Tin Whiskers is celebrating its birthday with special beers - Bring Me The News

Tin Whiskers is celebrating its birthday with special beers

They'll release a different "experimental concoction" every two hours.
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Tin Whiskers is celebrating its third birthday this weekend with a bunch of special beers.

The St. Paul brewery will begin releasing beers at noon Saturday, starting with a bottle and tap release of 2017 batch of Phase Shift 01 – the Watts Wheat Wine aged for a year in tequila barrels.

Tin Whiskers head brewer Derek Brown says you'll be able to taste the flavors of the tequila and the oak barrel the beer is aged in, as well as "the Belgian soft clove spice and zesty fruit flavors of the wheat wine."

Tin Whiskers also plans to release a different "experimental concoction" every two hours. Here's the schedule:

  • Noon: 2017 Phase Shift 01, as well as "an extremely limited amount" of the 2016 batch of Phase Shift 01.
  • 2 p.m.: Irish Cream Stout – the Short Circuit Stout infused with coffee, almonds and vanilla.
  • 4 p.m.: Daisy Chain Saison (pictured above) – a Belgian Saison that's brewed with ginger and orange peel.
  • 6 p.m.: Circuit Breaker Double IPA – it's double dry hopped with Calypso and Denali hops.
  • 8 p.m.: Dynamo Chocolate Orange Imperial Stout – aged on dark chocolate and orange peel, so it's "super smooth and dangerous" with an ABV of 12 percent.

For more information on the three-year anniversary party, click here.

What's to come in year four?

Tin Whiskers president and c0-founder Jeff Moriarty told GoMN that in year four, they'll try to build and improve on what they're already doing as a small, local craft brewery – and that includes some new beers.

"We aim to improve the taproom performance and experience, get more of our canned beer into people's hands, and to expand our beer offerings. We already have a wide breadth of styles, but we want to continue to improve these and our brewing practices, while widening our range," Moriarty said.

"We are also really excited about some new and upcoming barrel-aged beers, and continuing to experiment with the barrel-aging process," he added.

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