Celebrate Intrepid's first birthday with its beer garden, live music, & Barbed Wire Reef food truck, as well as a firkin tapping, special beer-infusion flights, and Intrepid's first-ever set of bottle releases: Imperial Turkish Coffee Stout; Peach Hickory Wee Heavy; Imperial Basil IPA; Belgian Quad; and Imperial Sahti.
AND they'll launch the Intrepid Sojourner Beer Club: For a $150 membership, members get a mug with $1 off pours all year, select free brews at Intrepid Sojourner’s international parties, free entry into the brewery’s international-trip giveaways, a t-shirt, a holiday party, and early access to future bottle releases.
A different special flight of beers brewed on our new pilot system, each with four infusions, will be available every night in the taproom, and anything remaining will be available Saturday: the Middle Eastern Saison (infused Tuesday with za’atar, ras el hanout, khmeli suneli, and advieh); the Carrot IPA (Wednesday, with ginger, Sichuan peppers, beats and cilantro, and chilis); the Garlic Amber (Thursday, with roasted, fermented, black, and Creole garlic); and the Coffee Session Pale Ale (Friday, with Aztec cocoa, Robusta coffee, Arabica coffee, and smoked coffee).
BOTTLE RELEASES – $19
Monday: Imperial Turkish Coffee Stout: Brewed dark and smooth with Turkish Robusta coffee, giving it an earthy, muddy roast. Accentuated by green cardamom pods, sweet orange peel, blade mace, and cubeb pepper, this is the perfect beer for that snowy day in front of the wood-burning stove in a mountain cabin. Serve at 50-55º in a snifter; pair with aged cheeses and rich desserts. 11.5% ABV.
Tuesday: Peach Hickory Wee Heavy: We harvested 30 lbs of shagbark hickory bark from the forests of southern Indiana and collected 100 lbs of peaches from the striking hills of Palisade. Then, we roasted them all together and blended them into the strong, malty Wee Heavy. Notes of cinnamon, caramel, and marshmallow with a touch of peach to soften the palate. Serve at 50-55º in a thistle; pair with wild game, strong cheeses, and creamy or fruity desserts. 9.6% ABV.
Wednesday: Imperial Basil IPA: Inspired by Mediterranean cuisine, our 104-IBU Imperial IPA is brewed with five pounds of fresh Genovese Basil. Surprisingly smooth, the sweet, herbaceous flavors of the basil meld with the floral, citrus, and fruit notes of the Columbus, Magnum, Citra, and Centennial hops. Serve at 50-55º in a tulip; pair with Italian or Thai cuisine, pork, and burgers. 10.5% ABV.
Thursday: Belgian Quad: Straight from the Belgian heartland, this is the bigger, maltier cousin of the Dubbel. Garnet hues give way to a sweet, intense malt flavor on the palate and an alcoholic warmth that soothes. The strongest of its Belgian brethren, this behemoth weighs in at 12.5% ABV. Aging 2-3 years recommended! Quad Serve at 50-55º in a chalice; pair with duck, aged gouda, and bread pudding. 12.1% ABV.
Friday: Imperial Sahti: Rich and velvety, this traditional Finnish Sahti was brewed as a raw ale: boiled only momentarily to incorporate an earthy hop character. Chocolate notes envelop layers of juniper, complemented by whole cloves, green cardamom, ginger root, macadamia nut, and cascabel peppers. Serve at 45-55º in a saison glass; pair with salmon, pork, and coffee cake. % ABV.
More info here: https://www.facebook.com/events/1691625687559411/