Classics Cider Hoppy Rules

Total Page:16

File Type:pdf, Size:1020Kb

Classics Cider Hoppy Rules CLASSICS HOPPY DOUBLE DUCKPIN ANTHEM ​New Release! American Golden Ale ​(Cream Ale) Double IPA 5% ABV . 35 IBU 8 ½ % ABV . 90 IBU HOPS: Columbus, Mosaic HOPS: Mosaic, Amarillo, Cascade, CTZ, Galaxy $5 glass . $6 quart can . $11 sixer . $40 case $7 glass . $15 sixer . $56 case ENCHANTED FOREST BLACKWING ​New Release! Black Lager ​(Schwarzbier) Hazy Double IPA 4​ 8 % ABV . 60 IBU 4 ​ /5​​ % ABV . 27 IBU HOPS: Perle HOPS: Citra, Lemondrop $5 glass . $6 quart can. $11 sixer . $40 case $7 glass . $15 sixer . $56 case SKIPJACK STEADY EDDIE Pilsner ​(Lager) Wheat IPA ​(India Pale Ale) 1​ 7% ABV . 80 IBU 5 ​ /10​​ % ABV . 38 IBU HOPS: Perle, Mandarina Bavaria, Zuper Saazer HOPS: Green Bullet, Azaaca, Sorachi Ace $5 glass . $6 quart can . $11 sixer . $40 case $6 glass . $8 quart can . $12 sixer . $44 case DUCKPIN BLING UNIVERSE Pale Ale ​(American Pale Ale) IPL ​(India Pale Lager) 7​ 1​ 6 ​ /10​ ​% ABV . 50 IBU 5 ​ /2​​ % ABV . 55 IBU HOPS: Columbus, Cascade, Galaxy HOPS: Cascade, Grüngeist $5 glass . $6 quart can . $11 sixer . $40 case $6 glass . $8 quart can . $12 sixer . $44 case DIVINE IPA ​(India Pale Ale) 1​ 6 ​ /2​​ % ABV . 50 IBU HOPS: Mosaic, Citra RULES $6 glass . $8 quart can . $12 sixer . $44 case ❏ NO JERKS & 21+ ONLY ❏ DON’T MOVE THE FURNITURE CIDER ❏ MASKS REQUIRED INDOORS & WHEN CIDE PROJECT INTERACTING WITH ANYONE OUTSIDE YOUR UNION X ANXO PARTY Dry Cider ❏ NO SPLIT CHECKS 9​ 6 ​ /10​​ % ABV . 0 IBU ❏ DON’T FORGET TAKE HOME BEERS! APPLES: Northern Spy $7 glass . $10 quart can . $12 four pack . $60 case SEASONAL & SPECIALTY SOUR PORT TO PORT DROPOUT UNION X PORT CITY Sour IPA ​(India Pale Ale) Polotmavé ​(Half-Dark Lager) 1​ 5 ​ /2​​ % ABV . 10 IBU 3​ 5 ​ /10​​ ABV . 25 IBU HOPS: Lemondrop, Jaryllo, HBC692 HOPS: Zuper Saazer, Kazbek $6 glass . $8 quart can. $15 four pack $6 glass . $8 quart can OLD PRO DOWN BEAT New Release! Gose ​(Sour Ale) ​ 1​ Helles Bock Lager 4 ​ /5​​ % ABV . 10 IBU 7 % ABV . 40 IBU HOPS: Perle HOPS: Mandarina, Bavaria, Kazbek, Saphir ADJUNCTS: Salt, Coriander Seed $6 glass . $12 sixer . $44 case $6 glass . $8 quart can . $12 sixer . $44 case Ask about our current flavor shot! BALT Altbier ​(Brown Ale) COLD PRO 9​ Gose ​(Sour Ale) 4 ​ /10​​ % ABV . 45 IBU HOPS: Perle, Tettnang 4% ABV . 10 IBU $6 glass . $8 quart can HOPS: Perle ADJUNCTS: Cranberry, Cinnamon, Salt McNULTY’S IRISH STOUT $6 glass . $8 quart can . $12 sixer . $44 case Stout ​(Irish Stout Nitro) 3 ​1​/​ % ABV . 40 IBU JUICING ROOM New Release! 2​ ​ HOPS: Centennial Blueberry Lemon Sour Ale ​(Sour Ale) 7​ $6 glass 5​ /10​​ % ABV . 10 IBU HOPS: Perle CITRUS SPICED SOUR (RD) ADJUNCTS: Blueberry, Lemon $7 glass . $15 sixer . $56 case Kettle Sour ​(Sour Ale) ​ 1​ 4 ​ /2​​ % ABV . 10 IBU HOPS: Perle ADJUNCTS: Tangerine, White Pepper $6 can . $15 four pack CELLAR RESERVE SNOW PANTS Oatmeal Stout 1​ 8 ​ /2​​ % ABV . 55 IBU HOPS: Cascade, Columbus $6 glass . $8 quart can CHESSIE Barleywine 3​ 9 ​ /10​​ % ABV . 80 IBU HOPS: Columbus, Centennial $9 can here . $7 can to go *Growlers, Quart Cans, and Package are for Take-Away only. DO NOT CONSUME HERE. All GLASS prices listed include MD 9% Alcohol Sales Tax - Additional 9% Alcohol Sales Tax added to all Take-Away Payments- Cash, Visa, MC, Discover, and Rolex Watches / 20% Gratuity added to Walk-Outs and Parties over a Baker’s Dozen. NO JERKS. .
