THURSDAY TASTING: 5th Annual Pisgah Brewing Holiday Tasting 12/20/12

Posted Dec 18, 2012 in Beer, Breweries, Events, Limited Release, Seasonals

Every year we do our annual holiday tasting with Pisgah Brewing Company! This is the fifth annual. (Already?) Join us this Thursday, December 20, between 5:00-7:00 p.m. for the following flight. One flight per person, please.

Doppelbock: “This 17th century traditional is a Pisgah staff favorite. Our German-style bock is brewed with Munich malt, whole-leaf hops, and the right German yeast strain to give it the authenticity this style deserves. Originally brewed for lent to serve as liquid bread for the monks, this beer is loaded with notes of toasted barley malt and backed-up with hint of caramel and toffee. This rare German treat goes down smooth and finishes clean!”

Chocolate Stout: “An array of dark malts and a heaping dose of cocoa nibs* from French Broad Chocolate Lounge make this chocolate stout an instant classic.  Aged on nibs for a number of weeks, this beer displays the gentle alchemy of chocolate and malted barley.” (*Broken pieces of the cocoa bean. FBCL’s chocolate maker hand-sorted, roasted, cracked, & winnowed beans from the La Red Guaconejo cooperative of the Dominican Republic.)

Benton’s Bacon Snout: “This year’s Bacon Stout was brewed with hand selected ingredients chosen by our friends at Blind Pig Supper Club of Asheville.  Using Benton’s Smokehouse Farms bacon, Riverbend Malts, and Coates Family Farms Sorghum Molasses.  This one-of-a-kind stout is chock full of Bacon flavor, from the smokey first sip to the rich bodied finish.”

Valdez: “Adhering to the strict philosophy of the Pisgah brewers, this mouth watering coffee stout is brewed just miles downstream from America’s most beautiful watershed.  Brewed with coffee beans from Dynamite Coffee Roasters, and weighing in at a respectable 6.8% abv, the aroma of fresh coffee leaps from the glass, and finishes slightly dry. Treat yourself to the finest coffee stout this season. Unfiltered for your enjoyment.”

Baptista: “This Belgian Noel takes its name from Jan Baptista Van Helmont, the Flemish chemist and physician who first discovered CO2 and coined the word ‘gas’ by recognizing the existence of gases distinct from air.  This energy luminary was the founder of pneumatic chemistry and also the first to bridge alchemy and early chemistry.  Hats off to the man behind the bubble! Made with homemade candy sugar. Prost and Happy Holidays!”

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