The Cellar at Duckworth’s

If you are familiar with Charlotte and/or craft beer, you are surely aware of Duckworth’s Grill and Tap House. There are now five locations in and around the Charlotte area. The most recent location boasts 151 Craft Beer on tap and 170 flat screen TVs! There is also a 55″ iPad mounted to the wall for your beer menu browsing while you wait for a table.

Then we go downstairs. The Cellar. I don’t normally talk about my own career in a public forum, but to answer all of the questions that I have had from so many people, I will. I am the General Manager of this new concept and I want to share my experience of the development and progression of this restaurant. Every Wednesday a group of eight experts in their individual fields all met to sculpt this concept. This is quite possibly the most brain power in one room since Thomas Jefferson dined alone. While that is an exaggeration, I am surrounded by some extremely talented people. It has been really cool to see the progression from week to week as we develop this super restaurant. I am confident The Cellar will change the dynamic of what we think of as a beer-centric restaurant in the Southeast.

view of the Cellar

View from the “Don Corleone table”

The Cellar at Duckworth’s is opening to the public July 20th as a gastropub with a beer obsession. The Cellar will contain a modest twenty select taps and a beer engine for cask beers. Anyone who is familiar with the Duckworth’s brand will know the only thing modest about the beer wall is the number of taps. In addition to the draft beer there will be canned mostly local craft beers available. We are also focusing on a large bottle selection (for consumption onsite or to take home) in the namesake “Cellar” that will be introduced at a later date. We will also be offering some really great wines by the glass as well as by the bottle.

One of the most exciting ventures in the new concept is the addition of craft cocktails. This is a trend that has been catching on in Charlotte, Asheville, Atlanta, and larger southern towns over the past couple of years. The man behind the cocktails is Ron Oleksa. Ron has spent many hours mixing cocktails for us to try; this is a tough job, but we can suffer through the sampling of these tasty drinks. Six of us went to New York City and tried cocktails all over the city- this was not as terrible as it sounds. Rob Duckworth took us up there for research. Tasty, tasty, research! I have enjoyed the cocktails that Ron has created more than any we tried in New York. Ron, and now the rest of us at the Cellar, understand some craft cocktails. I strongly encourage you to read the descriptions of the cocktails on the iPad and choose for yourself which one sounds like you. I will recommend The Asian Pear or the Morning Flip as they have been my two favorites so far. (note from Cat-I recommend the East Village)

The Morning Flip photo credit to Wendy Raymond at  Taps & Snaps

The Morning Flip
photo credit Wendy Raymond at Taps & Snaps

We will be offering fine dining food in a comfortable setting where you don’t have to get dressed up, with top-notch service. We have invited a couple of the most talented servers from the Duckworth’s location as well hand-picking the rest of the staff from around Charlotte’s best restaurants. Our Service Manager is Andrew Hayes, who many of you know from his bartending days at our Huntersville location and several other popular concepts in the Charlotte area. When Rob Duckworth asked me who I would want to be my Assistant General Manager, without hesitation I chose Drew as he and I have worked well together for about 4 years and I know that he will bring the same passion to each shift that I do. Our service staff will keep with the prohibition-era speakeasy theme; we will all be decked out in some 1920’s type clothing, suspenders and all! Feel free to get dressed up if you want to, but please, leave your Tommy Gun at home.

So the anchor to the gastropub is the food menu. I am ecstatic to unveil our menu to Charlotte and the rest of the foodie nation. We hired an amazing Executive Chef, Fred Quinnones to write the menu for the gastropub. One of the highlights is the Taco Plate with a Braised Chicken Taco, a Pork Belly Taco, and an Octopus Taco. Another favorite is the 32oz Tomahawk Ribeye cooked in a 1800 degree Broiler- WOW!!! The menu also includes Truffle Mac and Cheese, Charcuterie boards, Espresso Rubbed Carpaccio Lamb Tenderloin, Smoked Salmon Flatbread, Broiled Lamb Chops, and Corn Flake crusted French Toast. Another great side dish is the Cellar’s take on Duckworth’s Fresh Cut Fries: Truffle Hand Cut Fries with a Malt Vinegar Aioli dipping sauce and parmesan cheese. Nick Pawlik is the Sous Chef and the heir apparent to be the Executive Chef in the next Cellar: Greensboro? Charleston? Asheville? Undetermined at this point. With these two Chefs in the kitchen and the talented Culinary Team they assembled, the sky is the limit!

