Exit 33 Brewing

To compliment our current office based sales coordinator a field sales rep joins us from November to help us maintain and grow customers in the North. Continuing on our Club 33 monthly specials theme, Number 3 has been released. It is as always 5.0% and was hopped completely post boil with Calypso, Centennial, Chinook and Crystal. We balanced the bitterness with a darker version of Munich malt, which has given the beer a beautiful burnt orange colour. Number 4 in the series will be a 5.0% pale ale hopped with Mosaic and Citra with continuous dry hopping in the later stages of fermentation and should be ready for late November/early December. We gained great feedback about a trial keg beer we did for the Harlequin, which was our Sorachi Ace special with added fruit in the keg. We will be launching both a cask and keg version for Spring/Summer 2016 based on this recipe. Milk-coffee-stout Mocha Milk Stout, our mocha coffee imperial stout, has now been released. And our seasonal golden Amarillo hopped ale Yellow Rose will be back from December, whilst our Centennial single hop Frontier takes a break from our line up. This will allow for the return of Winter Pale from January to March.

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