In the Works
In addition to our base beers, Monday Night is perfecting a few other beers which will eventually hit the shelves as new regulars or seasonals. There’s no timeline on any of these beers yet, but stay tuned!
And like any good brewers, we’ve also got some failed experiments under our belt.
Headless Horseman Pumpkin Ale
An annual tradition, our pumpkin ale is brewed with fall spices and actual roasted pumpkin. Many brewers simply rely on spices to impart the “pumpkin” flavor in their pumpkin beer. After we roll (or “TP,” depending on where you’re from) those brewers’ houses, we go back to Jeff’s house and actually use pumpkin in ours. We use a small amount of British hops and an ESBish base to make a beer that would bring the headless horseman himself to give up the ruthless slaughter of innocent townspeople for a single pint. Now THAT’S a good beer.
Every June, we start thinking about Christmas. That’s when we brew our barleywine with cinnamon, nutmeg, candied ginger and allspice. Spicy with warm notes of caramel and pine, this capitalist beer is best after the invisible hand is allowed to do its thing for at least six months, and it only gets better with time.
Con Man Stout
This experiment gone horribly right began when we split a batch of stout into two. One got vanilla and cherries in secondary, and one got bourbon-soaked oak chips. Both were terrific, so we made a milk stout based on the same recipe. We plan on twisting this stout to suit our moods each time we brew it, thus beguiling and winning over a naïve population (you), much like a con man would. Smooth, creamy and full-bodied, this beer is the real deal no matter which iteration you end up with. Bottom line – this sneaky, unpredictable stout is destined for great things, as long as it can avoid the law.
Failed experiments from our homebrew days
Monday Night’s first attempt to brew a British-style beer turned out relatively well. Except that everyone wanted it to taste more like an American beer. And being a bunch of Americans, we agree. As of now, the Redcoat is a malty special bitter brewed with English malts and hops, with a dry finish and a nutty flavor. Fundamentally, we like it. It just needs to be more like a Ford F250 than a Mini Cooper.
Cow Tipper Cream Ale
Since none of the MNB crew is too keen on cream ale, it was a no-brainer to try to brew one. The logic doesn’t work, and neither did this beer. With a bit of a strange smoothness to it, a lack of any discernible flavor and a sanitation issue to boot, this is another one for the archives.
Sweet & Dour Bog Monster Cranberry Ale
Oh Lord, forgive us for playing GOD! Too much tang, not enough sweet. Plus it caught a gusher bug, so it was totally undrinkable after 3 weeks in the bottle. We’ll leave cranberries for the folks at Ocean Spray for the time being.
P.S. Sometimes when you use fruit extract it ends up tasting like fruit extract. Not fruit.
If you want a beer that tastes like the bastard child of a spruce tree and a can of Pine-sol, you’ve found it in our Christmas Ale. To date, we’re not aware that it causes blindness, but it tastes like it should.
The problem? After failing to secure spruce extract from our local homebrew store, a nameless brewmaster snuck around the local home improvement store looking for spruce clippings to cook in the wort. The yield proved inadequate, so when the spruce extract finally arrived, the aforementioned brewmaster overcompensated slightly by adding an ounce to the five gallon batch immediately before bottling. A couple drops would probably have sufficed.
Oh – and Joel likes it. We don’t know why.