Happy St. Patty's Day!
It was one year ago that we shut down our operations due to COVID. The City of Seguin was graciously hosting a St. Pat’s Pub Crawl and we had a fresh batch of our Pog Mo Thoin Irish Stout tapped on Nitro and ready to celebrate. And then, we didn’t. We closed. We shut the door on the biggest drinking day in the first quarter of any year.
This year, we still didn’t have enough information to plan a true St. Patty’s Day festivity with the uncertainty floating around capacity limitations and COVID concerns. But, never fear, we put our Irish Stout on sale for $4 per pint for the whole month! Come out and see us tomorrow! It is time to once again celebrate St. Patty’s with a cold, velvety smooth Pog Mo Thoin (we recommend you Google the name). Slainte!
$4 pints of Pog Mo Thoin Irish Stout all March long! Slainte!
Curious what makes our Stout Irish? Read on!
Like most of the beers we brew, we try to source the ingredients for the style from its origins. So we tracked down Ireland grown malts, we use UK grown hops, and an English style yeast strain to create what is known as an Irish Dry Stout. The Irish grown Spring Barley is the base malt, followed by a healthy dose of Irish roasted barley, and barley flakes. The roasted barley is what gives the stout its dark color and coffee notes. It also contributes to the dryness of the beer. We then hop it very modestly because in this style we want the malts to be louder than the hops.
In our process, the last part is the most challenging. We do not force carbonate our beer with co2! We use natural carbonation or refermentation inside the final vessel, which in this case is the keg. This means that we need to be very precise in creating the appropriate volume of co2 in the beer. Since we put this beer on Nitrogen gas for dispensing (this is what makes it frothy and gives it the mouthfeel of smooth and creamy) we cannot over carbonate the beer, even slightly. If we do, which many of Stein Club Members can attest to, the beer will pour straight foam. If you are interested in learning more about the science of carbonating beer, check this out: https://www.glaciertanks.com/carbonation.html
This beer is still a work in process. Guiness has a few centuries of practice on us, but hopefully we get there soon. Alas, a brewer’s job is never done. But that’s okay as long as someone is enjoying the beer! And if you don’t like our stout, well….pog mo thoin!