Internal Brewsletter - July 10th, 2024
General
New Dessert
We are switching out the Lemon Ricotta Cheesecake for our S’mores Cheesecake starting Friday at both locations. It has a graham cracker crust, a Belgian chocolate filling, and a delicious marshmallowy frosting on top that gets torched upon service. A summer classic!
Beer Tasting with the Brewers - This Thursday @ 4 pm
Join us this Thursday, 7/11/24 @ 4pm in the Game Room at the downtown Pub.
Come join us to taste through beers, discuss our beers, brewing, or any other related topics you have questions about. A casual session anyone is welcome to attend.
If you have an interesting bottle of beer you would like to taste/share bring it in.
First beer is on us for anyone attending.
Block 15 Sponsored Softball Team
Come watch one of their last games!
Tuesday, 7/16 @ 7:30 pm at Pioneer Park field
Tuesday, 7/23 @ 5:45 pm at Porter
Employee Provision
A weekly special served at the Pub, the idea of which comes primarily from Block 15 employees.
This week’s Employee Provision will be brought to you by Cody B! Swing by the Pub this Thursday for Eggplant Parm!
We’re always looking for more submissions, so send in those ideas!
UPCOMING PACKAGED BEER RELEASES - Cans
Releasing Friday 7/12
DAB Lab: SubZero //
Description: The DAB Lab series focuses on fresh, vibrant, and experimental IPAs featuring cutting-edge hop products. SubZero Hop Kief ®️, the only cryogenic dry hopping liquid, is made from New Zealand-grown Rakau hops. // 6.90%
Key Takeaway: SubZero Hop Kief® is a cryogenic (typically frozen with nitrogen) dry hopping liquid made from Rakua hops. We get this product from Freestyle Hops in New Zealand, and as of now, it is the only product on the market that uses this technique and is sold in this liquid form.
Tasting Notes: Tropical • Pine • Finish Him
Format: Draft & Cans
Series: DAB Lab
Beer Style: West Coast IPA
An IPA Sub-style that originated in California. It has evolved over the years to showcase a balance of bright fruit, resinous pine, and dank (cannabis-forward) hop flavors and aromas, with a moderate to light malt presence and a dry finish with an assertive bitterness. West Coast is still a rapidly evolving style. The Variations of IPAs have become America’s primary contribution to the pantheon of world beer styles.
COMING UP ON DRAFT
Releasing Friday 7/12
DAB Lab: SubZero // West Coast IPA
Willie Nelson //
Description: This bright, clean West Coast Pale Ale was inspired by our favorite capital 'O', Outlaw, Willie Nelson. Featuring New Zealand Nelson Sauvin hops, this pale ale shines with white wine grape character and will always be on your mind. // 5.25%
Key Takeaway: Highlighting NZ Nelson Sauvin and offering a bright, clean pale.
Tasting Notes: White Wine • Crisp • Outlaw
Format: Draft Only
Series: Emerging
Beer Style: West Coast Pale Ale
With a lower ABV than most of our IPAs and an easy-drinking body, these pale ales have a brighter, more pronounced hop presence than other pale ales. Look forward to a lighter drinking experience all around with the fruity, explosive hop experience that you’ve come to expect from anything branded West Coast. Bright, light, and expressive, these are a perfect alternative to big, bold IPAs.
Clouded Coast //
Description: As refreshing as a cool summer day at the beach, this Belgian Wit is light yet complex, with notes of citrus and slight clove. Brewed for those who don't compromise flavor, Clouded Coast Wit is an easy drinking option for any sunny occasion. // 3.70%
Key Takeaway: A light but complex Belgian Wit, low in ABV but high in flavor and character.
Tasting Notes: Citrus • Clove • Featherweight
Format: Draft Only
Series: Emerging
Beer Style: Belgian Wit
Belgian-style witbier is brewed using unmalted wheat, sometimes oats, and malted barley. Witbiers are spiced with coriander and orange peel. A style that dates back hundreds of years, it fell into relative obscurity until it was revived by Belgian brewer Pierre Celis in the 1960s. This style is currently enjoying a renaissance, especially in the American market. “Wit” means “white.”