The French Toast dessert photo credit to Wendy Raymond at Taps & Snaps

The French Toast dessert
photo credit to Wendy Raymond at Taps & Snaps

The first preview of the Cellar was an excellent beer dinner with Founders Brewing. This was a five course meal paired with five great beers that started out with Devil Dancer, a 13%abv Triple IPA. Jeremy Kosmicki, the Brewmaster, called Devil Dancer an “interesting choice to start the dinner.”
Most people work their way up to a beer dinner. At The Cellar, we chose to dive in head first, off the shore!

Photo credit to Wendy Raymond at Taps & Snaps

The crew working in The Cellar for the Founder’s Dinner
Photo credit to Wendy Raymond at Taps & Snaps

With the combination of craft libations and the amazing food the culinary team is producing, this is a destination where even Al Capone would be willing to wait for a table. The Cellar at Duckworth’s has been a long time coming and we are eager to slide open our door to all the beer nerds, wine snobs, cocktail geeks, and foodies that happen to find themselves in Charlotte!

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Stone says Richmond is the Answer

Richmond, Virginia. Crossroads of I-95 and I-64. Home of the Confederate Capital during The War Between the States. Home to Hardywood Park Craft Brewery, home to Mekong Restaurant, home to many other craft beer destinations, home to Stone! Stone LogoStone would have felt welcome in many cities and states in the eastern half of the country. In the end they chose Richmond over other very qualified cities such as: Columbus, Ohio; Norfolk, Va: Charlotte, NC; and Charleston, SC. But Stone’s new location benefits many more communities than just the Capital of Virginia. The entire state of South Carolina benefits from what they named The Stone Bill, an act of legislation that would encourage established breweries from out west to be attracted to South Carolina. This bill allows breweries to sell beer directly from the brewery to the consumer (tap rooms and growlers). This is something Virginia just went through over the last three years. If not for the efforts of Kevin O’Connor and Mark Thompson of O’Connor and Starr Hill just a few years ago, Virginia would not have been a contender for Stone. With the passing of Law SB 604 in May 2012, tap rooms were allowed and people could finally visit and sample a pint and take home a Growler of beer from some great Virginia Breweries. Stone plans on opening a large Tap room, restaurant, and gardens to accompany their large production facility, so passage of these laws was crucial in their decision.
As a resident of Charlotte and native of Norfolk, I am a little disappointed to not have Stone moving in to my backyard. At the same time I am so grateful for everything they have done for Craft beer. Stone, along with Sierra Nevada, Avery, and a handful of other breweries will always be the forefathers of craft beer and welcome at any table. As I am writing this I am enjoying a Triple C 3C IPA from right here in Charlotte. A beautiful beer named for the three hops used in the beer: Citra, Chinook, and Centennial. I don’t know that I would be able to drink one of these tasty IPAs if not for what Stone has done. So what made me realize we didn’t need Stone here in Charlotte was that we already have Stone in Charlotte! Stone’s beers are available everywhere in the Southeast and their influence is obvious in almost every craft brewery! So, Stone is not coming here, but they are already here. They helped create here. Thank you Stone! Welcome to the South, the most hospitable place on earth. Cheers Richmond! We should all look forward to a craft beer road trip to Richmond in the not too distant future. And when you go, be sure to include breweries like Legend and Strangeways, as they could be the next Stone.

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Virginia, “It’s not the Same Game Anymore!”

Cat and I set out on the road last month to see some family and friends, catch our favorite band Phish playing in one of our favorite venues, and evaluate the state of craft beer in our border state of Virginia. Several years ago, when we were first developing a passion for craft beer, there were less than a dozen craft breweries in Virginia. Norfolk, where I grew up, had one brewery, O’Connor Brewing. It was a new brewery that had been open less than a year. I wondered, how good was the beer? Would the people of Hampton Roads like/understand craft beer? Would this be just a “phase” everywhere in America, or could it be sustained?

