dunloebrewing dunloebrewing

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Dunloe Brewing  Dunloe Brewing 1606 Olive Dr. Davis, California

New shirts and a new beer! Another version of California Hello, our mix fermentation Berliner Weisse, with blackberries from just down the road @thecloverleaffarm

We pulled some beer out of whiskey barrels this weekend. It’s headed into bottles tonight where it’ll hang out for a bit and figure itself out. Should be ready just in time for cooler weather

Arrow cleaning up the drips after we drained some barrels onto fresh cascade from our little hop yard. Wet hoped sour beer coming soon

The fridge is stocked with beer for your long weekend adventures. Today that includes 16oz cans of Sunshine Highway IPA! Still a couple cases of California Hello Berliner Weisse and bottles of Two Birds Stoned peach sour as well

New beer on this week! Karmaflage is our take on a German Kolsch. Brewed with our friends out at Berryessa Brewing, this easy drinker comes in at 5.2% and 28 ibu. German Cologne malt makes for a subtle grainy fruitiness that pairs well with herbal and lime aromas from a few of our favorite New Zealand Hallertau based hops. Beer flavored beer to finish out the summer. Look for Berryessa’s version in the next couple weeks!

Two Birds Stoned - barrel aged peach sour available on draft and in bottles today. This years version spent a year in oak before it was transferred onto fresh peaches from Good Humus Produce in Capay

Street Cravings will be out tonight from 5-8 serving up some tasty tacos

Back in May we brewed a little mix fermentation madness with @flatlandbrewing dosed it with some wonderful peaches from @thecloverleaffarm and then gave it a healthy El Dorado dry hop. Everything said and done we think it came out pretty refreshing.

We’ve got 16oz cans of California Hello available starting today. 4.5% Mixed fermentation Berliner Weisse with a splash of tangerine zest and juice.

Street Cravings will be out tonight from 5-8 serving up some wonderful tacos

Playing with plumarines and apricots this week from @thecloverleaffarm. They’re tasting pretty wonderful

PIIAKARIA! One of our favorite cellar techniques. Put it in a keg and roll it around. Homogenizing yeast and priming sugar for bottle conditioning. Two Birds Stoned, barrel aged peach sour, headed into bottle today.

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