COLLAPSIUM

Barleywine   ABV 11%   IBU 69 Fermentables: 2-Row, CaraRye Hops: Horizon, Goldings, Crystal The biggest, baddest beer we’ve ever brewed. This one is all malt, all the time. The heavily concentrated, not-quite-syrupy malt character is achieved by mashing a large amount of 2-row for a small kettle fill and boiling it for three hours, which is twice as long as our typical boil. The grain bill also contains a small portion of caramel rye malt to add some zing. And the hops are mostly floral but not prevalent in …

Imminent Percolations

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Imminent Percolations – Coffee Cream Stout (4.1%) Fermentables: 2-Row, Munich, CaraMunich, Roasted Barley, Kiln Coffee Hops/Spices: Willamette, Lactose, Coffee This just might be the smallest beer that we’ve ever brewed. It’s actually a tad lower in ABV than most American light lagers. But the lactose adds a fullness and sweet creaminess that makes it drink a more “bigly,” despite its relative lack of malt substance. The coffee is a medium-roast Ethiopian Limu, provided by our friends at Allegheny Coffee & Tea Exchange (www.alleghenycoffee.com). It adds a chocolately caramel richness that …

3rd ANNIVERSARY SPOONWOOD BREWING CO.

Over the course of the week, we’ll have plenty to look forward to: Beer Tappings ~ Bacon Flight ~ Live Music with iTHR3 and Alex Talbot ~ Cocktails, Samples, and Give-aways with Wigle Whiskey ~ Groundhog Day Happy Hour ~ Black & Gold Brunch ~ Bring Your Own Board Game Night #BYOBG ~ Anniversary Cake Cutting! January 30, 2018___ We brewed a small-batch Barleywine called Collapsium in November 2015 and have been aging a portion in a Wigle Straight Rye barrel since December of that year. The time has come …

All Downhill

Vanilla Cream Ale   ABV 5.0% Fermentables: 2-Row, Wheat, CaraPils, Lactose Hops/Spices: Willamette, Vanilla All Downhill is similar to Working Class Hero, our straightforward “beer flavored” beer. The obvious difference is the addition of vanilla and lactose, which play on the “cream” idea (even if creaminess isn’t typical for the Cream Ale style). The subtle difference is the addition of 30% malted wheat in place of the Munich and Vienna malts. The dessert-like sweetness of the vanilla combined with the soft graininess of the wheat gives the impression of breakfast …