May 8/9th bottle release updates
Bottle release is coming up in less than 2 weeks, here are some general details and some exciting taps to get everyone excited! This release will work similar to how the Extravaganza was run. We still have no kitchen on the public house side and will do our best to take care of everyone and provide pizza options and hopefully bagels from Bagel Street Deli Saturday morning. On Friday May 8th, the brewpub side will open at 11:30am for food and brews. We will have all 18 drafts flowing on the brewpub side with lots of tasty options! At 4pm (normally 5) I will be opening the public house side with Calendar pages in hand. The Calendar pages are key for the bottle sale the next day, the first person in line will receive January 1st, and so on. Your date is your spot in line. After the initial line is through the door on Friday afternoon, I will put the calendar behind the bar so people can retrieve a calendar page/date throughout the night till close. You only need 1 calendar page, that is it. Once you have made your way into the public house, 20 additional different drafts will great you.
Saturday May 9th, we open at 9am. Art (owner) will seat everyone on either the public house or brewpub side. This does take a little bit of time, but it is the most efficient way that we can do it, so please be patient. Once you have been seated, taster sheets will be provided and your server will promptly take your order and get you what ever you need. At 11am, I will initiate the bottle sale. I take a little time to explain the beers, bottle counts, and pricing. Then I simply go through the calendar starting at Jan. 1st. Depending on turnout/bottle allocations there may be a second sale after the first has finished. I will simply go back through the calendar if a second sale occurs, so hold onto your number. Here are the bottles and ruff case counts…
Funky South Paw, pawpaw pale ale conditioned on brett in stainless, $15/22oz btl, 30 cases
Dyanmo Fuzz, our peach wheat soured in wine barrels with peaches added, $20/22oz btl, 30 cases
Cellar Cuvee 9, wine barrel aged sour blond with chardonnay must blended with our berliner, $20/22oz btl, 24 cases
Cellar Cuvee 10, A blend of BBDA, BBOIL, Oil, and 22 month bourbon barrel aged imperial razz, $20/22oz btl, 30 cases
Taps are going to be stellar as always, here is a peak into some of the stuff that we will be pouring… Berliners: regular, birch, soft maple, cherry wood, cucumber ginger, tropical (pinapple, mango, papaya). Barrel aged: BBDA, Almond BBDA, BBBK, Nutted BBBK, BBOIL. DIPAs: Limelight, Madala Citramosa, Really Really Nelson (american barleywine). New Arrivals: Hibernator (imperial brown), Grapefruit Radler, Nitro Thin Mint DA, Providence and Legit (re formulated), Kaiju (Japanese rice lager), Old Soul alt, Ricky and Rick-a-rita (yellow beer). Old stand bys: Oro Negro, Vanilla bean coffee bean DA, Skipping Stone…
We will also have different taps pouring at the tap room located at 25 Campbell St. We will open our doors at noon on both Friday (May 8) and Saturday (May 9). We now have 16 taps at that location! We will also be selling all of our 375s, cans, and merchandise out of the tap room. Lots of barrel aged bottles are still available and should last through Friday and through the weekend!
Looking forward to seeing everyone!