Saint Petersburg’s Green Bench Brewing Company has made a name for themselves in “The Burg,” and in their recent newsletter announced that they have made some changes, expansions, bottles, and cans for the beer drinking public in the Tampa Bay area.
From Green Bench Brewing’s newsletter:
At the end of October we completed an expansion of our brewing facility that included the additions of a new glycol chiller, three new 30 BBL fermenters, one 60 BBL brite tank, and most exciting of all one 90 hecotliter oak foeder. This essentially doubles our capacity and will allow us to both brew more of our core brand beers and expand our oak fermented farmhouse brands in both bottle and keg formats.
In the first quarter we’re going to release our next two Webb’s City Cellar Series beers simultaneously.
Webb’s City Cellar Series Lot 2 – 8.2% ABV
All patrons of Webb’s City could park for free in one of several numbered lots. Doc Webb would use the space to house some of his many attractions, including The Famous Flying Zacchinis. To help direct traffic and watch the cars each lot promised to have eyes in the sky at all times. Lot 2 is a Sour Stout, brewed with Brettanomyces and Lactobacillus, aged in Four Roses Bourbon barrels on over a pound and a half per gallon of Blackberries and Blueberries for ten months.Webb’s City Cellar Series Shopping Cart Cowboys – 5.3% ABV
Never passing up an opportunity to draw a crowd, Doc Webb dressed his staff into cowboy costumes to collect shopping carts in the parking lot, encouraging them all to lasso the carts from customers. Shopping Cart Cowboys is a Golden Sour Ale brewed with Lactobacillus and two strains of Brettanomyces that was aged in White Wine barrels with Grapefruit.Lastly, we’ve been running several tests to prepare for year round branded sour beers that will eventually not be one off brands. The first branded sour beer will be released within the next couple of months:
Parallax – 7% ABV
Parallaxis, or “alteration,” refers to the noticeable difference in position, shape, and motion of objects from separate lines of sight. Our base Dark Sour, Wilbur, which is traditionally aged in wine barrels, has a rich and resolute, chocolate-like flavor, and a brilliantly balanced acidity. Parallax is a slight alteration of Wilbur, brewed with two strains of Brettanomyces and Lactobacillus, Parallax was aged in Bourbon barrels on over a pound per gallon of Raspberries.
Finally, the brewery is getting cannier:
As this new year kicks off, we’re also excited to announce that we’ll be releasing our first canned products into the Tampa Bay marketplace the week of January 11th. Be sure to look for our Sunshine City, Happy Hermit Pale and Green Bench IPA wherever great craft beer is sold!
