Jeremy’s Beer Dinner, St. Paddy’s Day Beers and Newtopia Cyder Collaboration!

Hello Nickel Beer Fans!

We have some great beers for you to enjoy this St. Patrick’s Day weekend both in Julian and down the hill including our new collaboration with Newtopia Cyder.  We have several new beers in the tasting room and next weekend we will tap a very special keg that we blended with Redstone Meadery.

Coming up first we have an amazing Beer Dinner planned with Jeremy’s on the Hill on Friday the 16th at 6:30 pm.  Here is the compete menu for the event:

First Course
Lamb Stew with Irish Soda Bread
Nickel Take a Hike Pale Ale

Second Course
Smoke Salmon Cake with Horseradish Cream Sauce and Fresh Dill
Nickel Devil’s Copper

Third Course
Sausage Banger in Puff Pastry with Spicy Mustard Sauce
Nickel Tahoma IPA

Fourth Course
Corned Beef Brisket and Cabbage with Potato Hash
Nickel C.C. O’Neill’s Irish Red

Fifth Course
Chocolate Bread Pudding
Nickel Stonewall Stout Ice Cream Float

The dinner is $50 plus tax and you can make reservations by calling the restaurant at 760-765-1587.  I will be attending the dinner and talking about each beer.  The food will undoubtedly be amazing so please join us for a great evening in Julian.

St. Paddy’s Beers Around Town

We will have our C.C. O’Neill’s Irish Red on tap at both O’Brien’s in Kearny Mesa and West Coast Barbecue and Brew in La Mesa.  O’Brien’s will also have a cask of the Irish Red with whiskey soaked oak chips on tap Friday the 16th at 5 pm.

In the tasting room we will have the Irish Red and a draft keg of the Irish Red with whiskey soaked oak chips along with our Stonewall Stout.

New Brews

This weekend we will be tapping our collaboration with Newtopia Cyder in the tasting room – Dime Piece.  It is a twist on our Apple Pie Ale.  The cider is made with the same base beer as our Apple Pie Ale and it is then blended with a Saison yeast fermented apple cider at Newtopia.  The final touch to this fantastic beverage is the addition of Rum Soaked Turkish Raisins and Vietnamese Cinnamon.  It is thoroughly delicious and any fan of our Apple Pie Ale will love it.  Look for it on tap this Friday the 16th in the afternoon.

In addition to the tasting room, you can find Dime Piece around San Diego and even in select Los Angeles accounts.  Both O’Brien’s and West Coast BBQ have it on tap right now and I know Small Bar and Fathom also got kegs.

We have some other new treats in the tasting room as well.  The Tahoma IPA is back.  This 6.5% alcohol IPA is full of melon and light tropical citrus flavors.  We have a brand new beer – Get to the Hopper.  It is a 4.5% alcohol beer that uses 100% German hops.  It is bittered with Polaris and uses Hallertau Blanc for both favor and finish.  The beer is insanely drinkable and as soon as we get any summer-like weather it will be the perfect beer for it.

We have another new IPA that should be out early next week – Boomstick IPA.  This is a twist on our popular Banner Grade IPA which is made with a 50/50 blend of Simcoe and Mosaic hops.  The Boomstick uses the same base recipe and is hopped with a 50/50 blend of Citra and Mosaic.  The name is an homage to Bruce Campbell’s character Ash in the Evil Dead movies.  It came up because the beer was brewed on Ash Wednesday.  If you are not familiar with the movie Army of Darkness, it might be worth searching out the Boomstick scene on Youtube.

And speaking of next week, we have a very special keg to tap on Friday, March 23rd – Redstonewall Stout.  This is a blend we do with Redstone Meadery out of Boulder, CO.  We take the meadery’s Vanilla Cinnamon Mead (honey wine) and blend it with our Stonewall Stout.  The result is an amazing synergy of flavors that reminds me of Horchata.  We won’t be selling this to go so I am hoping that the keg lasts through the weekend.

That is your Nickel Beer news for now.  We’ll see you soon for a great Julian brewed beer.  Cheers, Tom

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