Why are other beers green on St. Patrick’s day??????  Envy.

Tomorrow we’ll have two beers on tap that haven’t been shipped halfway around the world and that don’t have any artificial food coloring in them!  Oh, and they’re also really good.  As always we’re featuring our Irish Red Ale and Irish Dry Stout during the week surrounding St. Pat’s.  I also have a little tradition here that a lot of you may not know about.  Every year on March 17th I tap a keg of Wee Heavy that’s at least one year old.  We brew a batch of it every winter and I always save one keg or firken of it for St. Patrick’s day of the second following spring.  The one I’ve saved for tomorrow is over 15 months old.  The one that was on tap this past December will be tapped next St. Patrick’s day.  Etc.

This beer is one of my favorite styles to age.  It’s not big on esters (which fade over time), its doesn’t have much hop character (which gets stale and cheesy over time) and it’s high in alcohol.  The alcohol protects the beer from staling and the time mellows the alcohol and takes away the “heat”.  Also malt tends to get richer and sweeter with time.  Yum.

It’s on tonight.  I don’t have the signs up for it yet, but if you ask for it you’ll get it.  If you don’t want to fight the St. Patrick’s Day crowds, stop in tonight for a goblet.

Otherwise, see you tomorrow,

Slainte!

Chris