Ergot debuts next Thursday 12.13

Our next pub only beer debuts next Thursday 12.13. Ergot is a 5.2% single hop Simcoe Rye Pale Ale. This differs from the last Rye Pale I made in that this beer features crystal rye, among other specialty grains, as opposed to the tradional rye I used in Ryed or Die. If you don't know what ergot or ergotism is, google it, it's fun!

November 27 Bottling Day

We are open T-Giving Eve, Closed T-Giving.

Another new beer debuts Thursday 10/18

The next beer in our session series debuts this Thursday when the pub opens at 3pm. THE James Brown: An Autumn Lager is the second lager brewed at Voodoo Brewery. Designed as a brown lager, the 5.5%  beer features caramel, crystal, brown, chocolate, and marris otter malts to start out with a roasty, chocolate flavor and progressing into a crisp lager finish. See you this weekend!

-Curt

It's on the way!

Our newest session beer is on its way to your belly. Ryed or Die is a American Rye Pale Ale dry hopped with Cascade, Palisade, and Zythos.. Should end up right about 4.8% or so. Look for it around the end of the month exclusively at the Pub at Voodoo! Until that time.. listen to some DMX or something!

-Curt

Another new beer

I am brewing another new beer for the pub next week. It's going to be totally ryeghteous! Stay tuned for more details...

-Curt

4 Seasons IPA (Summer 2) Debuts this Thursday!

The next version of our 4 Seasons brand debuts this Thursday August 2 at the Pub at Voodoo. Compared to the previous iteration, Summer 2 is slightly lighter in body and malty sweetness and slightly more aggressive hop-wise than it's predecessor. This beer clocked in at 8.1% ABV, but is still light and crisp enough to sit and enjoy on any one of these hot summer days. I will probably run this recipe until I switch to a fall version (I've already got ideas flowing..). Hope to see you all this weekend to give the new IPA a try.

Cheers!

Curt

Some people say cucumbers taste better pickled...

Today we embarked down uncharted territory for the brewery, the world of what we will call session beers (or, for us, anything below our current 7.5% ABV floor). With the pub now open, and with some people searching for a easier to drink, lower abv alternative to what is currently available, we decided that the time was right to delve in. What did we come up with? Let's take a look...

Three years ago my brother, Matteo (as he is called here because having two of the three people who work at the brewery named Matt is confusing), made a cucumber hefeweizen for our annual vacation to Kinzua. He named it Kinzew-Brew and it was the perfect summer beer; light, crisp, refreshing and with just the right amount of cucumber to compliment the beer. Everyone loved it. After we shipped out a few orders in the last week to our distributors, we decided to tie up one tank for a new beer for the pub. Matt, Matteo, and I got together and based on the recent heat wave and the time of year, we all felt that a lower abv Belgian wheat beer was the right place to start. Matteo and I recalled the Kinzew-Brew and wanted to incorporate aspects of his beer into this new one. After some discussion, it was settled: A 4.5-5%ABV Belgian wheat ale, fermented with our proprietary Belgian yeast and aged on fresh local organic cucumbers and lemon grass.

The recipe for this beer is indeed different from the base beer in White Magick, it isn't just a watered down version. This is closer to a 1:1 ratio of premium 2-row and wheat. We also added some unmalted wheat to soften the beer up a little bit. This new beer, like White Magick, is minimally hopped. We are hoping to have this beer for next weekend, July 28th, so we'll see how it goes. 

Lastly, here is where the name came from in case you've never seen it before.. and if you haven't seen it, shame on you.

Now, I've got about 300lbs of cucumbers to peel and puree...

-Curt