Recommended publications
  • Alternative Fermentations
    the best of ® ALTERNATIVE FERMENTATIONS Please note all file contents are Copyright © 2021 Battenkill Communications, Inc. All Rights Reserved. This file is for the buyer’s personal use only. It’s unlawful to share or distribute this file to others in any way including e-mailing it, posting it online, or sharing printed copies with others. MAKING MEAD BY BRAD SMITH ead, which is a fermented beverage made from honey, is one of the oldest alcoholic M beverages. Vessels found in China dating back to 7000 B.C. have organic compounds consistent with fermented honey and rice. Mead was the revered “nectar of the gods” in ancient Greece and the “drink of kings” throughout history, though it has faded to obscurity in modern times. For homebrewers, mead is a great addition to complement your other fermented offerings. Many of your guests may have never tasted a good quality mead or melomel (fruit mead), but almost everyone enjoys this sweet beverage. Using some modern methods, mead is also relatively easy and quick to make, and you can use equipment you already have on hand for homebrewing. MODERN MEADMAKING TECHNIQUES When I started homebrewing back in 1987, the fermentation of mead was a very slow process, taking 12 to 18 Photo by Charles A. Parker/Images Plus Parker/Images A. Charles by Photo months for a mead to fully ferment and age. Honey has antibacterial it highlights the flavor of the honey country may have additional variants. properties and is poor in nutrients, varietal itself. In the US, a lot of honey production particularly nitrogen, resulting in a The variety of honey and strength is still done by small, independent very slow fermentation.
    [Show full text]
  • The Sugars of Triple
    Schwarzbier 11/17/07 By Ted Hausotter 1. BJCP Style Guide 2. Hallmarks of Style 3. Style Chart 4. How Triples are different from other beer styles 5. General Observations 6. Common Judging Mistakes 7. Suggested Reading 8. Tasting Notes 9. Test Schwarzbier 1. BJCP Style Guide, Rev 2004 4C. Schwarzbier (Black Beer) Aroma: Low to moderate malt, with low aromatic sweetness and/or hints of roast malt often apparent. The malt can be clean and neutral or rich and Munich-like, and may have a hint of caramel. The roast can be coffee-like but should never be burnt. A low noble hop aroma is optional. Clean lager yeast character (light sulfur possible) with no fruity esters or diacetyl. Appearance: Medium to very dark brown in color, often with deep ruby to garnet highlights, yet almost never truly black. Very clear. Large, persistent, tan-colored head. Flavor: Light to moderate malt flavor, which can have a clean, neutral character to a rich, sweet, Munich-like intensity. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish, but which are never burnt. Medium-low to medium bitterness, which can last into the finish. Light to moderate noble hop flavor. Clean lager character with no fruity esters or diacetyl. Aftertaste tends to dry out slowly and linger, featuring hop bitterness with a complementary but subtle roastiness in the background. Some residual sweetness is acceptable but not required. Mouthfeel: Medium-light to medium body. Moderate to moderately high carbonation. Smooth. No harshness or astringency, despite the use of dark, roasted malts.
