SO MUCH ROOM FOR ACTIVITIES!

Hey, friends - Jamie here. Some of you have read and some have asked about our planned expansion into the old Spaghetti Warehouse space at 2601 Smallman Street. Let me first say, we’re extremely excited about this development and all of the opportunities it will present in the future! It will be awesome to make much more of the beautiful beer and food that you have come to expect from us, and it's an opportunity we are absolutely ready to embrace. While I don't want to spoil all of the surprises, I will tell you that our brewhouse and kitchen will be considerably larger, the space will include a barrel room, and the surroundings will be grand, but warm and approachable.

With this expansion well under way, you’re probably wondering what will become of our beloved shop at 3705. First of all - fear not, because our Lawrenceville location is staying right where it is.  Once the Warehouse opens, 3705 gives us a very unique opportunity to try out new ideas and concepts for both beer and food in a space that we are familiar with. Our current location will become an incubator of sorts (more so) for interesting ideas, while still holding true to our commitment to provide an inclusive environment where you can come with friends and family to enjoy some good beer and food. We plan on taking everything that we have learned from 3705 and scaling it up to reach a larger audience at the Warehouse.

I'm not going to lie: the plans we have for the space are ambitious.  Nevertheless, our number one goal is to create an environment for you that is both contemporary and familiar, high quality and inventive, serious and fun, and nods to our past while embracing our future. In the coming months, please stay tuned to our blog and various social media outlets (our go-to is Instagram) for updates. Our team is very excited to share this new space with you, our neighbors, and we promise to keep you all posted on any developments with our new location - check back next week for our first progress journal!

Stack (and more) is Back!

These two West Coast style Double IPAs are back!

Stack - West Coast-Style Double IPA - 9.5%

American 2-Row and a 20% helping of light Munich malt supply a light but bready platform for the tangerine aromas of Amarillo, mango juiciness of Citra, and pine resin of Simcoe. A slightly fruity and dry fermentation with a hop-accentuating American ale strain leads to a mid-palate of candied orange and a firmly bitter finish true to the style. This beer might drink easy, but it packs a serious punch. 

Stack Overflow - Coffee Double IPA - 8.7%

This beer is a study in harmony and contrast. The bready base of light Munich weaves its flavors together with the palate-drying, roasty flavor of the Intelligentsia Coffee Karyenda - Burundi we add at a rate of twelve parts beer to one part coffee. The coffee's brighter notes--tamarind, tangerine, dried cherry--complement and buttress the fruit aromas from heavy whirlpool and dry-hopping. The biggest payoff here is the finish: it's a mouth-smacking blend of robusto cigar and chocolate-covered tangerine, bringing together high fruity notes with mid-range toffee and milk chocolate, and deep, drying earthy roast underneath it all.

Some old friends - Stickeen, Gorgeous George, and Stellar Peak

These three favorites came back for our beer dinner last night and there is still a little bit left for today.  Get down to 3705 early though, there are probably about 15 pours left of Stickeen but you can never be too sure.

Stickeen - Double Dry-Hopped NE DIPA - 8.3%

This is our biggest, juiciest, softest IPA yet. We used especially dank, odiferous hop varieties for an unapologetically intense aromatic experience. The grist is composed of American two-row, malted white wheat, rolled oats, and carafoam for a grainy, cereal sweetness to support the fruit flavors from intense hopping with a total of over four pounds per barrel of Simcoe, Idaho 7, and Eureka.

Vermont ale yeast softens everything up with its peachy bubble gum and cotton candy fermentation character, but the palate is all syrupy pine sap, dank earthy musk, and a long chew on grapefruit skin. Worthy of celebrating near-fatal unplanned overnights on glacial ascents with adventure dogs.

