Kasteel Barista Chocolate Quad is the successor to Kasteel Winter, a seasonal beer that has been discontinued. Barista is a dark degustation beer that can be enjoyed all year long – on an outdoor terrace or in front of an open fire. It is also an ideal way to end your meal.
The use of several roast malts lends this beer its pronounced roasted character, with aromas and flavours of coffee and chocolate.
The Barista name comes from the coffee world, and it’s beautifully reflected in the beer’s dark colour and a delicate, cream-coloured layer of froth.
The ranks of Kasteel Donker, Kasteel Blond, Kasteel Tripel, Kasteel Hoppy, Kasteel Rouge and Cuvée du Château are enriched by the Kasteel Barista with its flavours and aromas from hot beverages and chocolate.
The warming alcohol takes this beer one step closer to the black gold.
This was the first beer in our Ancient Ales series.
This sweet yet dry beer is made with ingredients found in 2,700-year-old drinking vessels from the tomb of King Midas. Somewhere between beer, wine and mead, Midas will please the chardonnay and beer drinker alike.
For years, Dogfish Head has worked with biomolecular archaeologist Dr. Patrick McGovern to bring Ancient Ales to life. For more on Midas Touch and the experience of Penn Museum excavators as they uncovered the tomb of the legendary King Midas, read this essay from Dr. Pat. More at:
The Holiday Season is just around the corner and you certainly want to have the perfect setting to gather together with your friends, family and coworkers to celebrate the holidays with your closest friends, to share a special time with loved ones and to celebrate what you all have accomplished as a team at work in 2015!
Silver Cow and The Annex are here to assist in creating the perfect Holiday Parties for all three celebrations! We have something for all of your Holiday needs from intimate to boisterous, from Charcuterie and Fromage Plates to Corn Dogs with Beer Cheese Sauce, from Ski Bowl to Cards Against Humanity, Silver Cow and The Annex can provide just the right setting for each of your holiday get-togethers!
We are available for your hosted party from 6 to 100 folks! With prior arrangements, even special menu requests can possibly be accommodated.
Contact Regina at firstname.lastname@example.org and discuss what can be created for you and your friends … for you and your family … for you and your staff.
La Forêt Noire is a reddish-black ale brewed with a mixture of malts (Carafa, Special B) which give it real body and depth – a color and texture reminiscent of chocolate torte. The beer is then blended with cherry wine and fermented cherries, resulting in a dark, roasty beer balanced by the fruity tartness of cherry. A perfect after dinner drink. The beer was named after the famous Black Forest cake: a combination of chocoolate cake and candied cherry. Cheers!
The coffee lover’s consummate beer. Brewed with an abundance of flaked oats, bitter and imported chocolates, and two types of coffee, this stout has an intense fresh-roasted java nose topped with a frothy, cinnamon-colored head that goes forever.
Save the wild yeasts! From senseless abuse and pasteurization.
Suddenly beer-lovers here in the States are all a-titter over dark, sour, wood-aged ales. These complex, fruity-tasting beers, native to the Netherlands and Belgian Flanders, represent one of the oldest beer styles in the world. In their traditional form, these Sour Reds – also known as ‘Flemish Red’ or ‘Oud Bruin’ beers – are related to real lambic beers: a touch of wild yeast and bacteria coming from the wood give acidity, both lactic (sour) and acetic (vinegar).
Trouble is, it’s become nearly impossible to find a true, traditional Sour Red, even in the place where the style was born. The spate of Sour Reds turning up here now leaves most drinkers crying in their beer. They’re too damned sweet! Crass commercialization has brought even the generally recognized ‘classics’ of the style to their knees. They’re pasteurized, and sometimes laced with sugar or artificial sweeteners to make them appealing to the less-discerning beer drinker. The traditional complexity, character, and dryness are missing in action.
But now comes Panil Barriquée, and not a minute too soon.
Barriquée is the only all-natural, traditionally-made example you will find today, and it comes from, of all places, Italy. This masterpiece is ‘triple-fermented.’ Primary fermentation is in stainless steel. The deep earthy, sour character results from three months of maturation in cognac barrels from Bordeaux, followed by re-fermentation and further aging in the bottle. Barriquée is not pasteurized or filtered, and no sweeteners are added, so it is uncompromisingly dry and complex, and endlessly interesting.