Our passion is to make beer and every time we’re filling your glass we’re striving to create world class beverage. To do that, sometimes it means partnering with someone whose expertise fills a gap for us and whose collaborative efforts make us stronger.
Recently I sat down with Jay Cunningham, wholesale sales and coffee buyer for Intelligentsia and SOB’s beer sherpa. We’ve been working with Jay for the last four years on various coffee beer projects, a mere blip in his seventeen years in the coffee game. Jay is someone who, like me, has a kind of insatiable desire to find out what coffee beer can be. With our creations we hope to challenge your palate with something interesting and exceptional; we also hope to educate you about how we see the mashup of coffee and beer evolving and the role we strive to play in that.
Before you commit any of your hard-earned dollars to purchasing Most Important Beverage of the Day or Beverage of Champions, I want you to know the ins and outs of these beers, how we make them, why we love them, and what you can expect to taste.
The announcement of these two beers means that coffee beer season at SOB is upon us.
This is a big year for Solemn Oath; we’re planning on doubling production and maximizing solid hangs and mellow vibes.
Exhibit A: Oath Day Four. If you were a love child of flower children, you remember hanging out with your cousins in Uncle Gary’s sweet basement in the ’70s. If not, this is your lucky day. We’ll keep the beer flowing, lines non-existent, and sweet sounds of funk, soul, proto-punk, outlaw country, and Zeppelin piped into your eardrums. Two sessions, promiscuous approach to doors, coffee beers, barrel-aged beers, and great food. We’ll supply plenty of company if you can’t wrangle any friends to come with you.
It’s been awhile since we spilled ink to dive deep into a beer and how we make it. With the release of Most Important Beverage of the Day this weekend, it’s time.
The base beer is a milk stout brewed with a mellow, sweet, slightly toasty Scottish malt as the base along with English roasted barley, two types of chocolate malt, and dark crystal malt. A high rate of lactose leads to a high finishing gravity, full body, and velvety mouthfeel. Mild additions of Centennial hops provide a foundation of orange flavor within the darker malt-derived complexity. The result is a roasty, chocolatey, nearly smoky base that fully coats the palate and lingers with the distinctive sweetness of chocolate-covered malt balls.
As the Conquest release nears, we thought it was time to fill you in on our collaboration with Patrick Rue of The Bruery and the beer itself.
When Solemn Oath was still in planning, we read Patrick Rue’s blog about his efforts to open The Bruery, learning some important lessons through his experience. Since then, we’ve enjoyed many of his beers as much as watching The Bruery’s rise as an important American brewery known for one-of-a-kind beers with delicate, complex flavor profiles rooted in the Belgian tradition. To collaborate with Patrick on a beer is an important moment for Solemn Oath, one that we’d like to take in for a moment with you.
Here’s a Q&A with Patrick and our Head Brewer Tim Marshall. Details on release day are coming shortly, so check back soon.
Ever wonder why a brewery makes the beers it makes? Ninety percent of the time it’s because they’re making the beers they like to drink. That couldn’t be more true when it comes to Hexafoos, our American-style farmhouse ale.
We’ve put this beer on tap before and kept it off menu just so it would stick around longer, hoping we could squeeze a few more shift beers out before you drank it all. We squirrel some away every year in the creepy crawl space below our brewery alongside live hostages from who we’re contractually bound by our landlord not to disturb until Jean Claude Van Damme arrives. Point is, the brewing team at Solemn Oath loves this beer.
Up front, Hexafoos is full of earthy, peppery, and stone fruit aroma from our French saison yeast strain and pineapple-like tropical fruit notes from a blend of Galaxy and American hops. The flavor is citrus-forward with a smack of ripe peach in the mid-palate and a dry, fruity finish with moderate bitterness and effervescent carbonation.
- American-Style Farmhouse Ale
- 5.6% ABV
- 35 IBUs
- Available on draft starting at Oath Day this Saturday and available all summer.
Last week, we brought our American pale ale Skinny Jeans R Ridiculous back to showcase Chinook hops. Next up is Foux Du Fafa, our imperial farmhouse IPA.
As they roll through, we will give you a preview of what to expect in the way of beer releases. In no way are we saying we’ll actually meet your expectations–just set them. If this sounds good to you, you should probably reevaluate every important relationship in your life. Like, now.
We brew our single-hop American pale ale a few times every year to give some of the many hop varietals we use a chance to hog the spotlight. This time, it’s Chinook.
We usually use Chinook in conjunction with a citrusy, currant-ish, or tropical fruit-leaning hop like Cascade, Amarillo, or Galaxy to give the overall hop profile the Americanity we’re shooting for, but ‘nook is flying solo in this batch. Going lone ‘nook. It’s a one ‘nook rodeo. Rolling ‘nook deep. American denim, five pockets, one ‘nook. Ya dig? (Ed. Note: That’s a lot of puns). We used three different sources of Chinook to develop a degree of hop complexity while staying true to the single-hop agenda. The result is a pale ale that won’t grab you with fruity tendrils and shake you, but one that will scrub your tastebuds with spruce sap until you see Sasquatch.
Each spring, we shout out the window, “Hey! These floors are dirty as hell and we’re not gonna take it anymore!” We also roll back around to the beers we made when we opened in May, 2012. The one we most look forward to is finally here.
Today we release bombers of ultrahighfrequency in the taproom. This American double red ale is big on citrus and melon hop aroma with the underlying caramel malt lending an overall candied citrus quality. Toasted, caramel, and a hint of chocolate malt flavor are prominent and supported by substantial body, but give way to ripe orange and a firm, lingering bitterness.
Every April, we start the vikings on a six-month hiatus and bring in the IPA series we were inspired to brew by the legendary dumpster-punk trio The Snaggletooth Bandana.
Nobody has been able to confirm this, but I’ve heard from four different third-hand sources that the Fireside Bowl was so named because Franklin Delano Roosevelt caught polio at a ‘Dana show there back in ’21 when it was Icepick Eddy’s Lock-N-Key Coldbox. Heady shit man! Can you imagine? Snaggletooth Bandana is our American IPA, more west coast than Kidnapped By Vikings in that it lacks the caramel sweetness and some of the body, with a tropical fruit-driven hop character rather than citrus and pine.