Every time we visited my parents in Norfolk, we would buy O’Connor beers. From the first time we tried the Norfolk Canyon Pale Ale and the Great Dismal Swamp Black IPA, a Bronze Medal winner at The Dublin Craft Beer Cup, we were hooked. In addition to these the Red Nun Red Ale, Silver Medal winner at The Dublin Craft Beer Cup, is a great beer for craft beer nerds and is approachable for those just getting into craft beer. ODIS, O’Connor Dry Irish Stout also took Bronze at The Dublin Craft Beer Cup. Yes, their Irish Stout won a medal at the Dublin Craft Beer Cup. O’Connor also has El Guapo IPA, a very unique Agave IPA that is excellent and not like any other IPA I have ever had.

The new O'Connor Brewery in Norfolk, Virginia.

The new O’Connor Brewery in Norfolk, Virginia.

We and the local bars and restaurants agreed that question was answered, the beer isn’t just good- it is AWESOME! Virginia is making some killer beers! Devil’s Backbone has won multiple awards at National festivals, Hardywood in Richmond makes some beers I am lucky to have had people bring me to sample, Starr Hill has been there since the beginning and makes some really kick ass beers, too. This time of year you can find Boxcar Pumpkin Porter, my favorite of all of the Starr Hill beers. There are many more breweries in Virginia that I am sure are making some great beers at this point.

New Brew System up and running!

New Brew System up and running!


O’Connor just moved into a new facility, a few blocks from the one he started in which was complete with picnic tables dropped in the middle of the production floor next to a hole he cut in the drywall for a bar. Kevin told us that when they moved into the new facility, they actually tripled the capacity of two breweries in one day, because they sold their old equipment to a brewery in Goochland County Virginia, Midnight Brewery. When we walked in to the new O’Connor Brewing taproom, we saw the familiar face of our friend Johannes behind the bar, and we asked him what he thought about craft brewing in Virginia. He said, “It’s not the same game anymore!”But how did we get there?

A few years ago, Kevin O’Connor visited Big Boss Brewery in Raleigh. The bartender entertained him with samples of all of the beers on tap before asking Kevin if he wanted a pint. Kevin replied inquisitively, “A Pint?” The bartender replied with, “You do know what a pint is?” Kevin was shocked: North Carolina allowed breweries to sell a pint DIRECTLY to a customer? No distributor, no middle man, straight from the brewery to the craft beer lover?

The tap room for tasting the beers.

The tap room for tasting the beers.


So Kevin made some phone calls. Mark Thompson, Brewmaster of Starr Hill and the Chair of The Virginia Craft Brewers Guild, and a few other friends in the business all agreed that it would be great if they could open to the public. As soon as these pioneers were able to get the law changed, planning for brewery upgrades began state wide.
Cool hang out area between the production facility and the tap room.

Cool hang out area between the production facility and the tap room.

Thank you Kevin, thank you great craft breweries, thank you state of Virginia, for creating a friendly and fun craft beer scene. I don’t think I am alone in saying that there is a lot of excitement to see what the future of craft beer in the state of Virginia holds in store. Green Flash, out of San Diego, is set to open a brewery in Virginia Beach in the winter of 2015. They will be opening in the same area as Beach Brewing, a locals favorite near the Oceana Naval Air Station. At the time of this writing we are currently awaiting Stone Brewery’s decision to build an east coast brewery, with Norfolk and possibly Richmond rumored to be on the short list of cities. With or without Stone, Virginia’s Craft Beer Scene is as strong and exciting as it has ever been! Cheers to the future Virginia! It’s not the same game, anymore!

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Triple C Bourbon Barrel Aged Up All Night Stands Up!

When Triple C first introduced their Up All Night Porter, we knew they had created an instant classic. Then when they introduced the Up All Night to a Maker’s Mark Bourbon Barrel, we knew they’d found a match made in heaven.  Scott Kimball, the Head Brewer and Part Owner, has read every book there is about Barrel Aging.  And that number is ZERO!  Not a book exists on how to Barrel Age your beer.  There are numerous books about home brewing beer, hops, yeast strains, barley, etc., but when it comes to Barrel aging… NOTHING!

Triple C Brewing

Triple C Brewing

First of all, why did barrel aging become a thing?  In order to understand this we must investigate Bourbon.  What is Bourbon and what is Whiskey?  Many people know there is a difference between the two but do not understand the significance.  All Bourbons are Whiskeys.  What makes a Whiskey a Bourbon is that you must use 51 percent corn in your mash AND you can only use new, charred oak barrels for the aging process. New is the key. Other whiskeys can use their barrels over and over. Bourbon distilleries can never use their barrels again and call it Bourbon, thus we had an abundance of used barrels with no purpose…UNTIL craft breweries stepped in and started filling them with delicious beer.

