Black Tie Required is our 6.8% Brut IPA brewed with Belma hops and conditioned on Raspberries and Strawberries. Similar to Black Tie Optional, we used a light base malt of pilsner and rice then fermented it down to 0 degrees plato for a super-dry finish. Towards the end of fermentation we added over 2lbs per gallon of Raspberries and Strawberries to the fermenter, then dry-hopped with more Belma hops. Black Tie Required is big on raspberries and strawberry flavor from the large dose of fruit and accentuated by strawberry, citrus character of the Belma hop, but drinks dry and slightly tart from the low final gravity and acidity of the fruit.
Our last tank was filled with our American-style IPA called Head High. More specifically it’s closer to a west coast style IPA. This style is typically lighter in color and drier in body then a traditional American-style IPA. We used a mix of American two-row and German pilsner for the base malt and added a small amount of light English crystal and Carapils malt for some color and body. We used Columbus and Chinook in the boil, and Ahtanum, Citra and Centennial in both the whirlpool and for dry hopping. The resulting beer is not too bitter but hoppy and aromatic. 6.5% ABV.
Through the Empty Space was brewed with British base malt and a ton of both malted and flaked oats. The malt bill was rounded out with roasted barley and chocolate malts for character and medium caramel malts for added sweetness. It was then hopped with a unique blend of several English hops in the kettle. With notes of chocolate and coffee, this full-bodied, incredibly smooth Oatmeal Stout is the perfect drinking buddy for the colder weather ahead of us this November.