033 Acetaldehyde puckering sensation, may feel powdery or metallic in the mouth, like sucking on a grape skin or a tea bag • Tastes/Smells Like: Green apples, rotten-apples, freshly cut pumpkin. • Possible Causes: Astringency can be caused by many different factors. Polyphenols or tannins are the • Possible Causes: Acetaldehyde is a naturally occurring number one cause of such flavors. Tannins are found chemical produced by yeast during fermentation. It is in the skins or husks of the grain as well as in the skin usually converted into Ethanol alcohol, although this of fruit. Steeping grain for too long or grain that has process may take longer in beers with high alcohol been excessively milled or crushed can release tan- content or when not enough yeast is pitched. Some nins. When mashing, if the pH exceeds 5.2–5.6, as- bacteria can cause green apple flavors as well. tringent flavors can be produced. Over-hopping can • How to Avoid: Let the beer age and condition over also lend a hand in creating astringent qualities. a couple months time. This will give the yeast time • How to Avoid: Avoid grain that has been “over-milled”. to convert the Acetaldehyde into Ethanol. Always use Grain should be cracked open but not crushed or high quality yeast and make sure you are pitching the shredded. When sparging, pay close attention to correct amount for the gravity of the wort or make a the temperature and the amount of the water used.
    [Show full text]
  • Belgian Beer Experiences in Flanders & Brussels
    Belgian Beer Experiences IN FLANDERS & BRUSSELS 1 2 INTRODUCTION The combination of a beer tradition stretching back over Interest for Belgian beer and that ‘beer experience’ is high- centuries and the passion displayed by today’s brewers in ly topical, with Tourism VISITFLANDERS regularly receiving their search for the perfect beer have made Belgium the questions and inquiries regarding beer and how it can be home of exceptional beers, unique in character and pro- best experienced. Not wanting to leave these unanswered, duced on the basis of an innovative knowledge of brew- we have compiled a regularly updated ‘trade’ brochure full ing. It therefore comes as no surprise that Belgian brew- of information for tour organisers. We plan to provide fur- ers regularly sweep the board at major international beer ther information in the form of more in-depth texts on competitions. certain subjects. 3 4 In this brochure you will find information on the following subjects: 6 A brief history of Belgian beer ............................. 6 Presentations of Belgian Beers............................. 8 What makes Belgian beers so unique? ................12 Beer and Flanders as a destination ....................14 List of breweries in Flanders and Brussels offering guided tours for groups .......................18 8 12 List of beer museums in Flanders and Brussels offering guided tours .......................................... 36 Pubs ..................................................................... 43 Restaurants .........................................................47 Guided tours ........................................................51 List of the main beer events in Flanders and Brussels ......................................... 58 Facts & Figures .................................................... 62 18 We hope that this brochure helps you in putting together your tours. Anything missing? Any comments? 36 43 Contact your Trade Manager, contact details on back cover.
    [Show full text]
  • Signature Drinks
    SIGNATURE DRINKS MICHIGAN CITRUSY SANGRIA 10/30 PEACH LAVENDER BELLINI 11 fenn valley vino blanco wine, mionetto prosecco organic, peach puree, pallini limoncello, tuaca, citrus cuts 18.21 lavender sea salt syrup MACKINAC RUNNER 12 HONEY GO FIGURE 13 bourbon barrel aged mackinac rum, bacardi, buffalo trace fig infused bourbon, crème de banana, crème de cassis, juices drambuie, bitters GOOSE ESSENCES MULE 12 ALOE ORGANIC MARGARITA 12 white peach & rosemary | watermelon & basil tres agaves organic tequila, lime strawberry & lemongrass chareau aloe vera liqueur HARBOR SIDE SHAKEN & TWISTED ‘TINIS PLANK’S DIRTY BIRDIE 14 MICHIGAN NATION AVIATION 12 TUSCAN LEMON DROP 13 grey goose vodka, olive juice, petoskey stone gin, maraschino liqueur, belvedere vodka, limoncello, lemon filthy bleu cheese stuffed olives bitter truth crème de violette, lemon juice