Booth: Short's Brewing Co.

The originally recipe was brewed to be a light stout and on nitro pre-barrels but this opportunity came up so we decided to add it to the barrels.

 

Here is a link describing the Kegger Campgrounds more as well as some photos!
https://www.mlive.com/news/2021/01/...higan-town-with-help-from-shorts-brewing.html

 

12 looooong months!

 

Make me an offer I can’t refuse! I’m about 2 months away from the curls coming back and I’ve been working on that for my family. I’m sure we can come to an arrangement

 

Thanks! Just by visiting us at our Pub or Taproom, the Pull Barn

 

We have been pretty lucky with our barrel aging program. We have not had to dump many barrels, but it does happen. If I had to attach a # to it, I would say 1-2% go bad.

 

I can’t say that absolute envy is really something I’ve felt toward another brewery. But way back in the day, Dogfish Head was the only brewery that I was aware of that was making weird experimental beers. So they were inspiring for sure.

 

A lot of the coffee and chocolate flavors come from the roasted barley, mixed with the perceived sweetness from the maple syrup give it a mocha like flavor.

 

We made roughly 180 cases of the EBF edition. We will continue to show up for EBF and bring the heat as long as the invitation keeps coming!

 

We have used a flame thrower to toast Jefferey pine cones and needles in the past for a brew. We were making a beer called Thundeur and were trying to recreate the scent of a Jeffery pine that was struck by lightning and witnessed by on of our staff members.

 

12 loooong months!

 

I like to think that our beers are pretty unique. Also, I think it helped that we were swinging for the fences with a lot of our experimental beers before it was common for breweries to brew experimental beers.

 

It’s the distillery’s logo (Iron Fish) we collaborated with.

 

We did not have the exact ABV when we had the labels printed. As far the bottling date, we print it on the neck for in the future.

 

We have not used peat in any beers. But we have aged beers in peated bourbon barrels, which turn out fantastic.

 

Well, it keeps the beer in the bottle for ya!

 

We have brewed pilot batches that didn’t make the cut for shelf stability! There are fats and oils present in bacon that will go rancid pretty quickly. I’m sure someone has used some sort of defatted bacon or dehydrated bacon, maybe?

 

We have brewed and bottle PB&J 3 or 4 times now. We actually did again just a few months ago!

 

We have a pub brewer named Luke Whitley who dreamed that brew up. He’s a very creative guy! We encourage everyone at Short’s to dream of an experience to capture in beer form and he found a gem with that old childhood snack.

 

When I was homebrewing a friend drew the logo and we decided to put it on the cap!