As we do every February, we release a different barrel aged beer the beginning of each week.  Here is this year’s fantastic line up:
•    Wednesday February 1st: 2011 Batch 600- Bear’s DeadicAle Barley Wine aged in a bourbon barrel
•    Wednesday February 8th: 2011 Chazz Cat Rye aged in a Chardonnay oak barrel
•    Wednesday  February 15th:  2010 Cherry Stout aged in a bourbon barrel (the very LAST of this beer forever)
•    Wednesday  February 22nd: 2010 Malice barleywine aged in a Heaven Hill Bourbon Barrel

Here is the current regular beer line up:

•  Kent Lake Kolsch

•  Chazz Cat Rye

•  Alsatian Pale Ale

•  LSD – Late Seasonal Draught*

•  Epiphany Amber Ale

•  JC Flyer IPA

•  Casey Jones Imperial IPA

•  Anne Marie’s Amber

•  Platypus Spiced Ale*

•  Edwin’s Winterscotch Ale*

•  Bonnie Prince Charlie’s 90 -/*

•  Fairfax Coffee Porter

•  Sless Oatmeal Stout

* = New releases

LSD-Late Seasonal Draft

A Northern Californian take on a classic English Extra Special Bitter. Brewed using Maris Otter, light crystal, Vienna malts, and single hopped with Brewers Goldings. It’s a premium brewed fresh quality beer! 5.7% A.B.V.

Platypus Spiced Ale

A strange animal and Belgian inspired spiced amber ale brewed with Pilsner malts, Dark Candi Sugar, and spiced with Fresh Thyme and Bitter Orange Peel. 7.3% ABV.

Edwin’s Winterscotch Ale

This Scottish-Style “Wee Heavy” is brewed annually just in time for the holidays. The Scotch is dark amber in color and has a light smoky caramel taste that dominates the overall flavor. The long finish carries an intense toasted caramel followed by a clean malt balance.  Created by Iron Springs’ own Phil Meeker.  8.5% ABV.

Bonnie Prince Charlie’s 90 -/.

Named after the “Young Pretender” who led the heroic yet unsuccessful Jacobite uprising in 1745 against the British in Scotland. This recipe is a collaboration brew done with Sonoma Beerocrat homebrewer Mike Kelly. This classic styled beer is dark amber in color, lightly hopped in a single addition, and has mild flavors of toasted chestnuts and figs. Very drinkable without tasting very strong in alcohol.  7.1% ABV.

New Beer Creation

Christian has done a collaboration brew with our friends at Beer Revolution, a Chocolate Biere de Garde made with TCHO chocolate and fermented with our kolsch yeast called Revolutionary Garde.  This beer will be on tap February 3rd.

Saturday 10/29 through Sunday 11/6

Coco Brown on cask and Chocolate Porter

Monday 11/07 through Sunday 11/13

Chocolate Oatmeal Stout

Monday 11/14 through Sunday 11/20

Chocolate Chazz Rye

Monday 11/21 through Sunday 11/27

Mocha Porter

Monday 11/28 through Sunday 12/04

Coco Brown

*DISCLAIMER* All these beers may run out before the next one gets tapped on the following Monday.

There will be chocolate food specials all month long, so get your Willie Wonka on and get on down!

New Beer Releases:

Helles Angels Lager

This is a classic German Helles (pronounced hell-us) Lager.  Light, crisp and refreshing, and one of the only few true lagers we ever get to do at Iron Springs. Brewed entirely with imported malts and Czech Saaz Hops.  ABV: 4.7%  Food Pairings: Salads, Pastas, Seafood Tacos, & Spicy Sausages

Oktoberfest

Another classic German lager we get to produce once a year to coincide with the start of Oktoberfest in Germany in late September.  The Iron Springs Oktoberfest will be released on Thursday September 23rd – the first day of Autumn.  Chef Luis and his team will be preparing numerous German dinner specials to go along with the festivities.

A Wet Hopped Version of the Epiphany

What are “wet hops” you are asking yourself?  Wet hops are hops that have been freshly picked from the vine, fresh & uncured.  This particular ORGANIC Cascade hops came to us from our friends up in Clearlake-Hops-Meister.  They harvested these hops on a Weekend and we were brewing the Epiphany with them by Tuesday.  We used 30 pounds of fresh ORGANIC wet Cascade Hops and we are looking forward to doing a side-by-side comparison with the wet hopped Epiphany and the regular Epiphany.  Stay posted to our Facebook & Twitter pages to see the exact release date of this beer.

Altman’s Alt

Back in the line up for our Fall Seasonals.  ANOTHER classic German beer we are featuring this Fall.   Altman’s Alt is a smooth, easy drinking amber ale, who’s recipe has been handed down the ages from dear great, great, uncle Jebidiah Altman back on the Rhine in Düsseldorf Germany.

Upcoming Cask Thursdays:

Septmeber 2nd:

Cask of Wet Hopped Epiphany which has been dry hopped with Californian grown ORGANIC Ivanhoe hops

Septmeber 16th:

TBA: Stay posted to our Facebook & Twitter pages!