    [Show full text]
  • 2018 World Beer Cup Style Guidelines
    2018 WORLD BEER CUP® COMPETITION STYLE LIST, DESCRIPTIONS AND SPECIFICATIONS Category Name and Number, Subcategory: Name and Letter ...................................................... Page HYBRID/MIXED LAGERS OR ALES .....................................................................................................1 1. American-Style Wheat Beer .............................................................................................1 A. Subcategory: Light American Wheat Beer without Yeast .................................................1 B. Subcategory: Dark American Wheat Beer without Yeast .................................................1 2. American-Style Wheat Beer with Yeast ............................................................................1 A. Subcategory: Light American Wheat Beer with Yeast ......................................................1 B. Subcategory: Dark American Wheat Beer with Yeast ......................................................1 3. Fruit Beer ........................................................................................................................2 4. Fruit Wheat Beer .............................................................................................................2 5. Belgian-Style Fruit Beer....................................................................................................3 6. Pumpkin Beer ..................................................................................................................3 A. Subcategory: Pumpkin/Squash Beer ..............................................................................3
    [Show full text]
  • August 13, 2011 Olin Park | Madison, WI 25Years of Great Taste
    August 13, 2011 Olin Park | Madison, WI 25years of Great Taste MEMORIES FOR SALE! Be sure to pick up your copy of the limited edition full-color book, The Great Taste of the Midwest: Celebrating 25 Years, while you’re here today. You’ll love reliving each and every year of the festi- val in pictures, stories, stats, and more. Books are available TODAY at the festival souve- nir sales tent, and near the front gate. They will be available online, sometime after the festival, at the Madison Homebrewers and Tasters Guild website, http://mhtg.org. WelcOMe frOM the PresIdent elcome to the Great taste of the midwest! this year we are celebrating our 25th year, making this the second longest running beer festival in the country! in celebration of our silver anniversary, we are releasing the Great taste of the midwest: celebrating 25 Years, a book that chronicles the creation of the festival in 1987W and how it has changed since. the book is available for $25 at the merchandise tent, and will also be available by the front gate both before and after the event. in the forward to the book, Bill rogers, our festival chairman, talks about the parallel growth of the craft beer industry and our festival, which has allowed us to grow to hosting 124 breweries this year, an awesome statistic in that they all come from the midwest. we are also coming close to maxing out the capacity of the real ale tent with around 70 cask-conditioned beers! someone recently asked me if i felt that the event comes off by the seat of our pants, because sometimes during our planning meetings it feels that way.
    [Show full text]
  • Regulation (Eu) 2019/ 787 of the European Parliament
    17.5.2019 EN Official Journal of the European Union L 130/1 I (Legislative acts) REGULATIONS REGULATION (EU) 2019/787 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 17 April 2019 on the definition, description, presentation and labelling of spirit drinks, the use of the names of spirit drinks in the presentation and labelling of other foodstuffs, the protection of geographical indications for spirit drinks, the use of ethyl alcohol and distillates of agricultural origin in alcoholic beverages, and repealing Regulation (EC) No 110/2008 THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION, Having regard to the Treaty on the Functioning of the European Union, and in particular Articles 43(2) and 114(1) thereof, Having regard to the proposal from the European Commission, After transmission of the draft legislative act to the national parliaments, Having regard to the opinion of the European Economic and Social Committee (1), Acting in accordance with the ordinary legislative procedure (2), Whereas: (1) Regulation (EC) No 110/2008 of the European Parliament and of the Council (3) has proved successful in regulating the spirit drinks sector. However, in the light of recent experience and technological innovation, market developments and evolving consumer expectations, it is necessary to update the rules on the definition, description, presentation and labelling of spirit drinks and to review the ways in which geographical indications for spirit drinks are registered and protected. (2) The rules applicable to spirit drinks should contribute to attaining a high level of consumer protection, removing information asymmetry, preventing deceptive practices and attaining market transparency and fair competition.