Gorgeous George - Belgian-Style Quadrupel - 9.5%

We love and revere the Belgian brewing tradition, even as today's most popular styles (IPA, pale lager, and stout) hew towards German and English origins. You can count on catching classic takes on Belgian styles here at Cinderlands, just as you did with our witbier and saison over the past few months. The Quadrupel, or Belgian dark strong ale, is the most potent of the monastic beers, though the recipe is fairly straightforward. We start with a grist comprised mostly of floor-malted pilsner, then layer in the bready notes of light Munich, the deep raisiny tones of Special B, and the vinous sweetness of CaraRuby. We ferment with a famous trappist strain known for its bright, fruity esters, delicate spice, and crisp finish. Expect a beer full of the aromas of brown sugar, bubblegum, and puréed raisins. On the palate, there's fig, tobacco, and mild clove. This beer is decidedly sweet on balance, but with above-average effervescence and a dangerously dry finish for its strength. Copper-brown in color and perfectly bright with a mousse-like off-white head. This is a big beer, not quite inconspicuous like a set of car keys. We suggest not losing your chance to try one.

Stellar Peak - Double Dry-Hopped Sour NE IPA - 6.0%

Acid brings a new dimension to the typical flavors encountered in a new-fangled IPA. While brewers seek to absorb as much fruity flavor and aroma as possible into hazy IPAs and support those oil-derived aromas with enough residual extract and grain texture to make them sing, inviting the sharp tang of lactic acid to the party presents an interesting opportunity. We love New Zealand hop varieties largely because of how fruity and weird they can be. Two of our favorites, Motueka and Nelson Sauvin, present huge flavors reminiscent of key lime/vanilla and sauvignon blanc, respectively. Both of these absolutely begging for acidity to really pop, so we kettle soured our standard NE IPA wort and made it so. Fermentation occurred by way of Vermont Ale yeast and we laid on the hops heavy with a combined total of nearly four pounds per barrel of Motueka and Nelson Sauvin, including a hearty dose of the highly concentrated lupulin powder from Ekuanot. This is an intense, bright beer that opens up exciting new paths for future acid-forward, hoppy beers. More coming your way soon.

Get your growlers and bring 'em on down!

Recently, quite a few of you have been asking us about beer to-go (growlers, crowlers, etc.), and we get it - we love fresh draft beer too! So, where is it? Well, neighbors, know that our #1 priority is making sure that we have a solid variety of beers to offer our taproom and restaurant guests. While we would like to get as much of our beer to as many people as possible, the size of our current system (just a 3BBL system packed into a small space) is quite limiting.

With this in mind, we’ve decided to begin gradually rolling out growler sales on a trial basis. Our team has been discussing how to best serve the to-go demand while also staying faithful to our brewpub crowd. Here’s what we’ve come up with:

• To start, we will fill your growlers. We don’t currently have our own glass, but are happy to fill yours, provided that it is clean and free of any off-odors. IMPORTANT: we reserve the right to deny fills if you bring us a gross mess of growlers. What does this mean? If there’s any residue or foul aromas in your growlers, we won’t clean them and we won’t fill them. We’re telling you all of this up front so there aren’t any hurt feelings later :)

• Out of of necessity, we will be limiting fills to 128oz per person, per day (so (2) 2L or (4) 750ml), and honoring fills only on certain days of the week (most likely Tuesdays, to coincide with our new beer releases)

• In the coming months, our plan is to bring in a crowler (32oz cans) machine to satisfy our to-go crowd and ensure the freshness of our beer. We’ll likely revise our to-go policies at that time.

• Pricing: For a 64oz, if it's served in a tulip glass it's $24 per growler, if it's served in a becher glass it's $20 per growler - and if you are filling a 32oz growler (or 750 ml) it's half of those prices. Simple, right?

With all that said, we are excited to open up for growler fills starting THIS SUNDAY (Christmas Eve) and NEXT SUNDAY (New Years Eve)! We’re excited to share our beers with you all for the holidays, and can’t wait to see you down at the brewpub for fills.

Thank you for being patient with us as we figure out our supply and demand here at Cinderlands. You have all been so awesome, and we can’t wait to show you all of the great things that we have planned!

Cinderlands Holiday Newcomers

The holidays are here and we bet that you could use a little break from all of that holiday shopping.  Come by this week and try three bright and beautiful new beers - you deserve a little holiday "me time".

Raj - English Pale Ale with Black Tea - 5.3% ABV

We built a true-to-style English pale ale on a base of nutty, rich Maris Otter malt and a healthy dose of Crystal 45 for those drippy caramel mid-tones. Crystal hops in the whirlpool and Crystal and Idaho 7 in the fermenter provide aromas of strongly brewed black tea with lemon, while a 15%-by-total-volume addition of Kilogram English Breakfast tea to the finished beer ties it all together with geranium and orange blossom high notes and earthy tea leaf dryness closing the finish. The inspiration here was peachy, tea-like aroma we know well from Crystal hops, and our curiosity about how those tones would or would not harmonize or synergize with actual tea; we're very pleased with the result. 

