From 5pm tonight.
Tonight "for one night only" we will have a huge range of Hardknott cask beers on at Cask Pub and Kitchen.
We also have a one-off prototype keg beer called "PyroWeisse" which is a 5% smoked wheat beer. We like the beer although we are fairly sure we can improve on this conceptual idea. Come along tonight and tell us what you think of it, what you like about it, what you don't and what you think it should be.
We will be available the only ever cask (so far) of Colonial Mayhem. This beer is quite expensive to make as unlike many brewers we try to make all our alcohol out of grain, even for very strong beers. At 8.1% this is quite inefficient. I would be keen to hear from beer lovers how they feel about that. Should we reduce costs, and therefore price at the bar, by adding cheaper sugar and have a beer that is thiner and with less body, but a bit cheaper? Perhaps you think we should stick to our principles?
Most of our beers are heavily hopped from bittering right through to dry hopping. Extensive use of high alpha hops can result in a less than subtle flavour. I sometimes worry this narrows down our appeal. Thoughts on this subject are also invited.
In any case, we'll be there from about 5pm. Pitch up and have some beers with us, we'd love to see you there.