CROWLER/PACKAGE SALE for Sippin’ Sunday
20% off all packaged beer to-go, $5 Crowlers and $10 Growler fills all-day Sunday of a specific beer.
This week’s beer is: Fresh Flow
UPCOMING Releases
*This list is subject to change based on the production schedule, so please keep that in mind!
TC Peche // Lambic Ale Matured in Oak Barrels with Elberta and Suncrest Peaches
Series: Cellars
Releases: July 19th
Format: Draft & Bottles
Description: Turbulent Consequence is our turbid mashed, extended boiled, lambic-style ale spontaneously fermented and matured in our underground wild cellars. Peche is made up of select 18-month-old barrels that are blended onto 1000 pounds of mixed Suncrest and Elberta peaches, and aged an additional 8 months.
Horchata // Cream Ale
Series: Pub Life
Releases: July 19th
Format: Draft Only
Description: Decadent and refreshing, this Horchata cream ale is a brewer's take on a classic Horchata. Brewed using fresh cinnamon and nutmeg, this cream ale captures the unique and iconic flavors of the classic Mexican beverage.
BEER EDUCATION
2:30 pm Tuesdays @ the Tap Room
Join us at the Tap Room every week for an educational session where you can taste and learn about the week’s releases. All are welcome!
4:00 Pm Every other Thursday @ the Pub
Join us every other Thursday in the Game Room at the Pub to taste through beers, discuss our beers, brewing, or any other related topics you have questions about. This is a casual session anyone is welcome to attend. If you have an interesting bottle of beer you would like to taste/share with the group, bring it in. Your first beer is on us if you attend. The next tasting is this Thursday, July 11th at 4 pm!
Beer 101: Belgian Wit
Written by Garrison Schmidt, Head Brewer
Belgian Wit is an incredibly historic style that originated in the 14th century. Wit translates to white and refers to the beer’s light color and thick, frothy head. When Wits were invented, most of the other beer being brewed was much darker and heavier, making this a style so sought after that royalty at times restricted the use of wheat in their kingdoms to reserve the ingredient for the brewing of their personal ales.
Our new Belgian Wit, Clouded Coast, was designed after we received feedback from our staff that folks were looking for a flavorful, low-ABV option. Belgian Wit is such a delicious summer drink that we took the opportunity to design something completely new.
Clouded Coast is light yet complex, utilizing Pacific Jade hops, orange zest, and ginger to create a depth of character that while only 3.7% ABV, will not compromise on flavor.
I’m particularly excited to work with Pacific Jade for the first time. It is a New Zealand hop that is a cross of First Choice and old-line Saaz, making it a really cool hybrid of the old and new schools. Look for bold herbal notes along with fresh citrus, black pepper, orange zest, and ginger.
From the Executive Chef
TAPROOM
No menu changes at the taproom this week! The Sesame Salad is still doing very well and I am still working out kinks with the orzo salad procedure so it will be a couple weeks out.
Please take the time to fill out the food feedback form when you get notes from guests or from yourselves! We have a LOT of new badass items out there right now and feedback is super vital to ensure we are hitting our procedures and goals at 100%!
PUB
Wednesday 7/10 (today) we are replacing the Chicken Chipotle Pasta with our Oregon Pesto Pasta!
Oregon Pesto Pasta-Creamy basil-pine nut pesto sauce, white wine, sauteed snap peas, garlic & grape tomatoes, cavatappi pasta & parmesan. $15.99
After this week we will take one week off of menu changes and back at it the following week with a hummus platter & crispy seafood sandwich!
PUB UPDATES
This weekend we are going to launch the new table tents for when someone is ordering through the bar for the Game Room or Corral. Please make sure to review the message from last week’s Brewsletter as a refresher to how this new system works. If there is a server in either one of those spaces, the guest will be under a table number as they usually are.
We’re going to have new taster tray cards! These will have spaces for up to 5 samples, and blank spots below to write in the name of each beer. As you are ordering them, make sure to go from left to right (when you are facing the card, or as if you are the guest) and from least complex to most complex so that 5oz pours are in the proper order. These will be laminated so that we can reuse them. We also bought some black dry erase markers that will be best used for these cards since the lighter colors can be difficult to read.
