I mentioned in my last post that I made all of my beer recipes for a year. We're probably going to start with eight taps, which will prevent individual batches from being served for too long. We'll likely have four year-round, two seasonal and two rotating beers on tap at any given time. Behold, the preliminary beer list!
House Ale - the signature session beer of RePublic!
Pale Ale - we'll name it Heartattack and Bine if Tom Waits doesn't sue us.
Scottish Heavy - the name is misleading; it's a session beer.
Belgian Pumpkin - a Squashed Stereotype, if you will.
Grapefruit Lager - a light lager spiced with grapefruit zest.
Wildflower Belgian Pale - a restrained Belgian ale brewed with wildflower honey.
Cardamom Coffee Stout - thanks, Kevin, for the Arabic coffee idea.
Maple Biere de Garde - a farmhouse ale with unrefined Maple syrup.
Old Ale - a blend of fresh beer and stock ale that's been inoculated with Brettanomyces and aged in wine barrels.
Grand Cru, aka the Raspberry Belgianwine.
Imperial Black Lager - aged for a year before serving. Will I get dork points for naming it Gestahl's?
I'd love to brew a doppelbock, but mostly because I want to name it Lowest Common Denominator. I can't really see a doppelbock working as a pub beer, but don't rule it out.