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Friday, January 30, 2015 |  Madison, WI: 20.0° F  Mostly Cloudy
The Daily


Beer Here: Hopperbolic from Furthermore Beer

Furthermore Beer is unveiling its latest brew this fall in select beer tap houses and release parties throughout Madison. The Spring Green-based brewer is going local with Hopperbollic, a hoppy India Pale Ale made with entirely Wisconsin-grown hops. Its name is a pun on the mathematical formula for a hyperbolic curve, and it might just bring a smile to hop heads looking for an over-the-top bitter beer. >More
 Beer Here: Diablo from Ale Asylum

How better to toast All Hallows Eve than with a brew offering a sinfully sweet yet spicy character, and named after the devil himself? Madison's east-side brewery, Ale Asylum, is celebrating Halloween with the release of its 2010 version of Diablo. It's a beer sure to bring out a little wickedness in all who plan to party, in costume or not. >More
 Beer Here: Freedom Forward from Grumpy Troll Restaurant and Brewery

Beer drinkers with a taste for seasonals might want to give attention to the increasing number of brews that turn up along with the fall harvest of hops and barley. Hops are commonly picked in late summer and early fall, so that means beers referred to as "fresh hopped" are arriving in brewpubs and on store shelves. One beer worth trying right now is Freedom Forward from the Grumpy Troll in Mount Horeb. >More
 Beer Here: Charlatan Russian Imperial Stout from Red Eye Brewing

The beers of Red Eye Brewing Company make occasional appearances in Madison. Their limited availability lends the brewery a mystique, its creations among the most sought-after by local beer enthusiasts. Red Eye doesn't bottle, so when one is available locally, it's in well-known venues like the Malt House and The Old Fashioned. Because it's a small brewpub serving Wausau, its brews often go on tap unannounced around Madison. Until now, that is, with Red Eye's release of a Russian Imperial Stout named Charlatan. >More
 Beer Here: Pearl Street Pale Ale by Pearl Street Brewery

The day Joe Katchever opened Pearl Street Brewery in 1999, his pale ale was on tap. It's remained a mainstay for the brewery ever since. Pearl Street introduced its pale ale to the Madison market last summer, along with a hefeweizen, brown ale, stout and eventually an Imperial IPA. While the brown ale is most popular in the brewery's home territory, the pale ale is the best seller in Madison. >More
 Beer Here: Whole Hog Pumpkin Ale from Stevens Point Brewery

All it takes is a whiff of the spices to take me back to my Aunt Mamie's pumpkin pie that was the centerpiece of our family gatherings. Having grown much older, I've learned the art of sitting back and sipping my pumpkin pie, thanks to the Stevens Point Brewery and its Whole Hog Pumpkin Ale. >More
 Gourd to the last drop

Like falling leaves, pumpkins are everywhere this time of year, from the cornucopia on the dining room table to the shop windows of State Street. While I've experienced the odor of a few muddy, smelly hunting boots under the Thanksgiving table, nothing says autumn like the whiff of fresh pumpkin pie floating throughout the house. >More
 Beer Here: Oktoberfest from Capital Brewery

2010 marks the 200th anniversary of the marriage of Bavarian Crown Prince Ludwig to Princess Therese von Sachsen-Hildburghausen, which gave birth to the famed Oktoberfest festival in Munich. Based on my own personal quest to find the best Wisconsin version of the style, I'm willing to bet that if Prince Ludwig and Princess Therese were around today, they would be calling Capital Brewery in Middleton for a special delivery of its Oktoberfest. >More
 Beer Here: Laven(Derby Girl) ESB from Vintage Brewing

Cask-conditioned beers served on a hand-pulled British beer engine are rare in Madison. However, the west-side Vintage Brewing Company tries to keep at least two on tap, with a new offering rotating in each week. Its latest is Cask-conditioned Laven(Derby Girl) ESB, also called Lavender ESB. >More
 Cask-conditioned ale redefines what brews can be

Brewmasters can be meticulous when researching the history of beer recipes, ingredient selection and even serving methods. Such attention to detail is taken to the extreme when it comes to the traditions associated with cask-conditioned ales. These are beers that undergo final fermentation in the keg (cask) they are served from, and are dispensed under their own natural carbonation -- unfiltered, hazy or cloudy, unpasteurized and at cellar temperatures. >More
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