Kitty Mayo and her band will be playing at KBC on Saturday Dec. 26th at 9pm. Come out and hear some great blues! Check them out: https://www.reverbnation.com/kittymayoandtheemperessband
Black as night, Damn near chewy, roasted bread… Dutch cocoa, Cuban coffee, charred prunes and cordial cherries. Finish continues for days. Boom ABV 5.2%
Blacker than midnight, bold roasted flavor with a viscous oat malt derived oiliness.. Dark toasted bread, Guatemalan coffee, cocoa, blackened raisins and a long finish, but eminently drinkable. ABV 7.4%
About three and a quarter quid, I think. A blend of English and Flemish pale malts with a hefty addition of New Zealand late hopping (herbal, fruity white grape skin notes) make this one wicked neat beer. At 4.5% this is a cracking pint for quaffing and then a walkabout
Think of Vermont as a beer style. This Double IPA uses the Vermont (Conan) yeast, U.K. malts and four American and one U.K. hop variety, massively.
Tons of light fruits, apple and peach drops, a bit zesty in the finish. ABV 7%
The first annual Oktober Fest issue! Traditionally the same as a Martzen for spring but made to mark the onset of fall. Touches of biscuit and bready malt surrounded by an aroma that’s quite rich. Finish is dry but not overly so, some lingering bitterness to offset the Vienna and Pils malt sweetness. Wirtrinken bier. A.B.V. 6%
This deep crimson colored scotch ale has a dark caramel note only possible with a traditional Scottish 4-hour boil. A moderate hop schedule reveals a complex flavor profile reminiscent of dark fruit and toast. Scottish Golden Primrose malt lends a lighter sweetness as well. Succulent finish. ABV 5.6%
What you’re looking at is a sexy little number that would rank right up there with the best of the English Pale Ales. Crisp and creamy. Simple, elegant. Candied pears, spice drops, hay and a bit of honeyed biscuits, clean, dry with a mouthfilling stone fruit notes. Not exceedingly bitter but loads of flavor.
This beer is big. Loads of citrusy hops with a clean lager yeast and fermentation to clean the palate bringing the hop flavor and aroma forward. Although dry the finish is surprisingly silky with a little spicy blast from the Rye malt. ABV 9.4%