December 14th, 2010 6:36am
This week we are releasing a new beer, Stagecoach 1899. It will only be available at The Kitchen Cafe in Boulder, Colorado and will be offered on tap this weekend. Thereafter, it will be available in bottles and occasionally on tap.
Stagecoach 1899 was created for The Kitchen Cafe in Boulder, Colorado. We wanted to create something that would compliment the wonderful and eclectic style of this café, and reflect the ever-changing variety of Colorado’s seasons. This beer is eminently drinkable, yet offers subtle complexities. Take a moment to appreciate its aroma, savor its flavor, sample its essence. We like to think of it as a Colorado style – ever-changing, always intriguing, and never boring.
I hope you will enjoy this new offering. Happy Holidays!
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December 5th, 2010 7:31pm
As many of you know, we lost some valuable brewing time during the Dome fire and are still trying to catch up. Recently, we also have had some difficulty with the temperature control in our bottle conditioning area. We thought we would be able to deliver Doc's Porter and our last batch of Black Saddle this week, but the beer is not ready. We have corrected the problem and should be able to deliver next week. After next week we do not anticipate any more delays with Doc's Porter. This will be the last offering of Black Saddle until next year though.
Speaking of Black Saddle, many of you have asked about aging this beer. Usually darker beers and those with higher alcohol content , such as Black Saddle, age quite well. Personally, I think Black Saddle ages best at cellar temperatures (50 - 60 degrees F). Most importantly is that the beer is not exposed to extreme temperature changes and that it is not disturbed. A cool, dark cellar with a relatively constant temperature is best. We release Black Saddle when it is about a month old as there are many who love the "raw" character of a relatively young Imperial Stout (my good friend Beau loves the intensity of the alcohol, hops and roasted malt flavors in such a beer). Black Saddle will begin to round out and mellow begining at about three months. At a year those strong flavors mentioned above will meld together and the beer will develop some vinous qualities (sherry like flavors). I would love to hear comments from those of you who decide to age this beer.
Please accept my apologies for yet another delay in the delivery of our beers, but I would rather delay than put out a beer that does not meet our standards.
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