As a (512) first, (and as a first for a production brewery in the State of Texas, by our count) we are beginning to release a limited amount of “nitrogenated” beer. That is, we’re putting a few of our regular and seasonal beers through a process that allows them to be served on a Guinness-style nitro-tap.

For those unfamiliar with this style of beer presentation, the nitrogenation process involves taking a “flat” (very little carbonation), fully-fermented, bright beer and dissolving nitrogen into it rather than the normal carbon dioxide. The process was designed to replicate the head and mouthfeel of traditional cask beers while being served on draft.  Co2 is one of the biggest byproducts of fermentation, and a moderate amount of it is already dissolved in any fermented beer. As a result, we normally just have to “top up” this level of Co2 to reach the desired level of fizz that is so pleasing on the palate. However, in the nitrogenation process we forego the use of external Co2 entirely and “top up” with Nitrogen. N2 behaves very differently once brought into solution within a beer than does Co2, creating a beautiful cascading head when roused out of suspension at the tap. The result, in terms of flavor and visual appeal, is a very unique and thrilling experience.

The two beers that we are in the process of releasing on nitro-tap are the ever-popular Pecan Porter, and our winter seasonal, Cascabel Cream Stout. For those of you that don’t remember, the CCS is a traditionally produced English-style Cream Stout with the added twist of Cascabel peppers. More on this beer click here. The mouthfeel of these beers can only be described as rich and creamy, with a thick, persistent head that resembles chocolate mousse. The beers feel much less “prickly,” and smooth on the palate. When ordering one of these beers be sure to watch your bartender pour the beer; the beautiful cascading action of the nitrogen head is hard to envision unless seen in person.

Also, CHECK OUT A VIDEO HERE

As we mentioned, our nitro beers are being produced in limited quantities, but we plan to continue producing them whenever time and schedule permits.

As always, thanks for drinking (512),

The (512) Team

Thursday, December 15th, 2011

7-9pm.

 (512) Brewing Company
407 Radam, F200
Austin, Texas 78745
(between S.Congress Ave. and S. First St. just south of Ben White (71).

6 cheeses, 5 Beers and Light Snacks.

$35 for Slow Food USA paid Members

$40 for Non-Members

This has become a mainstay in our annual scheduling.  A Beer and Cheese Pairing…an homage to the bi-annual event held in Bra, Italy by Slow Food International, CHEESE.

 Proceeds benefit Slow Food Austin.

DETAILS HERE

In a blog post early last November I detailed the beginnings of an experiment in wild beer, which you can read here:

http://512brewing.wordpress.com/2010/11/02/stainless-is-overrated/

Though I won’t rehash the details of those beginning stages, the project definitely deserves an update. It’s been almost a year since we inoculated the barrels and filled them with BRUIN and now, delightfully, we’re starting to see some awesome results.

Truthfully, we’ve been seeing promising results for quite a while, but after many successive tastes we feel that the beer has reached a point where it’s ready for packaging. About a month ago, we emptied 2 of the 4 oak barrels and bottled them. This small, very limited bottling run yielded about 500 bottles (750ml). We’re leaving the other 2 barrels untouched to continue the aging process in order for them to further gain the complexity that only time can provide. So, in essence, the beer that we bottled a month ago is not truly a finished product, but a “snapshot” of sorts into a year-old souring experiment.

That is not to say, however, that the beer is “unfinished” or rough around the edges. It has developed beautifully over the course of one year into a treat for the senses. We call it WILD BEAR, in reference to both the wild yeast that has made it and the base beer from which we started, BRUIN. Though much of the beer drinking population is not yet familiar with the world of wild/sour beers, those who are will immediately recognize the distinct characteristics of a “Brett beer” as soon as the bottle is opened. The aroma is gorgeous, exhibiting all the best characteristics that Brettanomyces Bruxellensis has to offer including notes of pineapple, tart cherries, oak, and a distinctive barnyard “funkiness” that must be tasted to be understood. The flavor is similarly complex; the bacteria Pediococcus provides a moderate, pleasant tartness that makes the beer an excellent apéritif. The beer finishes dry with a nice tannic oakiness. It is 100% bottle conditioned and, as is the case for all of our beers, made with mostly organic ingredients.

Though 2 of the barrels are now empty, the project will continue on. The barrels will be refilled with fresh beer and, since they already have a vigorous population of wild yeast and bacteria, they will produce beers that share qualities with the one we’ve just bottled (the children and grandchildren of the WILD BEAR). We also have plans to expand our alternative yeast program soon with the addition of more barrels.

We hope you’re as excited for the WILD BEAR as we are. It has enchanted us from day one. Look for an announcement coming soon detailing the specifics of its release.

As always, Drink Texas Proud,

The (512) Team

We’ve mentioned before that one of our brewing passions is barrel-aged beer, and in that spirit we filled six oak barrels previously used to age California brandy with the ONE several months ago. The brandy character blends with the fruity Belgian yeast to create an incredibly rich and complex beer that can only be understood upon tasting it. Expect beautiful notes of honey, dark fruits, and wildflowers as the beer changes with each sip.

(512) Cellar

            We are extremely pleased with this awesome beer and hope you will be too. Look for the Brandy Barrel Aged ONE out now in bars across Texas, and thank you for supporting (512)!

Thanks,

The (512) Team

http://bit.ly/oCHseU

Note: August 6th tours are sold out.

thanks for the support!

(512) is predominantly draft only for several reasons, mainly because I believe it’s the best way to deliver the freshest product to the glass. Another big reason is my personal mission to reduce single use packaging usage across the board. I’m not only thinking from a waste reduction standpoint either. Being surrounded by sturdy, reusable wares seems to enhance my enjoyment of food and beer experiences in general. So, with reusable growlers, we both get what we want. You get the ability to pick up some fresh beer for at-home enjoyment and I’m satisfied knowing you’re not likley going to discard or even recycle the package anytime soon.

Please take some time to check into in.gredients and support them. The message they’re sending is good.

-Kevin

You can buy (512) Growlers from the brewery (EMPTY) and have them filled at several spots around town. Email me and I’ll tell you where.

Dear (512) Brewing:

Thought you might appreciate this  recent photo of my family. We rented bikes in Central Park and took a quick 23 mile ride around Manhattan (can you tell how thrilled my older daughter is?) and across the Brooklyn Bridge.  A couple of people commented on my husband’s shirt – recognized you guys and your great beer.

-(512) Team

Thanks for all the continued support!

(512) Team