    [Show full text]
  • Processing of Various Adjuncts in Beer Production
    Processing of various adjuncts in beer production Raw grain adjuncts – Sugars and sugar syrups – Malt substitutes Prof. Dr. sc. techn. Gerolf Annemüller Dr. sc. techn. Hans-J. Manger Published by VLB Berlin 1 Die Deutsche Bibliothek lists this publication in the Deutsche Nationalbibliografie; detailed bibliographic data is available in the Internet at dnb.ddb.de Contact to the authors: Dr. Hans-J. Manger Pflaumenallee 14 15234 Frankfurt (Oder) Germany [email protected] 1. English Edition 2013 Translated by Mike Burbidge, Berlin ISBN-13: 978-3-921690-74-1 © VLB Berlin, Seestrasse 13, D-13353 Berlin, Germany, www.vlb-berlin.org All rights reserved by the Versuchs- und Lehranstalt für Brauerei in Berlin (VLB), Seestrasse 13, 13353 Berlin, Germany, www.vlb-berlin.org All rights reserved (including those of translation into other languages). No part of this book may be reproduced in any form – by photocopy, scanning or any other means – without written permission from the publishers. Registered names, trademarks, etc. used in this book, even when not specifically marked as such, are not to be considered unprotected by law. 2 Contents Abbreviations 8 Preface 9 1. Introduction 11 1.1 Brief historical review of the use of raw cereals and other adjuncts 11 1.2 Explanation of terms used for extract-supplying raw materials 12 1.2.1 Extract 12 1.2.2 Mash and mashing 12 1.2.3 Mashing procedures 13 1.2.4 Malt 13 1.2.5 Malt substitutes or malt surrogates 13 1.2.6 Adjuncts 13 1.2.7 Sugar, sugar products and iodine-negative starch hydrolysates 13 1.2.8 Malt substitutes in times of crisis 14 1.2.9 Malt equivalent value (MEV) 14 1.2.10 Summary of the definitions of extract sources for beer production 14 1.3 The three most important raw grain adjuncts for beer production 15 1.4 Influence of the adjunct on the efficiency and on technological consequences 15 2.
    [Show full text]
  • Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality
    beverages Article Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality Joanna Yorke, David Cook * and Rebecca Ford International Centre for Brewing Science, School of Biosciences, Sutton Bonington Campus, The University of Nottingham, Loughborough LE12 5RD, UK; [email protected] (J.Y.); [email protected] (R.F.) * Correspondence: [email protected]; Tel.: +44-115-951-6245 Abstract: Brewing with unmalted cereal adjuncts can reduce the requirement for malting, thereby lowering costs and improving the overall sustainability of the brewing chain. However, substantial adjunct usage has technological challenges and the sensory characteristics of beers produced using high adjunct rates are still not fully understood. This study examined the impacts of brewing with unmalted barley, wheat, rice and maize at relatively high concentrations (0, 30% and 60% of grist) on the sensorial and analytical profiles of lager beer. Adjunct based beers and a 100% malt control were brewed at 25 L scale. A trained sensory panel (n = 8) developed a lexicon and determined the sensorial profile of beers. At 30% adjunct incorporation there was insignificant variation in the expected beer flavour profile. At 60% adjunct incorporation, there were some significant sensory differences between beers which were specific to particular adjunct materials. Furthermore, 60% adjunct inclusion (with correspondingly low wort FAN) impacted the fermentation volatile profile of the final beers which corresponded with findings observed in the sensory analysis. Developing an understanding of adjunct-induced flavour differences and determining strategies to minimise these differences will facilitate the implementation of cost-efficient and sustainable grist solutions.
