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Burial Beer Co.
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This week at Burial. New releases, Second Anniversary Celebrations. So much new beer to be had this week.

Today/Tuesday: Skillet Donut Stout aged on Peanut Butter + Machete Extra Farmhouse - 4PM

(with small plate pairings from Salt + Smoke)

The ever-changing Machete is an extra-style farmhouse showcasing hops & aromatics, brewed with Riverbend 6-row, Carolina Ground raw wheat, vienna malt, grapefruit & lemon peel, and a heavy dose of green peppercorns with a mild yeast presence produced by a blend of two farmhouse strains. This beer is hop-bursted & brite-hopped w/ Crystal and Centennial hops for a lemon, white pepper & green herbal aroma. 
ABV: 5.1% OG: 1.047 IBU: 30+ Color: Straw

Wednesday: Scythe Rye IPA aged in Rye Barrels draft and bottle release** 750ml bottles for sale for $12- limit 6 per person- 4PM
(plus pizza from Korto's Mobile Pizza Kitchen)

Friday: Winnower Chocolate Raspberry Porter- 2PM

Winnowers remove the husk of the bean from the cocoa nib and open the door for flavor collab. We love a fine Belgian bauble, and this sweet porter is loaded with 210lbs of fresh raspberry and 40lbs of cocoa nibs from French Broad Chocolates to replicate some of our favorite belgian confections. Medium bodied and ripe for summer, it is packed with flavor — amuse-bouche to your drinking day.
ABV: 6.5% OG: 1.070 IBU: 37 Color: Black


Sunday: 2nd Anniversary Party- 12PM

Special, rare kegs:

*Anniversary Release! Anno Domini MMXV- a Saison aged on apricots in Chardonnay barrels from Overmountain Vineyards in NC- bottle release and draft release ** 750ml $17 * limit 6 per person
**Scythe Rye IPA Rye Barrels
**The Crucifix Tripel Aged in Red Wine Barrels
**The Rosary Export Stout Aged in Brandy Barrels
**Flower Moon- A Black Trappist Ale made with a tea of lavender and nastursium flowers
**Worm Moon- a Tripel brewed with hibiscus and wormwood tea
**Snow Moon- a White Tea Imperial Wit brewed with honey and fermented in a wine barrel

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This week (June 8) Releases and upcoming Bottle Releases + our Second Anniversary Party!

Tuesday/Today: Skillet Donut Stout aged on Cherries- Chelsie/Travis- please put this on in place of normal Skillet and if you could watch it, when it starts to pour with cherry residue in it, please consider it kicked and put normal Skillet on. Thanks!

Thursday: The Shroud Belgian Dubbel- A traditional Belgian Dubbel brewed with pilsner malt, a plethora of Belgian dark crystal malts and traditional candy sugar to give it that much needed bubblegum snap.
ABV: 6.5%      OG: 1.061        IBU: 24         Color: Brown       

Saturday: La Mesa Saffron Table Beer- Beer food. Food beer, whatever. Some beer should complement your meal, not overpower it. La Mesa started as a traditional belgian table beer, made simply with Riverbend pils and oats, but sharpened via a hop burst of Motueka and Sterling hops and an aging on grassy hay-like spanish saffron to provide a palate-cleansing aperitif to accompany the most robust of dishes.

4.5% ABV

Upcoming Bottle Releases and Second Anniversary Event: 

Scythe Rye IPA aged in Bulliet Rye Barrels - Wed. June 17th- 750ml for $12- limit 6 per person. This will also be released on tap that day

Anno Domini MMXV- (translates to After Death 2015)- our 2nd Anniversary Beer- a saison aged on apricots in Chardonnay barrels from Overmountain Vineyards- Sunday June 21- $17/750ml- limit 6/person

We will also be pouring very special kegs of: The Rosary Export Stout aged in Brandy Barrels; The Crucifix Tripel aged in a blend of Red Wine Barrels; Snow Moon White Tea Wit; Flower Moon - Black Trappist Bouquet; Worm Moon- a Tripel aged on wormwood and hibiscus; Anno Domini MMXV; Scythe Rye IPA aged in Bulliet Rye Barrels
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From a 1 barrel brewery that could barely make enough beer for 3 days of serving at the taproom, we are now able to carry packaged beer to go. What a difference 2 years makes. 

From cans to bottles and lots of barrel aged goodness, check out what we currently have to take home and share and what we have coming up later this month.

Stop by today to grab a beer, a small plate pairing from Salt + Smoke and beer to go- we open at 4PM.
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Open today from 4-10PM w/ Skillet Donut Stout Aged on Cherries and small plates from Salt + Smoke. Check out the menu. Food is free but the chef works hard so please tip well.
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Guess what we have going on this week (and every week going forward) tours!

We have partnered with Wicked Weed Brewing to bring you tours that give you a behind the scenes look into our story, why we do what we do and our beers.

Tours include a tasting, a souvenir glass and a great time with Zaq.
We will have tours on Thursdays, Fridays, Saturdays and Sundays. You can reserve your spot via our tour website. If you have any questions please feel free to email info@burialbeer.com!
http://southslopebrewerytours.com

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Tomorrow marks our highly anticipated Skillet Donut Stout Split Batch Event w/ our beloved breakfast stout aged on 6 different adjuncts paired with Vortex Doughnut min doughnuts.. We open at 4PM. Flight available. Doughnut pairings are a la carte. Skillet is also available in individual 8oz pours.
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Open 4-10PM today with Hops + Hoagies!! Delicious sandwiches paired with our beer in our expanded beer garden. Continue to celebrate Beer Week with us today!
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Open 4-10PM with a special small batch release!

Magpie on the Gallows Sassafras Nettles Saison

SMALL BATCH! An all NC beer! Brewed with Riverbend Malthouse Rye, Red Wheat and Pilsner malt, local sassafras root and stinging nettles, this beer is a tribute to our local agriculture. It is easy drinking with a unique sweetness from the sassafras with that “farmy”/“earthiness” from the nettles. 

ABV: 5.5%      OG: 1050         IBU: 10           Color: Golden   

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Every Sunday since December, Burial Beer Co., Josh, Gary and Jake have brought you a Jazz Brunch.

I am sad to announce that this Sunday will be the last Jazz Brunch for the foreseeable future. Josh and Gary are pushing forward to open their own brewery, Bhramari Brewhouse. As we know, it takes up most of your time to open a small business. So, it is a bittersweet ending!
It has been wonderful to have a day a week where we all get together over delicious food and beer. We will continue to host Salt + Smoke small plates on Tuesdays and Hops + Hoagies on Wednesday (minus the month David is traveling this summer!).

So this Sunday, we bring you a special menu and brunch drinks for Asheville Beer Week. Items made with beer and three options for brunch drinks with crazy garnishes.

Brunch drinks will be served outside where the guys cook and serve. Food is free but these guys work so hard week after week, prepping, cooking and serving so please tip them generously.
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Salt + Smoke will be at Burial today starting at 4PM serving up some delicious small plates! Perfect to pair with our brews!
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