Internal Brewsletter - February 15, 2023
GENERAL
The Employee Provision is BACK! This is a weekly special served at the Pub, the idea of which comes primarily from Block 15 employees. We’re kicking it off in early March. Submissions are open to everyone!
UPCOMING PACKAGED BEER RELEASES - CANS
RELEASING FRIDAY 2/17
Headhaze // Reduxed, hazed up, and fully loaded with sticky, dank, lupulin goodness. We invited our friends from Moonraker Brewing up to Oregon to reimagine the wonderous beer that was Headway. // 8.20% ABV
Takeaways: As Headway was a rumination on Sticky Hands, Headhaze is a rumination on Headway. Strata, Enigma and Nelson Sauvin dominate to make this an aromatically powerfuly IPA.
Tasting Notes: Ripe Mango. Pomelo. Reinvention.
Favorable Fortune // Fortune favors this bold, yet balanced dry Irish stout. Notes of espresso and hop bitterness enhance the dryness, while flaked barley adds a smooth, creaminess. Light, yet rich at the same time. // 4.60% ABV
Takeaways: Made with tradition in mind, but brewed with regionally grown Pale malt.
Tasting Notes: Espresso. Dark Chocolate. Oh, Danny Boy...
Charmed Life // Low on bitterness, but big on flavor, this medium-bodied red ale offers a pleasant, malty nose with a subtle caramel flavor that balances with a clean finish. What a charmed life, indeed! // 5.00% ABV
Takeaways: Made with tradition in mind, but brewed with regionally grown Pale malt.
Tasting Notes: Bead Crust. Burnt Sugar. Jig Inducing.
COMING UP ON DRAFT
Headhaze // Hazy IPA
Favorable Fortune // Dry Irish Stout
Charmed Life // Irish Red Ale
UPCOMING / IN PROCESS BEERS
*This list is subject to change based on the brewing schedule, so please keep that in mind!
Vine and Pine // Vineyard-Style IPA
Group Ride // IPA
Selection Series // IPAs
Cosmic Cold Brew // Oatmeal Stout with Coffee
CROWLER/PACKAGE SALE
Crowler Sale: Blue Truck
All Super Nebula bottles and Kriek are excluded from the 20% off sale
BEER EDUCATION
Weekly Tastings of new releases and some classics is continuing:
Tuesdays at 2pm at the Taproom
Thursdays at 11am at the Pub
Beer 101
Collaborations
Collaborations are one of the curiosities of the brewing industry. Not uncommon among public institutions, educational institutions, or businesses in separate fields, it is almost unheard of for competing companies to work together in collaboration on a shared project. This, however, is a common occurrence in the brewing industry. Case in point, HEADHAZE is the new collaboration we are releasing this week with Moonraker Brewing from Auburn, California.
Part marketing opportunity, part information exchange; collaborations are a unique place where competitors come together and actively divulge their production practices with each other, this information exchange helps collaborators grow in technical knowledge and creates a tight social network among brewers.
Collaborations can arise in a number of ways, often brewers just like what other brewers are doing or already have friendships that give them the incentive to work together. Beers are conceptualized, recipes are written, and passed back and forth with notes for improvement. Beer naming and branding decisions are sometimes done collaboratively and sometimes the host brewery just takes that on as they would a regular beer. With Moonraker, we came up with the name collaboratively and then engaged with their artist for the visual for the can.
Typically the collaborating brewery is there on brew day with the host brewery, but it’s not a matter of using their labor. Usually, you just hang out and exchange information, have a few beers and discuss how you make them, then take some photos. It’s hard to quantify, but everyone gets something out of it. It’s important to be a good host. Releasing a collaboration beer often comes with hype and increased demand from normal releases, it’s important for them to be both unique and high quality, they should represent the best of what both collaborators do well.
PUB UPDATES
Monday, February 20th Special Release: PUB
Jefferson’s Ocean Aged at Sea, 90 Proof $18 per 1.5oz pour
Nose: Tobacco, cream, oak
Palate: Brown sugar, hint of salt, espresso
Finish: Long and smooth finish, hint of Cracker Jacks
About this selection:
“In 2008, while aboard the ship of fellow Kentucky native and OCEARCH founder Chris Fischer, Jefferson’s Master Blender Trey Zoeller got a wild idea. As he and Chris watched the whiskey swirl in their glasses, compelled by the constant rock of the waves, they pondered: what might happen to a barrel of bourbon if it were aged at sea? The rest, as they say, is history. The constant movement of the ocean and extreme temperature fluctuations as the OCEARCH traversed the globe completely transformed the whiskey. The result is a hyper-aged, darker, richer and caramelized bourbon with incredible depth and complexity. Since this discovery, Trey has sent hundreds of barrels around the world, with each voyage seeing (on average) over 25 ports, 5 continents, and 2 equator crossings.”
A reminder to anyone that pops into the beer cooler/keg walk-in to make sure that the door is shut behind you before you go back upstairs. The door doesn’t automatically latch, and we don’t want to waste the energy or cold air.
We are halfway through Bourbon Month! Remember to tell your tables about Bourbon Month and all of the wonderful offerings and specials that we still have. We will start to run out of certain selections as we get to the second half of the month, but we do have another round of weekly selections, and the Taproom may have some of the bottles that we have run out of.
TAP ROOM UPDATES
When taking orders at the bar when there is a line, each person should be ringing in the order for the customer and then jumping back and pouring the drinks for that order. The second (or third) person shouldn’t be asking what the order is and running back to pour it. They should be grabbing the handheld and getting the next person in line. This ensures that we are keeping the line moving and also that we aren’t double pouring.
Winter Warmup and nice weather this weekend! Let’s Rock!
Please make sure that we are efficient about getting off the clock when we are no longer needed. While we love how hard you all work, we want you all to clock off and enjoy a tasty beverage!
Monday, February 20th Special Release: TR
I.W. Harper, 15 Year 86 Proof $16 per 1.5oz pour
Nose: Lush & fruit-forward
Palate: Sweet grain & corn, baking spices, vanilla
Finish: Warm oak
CAVES UPDATES
Keep in mind that we shouldn’t be clocking in more than 5 minutes before your shift without manager approval. With that being said, you should be here, and ready for your shift at your scheduled time.
Great job rocking Valentine’s Day! Your enthusiasm and efficiency was very much appreciated.
Please continue getting feedback from our customers.
Our Bourbon Dinner is this Sunday at 6 pm! While this round is full, we are planning on doing special dinners periodically.
MARKETING
Check back next week!
EVENTS
Bourbon Month
Events
Winter Warmup 2/17-18
All day at the Taproom! Special cocktails, coat drive and partnership with Vina Moses Center. Sugar J’s will be onsite as well from 5-7pm Saturday
Bourbon Dinner 2/19
Ticket sales closed Monday
The QR code on the table tents leads to the Bourbon Month HUB.
HIGH FIVE SECTION
Jess - You work with such confidence in every position! Plus you're so fun to work with. Keep doing you.
STAFF SECTION!
Welcome to the team to the following folks!
Wyatt Dabbs (BOH)
Kurt Eriksson (BOH)
SAFETY TIPS
Remember to announce yourself whenever you’re moving around the kitchen or restaurant, especially around corners, carrying hot items or sharp objects by saying “Corner Hot, Behind Sharp, etc”
THE PEOPLE’S PINT / CHEERS FOR CHARITY / DINE OUT
Check back next month!
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!