Pub Focus Points
ALL: Appropriate Phone Usage Awareness!! Cell Phones should always be left in the break room and ONLY used during breaks. Please refer to the recent message from Shelby on Sling about the Cell Phone Policy found in the handbook “Cell phones are to be left with your personal belongings in the employee break area. No cell phones are permitted while you are on shift. You may use your cell phone while on designated breaks. Using your cell phone while on shift is grounds for termination. Managers may carry cell phones to assist with daily duties.”
FOH: Utilizing the Float vs Bartender Awareness! Floats are there for answering questions and guidance for employees on the floor. Whether you need assistance with answering questions/help/guidance/damage control the Float is the person to go to first. It's best to utilize the Float and not the Bartender when we do have a Float on shift because they know what is taking place on the floor more than the Bartender. Of course if the Float is busy, this makes sense to go to the bar, but the bartender is often busy taking care of guests and making drinks, and therefore not as set up to address the situations.
Line: Temps Awareness! Several appliances were in the red last week. When doing temps keep your lead aware of what's bad and what's really bad. We may have to run some extraordinary setups to keep food safe so stay flexible.
Prep: Completed Projects Awareness!Please be on top of taking your own completed projects off the board before starting a new one.
Pub Company Direction Objectives
Consistently promote and encourage teamwork and strengthen the ties within our team–we are our most successful when we work together and support/understand each other.
Promote ongoing education on all things Block 15 through monthly "Deep Dives" on items from the kitchen, and from the brewery/bar. Each month (roughly) Sarah and myself will send out our information on respective Deep Dives on menu items. Food & Beverage Discovery 5/15/24
Demonstrate to every guest that we are happy they have joined us. Make connections and show genuine interest and excitement!
TAP ROOM UPDATES
Thank you to everyone for being flexible last week, working longer shifts, coming in early, etc. It is extremely appreciated!!
We will be launching Prickly Pear lemonade this Friday! Both as NA and Fruit Vodka lemonade versions. We will continue to have blood orange till we run out!
New cocktail getting added Friday (Zachariah’s recommendation and idea!) Red Grasshopper - tequila, lime, honey simple, smoked paprika
We will be swapping our rootbeer from Steelhead to Caldera once we run out of the Steelhead we have tapped!
Please make sure we are not congregating behind the bar and talking when there are tickets in the window, customers to help/check in on, projects to do, etc. it is totally fine to take a pause for a second but try not to just stand behind the bar.
With the heat we have been experiencing, please make sure we are monitoring the temps of all refrigeration and keeping them closed as much as we can to keep the cold in!
When ringing in a 5oz pour for a brewer or management that they say is for QA/QC or Draughtlab, please make sure to use the QA/QC discount button.
Tap Room Focus Points
ALL: cell phones! Please make sure we do not have cell phones out on the floor or in the kitchen. They need to be kept upstairs in the break room/put away. If there is something you need to have your phone on you for, you need to let a manager know and go off the floor to use it. Please revisit the cell phone policy document if you need a refresher.
FOH: Proper rotation of items! It is essential and required that items are being properly rotated. Packaged beer Togo, kegs, marg, lemonades, etc. Please make sure the older dates are always in the front and being used first!
Upcoming Events
Tunes, Brews & BBQ!
First 4 Wednesdays of July! 6-8:30 Live music and bomb.com BBQ specials!
This week’s lineup:
Band: Analogue Maps (Ian’s band!!)
BBQ: Blueberry smoked pork loin, Texas Toast, Mac Salad, BBQ baked beans
Dessert: Blueberry Shortcake
Piroshky Piroshky pickup!
July 18th 4-6pm!
They will be set up in the parking lot for order pick-up. If you want to place an order, use this link by 7/16!
Tour ‘N Taste
July 25th between 5:30 - 6:30 pm
Tours from the brew staff, first taste of Animal Cookies, and a small-bite pairing of Roasted Tomato, Feta & Hot Honey Tartlet from Sarah.
We’re charging $5 this time around to encourage reservations. Tickets can be purchased for either the 5:30 or 6:00 tour slot on our website, through the event page or our online store under Experiences.
