St. Bernardus ABT 12 now on tap full-time at the Public House.

Don’t forget: All of NABC will be closed on Monday, May 26 for Memorial Day.

Here’s another update to the ongoing story of our draft upgrade at the Public House. As you may recall, the “everyday” guest imported draft selection is being overhauled by adding a few spouts to the front keg box behind the bar. The changes are being made possible by the recent and welcome trend that has space-saving cylindrical 1/6 barrel kegs with American Sankey fittings coming straight to us from Belgium, enabling more kegs to be stored within the parameters of our keg box.

The much anticipated special Delirium Tremens draft tower is stateside and should reach us in early June. Meanwhile, we’re keeping DT on tap full-time. Last week we added Chimay Tripel and St. Bernardus ABT 12, the latter on draft for the very first time at the Public House. ABT 12 is the secular equivalent of the unobtainable Westvleteren 12 Trappist-brewed ale; for a half-century after World War II, ABT 12 was licensed by the St. Sixtus monastery itself, and is close as you’ll find to the genuine article. It is delicious.

The fourth piece in the puzzle also is flowing: Rotating Monk’s Café Flemish Sour, Rodenbach Classic, and Rodenbach Grand Cru. Because Rodenbach is out of circulation awaiting a projected changeover to new American distribution, the Classic and Grand Cru will only appear once (and only one keg) per month, as close to the beginning of the month as possible. I’ll announce these appearances here so you know.

That’s four out of seven. The other additions will be personal favorites from Belgium and Germany. All are on order, and will be added to the mix whenever they arrive.

Saison Dupont (family; rotation among sister Dupont brands)
Schlenkerla Marzen
Aventinus Weizen Doppelbock

As a reminder: The impetus in all this is two-fold. Our major priority for the foreseeable future is implementing Operation Progressive Pint and creating another (production) brewery and taproom in downtown New Albany. Nothing will change at the current location, but I’d like to see the pub and pizzeria operating at peak efficiency, which to me means further enhancing the guest draft selection, both imported and craft-brewed, and positioning our house-brewed beers to contrast and complement these.

See also: Update: Upgrading the “everyday” guest imported draft selection at the Public House.