Tap 'takeovers' seem to be all the rage these days: at one bar, as many beers as possible, from one brewery, on as many taps as possible. Sometimes too many is too many ... how many beers can one actually drink —responsibly— in one session? But it's fun, and, if small portion samples are provided, one can survey a brewery's breadth and depth.
Lyon Hall is a brasserie-styled restaurant in the 'hot' Clarendon district of Arlington, Virginia. Allagash Brewing is a Belgian-beer-inspired brewery in Portland, Maine. The two will team up for a tasting of four draft beers —a mini-tap takeover, if you will— on Wednesday, 5 December.
The 5th of December (1933) is an important date in the history of U.S. good fermentables. Here's how Lyon Hall put it, on its Facebook page:
There is no entrance fee. Simply pay as you go. The 'official' tappings commence at 5 pm. Lyon Hall's bar manager, David McGregor, is the official host. Suzanne Woods, the local representative from Allagash Brewing, is the official guest.
- Bourbon Black
A Belgian style stout brewed with 2-row barley, roasted torrified wheat and roasted oats, chocolate malt, and a generous portion of dark caramelized candi sugar. The silky mouth feel is a great balance to the roasted character, coffee and dark chocolate notes expressed throughout. Then ...aged in aged in Jim Beam Bourbon barrels. 7.5% abv.
Dry Hopped Golden Ale created with a mixed fermentation; utilizing our house primary Belgian style yeast in combination with our proprietary Brettanomyces strain. The two yeast strains work in tandem creating a marriage between spice and fruit flavors that ultimately leave a lingering silky mouth feel. Confluence is brewed with a blend of both imported pilsner and domestic pale malts as well as a portion of caramel malt, resulting in a complex malty profile. Tettnang and East Kent Golding hops are added in the brew process to balance the intricate malty profile while adding a sweet and spicy citrus aroma. After fermentation, Confluence undergoes a lengthy aging process in stainless steel tanks to enhance the flavors. Dry hopped with Glacier hops, providing a pleasant balance of aromas. 7.5% abv.
The brewery's first foray into barrel aging. Curieux is made by aging its Tripel Ale in Jim Beam bourbon barrels for eight weeks in cold cellars. The aged beer is then blended back with a portion of fresh Tripel. The resulting beer deep golden, soft with coconut and vanilla notes, with hints of bourbon. 11% abv.
- Smoke and Beards A 'collaboration' brew with Belgian brewery De Molen, Smoke and Beards is a smoked Tripel ale, brewed with a blend of 2-row and smoked malts, and then lightly hopped with Northern Brewer, Hallertau,and saaz hops. The beer is hazy and light golden in appearance, with an aroma of light smoke and spice. The flavor is smokey, with hints of dried fruit. The body, medium; the finish, dry. Menno Olivier, owner of Brouwerij De Molen, has a habit of naming beers with paired words. After meeting a few of the Allagash brewers, he knew he wanted one of the words for this beer's name to be "beards." 9.2% abv.