Troegs Scratch # 39 & Last Call for Splinter Black

Just heard from Troegs a few minutes ago:

SCRATCH #39 SNEAK PREVIEW FIRKIN – TOMORROW (12/23)! The IPA mayhem continues on Thursday, December 23, at 1 p.m. with another Scratch Firkin sneak preview. Join us for the tapping of Scratch #39 – the next entry in out IPA foray. Cases, six-packs and growlers WILL NOT BE AVAILABLE – just delicious gravity-fed, yummy beer. Formal Scratch #39 release is Monday, December 27 at 10 a.m.

SPLINTER BLACK LAST CALL! We are down to the final cases of Splinter Black and expect it to run out in the next two days. If you didn’t get your chance to get this beer, stop by the brewery tasting room pronto.

Troegs Splinter Black Coming 12/15

From Troegs:

Splinter Black Release Date Announced! Troegs Splinter Black goes on sale Wed, Dec 15, starting at 8am at Troegs Brewery. We have a significantly larger quantity of Splinter Black than other beers in this series. With cold weather approaching, we ask that you don't stand in line all night.

We will be handing out wristbands at 6am and will start sales two hours earlier than usual. There is a two bottle limit per customer. We will have two lines dedicated to cash sales so we ask that you pay with cash to help speed up purchases. Look for complete parking & sales details on www.troegs.com on Mon, Dec 13

Troegs–Labels from the Past

We always get nostalgic this time of year, so as an early Xmas gift, I thought I’d post up some historical Troegs packaging from beer-days gone by.  Anyone remember ALL of these???  In order we have:  Mad Elf 2004, Oatmeal Stout 2000, ESB 1999, Bavarian-Style Lager 2002, Patriot News Pale Ale 2000, Nut Brown Ale 2001

Troegs Scratch #34 to be Turned into a Barrel Aged Sour

From the Troegs Blog:

When Life Gives you un-carbed Scratch Beer…You make sour beer. As we mentioned in the description for Scratch 34, Tim’s Belgian Brown, we tried in vain to bottle-condition the beer to a high degree of carbonation. Since we couldn’t sell it in that state and we are loathe to pour perfectly good beer down the drain, we’ve spent a lot of time since then emptying the bottles by hand into our oak barrels. Today we finished emptying the last of our 150-or-so cases into barrels, which was a good feeling, to say the least. You ever open and dump a few hundred bottles of beer at a time? It helps if you can find your mental happy place.

In the end, though, it’ll be worth it. We’ve been tasting some of the barrels, and it’s very early, but the dark fruitiness and spice of the base beer should play well with the oak and the funkiness from the blend of yeast and bacteria that we took from some other barrels, including 2 types of Brettanomyces, Lambicus, and who knows what else. It needs some time, but like I keep trying to tell everyone, you can’t rush genius.