Stack - West Coast Double IPA - 9.8% ABV

American 2-Row and a 20% helping of light Munich malt supply a light but bready platform for the tangerine aromas of Amarillo, mango juiciness of Citra, and pine resin of Simcoe. A slightly fruity and dry fermentation with a hop-accentuating American ale strain leads to a mid-palate of candied orange and a firmly bitter finish true to the style. This beer might drink easy, but it packs a serious punch.

Stack Overflow - West Coast Coffee Double IPA  - 9.0% ABV

This beer is a study in harmony and contrast. The bready base of light Munich weaves its flavors together with the palate-drying, roasty flavor of the Intelligentsia Coffee Karyenda - Burundi we add at a rate of eleven parts beer to one part coffee. The coffee's brighter notes--tamarind, tangerine, dried cherry--complement and buttress the fruit aromas from heavy whirlpool and dry-hopping. The biggest payoff here is the finish: it's a mouth-smacking blend of robusto cigar and chocolate-covered tangerine, bringing together high fruity notes with mid-range toffee and milk chocolate, and deep, drying earthy roast underneath it all.

Pair any of these beer offerings with our delicious food for a solid holiday treat that will please you and yours, no matter what your tastes.

Happy Holidays from your neighbors at Cinderlands!

Cinderlands Opening Line Up

We have been working hard to fill our tanks and get beer in your hands. That time has come and we're thrilled to share our opening beer lineup with you. Come see us this week for a taste--we're excited to meet you. You can look forward to a new beer release or two almost every week.

Test Piece - NE IPA - 6.2% ABV

Made with flaked wheat, flaked oats, and lactose, we lay off the bitterness, amplify the mouthfeel, and jam the whirlpool and fermenter with a total of over two pounds per barrel of Eureka and Citra for a huge aromatic experience of overripe mango, grapefruit flesh, pressed black currant, and a sticky undertone of pine sap.  Round mouthfeel and medium body with a ripe fruit-tinged finish.

Passionfruit Whipper - Passionfruit Berliner Weisse - 4.8% ABV

Tart, punchy, and tropical. We start with 50% malted wheat, acidify the wort in the kettle with a direct pitch of Lactobacillus delbrueckii to 3.5 pH, then briefly boil the wort and send it to the fermenter for primary fermentation with a neutral ale strain. At the end of primary fermentation, we add passion fruit puree at a rate of a half-pound of fruit per gallon of beer, which contributes its own sugars and induces a secondary fermentation. When that process is complete, we gently dry hop with Waimea hops from New Zealand. The result is a beer that’s full of the essence of tropical fruit with moderate tartness, delicately grainy malt flavor, and a dry, fruity finish.

Cobra Toes - Kölsch - 4.6% ABV

A reverential take on a classic style made for easy drinking. Floor-malted German pilsner malt and a modest portion of wheat malt provide grainy, crackery flavors with mild sweetness. A cool-fermenting ale yeast strain produces subtle fruity fermentation aromas and leads to a medium-dry finish. German Tettnanger hops offer up fresh-bloomed floral aroma with a delicate minty spice. Understated, elegant, and smooth.

Blazing Crude - Coffee Milk Stout - 7.5% ABV

It’s not often that a beer this dark and full-bodied burns so bright. The method here is blending the exceptionally bright Tikur Anbessa - Ethiopia from Intelligentsia Coffee with notes of tangerine and pomegranate into the finished stout at a ratio of twelve parts beer to one part concentrated cold-brewed coffee. Nearly all of the espresso, chocolate, and roast character comes from grains--the coffee is actually decidedly upbeat. Then there are the two additions of sweet orange peel: one in the whirlpool and another via a hot steeped orange peel tea added to the brite tank. Premium British malts build a solid foundation, milk sugar provides a velvety mouthfeel, and Falconer’s Flight hops support the orange flavors from the peel and coffee.

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@cinderlandsbeer