It has been awhile since the last update and we here at Squirrel Tail thought we should let you in on what we have been up to. In the past few months our chef and fellow brewer, Sean enrolled in culinary school. We are very proud of him and excited for what he is doing. Culinary school can only enhance Sean’s already passionate approach to food. Kayne and I(Joe) have been on a strict diet of brewing a fresh 5 gallon batch each week for the past few months. We are very excited about some old, but revised recipes and some brand new ones. A new beer we tried this year was a Wet Hop Pale Ale with fresh Cascade hops. It was pretty awesome to hold this huge bag of fresh hops…delicious! Check it out:
And this is how it came out:
Last year we came up with an idea to brew a beer with the flavors of an apple pie and this year we did it! It is called the Baked Apple Brown and was brewed with apples freshly picked from Warwick Valley Winery in Warwick, NY. The trip was inspiring to say the least. This is where they make Docs Draft Cider and we took a tour of where they make the cider. It was a beautiful fall day, delicious cider, apple picking and great people.
And, as a bonus, on the way home we stopped at a personal favorite of mine, Peekskill Brewery. Peekskill has some great beers and great food. Try the Midnight Toker and the PB Burger…will not disappoint. Most recently we brewed a very promising Double IPA, where for the first time, we mashed with Australian Galaxy hops. It should be ready in the coming weeks and we have a great feeling about this one. Here is a picture of the dry hopping:
Another brand new beer that we brewed and are very excited to try is the Royal Robesch Porter. This is a Baltic style porter that is named after fellow Squirrel Tail team member, Dennis Robesch. He has done so much for us and the least we could do was brew a delicious beer in his name!
That is all for now, but stay tuned for more updates soon!
Thanks for reading and for all the support!
Much Love, Joe