Scott may not have found any books about barrel aging to read, but he could probably write one. Triple C has found a niche in Charlotte’s young but blossoming craft beer scene. Their next barrel-aged offering is the Imperial Smoked Amber, also impressive, and we hear they have a new stash of several-dozen more barrels that they plan to use to complement the flavors of their finely crafted beers. Scott seems to have found the right balance of adding those flavors of bourbon and oak to the beer, without the beer being overpowered.

A few weeks ago, (well, over a month, actually, we’re a little behind on the blog posts) we did something that some people might consider odd. We walked into a brewery with a cooler full of beer. bourbon beers Specifically, some big boys in the bourbon barrel-aged beer world, including Goose Island Bourbon County Brand Stout, Founders KBS (Kentucky Breakfast Stout), Dogfish Head World Wide Stout, North Carolina favorite Olde Hickory Event Horizon, and a bottle of Triple C Bourbon Barrel Aged Up All Night that we had been holding onto for several months. We also had a Westbrook Udderly Stout, which is not barrel-aged.
So the question we asked was, does Triple C Bourbon Barrel Aged Up All Night belong at the same table with these whales of the beer world? I can answer that question with an emphatic HELL YES!!! Will I go as far as to say that Triple C’s first Barrel aged beer is BETTER than KBS? No. But does it belong at the same table? Yes! This is the best Bourbon Barrel Aged Beer I have had in the last two years that I did not have to wait in line for, draw a number for, or have a limit placed on how many I could buy.
We can not wait to see what Triple C has in store with the new barrels they have acquired. These guys are making some amazing beers and we are glad to be able to enjoy them here in the Queen city. Thank you Scott, Chris, and the crew for some AMAZING beers!

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NC Beers Represent at World Beer Cup 2014

Cat and I traveled to Colorado last month in search of some really good beers.  We found many!  In our journeys we met a bunch of really awesome people that are very passionate about the beers they brew and sell.  The trip was a blast and I have to give it up to the people of Colorado- they know how to enjoy life!

After returning to Charlotte and drinking some local beers and conversing with many of my friends in the beer industry, we realized how good we have it here.  Colorado IS amazing, but so is North Carolina!  They have been doing it longer, but we are growing fast and catching up quickly.  There are a few beers from right here in NC that I would put up against any in the world.  Cat and I have been searching for those must-try or bucket list beers for the past several years.  Frequently, we find them and are slightly disappointed.   So when a certain over-hyped IPA came out this winter, I told my customers and friends that there were numerous IPAs I would choose over this one any day and there was no reason to go to great measures such as following a truck or camping out in front of your local beer store.

One of these IPAs was NoDa Brewing Hop, Drop, and Roll.  A personal favorite beer of mine, and in fact I am sitting back and enjoying a fresh 16 oz can after a long shift in the restaurant on a Friday night while writing this article. Since Noda started canning Hop, Drop & Roll last year, it has been one of our favorites to send or bring to our beer loving friends in other states. Apparently a lot of very sophisticated palates at the World Beer Cup agree with me as NoDa won the Gold Medal for American Style IPA!  The brewery is located in the North Davidson area of Charlotte, which is about a 4 minute drive from our apartment.  Way to go NoDa!!!  Hop, Drop, and Roll beat out 223 other entries in the American IPA category, easily the most contested and most sought after category.  Great beer brewed and sold by awesome people!

Hop, Drop & Roll!

Hop, Drop & Roll!

Seven other North Carolina Breweries placed in the World Beer Cup. The Tarheel State proved we know a thing or two about Kolsch, with White Street Brewing winning Gold Medal with White Street Kolsch Style Ale, and Mother Earth out of Kinston winning Bronze in that category with their Endless River Kolsch. Out of Asheville, Asheville Brewing’s Ninja won Gold in the Brown Porter category, and Wicked Weed won the Bronze in Imperial Red Ale with their Tyrant Double Red.  Olde Hickory Irish Walker won Silver in the Old or Strong Ale category,  Lynnwood Brewing won Silver in the American Black Ale for “Once You Go,” and Outer Banks Brewing Station won Gold in the German-style Heller Bock/Maibock category with MeyerBock. A complete list of categories and winners can be found here.

