Head over to the Pike Pub & Museum next Thursday, August 1st, for the limited release of their Entire Wood Aged Stout. Limited to a run of 180 cases (or 2160, wax-dipped, 22 ounce bottles) this beer will be available for purchase at the brewery.
Prior to purchasing a bottle you should try the beer, which will be featured on draft that day.
Brewery Description of Pike Entire Wood Aged Stout
Pike Entire was born as a high-gravity stout, then gently aged in Dry Fly Wheat Whiskey barrels. After several months, this stout was blended with 25% Pike XXXXX Extra Stout creating intense cocoa and coffee flavors that are skillfully balanced with the rich vanilla-like sweetness of oak. Savor it with bread, cheese, fruit and chocolate.
$10 per bottle / Limit 1 case per customer Alcohol by Volume 9.5% | IBU 60 | OG 1.092
Thursday August 1st, 2013 11:00 AM – ?
Pike Entire Wood Aged Stout Release
1415 1st Avenue Seattle, WA 98101
Most beer styles have a seminal quality to them, having arisen through local agrarian custom, raw materials, and environmental conditions, sometimes fine-tuned by technology. Porter was created specifically to lessen the load on London publicans who served legions of thirsty laborers. They served a blend of beers of various strengths and maturity, usually three, known as “three threads,” but sometimes even more. A mash was saturated and drained three separate times to produce three different worts, with the resultant beers known as strong, middling or common, and small beers. The strong beer was for keeping, and used after a period of maturation during which it developed lactic and musty cask character from resident lactobacillus and Brettanomyces organisms. Small beers were fermented and consumed quickly. Middling beer was somewhere in between. The variety didn’t stop there however. Pale malt, produced around London, and the beers made from it were referred to as “twopenny.” Pale malt, and hence twopenny, were expensive but it nevertheless was a common “thread.” The majority of the beer was some shade of brown, produced by the cheaper amber and brown malt.
It was the brainstorm of Ralph Harwood in 1722 of the Bell Brewhouse in Shoreditch,, and perhaps a few other less famous brewers, that altered London pub culture. Rather than putting the publicans through the rigors of mixing stale, brown, and pale beer, he brewed a beer from pale and brown malt, combining worts previously fermented separately. A measure of stale beer in the cask provided the expected lactic/Brett tartness. The result was a reasonable approximation of the three threads and probably resembled the middling beers mentioned above. Harwood named it “EntireButt.” The sobriquet of porter was adopted because of its immense popularity with the porters who comprised a good portion of the workforce. Not mahogany-black beer as modern drinkers are familiar with, porter was instead brown, a bit rough and smoky, and generously hopped, as hop usage was blossoming as a way to spice and preserve beer.