juice, rosemary sage syrup PLANK’S KO-SMOPOLITAN 14 PATRON MARGARITA UP 14 PEAR NAKED LADY 11 ketel one oranje, grand marnier, patron tequila, solerno liqueur, absolut pear vodka, st. germain, cranberry juice, orange fresh lime juice, agave organic syrup lemon juice, simple syrup STYLISH SIPPERS AND SOLERA BARREL AGED CLASSICS TAVERN ANGEL 15 RYE MANHATTAN 14 NEW OLD FASHION 14 BARRELED NEGRONI 13 angel’s envy rye, journeyman organic rye, journeyman organic rye, journeyman bilberry gin, solerno, mezcal, bitters carpano antiqua formula luxardo maraschino, bitters campari, punt e mes, bitters PLANK’S ICY INVENTIONS FEATURING BAR FRESH® 12 STRAW BANANA TANGO MANGO MARGARITA TRIPLE BERRY DAIQUIRI
    [Show full text]
  • North Dakota Breweries and Wineries
    NORTH DAKOTA BREWERIES AND WINERIES North Dakota’s craft beer industry’s rich brews, robust flavors and unique twists on traditional styles are quickly becoming legendary. So, too, is North Dakota’s array of wineries offering signature spirits. With rich agricultural roots, North Dakota takes pride in being one of the nation’s biggest barley producers. Many wineries and breweries incorporate North Dakota agricultural products like wheat, honey and fruit, along with other unique local ingredients, into their Fargo Brewing is beverages. the largest in terms Grape growing has occurred in North of distribution Dakota for years, but only in the last (over 6,000 barrels 20 years has it started to become a in 2018. It is also commercial industry. The North Dakota Grape and Wine Association serves the largest in terms commercial and amateur fruit and grape of size at 22,000 growers and facilitates education and square feet) growth of the industry. Visitors can also taste their way through dozens of North Dakota craft breweries like Fargo Brewing Company, Souris River Brewing, Laughing Sun Brewing Company and more. Dakota Sun Gardens Winery named 2019 Indy International Winery of the Year!! (June 2018) Indy International held at Purdue University had nearly 1,800 wines from 300 wineries from 13 countries. Dakota Sun Gardens also received a Double Gold and 3 Golds. Fargo-West Drekker Brewing Fargo Area Co. 1666 1st Ave N, Fargo Fargo Brewing “For the Viking in Company All of Us” is the 610 University Drive N, mantra behind Fargo Drekker’s signature Fargo Brewing beverages.
    [Show full text]
  • DRAFT LIST ------All Draft Beers $5 | Beer Flights 4 for $10
    14701 Detroit Ave, Lakewood, Ohio, 44107 DRAFT LIST ---------------------------------------------------------------------All Draft Beers $5 | Beer Flights 4 for $10----------------------------------------------------------------- 1. Butcher and the HasselHefe Hefeweizen / 5.4% ABV / 162 CAL / Cleveland, OH / 2. Tröegs Independent Sunshine Pils Pilsner - German / 4.5% ABV / 45 IBU / 135 CAL / Hershey, PA / It takes the right ingredients, people and processes to nail the complex balance of two-row barley, zesty Saaz hops and lager yeast. Secondary fermentation creates natural carbonation that delivers soft... 3. Narragansett Narragansett Lager- $2 Lager - American / 5% ABV / 12 IBU / 150 CAL / Providence, RI / Made on Honor for five generations, The Famous Narragansett Lager has been one of the greats since 1890. Pre-Prohibition era drinkers toasted 'Gansett, Dr. Suess illustrated 'Gansett, the Sox scored... 4. Rhinegeist Cheetah Lager - Pale / 4.8% ABV / 6 IBU / 144 CAL / Cincinnati, OH / Cheetah is an agile, easy-drinking Lager. Bright, light, with a tinge of malt and citrus character, this brew is crazily crushable. 5. Boss Dog Holy Toledo Pilsner Pilsner - German / 5.1% ABV / 33 IBU / 153 CAL / Cleveland, OH / German style, noble hopped pilsner. Clean and refreshing. 6. BIRDFISH BREWING CO. Vienna Lager Lager - Vienna / 4.8% ABV / 144 CAL / Columbiana, OH / 7. Urban Artifact Paperweight Goblet $ Fruit Beer / 8% ABV / 15 IBU / 240 CAL / Cincinnati, OH / Apricot Midwest Fruit Tart. 3,000lbs of apricots per 30bbl batch. 8. Hightower Through My Lens Firecracker Goblet $ Sour - Fruited / 4% ABV / 120 CAL / Rayland, OH / Conditioned on raspberry, cherry, lemon, and a ridiculous amount of firecracker popsicles! 9. Lost Coast Tangerine Wheat Wheat Beer - Other / 5.2% ABV / 15 IBU / 156 CAL / Eureka, CA / Let’s just put it this way: If you’re ever going to have an impromptu pool party at a complete stranger’s house, this is the beer you’ll want to be swiggin'..
