(Portland, OR) – The latest from Cascade Brewing / Barrel House, courtesy of Tuesday’s newsletter.
Tonight’s Tap It Tuesday is LIVE: Marzipan. This NW style sour triple ale was barrel aged for over eight months, then additionally aged on Apricot noyaux (kernels) for four weeks. You’ll notice sweet marzipan and toasted almond notes with hits of maraschino cherries up front. Sweet almonds and candy on the palate lead to a rich, sweet, lingering mouthfeel that ends with a prolonged maraschino cherry note. This is a super version of the pure Noyaux experience, with nearly 4.5 lbs of Apricot noyaux in this one barrel. 9.45% ABV / $6.5 Glass.
If you can’t make it in person but want to check out our Tap It Tuesdays, follow Cascade Brewing Barrel House on Google+, and join our weekly Hangout at 5:30 pm each Tuesday. Gain insights from Head Blender Preston Weesner, then watch the tapping broadcast live at 6pm. You can also check out past tappings on our YouTube channel – Cascade Brewing Barrel House.
As you can see from the photo, Ron is pre-sampling the Noyaux in anticipation of its release in bottles and on draft this Thursday at 5 pm at the Barrel House and the Raccoon Lodge. 750 ml bottles sell for $27.50 and there is a four bottle limit. There is no distribution of this currently; however, sales will go online in another week at http://shop.cascadebrewingbarrelhouse.com.
In other exciting bottling news, we will be releasing a very limited batch of Cerise Nouveau in bottles and on draft on Wednesday, Nov. 14 at 3:01 pm (to coincide with the 12:01 am release of Nouveau Beaujolais in France). This NW style sour ale is the Cerise Nouveau of cherry beers. It is a blend of red ales aged in oak barrels for up to eight months, then aged on fresh Bing cherries for an additional three months. This beer is best served immediately, and as such, will only be sold at Barrel House and Raccoon Lodge. 750 ml bottles sell for $21, with a four bottle limit.
Blender Preston is heading out to the farm today to pick 800 lbs of Cinderella pumpkins – that’s right, we said 800 lbs! These will be smashed and roasted, then aged in rum barrels for a version of Smashed Pumpkin, a NW Style Sour Olde Ale, to be released next fall. Maybe in bottles and draft, we’re still mulling over our options!