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BREW GUIDE

WOLF CREEK HAND CRAFTED ALES

 GOLDEN EAGLE ALE

MULTI-AWARD WINNING BLONDE ALE WITH A CLEAN MALT FLAVOR COMBINED WITH MILD HOP BITTERNESS. A VERY REFRESHING AND DRINKABLE ALE THAT HAS A LOT MORE FLAVOR THAN THE MASS-PPRODUCED BEERS.  SILVER MEDAL @ THE L.A. COUNTY FAIR

HOPS:NORTHERN BREWER AND CASCADE

ALCOHOL: 4.5%      I.B.U.’S: 20

 wild angels “dubbel trubbel”

A belgian-style dubbel (double) ale that’s brewed with brown sugar to create a very complex ale. flavors of cherries, dried dark fruit, brown sugar/maple, and a hint of chocolate roast malt. wild angels is served in the tall stem beer glass.

HOPS: GERMAN HALLERTAU

ALCOHOL: 10.0 %      I.B.U.’S: 10

 hot rod imperial india pale ale

an american-style imperial india pale ale brewed with a massive amount of malt, chinook and centennial hops for flavor and bittering and dry-hopped with cascades. this is a full-bodied, very strong india pale ale with big citrus/grapefruit flavors. hot rod ipa is served in a large 16 oz. goblet. silver medal @ the 2006 l.a. county fair.

hops: chinook, centennial and dry-hopped with cascade

alcohol: 9.5 %    i.b.u.’s: 95

 RACIN’ RED ALE

ONE OF OUR BIG RED ALES THAT HAS A GREAT CARAMEL MALT PROFILE BALANCED BY BITTERNESS AND FLAVOR BY NORTHERN BREWER AND CENTENNIAL HOPS. OUR “WEST COAST” YEAST STRAIN GIVES A NICE FRUTINESS TO THE BALANCE.

HOPS: NORTHERN BREWER AND CENTENNIAL

ALCOHOL: 7.0%     I.B.U.’S: 40

 

winter wonderland ale

our brown, spiced ale for the holidaze brewed with cinnamon sticks, vanilla beans, and nutmeg. a rich, brown ale with flavors of of caramel/toffee and roasted chocolate add to the holiday flavor explosion.

hops: warrior and hallertau

alcohol: 8.7%   i.b.u.’s: 45

 

GUEST BEERS

 firestone pale ale

FIRESTONE PALE ALE OFFERS A RICH, CRISPLY HOPPED CHARACTER WITH A MEDIUM MALT PROFILE.  NUANCES OF TOFFEE AND VANILLA UNFOLD ACROSS A BRIGHT, CLEAN TEXTURE.  DRY HOPPING ESTABLISHES AN ASSERTIVE AMERICAN HOP AROMA AND FLAVOR.

 

NEW BELGIUM BREWING CO.  FAT TIRE ale

new belgium brewing company’s (colorado) amber ale with Toasty malt flavors (sorta like biscuits just pulled from the oven) coasting in equilibrium with crisp HOP FLAVOR.  A VERY DRINKABLE AMBER ALE.

 

GREEN FLASH west coast i.p.a.

from green flash brewing co. in san diego, this west coast style india pale ale is extravagantly hopped, full flavored, medium bodied, and copper in color.  hops used include simcoe for a unique fruitiness and grapefruit zest, columbus for strong hop pungency, centennial for pine and citrus notes, and cascade for floral aroma.

 

Alaskan amber ale

alaskan brewing company’s alt-style (german malty amber ale) beer that’s full flavored and not too bitter which makes for a very mellow amber ale.

 

ARROGANT BASTARD ALE

STONE BREWING COMPANY, SAN MARCOS CA.  A VERY FULL-FLAVORED AMBER/RED ALE BREWED WITH LOTS OF MALT AND LOTS OF HOPS. NOT FOR WHIMPY PALE YELLOW BEER DRINKERS.

 

ANDERSON VALLEY OATMEAL STOUT

booneville, CALIFORNIA. A BIG, RICHLY FLAVORED STOUT WITH ROASTED CHOCOLATE MALT FLAVORS AND MEDIUM BITTERNESS. A VERY SMOOTH, WELL BALANCED STOUT.

