
Happy Birthday TP! All the details here.

This Saturday, May 14th, and every Saturday thereafter (unless you hear otherwise), our brewery and tasting room will be open to the general public from 1-4pm. $10 gets you a tour and a souvenir glass to take home. Of course, we'll also have some of our beer available for sampling (for which your souvenir glass will come in handy), though we're actually struggling a bit to keep up with production right now, so the selections this week may be somewhat limited. We'll have a keg or two of Wytchmaker and a bit of Black Metal, which we're hoping will be enough to get us through the day, and should be, provided that we're not descended upon by droves of thirsty fans the moment we open the gates. Just to be safe, we're limiting attendance to 100 guests, but we're expecting a pretty light turnout the first time around, so we're not anticipating that this will be a problem.

w/ $2.50 draft BREW SPECIALS from
(512) BREWING
FRANCONIA
INDEPENDENCE
JESTER KING
LIVE OAK
RANGER CREEK
REAL ALE
SAINT ARNOLD
THIRSTY PLANET









I should have Thirsty Planet IPA pouring at the Saucer by the end of the week.

May 11, 2010 WE ARE BREWING!
The Yellow Armadillo has hit the brew kettle! Happy day at the brewery for sure!!!

They’ve done such a good job of keeping things quiet that they’re maybe three weeks away from brewing their first batches, with getting beer out the door in maybe six. Expect a draft-only operation for the first 60-90 days, with bottles to follow. The first beers to roll out with be Yellow Armadillo Wheat, Buckethead IPA and Thirsty Goat Amber.
Are you thinking what I’m thinking, that those don’t sound terribly adventurous — and adventurous is exactly what we need more of? I asked them about that. Brian notes that the IPA will have 75 International Bittering Units, enough to satisfy any hophead, his wife included. “I like IPAs that take the enamel off my teeth,” Tammy says. Brian also has intriguing ideas about brewing with chipotles and Hatch chiles.

Currently, they own a very large brewery with room to expand into bottling very soon. And besides the first three beers, Brian plans to utilize their large and hostpitable tasting room as a laboratory for various experimental brews he plans to churn out on his 5 barrel pilot system. He mentioned trying some more exotic styles including smoked porters, double IPAs, fruit beers, beers with brettanomyces, and various local ingredients. He hopes to cultivate a brewpub type atmosphere at the tasting room to share beers and receive feedback. In addition to the large tasting room, they plan to develop an outside bier garten for outside drinking, local music, and cyclist recouping (this place will be an excellent biking destination). Brian mentioned he’d like to keep the tasting room open multiple times a week to encourage more of a brewer/drinker relationship.
