As most of you know our local little brewery Saint Arnold's is not going to be so little for very long. If things go as planned this June they will be moving to downtown and to a much much larger facility. A recent article in the Houston Chronicle reported that Saint Arnold's owner
"hopes to grow to 100 fermenters and brew several other styles of beer using a barrel aging room in the basement."
Now this sounds extremely promising and could lead to some amazing things from Saint Arnold's. I love most of their beers, they have a very solid lineup of every day beers, and they've also expanded and made some exceptional specialty beers with their Divine Series. However they haven't done anything too uhm whats the word "out there" No sours, no oak aged beers (at least none for release), etc. Now I think that changes. There was a forum on Beer Advocate a few days ago asking what you want to see from SA. I want to ask you my readers the same question.
Here's my list:
1) Continue the solid regular six pack line up, do something like Boulevard does in having the regular six packs but making a series of beers in bombers.
2) I'd love to see some sours and oak aged beers, other high gravity beers.
So what do you folks want to see?
5 comments:
You can have the sours all to yourself, but I'd try some of the oak aged stuff.
Hey Ted - blog is looking great! I also can't believe all the beers available to you in TX - your truly a lucky man!
So off topic: Here is a link to a forum I often follow. They have a topic started named "Your Go To Beer". Check it out, you might find it interesting. http://tinyurl.com/ahdbe3
Also of interest, CO has a lot going on right now in regards to our liquor laws: http://www.denverpost.com/news/ci_11568738
Mixed six-packs or 12-packs would be nice. And a good year-round barleywine.
Joel,
Thanks for the link. I always find it interesting that for such a beer mecca you can't find good beer in grocery stores, where as here, in most stores there's more craft beer then BMC.
I concur with the idea of making some oak aged beers, and especially putting together some mixed packs.
I would love it if they'd try their hand at some belgian styles. A sour like you say, or a tripel, dubbel, or abbey wouldn't go astray. Except for being bloody expense to produce!
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