The new month has arrived and that means...new specials! So everyone (K-Brick) can stop whining about how we haven't had anything for a couple of weeks and once again save a buck or two on a good brew.Currently we have 16-ounce bottles of Ayinger Oktoberfest on special for $3.50. This is an excellent beer special, one of the better ones we've had in a while. The Ayinger Oktoberfest is a German lager with a hearty malt character. It's an orange-amber color with a fruity sweetness and a slightly bitter aftertaste. In addition to being a tasty brew, the bottle cap (pictured) is pretty exquisite as well. Ask your bartender or server to save it for you if you're into that kind of thing. This is one of those 'while supplies last' deals, so I wouldn't be surprised if they go very quickly.
Our other special is Boulevard Dry Stout for $2.50. We just got this one back on draft, which is better than the bottled version because nitrogen is used (versus the carbonated bottle) which creates a creamier body and a beautiful pour similar to Guinness. This beer has a dry, clean body with a complex flavor. John Roux-Lough, former president of Guinness Importing Co. describes the Boulevard Stout as having an American body, but an Irish soul. This was sampled during Beer University, and the Boulevard rep suggested trying it with an aged cheddar or cheesecake.
So there you have it. We also have some new beers on draft this month, but I don't have a beer menu with me, so you'll have to come in and check out the selection yourself.
3 comments:
Shout-out!
Even spelled your name right.
-Tim
"...which is BETTER than the bottled version because nitrogen is used..."
I am not completely disagreeing with you because sometimes a beer on nitro is a nice change from the usual for me, but the use of nitrogen is often frowned upon by many beer drinkers (purists). Mainly because it's 100% artificial and unnatural to the brewing process. Yes, carbonation is added to beer also, but some is actually created during fermentation. Zero nitrogen is created during fermentation! Anyway, food for thought.
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