    [Show full text]
  • Cocktail List
    DRINKS LIST COCKTAILS BEER (TO-GO AVAILABLE) LEFT HAND BREWING 6 LIMESLICER 14 “1265” Pilsner tequila/ poblano chile liqueur/ cilantro grapefruit juice/ grapefruit soda/ lime 4NOSES BREWING CO. 6 “Bout Damn Time”, IPA COPPER KETTLE 14 UPSLOPE 7 honey whiskey/ginger beer Lager pear shrub / lemon / turmeric ginger syrup TELLURIDE BREWING 6 VALENTINO 14 “Face Down” Brown expadin puntagave mezcal cherry herring/sweet vermouth orange BOULEVARD BREWING 6 “Hazy American” Hefeweizen MOONLIGHT ESPRESSO 16 absolut vanilla vodka/bailey’s frangelico /espres ELEVATION 6 “Lil’ Mo” Porter PERSPECTIVES 14 DRY DOCK BREWING CO. 6 raisin-almond infused absolut pear / calvados / apple cider Amber Ale dark chocolate bitters COLORADO CIDER 6 “Glider” Cider STONE BREWING 6 “Tangerine Express” IPA UPSLOPE “SNOW MELT” 7 Juniper Lime, Hard Seltzer JIANT, ELDERFLOWER & JASMINE 8 Hard Kombucha BITBURGER 6 N/A Beer DRINKS LIST DRINKS IN THE CAN RAMONA (250ML) 9 Ruby Grapefruit, Wine Spritz UNDERWOOD (375ML) 13 White Bubbles THE COPPER CAN (12OZ COCKTAIL IN A CAN) 12 Moscow Mule UNDERWOOD WINE CO. (375ML) 12 Sparkling Rosé, Oregon DAZED & WATERMELON (12OZ COCKTAIL IN A CAN) 11 Vodka, Watermelon, Mint FRANCIS FORD COPPOLA WINERY, 11 “DIAMOND COLLECTION” (250ML) Chardonnay, Gold Label, California DIA DE LA PALOMA (12OZ COCKTAIL IN A CAN) 12 Tequila, Grapefruit & Lime UNDERWOOD WINE CO. (375ML) 12 Pinot Noir, Oregon (2 glasses of wine) ROWDY MERMAID N/A 86 Watermelon Kombucha DRINKS LIST MOCKTAILS & SHRUBS Shrubs and sipping vinegars have a long varied history, from Roman times when they were used to preserve fruits and vegetables pre-refrigeration to colonial times and during prohibition to offer an alcohol-free choice of beverage.
    [Show full text]
  • Boston Beer Craft Brewing
    Welcome to the Longshot Brewing Instruction Packet! If this is your first time brewing, welcome! In this document you’ll find instructions on how to brew your first batch of craft beer using our Amber recipe kit. Each step is outlined, and we’re always available help you brew. Your Equipment This kit contains all the equipment and sanitizer to craft your first batch, which is 5 gallons or approximately two cases of beer. Be sure to start saving bottles, you need them a week after brewing. Once the first batch is complete, get some caps and bottles for batch two! Your Ingredients We make each kit with freshly packed hops, yeast and malt; you supply the water! Be sure to read the instructions before starting; inventory your ingredients and walk through the brewing process. Ask lots of questions of your friends and colleagues or call us and we’ll be sure to help you every step along the way! Questions? There are lots of ways to contact us with questions: Our toll-free consulting line: 800-523-5423 Facebook: facebook.com/beerwinehobby Twitter: @BeerWineHobby Email: [email protected] We’re available on Facebook, Twitter & email so don’t be shy to reach us anytime! Enjoy your kit, and welcome to brewing! Gennaro Cataldo Owner Beer & Wine Hobby Beer & Wine Hobby 155T New Boston Street Woburn, MA 01801 Consulting & Information 781-933-8818 Orders 800-523-5423 E-mail [email protected] Website beer-wine.com Our Classic Beer Recipe Ingredients: 2 – 3.3 lb. cans Malt Extract 1 lb.
