The Ale List: Double Mountain celebrates ninth year on March 19

Double Mountain Brewery and Taproom holds its ninth anniversary party on March 19, 11 a.m. to 10 p.m. Kids welcome (free) until 8 p.m. Entry is $5 (21 and over) and includes a souvenir mug.

Music starts at 12:30 p.m. with Antonyms Acoustic Duo, McDougall at 2:30, The Barnburners at 4:30, Brewers Grade at 6:30, and Matt Coughlin and the Growlers with Phunkatron and the Double Deuce Horns at 8:30 p.m.

Access to the Brewer’s Lounge (hosted in the brewery) is $25 (21 and over only) and includes party entry, souvenir mug, eight drink tokens, specialty beers, and eats.

New releases

Double Mountain — For its ninth anniversary brewer (and musician, see above) Matt Coughlin rolls out “The Divine,” a bourbon barrel aged brown ale “of ethereal character.”

Coughlin describes it this way: “The strong brown ale base brew is left to meditate in Woodford Reserve bourbon barrels for the better part of a year. The celestial slumber brought forth wondrous flavors and aromas of wooden vanilla, toffee, caramel, black licorice, and dark fruit, accompanied by a pleasant bourbon warmth. Cheers to nine great years!” (9.0 percent ABV, 43 BU)

The ABV on this beer is indeed “precisely 9 percent,” according to marketing director Anneke Ayers. She explains, “Oftentimes the brewers will shoot for a general ABV, but the final ABV is based off of the gravity tests they do once the beer is ready for consumption. The more sugars from the malts equal higher alcohol. They usually have a pretty good idea of what the ABV will be based off of the amount of malts used.”

Big Horse Brewery — “Security Blanket”: 5.3 percent, IBU 15, “an ale for every drinker,” remarks brewer Darrek Smith. “It has perfect balance, between subtle soft blond malt and Citra hops, with very little residual bitterness.”

Everybody’s Brewing, White Salmon — “El Zesto”: A twist on Everybody’s big hoppy IPAs, this tart IPA “brings a big juicy, citrus aroma and flavor from Citra, Chinook and Galaxy hops,” said head brewer Jess Caudill. ”The crisp tart finish makes the citrus flavor come alive and gives the beer a complexity that balances the high IBUs.” (ABV: 7.0 percent IBU: 80)

Next in the Local Harvest series comes “Grape and Barrel” (7.3 percent, IBU: 20): “This beer started as a Belgian style saison. After fermentation, it was put into pinot noir barrels along with freshly harvested, local Merlot grapes from Underwood. After an additional three months of aging on oak, Grape and Barrel morphed into an extremely crisp, complex, purple hued saison,” Caudill writes.

“El Zesto will be on tap for a week or two,” Caudill wrote on March 16. “There is only one keg of Grape and Barrel… so it won’t be on long.”

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