Internal Brewsletter - February 2, 2022
UPCOMING PACKAGED RELEASES
Releasing Saturday, 2/5
Super Nebula // Each year we mature Super Nebula—an imperial version of our Nebula stout—in unique bourbon barrels, followed by conditioning on cocoa nibs selected to complement that year’s blend. 2022 Super Nebula was matured in George Dickel 9 year bourbon barrels and then conditioned on Wild Harvest Direct Trade HCP Heirloom Bolivian Tranquilidad Cocoa Nibs.
// 11% ABV / 500mL bottle
Releasing Saturday, 2/5
Super Nebula: Breakfast with George // This special variation of Super Nebula was matured in George Dickel 9 year bourbon barrels and conditioned on Wild Harvest Direct Trade HCP Heirloom Bolivian Tranquilidad Cocoa Nibs, maple, and freshly roasted coffee beans from Bespoken Coffee Roasters.
// 11% ABV / 500mL bottle
Releasing Saturday, 2/5
Super Nebula: Double Chocolate Orange // This special variation of Super Nebula was matured in George Dickel 9 year bourbon barrels, then conditioned on Wild Harvest Direct Trade HCP Heirloom Bolivian Tranquilidad Cocoa Nibs, tangelos, and blood oranges.
// 11% ABV / 500mL bottle
Releasing Saturday, 2/5
Kriek Spontaneous Cuvee // Kriek, a spontaneous cuvee is created by filling bourbon barrels that once housed Super Nebula with an oud bruin, then spontaneously fermented in our wild cellars. Blended after conditioning for two winters on local Montmorency cherries from The Cherry Country, Kriek marries the extraordinary expression of tart, orchard fruit and a delicate barrel character.
// 7.10% ABV / 750mL bottle
Releasing Saturday, 2/5
Sticky Hands Tropical Slam // Sticky Hands, Tropical Slam features the same innovative brewing techniques as our base version, but takes it on a journey to the islands, ramping up Sticky Hands' tropical fruit and citrus flavors with copious additions of Galaxy, Citra, Mosaic, and Hallertau Blanc hops. the result is a sticky hand varietal with a tropical twist.
// 8.10% ABV / 16 oz can
SUNDAY CROWLER SALE
Nebula Oat Stout
GENERAL
The Block 15 Barrel Matured Hard Cider will be released this Friday, February 4th (draft only at the Pub & Tap Room). As folks are starting stamp books and inquiring about the cider, please be sure to communicate this piece. If someone already ordered the cider thinking it was the barrel-aged one required on the stamp book, we can give them a stamp for that item as a special exception. Please check in with a FOH manager if you have any questions!
Our first Weekly Special Release bourbon will be launching on Monday, February 7th! Below you will find some information and tasting notes on this rad selection.
W.L. Weller Special Reserve, 90 proof $14 (Pub & Tap Room)
Nose: Sweet, caramel
Palate: Honey, butterscotch, soft woodiness
Finish: Smooth, sweet honeysuckleThe rest of the dates for Weekly Releases will be Monday, February 14th and Monday, February 21st. Details on the releases will be announced via the Brewsletter the week before the Monday release.
Our Block 15 Barrel Select Buffalo Trace has officially landed and is ready to sell at both Block 15 locations! We were so excited and wanted to get the word out, so we added it to the Bourbon Month menu, but it is not required on the 2022 Bourbon Month Stamp Book. If a guest orders it thinking that it would count as a stamp, please accommodate this (we can stamp it in one of the “Weekly Specials” spots.
EVENTS
Suttle Lodge Winter Beer Festival
We are stoked to be one of the breweries pouring at this year’s Winter Beer Festival at the Suttle Lodge! The festival runs from Friday February 18 - Sunday, Feb 20 (12-5pm each day). If you are interested in attending this outdoor event, check out the link below for more details.
Uses the friends and family code for 30% off tix. Code: WBF30FRIENDS
Even better, if you’d like to volunteer and pour at the event, the Suttle Lodge is hooking up everyone with some free swag and good times. Be sure to check it out, and holler that you’d like to pour some delicious Block 15 on your shift!
BEER EDUCATION
For those interested in learning more about different beer styles, but don’t feel like sticking your nose in a book, we have a solution! Chris Leguizamon, the Education Program Manager at San Diego’s Pure Project has created a virtual book club that dives into beer styles and history. He has posted chapters from Jeff Alworth’s “Beer Bible” for your viewing and tasting pleasure. Check it out!
TAP ROOM UPDATES
We want to make sure that we are offering Packaged beer to go to every person as they are closing out at the register. Obviously, if they close out with the QR code at the table, this is a little more difficult, but as they are coming up to the bar and closing out, it should be a part of our routine every time.
Clean glassware is the first step to pouring a beer! Make sure we are inspecting the glass before a drink is made each time. If the dishwasher hasn’t been run for a while, don’t be afraid to drain it and refill so that we are using hot water with each load.
PUB UPDATES
Some of our newer release beers have been a little bit foamy, so here is a quick reminder to make sure that we are letting the foam settle when pouring beers then scooping extra foam out with a spoon–especially with the more limited release beers. Remember the proper beer pouring techniques!
Clarification on seating the tent when there is no set server in that section: before seating the guest or telling them that we will have a server for the party, please inform them that you are going to check in with your manager to see how we might be able to accommodate–please put the party on a brief wait if needed to hold their place in line. The manager on duty will then figure out the best plan to staff that section based on the current flow of the restaurant (this could mean that we have a server ready to take that table, that we will have the float start the table and a server will take over shortly, or that we currently do not have the staff available to serve that section). If we are able to seat them and get them a server quickly, feel free to seat as normal. If we are not staffed to properly serve that section, please explain this to the guest and put them on a wait for one of the 100’s tables outside. If you would like to grab a manager to help convey this message, please feel free to snag one!
STAFF SECTION!
Check back next week!
WHAT’S UP ON INSTA??
COMING UP ON DRAFT
Super Nebula // Bourbon Barrel Matured Imperial Stout with Cocoa Nibs
Super Nebula: Breakfast with George // Bourbon Barrel Matured Imperial Stout with Cocoa Nibs
Super Nebula: Double Chocolate Orange // Bourbon Barrel Matured Imperial Stout with Dark Chocolate and Orange Peel
Sticky Hands Tropical Slam // India Pale Ale
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Charmed Life // Irish Red Ale
Favorable Fortune // Dry Irish Stout
Mainstem Helles // Helles Lager
THE PEOPLE’S PINT
DINE OUT INFORMATION
February 8th
This month’s Dint Out will be supporting the 4 Spirits Endowed Scholarship funds at Oregon State and Western Oregon University. Come to any Block 15 location on this day for food or drinks and a portion of the proceeds will be donated. Additionally a portion of the proceeds from this 4 spirits Bourbon Whiskey will also be donated.
4 Spirits Distillery is committed to supporting military veterans through education, mental and social health programs. The 4 Spirits Endowed Scholarship funds at Oregon State and Western Oregon University are one of many regional programs that help support this mission. Learn more about their giving at 4spiritsdistillery.com