Each time slot is limited to 15 people. 21+ only.
If we don’t sell out, walk-ins are welcome.
2024 Objectives
Elevate engagement through impactful community-centered opportunities and events
Enhance the visibility of the Block 15 Bakery and unique Taproom menu items
Amplify the customer convenience factor
Bakery Highlight: Bier Bread Pretzel
The bier pretzel recipe comes to us from our fearless leader Nick Arzner! He researched pretzel recipes and made test batches at home before handing it off to our fledgling little bakery back in the early days. Blocktoberfest 2009 spurred the idea, and the resulting product was kept on the menu at Caves when she originally opened in 2011. To quote the recipe, in regards to shaping the dough, "Every pretzel should have a smile".
Pretzels have a rich history in the beer world, originating in south Germany in the 6th or 7th century. Here is a good article about the history of the beer pretzel!
When the taproom opened in 2015, since we moved our bakery operations from the pub to the new space, we thought the pretzel would be a wonderful addition to the menu as a quick fire taproom item and as a way to really highlight the bakery! And then it quickly hopped onto the menu at the pub!
Pretzel is a fantastic vegetarian option, but it does contain butter so it is not a vegan offering.
Try to highlight and/or suggest this item to 3 different customers per shift you work!
Caves Updates
2024 Caves Direction Objectives:
Deliver elevated consistency through the Caves experience
Hit our service and food standards every single time! Show our guests why we should be their regular spot and what sets us apart with our elevated experience.
Keep eyes up and out and move through the restaurant rather than just behind the bar when making loops. Offer to grab another beverage, refill waters, or pre-bus tables, even if they aren’t yours.
Amplify education and enthusiasm within our food and beverage programs
Through elevated and thorough education on new menu items and revisiting tried and true classics, or beverages with more history and information.
HIGH FIVE SECTION
Brandon Serrell - He's settling in well and learning how the kitchen works. We appreciate your effort!
Paul Van Handel - Paul is awesome and keeps things running! Thanks for pulling those long days and never missing a beat. His energy keeps things positive and I admire how he keeps finding cool stems in the lettuce with flowers on it. Morale booster right there! SLAY!
Cedar & Donlon - Big thanks to both of you for your help this weekend! You guys really jumped around wherever needed when we were slammed. I so greatly appreciated the sweep / mop tag team upstairs and the laps you took to bus tables. #teamwork <3
Maddie Fernandez - Maddie is doing such an awesome job at the pub! She saved the day on Sunday staying late and didn’t stop hustling! I appreciate her positive vibes and efficiency. She rocks every shift and is so helpful.
Elise Pietromonaco - You’re literally the sweetest. Ily.
Elise Pietromonaco - for caring as much as she does. She’s the best!
Entire taproom BOH -- these guys and gals are the best crew any restaurant could ask for. Whenever there are last minute schedule changes in the kitchen, I always see them keep their cool and go with the flow. They are all willing to stay beyond their scheduled shifts to help out with no complaint. I see everyone regularly working 9+ hour shifts and still being in a good mood by the time they're done. Thank you all!
If you have kudos or kind words to share anonymously in the Brewsletter, use the button below!
Human resources
STAFF SECTION
Check back next week
SAFETY TIPS
Heat stroke is potentially fatal and occurs when the body is unable to regulate its own temperature. The person can’t sweat, and the body is unable to cool down. Body temperature can rise quickly—to 103°F or higher within 10-15 minutes. Symptoms can include confusion, altered mental status, slurred speech, increased pulse, loss of consciousness, seizures and more. Call 911 immediately if someone is experiencing signs of heat stroke and move them to a cooler location. Do NOT give the person anything to drink.
Office Hours *Starting in July*
Monday: Pub 10 am - 1 pm
Wednesday: Tap Room 1-4 pm
Thursday: Tap Room hours canceled this week, Pub 1-4 pm
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
Check back next week!
WHAT’S UP ON INSTA??
FEEDBACK
Hey friends! If you find yourself sitting at home, or out and about and something pops into your mind that you would like to pass along to the team, feel free to use this form! Please be mindful of keeping feedback or suggestions constructive and positively worded!