“5 times distilled from corn and filtered through meteorites more than 4 billion years old to create a vodka that’s out of this world.”
Don’t drink Outerspace Vodka while in your flying saucer making crop circles… you may end up in Area 51 (possibly probed).
Best enjoyed by earthlings aged 21+ when released from a cryogenic freezer.
40% alc./vol.
$34.99/750ml +tax/deposit
FREE BEER TASTING!
Stop in and sample some super suds by
Long Trail Brewing Co.!
4-6p Friday, October 13th
• Grapefruit Blaze IPA
• Evergreen Blaze IPA
• Citra Blaze IPA
• Trail Hopper IPA
• Barrel-Aged Unearthed Stout
• Seasonal Harvest Ale
VT Beer Tasting | Stone Corral | SAT 07/15 10a-12p
Wrangle your friends and mosey on over to the Beverage Warehouse for a delicious morning of local beer!
We’re tasting a posse of 6 of their craveable beers, get your dusty bottom over here, partner!
From Stone Corral / stonecorral.com
Cans:
Bottles:
Within the wonderland of Stowe, VT lays the picturesque von Trapp Family lodge & brewery. From crisp and refreshing to rich and malty, there is a von Trapp beer for every beer lover. Explore their beers for free Saturday morning – Prost!
Sunset-orange color; a fruity and slightly acidic bouquet, firm body, profound hop bitterness, and long, dry finish. 6.9% ABV
Brewed and bottle-conditioned at Notre Dame d’Orval monastery, founded around 1070 AD in the pastoral Belgian countryside. Three different malts, two types of hops, Belgian candi sugar, complex fermentation with multiple yeasts, dry-hopping and bottle conditioning all contribute to great character and complexity. This vintage-dated and unique beer can be cellared up to five years.
According to legend, Princess Matilda was passing through this region in about 1070 with her retinue. She stopped at a clear spring and trailed her hand in the water – and her wedding ring, a gift of her recently-deceased husband, slipped off her finger and sank. Distraught, she knelt and prayed fervently for its return . . . and a trout swam to the surface with the ring in its mouth, returning it to her. She is said to have claimed “Truly, this is a golden valley!” (French: Or = gold; val = valley) She gave the land to the church, and the trout with the gold ring can be seen to this day in the Orval logo.
> In the early days of Belgian brewing, before universal literacy, two “x-marks” on a cask may have distinguished a “second beer style” made by a monastic brewery for outside sales, generally stronger than the original variety brewed for the monks’ consumption. Brewing historians think these marks may have been the root of two current beer styles: dubbels (doubles) and tripels (triples).
> Dubbels are dark ales of firm strength and body; Westmalle Trappist Dubbel is amber-brown, has notes of caramel, earth and fruit, with a balanced body, subtle yeast character, and a refined, malty finish. 7.0% abv.
> The Abbey of Westmalle that produced the first strong, pale-colored tripel (or triple), in 1934, and today Westmalle Trappist Tripel is the benchmark for the tripel style. It is a glowing golden color, very rich, full-bodied, and elegantly complex with elusive hints of tropical fruit in the bouquet; firm bitterness and snappy, aromatic hop finish keep the flavor elements balanced. 9.5% abv.
The beers of Abbaye St-Remy, Rochefort, are packed with extreme flavors but each is melded into perfect balance.
> Rochefort 6, sometimes called “Red Cap,” has a firm body with an unrestrained malty flavor and long finish; the bouquet holds fruity
yeast notes that suggest fresh-baked dark bread; 7.5% abv.
> Rochefort 8, or “Green Cap,” is a full-bodied, rich ale with alcohol at 9.2% abv and compelling flavors of spice, bittersweet chocolate, figs and leather.
> Rochefort 10, “Blue Cap,” packs sauvage, incendiary flavors around a bold 11.3 % abv — notes of earth, fire, port wine, violets, and possibly tropical fruit, all in cascading layers. The colors range from brown to deep blackish-brown, and all three have soft red highlights. The numerical names of the Rochefort beers – “6,” “8,” and “10” – come from “Belgian degrees,” a traditional, historical means of measuring gravity (or, the sweetness of the wort before fermentation) and determining the final strength of the beer.
