Craft Beer--Beer Events Calendar--Information
Following the Charleston Beer Fest, Hoppy visited Munkle Brewing and enjoyed tasting some of their Belgian-style ales. They opened their doors in October 2017. There motto is “do a few beers and do them better”.
There is an interesting story regarding their formation and name, which can be found here.
Pictures from the visit follow:
On September 8th, Hoppy visited Birds Fly South Ale Project in Greenville. They recently celebrated their 7th anniversary and refer to their beer as “progressively old school.” They are primarily known for farmhouse ales and sours. While there, Hoppy sampled some beers before choosing to imbibe a Love.Birds 7, a farmhouse sour, that was brewed for their anniversary celebration. This was made blending several years of their solera program projects with the addition of a hefty dose of mango. The tart, funky base is balanced by the sweet tropical flavor of mango with a beautiful dry finish for a well-rounded beer. It is 5.2% ABV.
Photos follow:
UPLAND BREWING – CLAY TERRACE/CARMEL
Hoppy visited Upland Brewing’s second Carmel location, earlier today, for their first day of operation.
While there he enjoyed a Two of Tarts Gose Sour with Passion Fruit and Mango. It is 4.5% ABV, 5 IBU.
Pictures at the new location follow and pictures of the exterior of the building, prior to its opening, can be found here.
In Anchorage, Hoppy visited Anchorage Brewing. His visit there last year can be seen here. This year he spent time in their outdoor seating area and on the rooftop, both of which he did not see on his last visit.
While there, he imbibed a No Answer Imperial Stout/Black Barleywine Blend which was double and triple cooled for 20 months in a blend of 15 year Calumet Farms, Willett, Willett Rye and Buffalo Trace bourbon barrels. It was 15% ABV.
He also drank a No Salvation Saison with Brettanomyces fermented in oak foeders with two proprietary strins of Brettanomyces and Saison yeast. Dry hopped with Strata and Mosaic Hops. This was 6.5% ABV.
Pictures follow.
The next stop was in Soldotna at Kenai River Brewing. They opened in 2006, and twelve years later they had expanded into a new facility, including adding a restaurant and a new canning system. While there Hoppy drank both the following:
Vic Secret Single Hop IPA – Described as being brewed with Vic Secret hops from Australia, with flavor and aroma of Big Pineapple, Passionfruit and Pine. Silky smooth! It clocked in at 7.6% ABV, 67 IBU.
Vic Secret Imperial Rye Pale Ale – This was also brewed exclusively with Australian Vic Secret hops. Described as having a mellow boozy start and a lingering hop presence on the finish. This one clocked in at 10.5% ABV, 95 IBU.
Pictures follow.
HOMER BREWING – HOMER, ALASKA
Hoppy next visited Homer Brewing Co., the first brewery in Homer, which opened in September 1996. They were forced to move in 2001 and in 2005 they installed a refurbished seven-barrel brewing system, increasing the efficiency in the brewhouse.
Here Hoppy enjoyed a Skyline Spruce Tip Ale described as a medium-bodied amber ale brewed with eight pounds of local spruce tips and a light addition of Cascade hops. Refreshing, pleasantly tart and full of Alaska character. It is 6.2% ABV.
Here are some pictures from the location.
