Kick-off for Oskar Blues new imperial IPA—GUBNA! Join us in the tasting room tomorrow with reps from Colorado’s award-winng, canned apocalypse brewery Oskar Blues from 5-7pm. On the flight tomorrow:

Mama’s Little Yellow Pils
“Oskar Blues’ newest beer is an uncompromising, small-batch version of the beer that made Pilsen, Czech Republic famous. Unlike mass market “pilsners” diluted with corn & rice, Mama’s is built with 100% pale malt, German specialty malts, and Bavarian hops. While it’s rich with Czeched-out flavor, its gentle hopping (35 IBUs) and low ABV (just 5.3%) make it a luxurious but low-dose (by Oskar Blues standards) refresher.”

Dale’s Pale Ale
“America’s first hand-canned craft beer is a voluminously hopped mutha that delivers a hoppy nose, assertive-but-balanced flavors of pale malts and hops from start to finish. First canned in 2002, Dale’s Pale Ale is a hearty (6.5% and 65 IBUs), critically acclaimed trailblazer that has changed the way craft beer fiends perceive canned beer.”

Old Chub
“This jaw-dropping Scottish strong ale (8% ABV) is brewed with bodacious amounts of malted barley and specialty grains, and a dash of beechwood-smoked malt. Old Chub features a skim-milk mouthfeel, semi-sweet flavors of cocoa and coffee, and a kiss of smoke. A head-turning treat for malt heads and folks who think they don’t dig dark beer.”

Gordon
“Our “Velvet M-80” is a luscious, double-red ale with a gooey aroma, a sticky mouthfeel, a malty middle and unctuous hop flavors. Gordon also sports a surprisingly comfortable finish for a beer of its hefty size (8.7% ABV, 60 IBUs). It’s brewed in tribute to Gordon Knight, a Colorado craft beer pioneer and Vietnam vet who died fighting a 2002 wild fire outside of our Lyons hometown.”

Gubna
“Emphasizing that complexity of character can arise from simple elements, this ale is made with 3 malts and 1 hop. Its light amber color and slightly spicy malt character are derived from the use of German Dark Munich Malt and Rye Malt respectively. North American 2-row barley combines with the other grains to lay the foundation for the hop onslaught to come. Summit hops are used exclusively in the boil for bitterness, flavor and aroma but it doesn’t end there. Post-fermentation dry hopping allows the 10% ABV monstrosity to gently coax the citrus rind and grapefruit aroma to join the 100 IBUs already present. This beer will greet you with a pungent citrus blast, provide a spicy yet round middle and finish with a brisk, clean bitterness.” (10% ABV)