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SAINT ROGUE RED

A ROASTY, MALTY FLAVOR WITH A HOPPY, SPRUCY FINISH, SAINT ROGUE RED IS A DRY HOPPED ALE WITH GREAT CHARACTER AND PLENTY OF HOPS TO SATISFY./span>  FLAVORS RANGE FROM THE FULL, AROMATIC PUNCH OF CARAMEL, CITRUS FRUIT, AND MELON WITH UNDERLYING EARTH TONES.

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Sierra Nevada Celebration Ale

Wonderfully robust and rich, Celebration/span>® Ale is dry-hopped for a lively, intense aroma. Brewed especially for the holidays, there are generous portions of barley malts and fine whole hops of several varieties, creating a brew with a full, rich and hearty character.

 

THE WOLF CREEK BREWING PROCESS


HERE AT WOLF CREEK, BREWING IS AN EIGHT STEP PROCESS THAT TAKES BETWEEN THREE AND FOUR WEEKS. WE USE ONLY THE FINEST INGREDIENTS AND TAKE THE UTMOST CARE IN BREWING OUR FINE ALES. HERE’S HOW IT WORKS...

1. MILLING: PALE BARLEY MALT ALONG WITH OTHER SPECIALTY MALTS IS GROUND IN THE MALT MILL. THE GRAINS ARE TRANSFERRED THOUGH A LONG TUBE (THE FLEX AUGER) INTO THE COPPER MASH TUN.

2. MASHING: ONCE IN THE MASH-TUN, HOT WATER IS ADDED TO THE GRAINS, CREATING THE “MASH”. STEAM HEATING ALLOWS THE BREWER TO CONTROL THE TEMPERATURE OF THE MASH WHILE IT MIXES, CONVERTING THE GRAIN TO SUGARS.

3. SPARGING: ONCE THE DESIRED BODY IS ACHIEVED, THE BREWER RINSES, OR “SPARGES” THE GRAIN. NOW CALLED “WORT”, THE LIQUID IS SEPARATED FROM THE GRAIN AND TRANSFERRED INTO THE COPPER BREW KETTLE.

4. BOILING: THE WORT IS BOILED FOR ABOUT 90 MINUTES, DURING WHICH TIME THE BREWER ADDS THE HOPS. THE BOILING STERILIZES THE WORT AND CAUSES THE HOPS TO RELEASE OILS WHICH GIVE FLAVOR AND AROMA TO THE BEER.

5. COOLING: NEXT, A WHIRPOOL IS CREATED WHICH HELPS SETTLE ANY SOLIDS TO THE BOTTOM OF THE KETTLE WHERE THEY CAN BE REMOVED. NOW THE HOPPED WORT IS PUMPED THROUGH THE “HEAT EXCHANGER” WHICH COOLS THE WORT FROM BOILING DOWN TO ABOUT 70 DEGREES.

6. FERMENTATION: THE COOLED, HOPPED WORT IS THEN TRANSFERRED TO A FERMENTATION TANK (THE ONES ALONG THE BACK WALL OF THE BREWERY). THE YEAST IS THEN ADDED, WHICH METABOLIZES THE SUGAR IN THE WORT AND PRODUCES ALCOHOL AND CARBON DIOXIDE. THIS TAKES ABOUT 5 DAYS.

7. AGING: ONCE THE YEAST HAS CONSUMED MOST OF THE SUGARS, THE TEMPERATURE IS LOWERED, THE YEAST IS REMOVED AND THEN THE CONDITIONING, OR AGING OF THE BEER CAN BEGIN (A MINIMUM OF 2 WEEKS).

8. FILTERING: AFTER THE BEER HAS AGED IT IS FILTERED AND TRANSFERRED TO A SERVING TANK (THE ONES BEHIND THE BAR). ONCE IT IS TRANSFERRED TO THE SERVING VESSEL, THE BEER IS CARBONATED TO THE PROPER LEVEL AND IS READY TO BE SERVED DIRECTLY FROM THE TANKS TO THE TAP TOWERS. THIS IS AS FRESH AS IT GETS. CHEERS!!!

 


 

*ALCOHOL PERCENTAGES ARE “ALCOHOL BY WEIGHT” AND ARE ESTIMATES.

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