    [Show full text]
  • 2015 BJCP Beer Style Guidelines
    BEER JUDGE CERTIFICATION PROGRAM 2015 STYLE GUIDELINES Beer Style Guidelines Copyright © 2015, BJCP, Inc. The BJCP grants the right to make copies for use in BJCP-sanctioned competitions or for educational/judge training purposes. All other rights reserved. Updates available at www.bjcp.org. Edited by Gordon Strong with Kristen England Past Guideline Analysis: Don Blake, Agatha Feltus, Tom Fitzpatrick, Mark Linsner, Jamil Zainasheff New Style Contributions: Drew Beechum, Craig Belanger, Dibbs Harting, Antony Hayes, Ben Jankowski, Andew Korty, Larry Nadeau, William Shawn Scott, Ron Smith, Lachlan Strong, Peter Symons, Michael Tonsmeire, Mike Winnie, Tony Wheeler Review and Commentary: Ray Daniels, Roger Deschner, Rick Garvin, Jan Grmela, Bob Hall, Stan Hieronymus, Marek Mahut, Ron Pattinson, Steve Piatz, Evan Rail, Nathan Smith,Petra and Michal Vřes Final Review: Brian Eichhorn, Agatha Feltus, Dennis Mitchell, Michael Wilcox TABLE OF CONTENTS 5B. Kölsch ...................................................................... 8 INTRODUCTION TO THE 2015 GUIDELINES............................. IV 5C. German Helles Exportbier ...................................... 9 Styles and Categories .................................................... iv 5D. German Pils ............................................................ 9 Naming of Styles and Categories ................................. iv Using the Style Guidelines ............................................ v 6. AMBER MALTY EUROPEAN LAGER .................................... 10 Format of a
    [Show full text]
  • It's As Easy As 1-2-3 to Connect with Maletis
    1 0 0 % M O U N T A I N W A T E R F R O M T H E A L P S O R I G IN A L D E O R I Z A B A Table of Contents - Package Beer DOMESTIC 1 HAWAII 13 Stella Cidre 20 Bud Ice 1 Kona Brewing Company 13 10 Barrel Cider 20 Bud Light 1 MONTANA 14 HARD KOMBUCHA 20 Bud Light Chelada 1 Big Sky Brewing 14 JuneShine 20 Bud Light Lime 1 UTAH 14 Kombrewcha 20 Bud Light Orange 1 Uinta Brewing Company 14 PROGRESSIVE ADULT BEVERAGE - 20 Bud Light Platinum 1 FLORIDA 14 Rebel H Coffee 20 Bud Select 1 Cigar City Brewing 14 PROGRESSIVE ADULT BEVERAGE - 20 Budweiser 1 ILLINOIS 14 Clubtails 20 Budweiser Chelada 2 Goose Island Brewing Company 14 Four Loko 20 Busch 2 ARGENTINA 14 Jack Daniel's 21 Busch Light 2 Patagonia 14 Johnny Bootlegger 21 Earthquake 2 BELGIUM 14 LQD Creative Liquids 21 Hurricane High Gravity 2 Greens Gluten Free 14 Natty Daddy 21 Michelob 2 Hoegaarden 15 Natty Daddy Lemonade 21 Michelob Ultra 2 Leffe 15 Natty Rush 21 Michelob Ultra Infusions 2 Lindemans 15 Ritas 21 Michelob Ultra Pure Gold 3 Orval 15 Tea Runner 21 Narragansett Brewing 3 Rochefort 15 HARD SELTZER - CIDER 21 Natural Ice 3 Stella Artois 15 Avid Cider 18 Natural Light 3 Westmalle Trappist 15 HARD SELTZER - HARD SELTZER 21 Naturdays 3 CANADA 15 Arctic Chill 21 Redbridge 3 Kokanee Glacier 15 Basic Hard Seltzer 22 Rolling Rock 3 Moosehead 15 Big Sky Hard Seltzer 22 Select 55 3 CZECH REPUBLIC 15 Bon V!V Spiked Seltzer 22 Shock Top 3 Czechvar Lager 15 Bud Lt Platinum Hard Seltzer 22 OREGON 3 ENGLAND 15 Bud Lt Seltzer 22 Alesong 3 Bass 15 Cacti 22 Ancestry Brewing 4 Boddington 16 Craft
    [Show full text]
  • Beer Knowledge – for the Love of Beer Section 1
    Beer Knowledge – For the Love of Beer Beer Knowledge – For the Love of Beer Contents Section 1 - History of beer ................................................................................................................................................ 1 Section 2 – The Brewing Process ...................................................................................................................................... 4 Section 3 – Beer Styles .................................................................................................................................................... 14 Section 4 - Beer Tasting & Food Matching ...................................................................................................................... 19 Section 5 – Serving & Selling Beer .................................................................................................................................. 