Hop Project #73 is out!

Hop Project #73 was bottled for the first time yesterday, June 18.  This bottling run was a monster (for us), about 1000 cases, so you should see it soon in all the markets Yazoo is distributed in.

This recipe was designed by our Ken Price, and used liberal amounts of Nugget, Columbus, Ahtanum, Cascade, and Kohatu hops.  My tasting notes:   attractive dense head on the beer, slight green tinge;  some dank, herbal notes in the nose, a little citrus;  a pleasant resiny bitterness that lasts and lasts, finishing clean but definitely hoppy.

Ken always puts together winners for our Hop Project series, and this is no exception.  Enjoy!

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Benefit for Oklahoma tornado victims tonight

Join us tonight, Thursday May 30th, at the taproom for a benefit for Oklahoma tornado victims, as part of the neighborhood Gulch Cares night.  We are donating 50% of sales tonight to the United Way for their tornado relief fund.  Come by, have a pint or get a growler to take home, and visit some of the local restaurants that are also donating a portion of their sales tonight.

OK, back to work!

First off, if you missed out on Embrace the Funk Fest last weekend, well... you definitely missed out.  But we will have a few of the beers that we debuted there on tap at our Yazoo taproom over the next few months, as well as a few others that we haven't released yet.

"Rufus" - on tap now - a sour red ale fermented with two strains of brett, blackberries, and blackcurrants, and then blended with "Oscar", New Belgium Brewing's sour base beer for blends like their "La Folie".  We were honored when New Belgium agreed to do a sour beer blend with us, and we think the result is fantastic.  It was a big hit at Embrace the Funk Fest, and here's your chance to have it again, starting today, May 9, at 4 PM at the Yazoo taproom.  Due to the limited supply of this beer, and our desire to spread the funk to as many people as possible, we will only serve pints of this beer, no growlers to go.

"Wild Child" - on tap after Rufus is done (in a few weeks?) - a blend of Sue and Dos Perros wort, fermented with a special blend of brett and souring bacteria, and aged with sour cherries in a barrel we sourced from Russian River.  This one is dark, fruity, funky and sour.

"Brett Rye Saison" - still in the Janky Tank (our special sour beer fermenter), but will be kegged next week, going on after Wild Child is gone - our Rye Saison seasonal fermented with two additional brett strains.

"Berliner Weisse" - an intensely sour wheat ale fermented with the addition of lactobacillus and brett.   Will be available after the Brett Rye Saison is done.

Well, now that you can plan our your next few months around sour beers, we'll see you down at the taproom!  Cheers!

SB0422 passes! 30-1 in the Senate! Next vote is Wednesday morning in the House!

Full votes next week on the Fix the Beer Tax bills!

The Senate will take up SB0422 during its Monday afternoon session starting at 5 PM.  The House will vote on HB0999 Wednesday morning at 9 AM.  If you have contacted your legislator to ask for their support of the bills, thank you!  If not, please visit www.fixthebeertax.com and click on "Contact your Legislator" for a quick and easy way to email your specific Representative and Senator.  Thanks!

Key vote tomorrow in the House and Senate Finance committees

The Fix the Beer Tax bills will be up for a key vote tomorrow in the Senate Finance committee at 8 AM, and the House Finance committee at 3 PM.  The bills passed through the Finance subcommittees last week with no opposition, so we are cautiously optimistic for their chances tomorrow.  Follow Linus at @yazoobrewmaster on twitter for live updates, or also @fixthebeertax too.  If we get the bills out of these committees, then the next votes would be the full Senate and House!

Hop Project #71 out in Bottles, 3/26/13

For Hop Project #71, we tried a new hop for us - Kohatu from New Zealand.  We blended the Kohatu with one of our other new favorites, Australian Galaxy.  In a new twist, we added most of the hops toward the end of the boil, shooting for more aroma and flavor.  Adding hops toward the end instead of at the beginning increases the aroma and flavor while actually decreases the bitterness of the beer, but this one is still plenty hoppy!

It was hopped at 30 minutes left in the boil with Galaxy and Kohatu; 5 minutes left with the same blend; and dry-hopped in the fermenter after day 4 with a blend of about 1/3 Galaxy and 2/3 Kohatu.

This recipe will get out to all of our current markets in TN, MS, and northern AL.  Grab one while you can!  Hop #72 is already in the works!