It’s really no surprise to us that North Carolina breweries make some award-winning beers. We’ve been drinking them and introducing them to our friends for years now. But as our state continues to bring home medals from prestigious beer competitions like the World Beer Cup, I hope it won’t be long until it’s not a surprise to anyone, anywhere, that North Carolina is home to amazing beers!

 

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Escape to Colorado

Our trip began with a flight from Charlotte to Atlanta.  We then had a half hour layover in Atlanta.  Um….there is a Sweetwater Bar literally right next to our gate!  So I get an IPA and Cat gets a Sweet Georgia Brown- Vacation has begun!!!  Next a flight to Denver and a short rental car ride over to our hotel- The Grande La Quinta!!!  Ok, so I am exaggerating the glamour of the cheapest reasonable hotel located close to Crooked Stave Brewery and Falling Rock Taphouse. Just a regular La Quinta.

We are in Denver and ready for a cold beer; a sour, barrel aged, funky beer!  So we call a cab- just to be safe in an unfamiliar city. (Stay safe friends!)  We arrive at Crooked Stave and are delighted to find they are located in this little market area that reminds us of our very own 7th Street Market in Charlotte.  This cool area is know as The Source.  A fancy restaurant in the front, butcher shop, produce, coffee shop, bakery, and everything else you may need in an old brick foundry building.  And at the back, the hidden gem, Crooked Stave!

The Source, home of Crooked Stave

The Source, home of Crooked Stave

Crooked Stave has been a brewery for three years but has only been in the current location for six months or so.  The full name is Crooked Stave Artisan Beer Project and all of the beers are sours.  Sours are one of the fastest growing styles of craft beer and we are seeing sour fests and other sour features more than ever before.  Unfortunately, as we arrived they were closing for the evening and the only other folks in there were purchasing cases of beer to take back to Minnesota.  Fortunately, the bartender was nice enough to let us drink a beer while she cleaned up.  I had the Batch 60, a barrel fermented dry hopped American wild ale with Brettanomyces added to it.  AMAZING!!!  Cat had the Surette, a farmhouse ale aged in wood with Brettanomyces and Lactobacillus.  Oh Yeah!!!  In addition to these tasty sours, we brought home with us the Vieille Saison aged in Oak Barrels and St. Bretta Citrus Wildbier.  We are looking forward to trying both of these and will encourage anyone who is not sure about sour beers to try them again, especially from Crooked Stave if you can get your hands on them.  These guys are making some GREAT beers!!!

On Tap at Crooked Stave

On Tap at Crooked Stave

A short cab ride later- oh look, there is Coors Field!  We arrive at Falling Rock Taphouse. “No Crap on Tap!”  That is their motto.  I agree, mostly.  I am not sure what I think of  Stella Artois on tap as “not crap.”  But the beer and food were good.

After we ate we made friends with the table of people next to us that were the same group that we saw at Crooked Stave when we arrived.  They always say the friendliest people are from the South.  With this I agree, but I will say the second friendliest are from Minnesota!  After joining our new friends we enjoyed the following:

Russian River Damnation, Firestone Walker Double Jack, Telluride Fishwater IPA, New Belgium Rock Star Blend, Rogue Old Crustacean, Elevation Beer Little Mo’ Porter, Left Hand Windershinns Barley wine, Oskar Blues ODB Barley wine, and Epic Escape to Colorado.  It was barley wine month at Falling Rock and for those of you scoring at home, or even if you are drinking alone, that is a lot of high alcohol beer.

Breckenridge, view from the slopes

Breckenridge, view from the slopes

The next morning was not the highlight of the trip.  We awoke a little woozy, clearly due to the altitude and having NOTHING to do with our own private Barley Wine festival.  We checked out of our hotel and made our way to the mountains.  For those of us from the East Coast, Denver’s altitude of 5000 is quite a change, and Breckenridge is 9600 at the base!  So adjusting took a little time. That evening, we walked to The Breckenridge Brew Pub.  What a cool place!  NVP!!!

Nitro Vanilla Porter

Nitro Vanilla Porter

 

That is Nitro Vanilla Porter!!!  Anyone familiar with Breckenridge Brewery knows of the famous Vanilla Porter.  This was the same beer but nitrogenated.  Amazing does not even describe the taste and mouthfeel of this beer.   They also had an excellent IPA and a great double IPA.  The menu is amazing as the majority of the items featured offer sauces made from the beers they pour.  The appetizer we ordered was the Beer Cheese French Fries with Candied Bacon and Scallions!!!  HOLY WOW!!!  Great food, Great people, and WE TOO, escaped to Colorado!

