We're expecting sunny weather tomorrow: Saturday (July 9th), come downtown for the City Wide arts celebrations, with shops, drinks, food and music.
For the city-wide arts walk, mural day and assorted downtown events, there'll be an encore appearance of NABC's Hop-O at Bank Street Brewhouse.
Jared's 2011 version, brewed with our house California Common yeast, is intended as a blast from New Albany’s illicit past; this Prohibition-era "cereal" beer was supposed to have been non-alcoholic, but the brewery got busted for an alcoholic content well into the three percentile range. This most infamous New Albany beverage is now revived, rejigged and notorious for entirely different reasons; it's session strength for a hot day at 3.5% abv.
Also, the Bank Street kitchen reports that it will be offering the new, expanded menu all day long without an afternoon break, from 12:00 Noon until 10:00 p.m.
I'll be at BSB with Leticia Bajuyo from 5:00 p.m. to discuss beer and brewing in New Albany, and her "All Bottled Up" installation. Josh Hill will have Rosa at Schmitt Furniture (also 5:00 p.m.) to dispense beer for the mural and music fete. It's going to be a long and fun day, and we hope to see you there.
Showing posts with label NABC Hop-O. Show all posts
Showing posts with label NABC Hop-O. Show all posts
Friday, July 08, 2011
Thursday, April 15, 2010
NABC's throwback Hop-O now on tap at Bank Street Brewhouse.
I previously previewed Jared Williamson's latest creation in this post: What’s up at NABC’s Grant Line brewing facility?
Last night, I had the chance to drink two pints of Hop-O. Make no mistake: At 3.5% abv, and with flavor and aroma hops all over the place, it's a wonderful session beer for the warm but not uncomfortable weather we're having.
I know I'm biased, but it you enjoy hops, consider getting some while it's young and exuberant.
Last night, I had the chance to drink two pints of Hop-O. Make no mistake: At 3.5% abv, and with flavor and aroma hops all over the place, it's a wonderful session beer for the warm but not uncomfortable weather we're having.
I know I'm biased, but it you enjoy hops, consider getting some while it's young and exuberant.
Sunday, March 07, 2010
What’s up at NABC’s Grant Line brewing facility?
I've compiled and culled from Jared's dispatches at the front line.
---
At the Bank Street Brewhouse in downtown New Albany, NABC’s David Pierce and Jesse Williams are busily brewing brands for distribution, leaving Jared Williamson to man the kit at the original Pizzeria & Public House and create seasonals and specialties for on-premise consumption.
He's done some wonderful things, and continues to think far outside the Bud.
Recently Jared formulated the fourth in NABC’s rotating seasonal series of historical Revive-Ales: Hop-O. The others are Old Lightning Rod (Colonial Ale with molasses), Kaiser 2nd Reising (pre-Prohibition Pilsner) and Phoenix Kentucky Komon (Louisville-style, sour mash Common).
Hop-O was a cereal beverage of less than 1% abv produced by the Southern Indiana Brewing Company during the early years of Prohibition, except that the brewery subsequently was raided, shut down and the owner arrested in 1921 after federal agents determined the alcohol content to be well above 3%.
Deploying NABC’s lager yeast, Jared is brewing Hop-O to be top-heavy in adjuncts (oats, wheat, rye, corn syrup or maize, and a splash of honey malt) and will use whole leaf hops for moderate bitterness and ample aromatics.
Jared’s Hop-O will be ready for serving in mid-April. Also pouring in April will be single-hop Centennial and
Amarillo American Pale Ales, and a new round of Hoosier Daddy.
---
The next NABC/Schlafly/O'Fallon collaboration, C2, is to be brewed at NABC’s founding brewhouse during the week of March 22nd. The recipe is under discussion, and reputedly will have a Belgian orientation. Stay tuned for more details as the date draws near. Meanwhile, the brewing date for C3 has been set for some time in May at O’Fallon’, and a summertime release.
---
At the Bank Street Brewhouse in downtown New Albany, NABC’s David Pierce and Jesse Williams are busily brewing brands for distribution, leaving Jared Williamson to man the kit at the original Pizzeria & Public House and create seasonals and specialties for on-premise consumption.
He's done some wonderful things, and continues to think far outside the Bud.
Recently Jared formulated the fourth in NABC’s rotating seasonal series of historical Revive-Ales: Hop-O. The others are Old Lightning Rod (Colonial Ale with molasses), Kaiser 2nd Reising (pre-Prohibition Pilsner) and Phoenix Kentucky Komon (Louisville-style, sour mash Common).
Hop-O was a cereal beverage of less than 1% abv produced by the Southern Indiana Brewing Company during the early years of Prohibition, except that the brewery subsequently was raided, shut down and the owner arrested in 1921 after federal agents determined the alcohol content to be well above 3%.
Deploying NABC’s lager yeast, Jared is brewing Hop-O to be top-heavy in adjuncts (oats, wheat, rye, corn syrup or maize, and a splash of honey malt) and will use whole leaf hops for moderate bitterness and ample aromatics.
Jared’s Hop-O will be ready for serving in mid-April. Also pouring in April will be single-hop Centennial and
Amarillo American Pale Ales, and a new round of Hoosier Daddy.
---
The next NABC/Schlafly/O'Fallon collaboration, C2, is to be brewed at NABC’s founding brewhouse during the week of March 22nd. The recipe is under discussion, and reputedly will have a Belgian orientation. Stay tuned for more details as the date draws near. Meanwhile, the brewing date for C3 has been set for some time in May at O’Fallon’, and a summertime release.
Subscribe to:
Posts (Atom)
