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Current Survey:

RELEASED wednesday, Jan. 2nd

To ring in the new year, we decided to experiment with a style we’ve never brewed before: the Oatmeal Stout! As folks tend to prefer their oatmeal served many different ways, we have three 'oatmeals' of our own ready for you to try:
 
'Plain' Oatmeal Stout
'Cinnamon-Raisin' Oatmeal Stout
'Chocolate' Oatmeal Stout
 
Find out which style is your favorite, and help us evaluate each beer’s flavor, aroma, body and finish.

PREVIOUS SURVEYS

Released Wednesday, Dec. 12th: Our new survey this week just gets better with age. As a treat for the holiday season, we've tapped into the cellar to bring you three biers from our barrel-aging program. The survey includes:

Cuvee de Peche - Barrel-Aged Lambic brewed with Fresh Peaches
Daft - Bourbon Barrel-Aged Barleywine
Vesalius - Barrel-Aged Flander's Sour Brown Ale

Sample each of these limited-quantity beers, paying careful attention to the characteristics imparted to each during the barrel-aging process.This survey will run through the holidays - for three weeks instead of two - until January 2nd (or until supplies last).

Released Wednesday, Nov. 28th: Winter is traditionally thought of as Stout and Porter season, but it’s also a great time to explore the darker, maltier Lager styles. For this survey you'll join us on a "walk in a Winter Lager-land" with three beers featuring a spectrum of secondary malts. From lightest to darkest, you will try our Mexican Lager, Munich Dunkel, and Black Lager. Give us your feedback on how these beers compare to one another, specifically regarding flavor, texture, and aroma, so that we can better evaluate these secondary malts.

Released Wednesday, Nov. 14th: Don your lab coat and safety glasses...our newest survey features three experimental Pale Ales. Pale Ales are beautifully sessionable brews with nearly endless possibilities. For this survey, we decided to test out a few things as each sample utilizes one of the following: a novel yeast strain, an experimental brewhaus technique, and a secondary fermentation with fruit. Grab a lab partner and help us evaluate the aroma, bitterness, balance, and flavor of these three 'experiments.' 

Released Wednesday, Oct. 31st: We are pleased to feature three distinct beer & tea blends in partnership with Firepot Nomadic Teas in our new survey! Tea has become an interesting ingredient in the brewer's toolkit because it can add an herbal component to brews or create refreshing, unique beer cocktails. So, we thought it fitting to ask our friends over at Firepot to help us brew up some creative combinations! The samples in this survey were blended specifically to enhance and explore both the base beer and freshly brewed teas. Help us evaluate the aroma and flavor of these three beer & tea blends and let us know what you think!

Released Wednesday, October 17th: If you thought we wouldn't have a Pumpkin Beer survey, you must be out of your gourd! 🎃 The parameters of the Pumpkin Beer style are fairly loose, which lets brewers get creative with the balance of spices, the base beer, and the pumpkin itself. In this survey, you will evaluate three Pumpkin Beers that are very different from one another. Focus on each recipe's aroma and flavor and let us know what you think! 

Released Wednesday, October 3rd: Enter the vast world of Sour Beers in our newest survey! Evaluate a couple of traditional (but new to UCBC) sour styles that we have been perfecting, plus an old favorite! In this survey, you will test the tartness of a Gose, Berliner Weisse, and Oud Bruin, and let us know what you think about the taste, balance and complexity of these Sours. As always, please answer all of the questions and feel free to leave comments!