More posts will be coming soon about the rest of our week in Colorado.

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Give a Hand to Foothills!

Ah, Winston-Salem. Home of Texas Pete, Krispy Kreme Doughnuts, and oh yeah! Foothills Brewing! We made the trek up there last Friday for the release of Sexual Chocolate Stout. As Foothills approaches their 10th anniversary and expands into new markets (like Tennessee and Virginia), they have moved production brewing to a new location on Kimwell Dr, on the outskirts of Winston-Salem. The downtown brewery and restaurant (where we were headed) is still fully functional and now exclusively brewing the legendary Hoppyum IPA.

Foothills

West 4th Street location

When Charles started working in a beer bar a couple years ago, Shannon and Chase would swing by with super fresh kegs of Foothills Beer.  Their personalities and great beer made it an easy decision to purchase any and everything they were offering.  As that relationship grew, Charles developed a fondness for Foothills Beers.  He had never been to Winston- Salem, more or less the Brewery, but SEXUAL CHOCOLATE was the excuse to go!  And what a time it was!!!  So we walked in, not knowing what to expect…

WOW!!!!  The first thing we saw was a jockey box selling Jade IPA (top 25 IPAs on Beer Advocate).  So we got some of those.  Then we ran into Shannon and her family and then Chase- both made us feel like their family!  Chase gave us a tour of the original brewery as he informed us the only beer to continue be brewed in the original location would be Hoppyum, one of Charles’ favorites.  Chase then brought out a 22 ounce bottle of Jade IPA brewed at the new brewery.  It is already one of our favorites, BUT DAMN!!!  That was AMAZING!!!  Crisper, cleaner, and obviously SUPER fresh.  We got to hang out with Jamie Bartholomaus, the founder and creative genius behind the brewery, for a while.  During that time we engaged in some awesome dialogue while trying some really awesome beers.

communal cooler at the bottle share

communal cooler at the bottle share

This brings me to the bottle share….  WOW!!!  Certain beers you chase for years, others fall in your lap unexpectedly.  Pliny the Elder walked up and introduced himself as an awesome IPA.  A three year vertical of Dogfish Head World Wide Stout- 1999, 2001, and 2002 was shared.  Cat asked, “what happened in 2000?” Beers that are not sold in North Carolina because of a 15% ABV cap:   DuClaw Colossus- a 22% ABV strong ale from an incredible brewery in Baltimore.  Alpine Beer Company (San Diego, CA) Pure Hoppiness- Hopped my head!!!  And then…. we went up to the bar to try some food and enjoy……….  SEXUAL CHOCOLATE!!!

New Sexual Chocolate tap handle

New Sexual Chocolate tap handle

Sexual Chocolate has been one of our favorite Stouts since we first got into craft beer.  The chocolate, molasses, coffee, slightly sweet yet bitter balance make this beer one of the best stouts on the market- albeit only on the market for a short amount of time.  Sexual Chocolate is only available in the month of February, coming out at the very beginning of the month so that it is available for Valentine’s Day.  Bomber bottles are available if you seek them out.  On Draught, typically every serious beer bar in the markets where Foothills is sold gets a keg, they share the wealth well.  This beer ages well, 9.75 ABV, if you can sit on a bottle or two- you must have the self restraint of a Nun!!!  The SRM, Standard Reference Method or color of the beer, is rated on the website as a 70.   Yes, 70!!!  Anything over 40 is BLACK.  I feel like Nigel in Spinal Tap saying “these go to ELEVEN.”  Blacker than Black- which is true, it’s really dark.  What a great beer!  To quote Mr…. Randy… Watson!  “Give a hand to my band, Sexual Chocolate!!!”

So what does the future hold for Foothill’s Brewery, you ask?  Well, I hope you’re wearing shades!  (because the future is so bright- in case you didn’t get the 80’s Timbuk3 reference). With the new production brewery on Kimwell Drive up and running, the already solidified reputation of the beers, and the wonderful people that are working for the brewery- the sky is the limit!  And we can not wait to be a part of their future growth.  Drink Foothills and drink responsibly and locally.

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