Roots Organic Brewing: The Five Beers of Winter
Well, obviously no one told Roots that hibernation starts in winter. Over the next two months, Roots Organic Brewing will be hard at work releasing it's next five winter seasonals:
11-26 Festivus Olde Ale 7.8%
12-10 Chocolate Habenaro Stout 6.1%
12-18 Epic Ale 14%
12-31 Oak Aged Imperial Stout 10.5%
*01-14 The Long Awaited Belgian Flanders Red 10.5%
To kick off this seasonal surge, Roots is throwing a party on November 26th, starting at 6pm. Along with live music and great food, they will be tapping kegs of last years Festivus which has been aging for 15 months!
If you took your time to read through the list above, you no doubt noticed that the Root's Epic Ale weighs in at a whopping 14%! But this is not a one trick pony, the devil is in the details:
"We hand smoke 55 lbs. of Munich malt over Cherrywood. We have built a special stainless perforated “contraption” that we put the malts in to smoke. We then have to hand turn (3 lbs. at a time) the malts every 10 to 15 minutes. This goes on for up to a week, about 4 hours a day! The Cherrywood been soaked in 18 year old Glenlivet, Cognac, Rum & NW Cherries."
"We hired a Head Chef to run our brand-new kitchen. Allow us to introduce you to Chef Chris Helmintaler. He’s from Phoenix, Arizona. He has over twenty years of kitchen experience, ten of which, as an executive chef. He’s prepared a fabulous lunch and dinner menu with all-new, healthy soups, salads, sandwiches and of course our signature hand rubbed Jerk Chicken and Jerk Baby Back Ribs to tell your friends about. We even offer an extensive vegan and gluten free menu."Over the last three and a half years, Roots has grown by leaps and bounds, continuing to push the envelope on beer styles and brewing pace. And now there's plenty of room to enjoy their great beer and new lunch and dinner offerings!
|Previous Post10 Questions with Eric Wathen of Alameda Brewhouse||Next Post:Lompoc Lager Night hosted by Bailey's Taproom|