Hey there folks, big news: Black Acre will be open to the public starting this Wednesday (2/22/2012)! Now that we’ve sufficiently got you all excited, please keep reading for the fine details.
It seems like we always say a lot has happened since our last post, but we’re going to have to say it again, a lot has happened since our last post. In many ways, our space is really beginning to make the transformation from simply our “space” and becoming our brewery.
Construction-update time! Things over here have been going pretty, pretty, pretty good. Every advancement brings us one step closer to bringing you delicious beer. Without further adieu, a quick review! Sorry for that terrible rhyme.
As many of you have probably noticed, there’s been a lot going on at the Black Acre space. While we’ve been providing quick updates on the Facebook page and Twitter, here’s a more in-depth overview of everything that has happened thus far.
It’s been a while since an update, but if you follow us on Facebook or Twitter, you already know the big news: we took possession of our space last week! After weeks of being up to our necks in paperwork, be it state or local permits, possession was just the boost we needed to get our spirits back up. Although it’s not much to look at right now, it’s still pretty exciting. As things start to move along, we’ll keep you updated with pictures, both here and on Facebook.
As many of you know, voting has concluded on which glasses we should use for our half pints and high gravity beers. After several days of neck and neck results, the munique glass won with one vote over the brandy snifter.
It’s been a busy past few weeks here at Black Acre. We’ve ordered our brewing equipment, bought and picked up our cold room, and bought our serving tanks and a nitrogen generator. Phew! We know nothing gets anyone in the mood to have a beer like seeing the actual product, but we figure giving you the lowdown on what will make our artisanal ales a reality will suffice for now.
First things first, the heart of our operation: the brew system. In order to do this effectively, we have to break down some units of measurement, so if you are already aware of these, skip ahead. If not, this will be helpful in understanding what we’re talking about.
Good beer deserves good glassware, plain and simple. The correct glassware doesn’t just enhance the image of a brewery, but is an integral part of maximizing one’s beer experience. We at Black Acre have always been advocates of proper glassware in our personal beer consumption, and will not settle for anything less in our professional endeavors. Below are the various vessels that will get Black Acre beers from our fermenters into your hands.
Willi Becher Glass
At first glance, this glass seems no difference than your traditional pint glass. Lacking the intricacy one associates with tulip glasses or traditional Belgian glasses, why would we bother moving beyond the “traditional” pint glass? Well, there are two reasons. First off, the Willi glass complements the attitude of Black Acre Brewing Co. The glass is both traditional and unique, a perfect complement to a brewery that respects tradition but isn’t bound to it.
Second, the Willi glass allows us to meet the honest pint requirements. Unlike England and Germany, the United States has no legal requirements on what constitutes a pint. Although a pint denotes 16 ounces, many bars do not provide this amount in their “pints,” instead pouring 12 or 14 ounces into 14 or 16 ounce shaker glasses. We believe that when customers order a pint, they should get a true 16 ounce pour.
After a healthy Denny’s breakfast of carbohydrates, fats, and protein, we set off for Ann Arbor and Jolly Pumpkin. Jolly Pumpkin’s atmosphere is something you would have expected to see in the early 20th century. Dark brown wood paneling accented the tan walls, yet were also decorated with various Hawaiian record covers. Although this may seem unusual, the duality of classic and quirky is a perfect complement to their beers. Although clearly rooted in traditional Belgian styles, Jolly Pumpkin adds their own unique twist to each recipe. This dichotomy is apparent in the highest rated beer, their Noel de Calabaza. Noel de Calabaza follows the traditional Belgian sour recipe, but adds Christmas spices instead of the more traditional fruit. The end result is a sour, yet spicy, ale.
- Jolly Pumpkin (denotes guest tap)
- Nightmare before Viscious (North Peak) – 5
- Maricaibo Especial – 6.6
- Belipago Belgian IPA – 7.4
- Diabolical IPA – 7.4
- NP Siren Amber Ale – 3
- Bam Biere Golden Ale – 7
- Bam Noire – 5.4
- Noel de Calabaza – 7.8
- Chocolate Stout – 6.4