Founders Lizard Of Koz
This one is near and dear to our hearts. Brewmaster Jeremy Kosmicki wanted to make the birthday of his little sister, Liz, a special one. So he did what he does best and brewed a stout using a few of her favorite ingredients: fresh Michigan blueberries, rich chocolate and vanilla aged in bourbon barrels to round out those beautiful flavors. Liz was floored and we think you will be too.
Deep black color with a thick dark caramel head.
Intense fruity flavor with lots of blueberries, bourbon, cocoa, dark fruits, vanilla beans, licorice, roasted malts, cola.
Full body with perfect carbonation. Stick feeling. Alcohol of 10.5% abv
No requiere playa. That’s right; no beach required.
Introducing Numero Uno Summer Cerveza, our just-released summer seasonal that begs for warm temps and long nights. Originally released as Agave Cerveza in the summer of 2014 as part of our Brewhouse Rarities program, it’s the artisanal answer to the easy-drinking, south-of-the-border slammers the younger versions of ourselves knew and loved.
Flaked maize makes up one third of the malt bill and highlights the distinctive corn and cracker flavor traditionally found in Mexican lagers. Agave is added at the end of the boil and the lime peel post-fermentation to impart a distinct, zesty character and a crisp, clean finish. Your new Summer Cerveza clocks in at 4.9% ABV.
As the term ‘micro’ might suggest, the difference between microbreweries and breweries is a matter of scale. A ‘traditional’ brewery like MillerCoors produce millions of barrels of beer a year. According to U.S regulations, a microbrewery can make no more than 15,000 barrels of beer a year. There are exceptions to this law, but those microbrewers have been grandfathered in.
Microbreweries are primarily known for their “specialty beers.” They are typically small-batch “boutique” beers, which might be made only for a certain season or theme, or designed to showcase special ingredients. Microbrewers also love to experiment with different styles of beer, different ingredient proportions or different fermentation processes. Every day is a delicious science experiment at a microbrewery.
A microbrewery doesn’t get taxed as heavily as bigger breweries, so the character of microbreweries we know and love is preserved. A microbrewery has limited, if any, distribution, generally only though regional distributorships like Hop & Wine. When a microbrewery gets popular and in high demand, they are sometimes picked up by national distributorships, but when that happens they lose their microbrewery classification. If they maintain their tradition of specialty beers, however, they are sometimes known as ‘craft brewers’.
Because microbreweries are so small, their options for getting their names out there are limited. Most microbreweries have a tasting room. If they are ambitious, they are attached to a ‘brew pub,’ a pub or restaurant that’s attached to the brewery so that patrons can get to know and appreciate their craft. The other option is beer festivals. Beer festivals allow microbreweries to seek recognition and set themselves apart. Beer aficionados love beer festivals for the sheer scope and variety of their favorite beverage, all in one convenient location.
Microbreweries have a character and craft that regular breweries just can’t compete with. What’s your favorite microbrew? Or can’t you pick only one?
Sprecher hard rootbeerThe folks at Sprecher Brewing in Glendale, Wisconsin make a full line of craft beers and gourmet sodas but are probably best known for their root beer. It’s so good that for years their customers have asked for a menu mashup, a Hard Root Beer. After plenty of testing, the brewers came up with something to satisfy those customers and that they were proud of — Sprecher Bootlegger’s Hard Root Beer