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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 & CASCADE

ALCOHOL: 4.5%      I.B.U.’S: 20

 

DON'T TREAd Red

AN AMERICAN-STYLE RED ALE BREWED WITH 7 MALTS AND 7 DIFFERENT HOP VARIETIES THAT MAKE FOR A BIG, MALTY, CARAMEL-INFUSED HOPPPY RED ALE THAT'S FULL FLAVORED, YET BALANCED.  A BIG, HEARTY AMERICAN RED ALE.

HOPS: COLUMBUS, SIMCOE, NORTHERN BREWER, CHINOOK, AMARILLO, CASCADE, AND CENTENNIAL

ALCOHOL: 6.5 %     I.B.U.’S: 62

 

HOWLIN' HEFEWEIZEN

OUR BAVARIAN-STYLE WHEAT BEER WITH FLAVORS OF BANANA, CLOVE AND APRICOT; UNFILTERED AND VERY REFRESHING!  HOWLIN' HEFEWEIZEN IS A MULTI-AWARD WINNING BEER AT THE CALIFORNIA STATE FAIR AND THE LOS ANGELES COUNTY FAIR AND RECENTLY TOOK THE "BEST IN SHOW" AWARD AT THE CALIFORNIA BEER FESTIVAL IN VENTURA.

HOPS: GERMAN HALLERTAU

ALCOHOL: 6.0%     I.B.U.’S: 12

 

DESPERADO I.P.A.

ONE OF OUR AMERICAN STYLE INDIA PALE ALES - BREWED WITH CASCADE, AMARILLO, CHINOOK, CENTENNIAL, AND COLUMBUS HOPS WITH PLENTY OF MALT TO BALANCE THIS BIG I.P.A.

hops: CASCADE, AMARILLO, CHNOOK, CENTENNIAL, AND COLUMBUS      

alcohol: 6.5%      i.b.u.’s: 67

 

GUEST BEERS

 

NEW BELGIUM BREWING CO.  HOPTOBER

new belgium brewing company’s (colorado) AUTUMN ALE IS A LIGHTER ALE THAT STILL HAS SOME WITH SUBTLE YET DEFINED HOP FLAVOR.

 

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

Juneau, Alaska.  RICH MALTY FLAVORS WITH JUST ENOUGH HOPS TO GIVE THIS TASTY, SMOOTH ALE GREAT BALANCE.

 

ARROGANT BASTARD ALE

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

AVERY WHITE RASCAL

BOULDER, COLORADO.  A BELGIAN-STYLE WHEAT, OR "WHITE" ALE THAT IS UNFILTERED AND SPICED WITH CORIANDER AND CURACAO ORANGE PEEL, PRODUCING A REFRESHING & FRUITY THIRST QUENCHER.

 

BEAR REPUBLIC RED ROCKET ALE

HEALDSBURG, CALIFORNIA.  RED ROCKET ALE IS A BASTARDIZED SCOTTISH-STYLE RED ALE PACKED WITH DISTINCTIVE FLAVORS AND AN AGGRESSIVE HOP CHARACTER RIVALED BY NONE.  THIS AMBER/RED ALE BREAKS ALL STYLE MOLDS.

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.

 

Sierra Nevada PALE ale

chico, california. SIERRA NEVADA BREWING COMPANY'S MOST POPULAR ALE HAS A DEEP AMBER COLOR AND AN EXCEPTIONALLY FULL-BODIED, COMPLEX CHARACTER.  GENEROUS QUANTITIES OF PREMIUM CASCADE HOPS GIVE THIS PALE ALE ITS FRAGRANT BOQUET AND SPICY FLAVOR.

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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