On tap during our Barrel Release, we offered Grande Negro Voodoo Pappi (Big Black Voodoo Daddy, aged on spicy chili peppers, cinnamon, and whole vanilla beans) and the response was overwhelmingly positive. So, Curt brewed up another batch. Except this time, we filled our new apple brandy barrels with it and it should be available at our next release.
Just in time for the summer, we've tapped some session ales (low in ABV but high in drinkability) to accompany our six flagship beers. On tap now, we have: Lychee Pale Ale (a light, refreshing pale ale made with the Asian fruit, Lychee, 4.7% ABV), Delicate Like a Flower (a golden belgian made with organic hibiscus & rose hips, 4.8% ABV), and Jenny's Cream Fraîche (an extremely light cream ale, 4.3% ABV).
For Philly Beer Week, we brewed an IPA called Good Vibes, made with Amarillo, Citra, and Simcoe. While we did ship most of it to Philly, we kept a few kegs of this west coast IPA in-house, which quickly was drunk up by thirsty patrons. But for you hopheads out there who are going through some Good Vibes withdrawal, have no fear: we have a single-hopped Mosaic Pale Ale that's currently being dry-hopped in the fermentation tank, which should be ready to go in a couple of weeks.
On Tuesday, we had our first ever volunteer cucumber peeling day in preparation for our summer cucumber wheat beer: Some People Say Cucumber's Taste Better Pickled. Kate and Dave Fumo stopped in to spend a couple of hours cleaning and peeling over 200 pounds of cucumbers. We can't thank them enough for taking the time out of their day to help us out!
Well, that's it for now. More to come next week. In the meantime, make sure you stop by, have a beer or three, and pick up some of our new merch!