BE A BEER LOVER and join Table Rock for Craft Brew Week!

MONDAY kicks it in gear with barreled aged beer. First up is the TableRock/Sockeye collaboration Dubbel Trubbel. This strong Belgian ale has been in a bourbon barrel for 14 months. (Tuesday and Wednesday will also highlight barrel aged beers.)

TUESDAY brings another 14 month old brew, the Ascension Imperial Pilsner. This lager has been in a Wood River Cellars Chardonnay barrel since last February. This is a subtly strong brew, so love it carefully!

WEDNESDAY will close out this run of “wooded” brews with Port Barrel Aged Winter Cheer. Bob and Tim added currants to accentuate the port flavor and balance the tartness imparted by the barrel. This will be a flavorful experience!

THURSDAY switches to showcasing the power of yeast with Imperial Black Saison. This was a batch of Black Hops that was pitched with Belgian Saison yeast. Bob and Tim are very happy with this batch and hope you are as well.

FRIDAY the Brewers will give you the chance for a side by side with Imperial Belgian IPA. This is a batch of Hopocalypse pitched with Belgian strong ale yeast. Try one and then try a Hopocalypse and you’ll never know that you’re drinking the same beer that was fermented with a different yeast. It’s these crazy details that make brewing so much fun. Be warned: there isn’t a lot of this one, so come down early!

THE WEEKEND will debut two brand new recipes brewed on our pilot system. SATURDAY it’s Oyster Stout. Yeah, there were oysters used in this brew, 15 of them to be exact. They were added with 30 minutes left in the boil and add a briny flavor to this Irish Style stout. Let us mention again how cool brewing beer is. And to cap it off on SUNDAY we have Roggenbier, a German Style rye beer. The use of almost 50% malted rye and a classic Bavarian Hefeweizen yeast gives this rare German brew an intense spicy flavor.

Spring is here and summer is right around the corner, so break out the shorts, dust off those sandals and come check us out.