    [Show full text]
  • Whisky Barrel Stout Glossary 6 Oz
    Contents Ingredients • Ingredients • Priming Sugar FERMENTABLES • Grain Bag(s) • Bottle Caps 3.3 lb. Dark LME ® 3.3 lb. Extra Light LME • Brewing Procedures 1 lb. Amber DME Hops may vary due to availablity. SPECIALTY GRAINS Whisky Barrel Stout Glossary 6 oz. Black Barley Specially selected dark malt extracts and special- OG DME 8 oz. Chocolate Barley Original Gravity Dried Malt Extract 8 oz. Cara Brown ty grains combine to release a delightful bouquet of SG LME HOPS Specific Gravity Liquid Malt Extract chocolate and roast. We have included a package of 2 - 1 oz. packs Cluster genuine whisky barrel oak chips to impart flavors of FG IBU Final Gravity International Bittering 1 oz. UK Fuggle oak and whisky. CO2 Units (Tinseth) YEAST Carbon Dioxide ABV 1 Sachet Alcohol by Volume IBUs: 31 - 35 OG: 1.061 - 1.065 FG: 1.016 - 1.019 OAK CHIPS ABV: 5.5% - 6.0% Difficulty: Intermediate Color: Black 2.5 oz. Whisky Barrel Chips Recommended Procedures Recommended Brew Day Equipment • 4 Gallon Brew Pot (or larger) • Hydrometer BREW DAY (DATE / / ) • 6.5 Gallon Fermenter • Thermometer 1. READ • Airlock • No-Rinse Sanitizer Read all of the recommended procedures before you begin. • Long Spoon or Paddle • Cleanser 2. SANITIZE Thoroughly clean and sanitize ALL brewing equipment and utensils Brew Tips that will come in contact with any ingredients, wort or beer with a certi- 1We suggest doing a 2.5 gallon boil at minimum. If you have fied sanitizer, e.g., Star San or IO Star. the equipment to boil more than 2.5 gallons feel free to do so.
    [Show full text]
  • Signature Drinks Harbor Side Shaken & Twisted 'Tinis
    SIGNATURE DRINKS MICHIGAN CITRUSY SANGRIA 8/24 PEACH LAVENDER BELLINI 9 fenn valley vino blanco wine, mionetto prosecco organic, peach puree, pallini limoncello, tuaca, citrus cuts lavender sea salt syrup MACKINAC RUNNER 11 IPANEMA GIRL MOJITO 10 bourbon barrel aged mackinac rum, bacardi, cachaça 51, rosemary sage syrup, crème de banana, crème de cassis, juices lime juice, muddled mint and lime GYPSY MULE 10 THE ANTIOXIDANT 11 gypsy vodka, gosling’s ginger beer, titos, grand marnier, aperol, lime juice, dried ginger, lime tangerine syrup, orange juice, lime juice HONEY GO FIGURE 12 FRONT PORCH SWING (GF) 12 bulliet fig infused bourbon, hudson baby bourbon, lillet blanc, drambuie, bitters bitters, rosemary sage syrup HARBOR SIDE SHAKEN & TWISTED ‘TINIS PLANK’S DIRTY BIRDIE 12 MICHIGAN NATION AVIATION 11 TUSCAN LEMON DROP 11 grey goose vodka, olive juice, petoskey stone gin, maraschino liqueur, belvedere vodka, limoncello, lemon filthy bleu cheese stuffed olives crème de violette, lemon juice juice, rosemary sage syrup PLANK’S KO-SMOPOLITAN 12 EL PATRON MARGARITA 12 FLYIN’ HEMINGWAY 11 ketel one oranje, grand marnier, patron reposado, solerno liqueur, havana club rum, luxardo maraschino, cranberry juice, orange fresh lime juice, agave organic syrup grapefruit juice, crème de violette STYLISH SIPPERS AND SOLERA BARREL AGED CLASSICS TAVERN ANGEL 12 RYE MANHATTAN 14 NEW OLD FASHION 14 BARRELED NEGRONI 12 angel’s envy bourbon, journeyman organic rye, journeyman organic rye, journeyman bilberry gin, solerno, mezcal, bitters carpano antiqua formula
    [Show full text]
  • Common Homebrew Off-Flavors & How to Fix Them
    Common Homebrew Off-Flavors & How to Fix Them 1. Skunk Skunky and rubbery flavors or aromas in homebrew can be signs of “light-struck” homebrew. This quality is typically never desired in any style of beer. Beer becomes light-struck when the isohumulone bittering compounds in hops come into contact and react with specific wavelengths of light. Skunky aroma can also be caused by using Cluster hops for late boil additions. To prevent light-stricken beer in the future, use brown bottles when packaging and store bottles out of the light. In some instances, it only takes a matter of seconds for the reaction to occur and start instilling the undesirable skunk off-flavor. 2. Solvent Also described as “hot” or high in fusel alcohol qualities, solvent-y brew is often characterized by an unpleasant heat from alcohol, and in some cases a burning sensation on the palate. It can be perceived in flavor, aroma and mouth feel. In some stronger beer styles, perceivable alcohol is expected at certain levels. “Hot” beer can be caused by fermenting too warm, not using enough healthy yeast or simply the beer being young. To address solvent-y beers, first try simply setting the flawed beer aside and giving it time. Sometimes beers need longer aging periods to round out flavors and aromas. If time does not fix this issue, you can take measures to prevent this from happening next time you brew the recipe. Depending on what your brew day notes dictate, consider cooler fermentation temperatures, more viable yeast cells or even a different yeast strain altogether.
    [Show full text]