22 Section 6 - Cider .............................................................................................................................................................. 25 Section 1 - History of beer What is beer? - Simply put, beer is fermented; hop flavoured malt sugared, liquid. It is the staple product of nearly every pub, club, restaurant, hotel and many hospitality and tourism outlets. Beer is very versatile and comes in a variety of packs; cans, bottles and kegs. It is loved by people all over the world and this world wide affection has created some interesting styles that resonate within all countries
    [Show full text]
  • Wine by the Glass Craft Beer Selections
    wine by the glass SPARKLING WINE Xarel-lo/Macabeu/Parellada Conquilla 'Brut' n.v. Cava, Catalonia, Spain ...................................................................................................10 WHITE Sauvignon Blanc Auntsfield 'Single Vineyard' Sauvignon Blanc 2018 Marlborough, South Island, New Zealand .......................................10 Viura/Malvasia Bodegas Ostatu 'Blanco' 2016 Rioja Alavesa, Spain ...........................................................................................................9 Chenin Blanc Storm Point 'White' 2017 Swartland, South Africa ................................................................................................................8 Riesling Forge Cellars 'Classic Dry Riesling' 2017 Finger Lakes, New York ..................................................................................................12 Chardonnay Quilt Chardonnay 2016 Napa Valley, California ......................................................................................................................13 ROSÉ Grenache/Cinsault/Syrah Mas de Cadenet Rosé 2018 Saint Victoire-Côtes de Provence, France ................................................................12 RED Gamay Jean Paul Brun - Terres Dorées ‘L’Ancien’‘Vieilles Vignes’ 2018 Beaujolais Nouveau ...................................................................10 Pinot Noir Montoya Pinot Noir 2016 Monterey County, California ...............................................................................................................9
    [Show full text]
  • Brewers Association 2020 Beer Style Guidelines February 21, 2020
    Brewers Association 2020 Beer Style Guidelines February 21, 2020 Compiled by the Brewers Association, copyright: 1993 through and including 2019. With Style Guideline Committee assistance and review by Chris Swersey, Paul Gatza, Chuck Skypeck, Andrew Sparhawk, Dan Rabin and suggestions from Great American Beer Festival® and World Beer CupSM judges, and brewers and beer lovers from around the world. Since 1979 the Brewers Association has provided beer style descriptions as a reference for brewers and beer competition organizers. Much of the early work was based on the assistance and contributions of beer journalist Michael Jackson; more recently these guidelines were greatly expanded, compiled and edited by Charlie Papazian. The task of creating a realistic set of guidelines is always complex. The beer style guidelines developed by the Brewers Association use sources from the commercial brewing industry, beer analyses, and consultations with beer industry experts and knowledgeable beer enthusiasts as resources for information. The Brewers Association's beer style guidelines reflect, as much as possible, historical significance, authenticity or a high profile in the current commercial beer market. Often, the historical significance is not clear, or a new beer type in a current market may represent only a passing fad and is quickly forgotten. For these reasons, the addition of a style or the modification of an existing one is not undertaken lightly and is the product of research, consultation and consideration of market actualities, and may take place over several years. Another factor considered is that current commercial examples do not always fit well into the historical record, and instead represent a modern version of the style.
    [Show full text]