Tipple’s Barrel Beer Tasting – July 13, 2014

Join us at Tipple’s on Sunday, July 13, 2014 at 6:00 p.m. for a beer tasting.  For this evening we will be featuring beers that have spent time in various types of barrels. The tasting will be done in class format and guided by Andy Bielecki, the Bearded Taster at Swamp Head.

Admission is $45 and must be made in advance in person at Tipple’s or by phone (352) 672-6303. In addition to the featured beers your admission includes a souvenir beer glass, light hors d’oeuvres, and 10% off most items in the store. Sorry, no refunds or cancellations, please make sure you can attend before signing up! Please arrange for a safe ride home.

The Tasting List

  • Giardin Gueuze 1882
    • Lambic-Gueuze – Belgium – 5% abv
    • Giardin Gueuze from Brouwerij Giardin is a blended lambic of exceptional elegance and the epitome of a traditional gueuze which bombards the palate with grapefruit and lemon tang. It is considered by some to be one of the finest lambics of all.
  • Drie Fonteinen Hommage
    • Lambic-Fruit – Belgium – 6% abv
    • This lambic has been fermented with 30% raspberries from Payottenland and 5% sour cherries. Hommage was brewed in commemoration of the late Gaston Debelder, founder of the Drei Fonteinen blendings.
  • North Coast Barrel Aged Old Raspution XVI
    • Imperial Stout – Colorado – 11.3% abv
    • Every year North Coast ages a special batch of their much-loved Imperial Stout, Old Rasputin, in bourbon barrels. The depth, intensity, and complexity of the flavor profile of this special release make it a worthy tribute to Old Rasputin.
  • Bell’s Black Note
    • Imperial Stout – Michigan – 10.5% abv
    • Black Note blends the complex aromatics of Expedition Stout with the velvety smooth texture of Double Cream Stout. This combination is then aged in recently retired bourbon barrels for months. The result is a malty harmony of dark chocolate, espresso, and dried fruits all buoyed by the warmth and fragrance of bourbon.
  • Panil Barriquee

    • Flanders Red – Italy – 8% abv
    • This masterpiece is triple-fermented. Primary fermentation is in stainless steel. The deep, earthy, sour character results from an additional three months of maturation in cognac barrels from Bordeaux, followed by re-fermentation and further aging in the bottle.
  • Jolly Pumpkin La Roja
    • Flanders Red – Michigan – 7.2% abv
    • La Roja is an artisan amber ale that was brewed in the Flanders tradition. It presents in the glass as a deep amber color refracted to earthy caramel. The spice and sour fruit flavors which present themselves are the natural result of barrel aging.
  • Founders Kentucky Breakfast Stout
    • Imperial Stout – Michigan – 11.2% abv
    • This strong stout is brewed with a hint of coffee and vanilla then aged in oak bourbon barrels. This gives strong and warming bourbon undertones below roasty coffee and bittersweet chocolate.
  • Anderson Valley Boont Barl
    • Amber Ale – California – 6% abv
    • Boont Barl begins with Anderson Valley’s flagship Boont Amber Ale and ends in a Wild Turkey barrel. The six month aging process imparts flavors of coconut and vanilla and subtle bourbon aromas that are enhanced by a noticeable oak character in the finish.
  • Uinta Crooked Line: Cockeyed Cooper
    • Barley Wine – Utah – 11.1% abv
    • Cockeyed Cooper will launch you into the exquisite flavors of bourbon with hints of vanilla. Watch for currents of dark chocolate and dried fruit. The generous amounts of hops and malts make for a smooth journey from start to finish.
  • Weyerbacher Blasphemy
    • Quadrupel – Pennsylvania – 11.8% abv
    • Blasphemy is Weyerbacher’s award winning bourbon barrel aged quadrupel. It has taken on subtle oaky and vanilla notes to complement the rich dark fruit flavors common in the style.
  • Cantillon Lou Pepe Gueuze
    • Gueuze – Belgium – 5% abv
    • Unlike traditional gueuze, Cantillon’s Lou Pepe Gueuze is made exclusively with a blend of two year old lambic beers with a mellow taste, often coming from barrels in which only wine has been kept. The secondary fermentation of Lou Pepe is not caused by the traditional addition of young lambic; instead they add a sweet liquor.
  • Baladin Xyauyu Barrel
    • Barley Wine – Italy – 14%abv
    • Xyauyu Barrel is the result of an idea and years of research by Baladin’s brewmaster, Teo. It is a top-fermented beer that has gone through macro-oxidation and has been aged in oak rum barrels to give it scents of dates, caramel, and a delicate wooden note.

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