Septmeber 30th:

TBA: Stay posted to our Facebook & Twitter pages!

The Crippla’ is 8.3% ABV, made with all German malt and Oats, light on the bittering hops, and huge on the “Citra” dry-hops in the aroma. It’s a creeper!

And The Casks for April Are…

The first April cask will be “The Fool” (Cask Crippla’) tapped on 4/1, and then “The Refund” (Cask IPA) tapped on 4/15. The third cask tapped on the 29th is TBA, but I’m thinking it’ll be a weird blend of something strong and calling it “The Bull”. What can I say, it’s the Taurus in me!

Various and Sundry:

The Rye the Funk Not bottles are still slowly carbonating/conditioning and is looking like a late April to mid-May release. Yum!

We will be pouring “The Malice” (an oak-aged Menace Barleywine) at the 7th Annual Firkin Fest at Triple Rock Brewery on Saturday the 24th of April. Come on down!

Cheers,
Christian Kazakoff

Menace of Marin Barley Wine A very big & bold barley wine that was produced towards the end of 2009 and has been aging ever since.  Official release date to be announced on our Facebook site.

February is “Barrel Aged Beer Month” Iron Springs Pub & Brewery is pleased to announce its third “Barrel Aged” Beer Month. Each week in February we will be releasing a different “barrel aged” beer. Since we have limited space, we often mimic the barrel aged process by taking different types of oak chips saturating them in various types of aged port, bourbon, or brandy.  We then use these oak chips to age the different varieties of beers.

Week 1 (February 1-7):  Edwin’s Winter Scotch Ale aged with bourbon-soaked oak to give this Scotch a nice warm round body.

Week 2 (February 8-14):  Rye The Funk Not.  This is a true barrel aged beer, aged in an American Oak Zinfandel Barrel.  We inoculated the Chazz Cat Rye with a small amount of Brettanomyces and infused it with over 30 pounds of Fuyu Persimmons.  A one of a kind not to be missed!

Week 3 (February 15-21):  Barstow/Lundy Barley Wine aged with 20 year old port soaked oak chips.  This beer has been aging since 2007 and gets better and more complex each and every month. Week 4 (February 22-28): Sless’ Stimulating Stout aged with brandy soaked oak chips.   The Sless Stout was voted the world’s best Oatmeal Stout in the 2008 World Beer Cup and makes an excellent “barrel aged” beer. Also during Barrel Aged Beer Month we will tap 2 very special Barrel Aged Cask Beers

On Thursday, February 11^th: We will tapping a Cask Conditioned, Oak Aged, TCHO Chocolate infused Sless’ Stimulating Stout

On Thursday, February 25^th: We will be tapping a Cask of the Rye The Funk Not. Other beer news: February is SF Beer Week (http://sfbeerweek.org), and you will find Iron Springs partaking in a few different events through out the Bay Area during the week.  Here are some of the places you will see our beer pouring:

• Saturday 2/6 Double IPA Festival @ The Bistro in Hayward Casey Jones Imperial IPA will be representing Iron             Springs
• Monday 2/8 Sour Fest @ Triple Rock Brewery & Alehouse Rye The Funk Not will be on tap there
• Tuesday 2/9 Barrel Fest @ Triple Rock Brewery & Alehouse ‘08 Bourbon Barrel Edwin’s Winterscotch on tap
• Saturday 2/13 Toronado Barleywine Festival

Debuting The Menace of Marin Barleywine.

• Sunday 2/14 Celebrator Beer News Anniversary Party @ Trumer Brauerei

We are very pleased to be invited to pour at the very prestigious Celebrator 22^nd anniversary bash  www.celebrator.com

• Bill Brand Brew

A Special batch of beer made in honor of Bill Brand by Iron Springs and several Bay Area Breweries. Tapped here at Iron Springs, Drakes Brewery, and another location TBA.  Date of tapping to be announced on ourFacebook page.

Brewed & Cultured in Marin is back!! Last year’s event was so successful we are doing it again this year.  During the week of February 8^th, we will be offering a beer & cheese pairing.  Here is the tentative line up:

• Point Reyes Farmstead Bleu paired with Edwin’s Winterscotch Ale
• Cowgirl Creamery Red Hawk paired with the Casey Jones Imperial IPA
• Cowgirl Creamery Devils Gulch (A triple cream with the rind lightly dusted in sweet and spicy dried red pepper flakes grown and oven-dried by Janet Brown at All Star Organics farm) paired with the Dark Path Lager & *hopefully* Marin French Cheese Rouge Et Noir Yellow Buck Camembert paired with the Kent Lake Kolsch

The brewers have done an AMAZING job with this entire beer line up of events for February on top of all the great beer they brew – kudos guys!

In January, look for the release of the ever-popular Black Lager – the Dark Path Lager. This should be released in the next week or two. Look for the actual release date posted on our Facebook page.