4 Hands Cuvee Diable

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4 Hands Cuvee Diable
*Limit one per person*
*See cashier to purchase*

Cuvee Diable is the second in our barrel aged saison series. Cuvee Diable is a soft and delicate farmhouse ale fermented with wild yeast and aged in red wine barrels with tart cherries. Cuvee Diable pours rose in color with notes of cherry, funk, wood, and spice.

Founders Blushing Monk

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Founders Blushing Monk
*Limit 4 per person*

Blushing Monk is brewed with a ridiculous amount of raspberries and with a Belgian yeast strain that keeps our head cellar operator from sleeping for a week. It pours a stunning deep berry red and, at 9.2% ABV, has a surprising kick. The perfect dessert beer, it can be enjoyed on its own or paired with fresh cheeses, fruit, cakes and more.

Come try Elijah Craig Barrel Proof!

From 1-4 p.m. on Saturday 2/28  in the Lukas Tasting Bar we will be featuring Elijah Craig Barrel Proof* for only $10 per 1 ounce pour.

 

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*While supplies last. Not bottles available for purchase. Limit two 1 ounce pours per customers. Price is good only from 1-4 p.m., otherwise it is $20 per 1 ounce pour. 

Elijah Craig Barrel Proof (SOLD OUT)

SOLD OUT

Attention whiskey fans! A very limited amount of this rare bourbon is now in stock. This item is first come, first serve with a limit of one bottle per customer.

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Named after the father of Bourbon Rev, Elijah Craig this limited release Small Batch, twelve year old Bourbon is bottled at Barrel Proof and without chill filtering, preserving the natural flavors produced during the aging process. At full Barrel Proof, you can enjoy the Bourbon much the same way our Master Distiller does when he samples straight from the barrel or, if you choose, add water to reduce the proof to your liking. -Distillery

 

In case you missed your opportunity to purchase a bottle, the Lukas Bar will set aside a bottle for tasting. This Saturday (2/28) we will have the bottle open with pours available for only $5! We will also have Blanton’s, Eagle Rare & George T. Stagg available for purchase by the pour. We hope to see you there!

Avery Uncle Jacob’s Stout

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Good amount in stock. No limit.

Avery Uncle Jacob’s Stout
Imperial Stout aged in bourbon barrels

Jacob Spears, our 6th Great Grand Uncle, is credited as the first distiller to label his whiskey “Bourbon.” He built his distillery in Bourbon County Kentucky in 1790 — 203 years before we began brewing.  While obviously a bit too late to produce Uncle Jacob’s wash, we’ve instead created something far more complex. In his honor, we present this robust, silky smooth, full-bodied and altogether extremely American rendition of an Imperial Stout aged for 6 months in the very finest Bourbon barrels.  This explains a lot about our penchant for big brews!  It’s in our blood!

Tasting Schedule for 2/27 & 2/28!

Here is our Tasting Schedule for Friday, 2/27 and Saturday, 2/28:

Today’s featured pour at the Lukas Tasting bar is Elijah Craig Barrel Proof.* For those missed out on attaining a bottle, we will have one to try by the 1 ounce pour for only $5.

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*While supplies last. No bottles will be available for purchase. Limit 2 pours per customer. Price only good from 1-4 p.m. on Saturday, 2/27, otherwise price is $10 per 1 ounce pour.

FRIDAY 2/27 (tasting times will vary)

-Samogon 4-6 p.m.

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-Wiser’s Whiskey selection 4-6 p.m.

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-Josh Cellars Wine selection 4-6 p.m.

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SATURDAY 2/28 (tasting times will vary)

-Deep Eddy Vodka selection 1-3 p.m.

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-Deadbolt Wine selection 1-3 p.m.

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-Angel’s Envy Bourbon 1-4 p.m.

Angels Envy KSBW Lukas Liquor Edition stack

-Acacia Wine selection 2-4 p.m.

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Boulevard Imperial Stout X Coffee

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Plenty in stock. No limit.

This first edition of our Imperial Stout “X” series, incorporates freshly roasted Ethiopian Sidamo beans from our friends and neighbors at The Roasterie. After fermentation is complete and the beer has been crash cooled with the yeast removed, our brewers transfer Imperial Stout into a sanitized stainless tank that has been fitted with bags of coarsely ground coffee beans. At this point, the beer is at 40 degrees Fahrenheit. Infusing the coffee at this temperature is similar to the cold toddy method of brewing coffee. The cold toddy method extracts far fewer acids from the coffee resulting in remarkably smooth, yet concentrated flavors. We allow the beer to rest on the coffee for a minimum of 24 hours before removing the beer from the coffee beans. Imperial Stout X – Coffee is not barrel aged.

The resulting beer is a marriage of huge, round, chocolate and caramel notes from the base beer, with smooth layers of sweet citrus and floral flavors and aromas from the coffee.

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