When we started the brewery we knew that our wheat and our pale ale would get a thumbs up from the public. The wheat is smooth and easy drinking. The pale ale, for those that like a little more hoppy beer, also as one beer reviewer said, “tastes the way beer is supposed to be”. They both go great with all kinds of foods, too.
We also had an amber ale that we were fond of. Our friends were fond of it, too, but our amber ale is “different” because it has more caramel and biscuit flavors at the front.
McKinney Eddy Amber Ale samples were on tap in the brewery in mid-March, and after one weekend, we were OUT of amber ale. Once again, the people had spoken.
Last week we went to the craft brewer’s conference with ten gallons of McKinney Eddy Amber Ale conditioning in the walk-in. Three of our fermentation tanks were also filled with McKinney Eddy Amber Ale. We left those three children all alone for almost a week hoping that nothing would go wrong to interrupt yeast, fermentable sugars and general beer goodness.
On Monday night, we put in a long one in the brewery, kegging all that amber ale, stopping in between batches to read a book and do goodnight hugs and kisses with Andy. Sometime after 10 p.m. we had a line of kegs heading toward the cooler.
Brian also carbonated the amber ale that was already conditioning in the walk-in.
On Wednesday night we had a little celebration of the good life. Homemade pizza and handcrafted beer.
So we took a couple of pints from the amber ale stash in the brewery, but don’t worry, we’ve saved some for you, too.
Come out and celebrate the good life with us on Saturday afternoon, April 2 from 12 to 4 p.m. Cheers!
