The completion of Victory Brewing Company’s new brewhouse project is inching closer, with beer expected to flow out of the new Parkesburg brewery by the summer of 2013. With the expansion of space comes more room for creativity, and in this case, Victory flooded their fresh square footage with a slew of once-used barrels.
Red Thunder was the first product of Victory dipping their sophisticated fingers into wine barrel-aging processes. The release, which hit shelves late November 2012, aged the well-received Baltic Thunder (a Baltic-style porter) in Wente Vineyards’ red wine barrels. Now their Belgian-style tripel, Golden Monkey, is the new kid on the aging block, finding itself in a three-month home of spent white wine barrels.
If you’re interested in getting your beer-loving paws on the latest Victory-brewed aging beauty, identified under the moniker White Monkey, visit the Downingtown-based brewpub as early as 9 a.m. on Saturday, March 2 for the “In Like a Monkey” release event.
To celebrate the beer’s debut, Victory’s brewpub is busting open its doors early, allowing locals to try White Monkey before they buy it, with samples available at $2.50 each and 12-ounce pours offered at $5.50. The latest barrel-ager is only available in corked 750ml bottles, and will be up for grabs by the case or by the bottle at both the brewpub and retail operations as of March 2. To up the ante on the early-morning event, the brewpub will additionally serve a special breakfast menu with stuffed cornflake French toast, spinach and mushroom quiche, scrambled eggs and bacon and sticky buns.
Production of the limited-edition beer will yield approximately 2,800 cases, making this beer available in the Victory distribution territories of Pennsylvania, Ohio, New Jersey, Maryland, Delaware, northern Virginia, New York City, Massachusetts, South Carolina, Georgia, Texas, Colorado and Florida. For more details, visit victorybeer.com.
» More Main Line Today Dining News and Events
» Sign Up for MLT’s Free Weekly Dining Newsletter
» More Town Dish News and Restaurant Reviews
