Cycle Brewing tap room turns six and the brewery announces bottle release

St. Petersburg’s first operating brewery, Cycle Brewing, first opened their downtown St. Petersburg location six years ago this week.  The brewery is celebrating by releasing a set of massive vanilla stouts.

On July 30th, the brewery posted a picture of what 50 pounds of vanilla beans looks like with the caption, “We turn 6 in a couple weeks, 50 lbs of Vanilla Beans sounds about right…”

Cycle Vanilla BeansOn the labels, the origins of the beans were: Mexico, Madagascar, Indonesia, Tahiti, and Uganda.

Sunday, August 11th, Cycle posted the final destination for those beans were several variants of a massive stout.

From Cycle Brewing:

Thursday 8/15 the Cycle Brewing tap room turns 6! These bottles, filled with barrel aged vanilla bean stout, will be for sale! Details on time are TBD, we do know that supply is very limited, we used a ridiculous ratio of vanilla beans per gallon, even with all those beans it’s not a lot of gallons.
We are releasing all of them on the anniversary date, sorry it’s a weekday this year. Taps will be held til 5. There may be a couple of surprises.

While the final details are not clear yet, Cycle says they’re ready for another bottle release.

 

Cycle Vanilla Stout bottles

 

 

 

 

 

 

 

 

 

 

Cycle Brewing logo

About Cycle Brewing
We are a simple brewery, we make beer and we sell it. Our bar is simple, our menu is simple, prices are simple especially when paid in cash. Our operation is straightforward, few frills and all about the beer. We welcome every beer drinker, from the folks just looking to relax with a pint to people looking to unpack layers of complexity.

In 2018 and hopefully well into the future our taproom will be home to several barrel-aged stouts on tap at all times. In the past, as we were growing the supply was limited and these beers didn’t last long but we expanded barrel storage and now have enough so that everybody coming to the taproom can try some of our most highly rated and prized beers without the hype or lines created by limited supply. Quality is always top priority, in this case making more meant more practice and opportunity to tweak beers and the results are greater availability and improved quality.