Mallow Rosa - our hibiscus / Red raspberry Berliner is killin' it with our good friends at @stpetecornerbar ! It's the only keg in the whole world so now's your chance ❤🍻❤
We had a great time last week during the release of Parthenocarpic. A huge thanks to @ten10_brewing , @stpetecornerbar , and you. We love you guys. 🍻❤🍻
the super cool @rye1987 got his bottles of Parthenocarpic and quickly nailed the locally foraged spirit. Rad. @ten10_brewing still has some bottles you can snag, we're on our way to @stpetecornerbar for the 5pm release there. 🍻❤🍻
Omg stahhp. Too pretty. This beer is rad, @jpjustinpape 's artwork is rad, the dark green bottle / black wax combo is rad. . We're keeping one of these in our cellar for Quality Testing, and a whole bunch more for Quality assurance.
Tomorrow is the day! We're applying the last labels to the last of these bottles now, giving them a little wax action, and getting them loaded up to get them into your thirsty hands at @ten10_brewing at 11am and @stpetecornerbar at 5pm. If you are able to make it out and see someone in an Inoculum shirt that's a staff member who played an integral roll in making this beer - say hi! Stoked!
Ever wonder why we are located in the middle of nowhere with no Taproom? The equipment that we now own was originally built by Saint Sebastian Belgian Microbreweries in 2001. They built this system in Spring Hill Florida with the intention to use it's incredible build quality to sell their equipment to other brewers. Because of that this system is an incredible bit of kit with all the bells and whistles available. The way it's designed it is one of the best systems available for making sour beer. They ran their brewpub here until the company was broken apart in a messy divorce, then the equipment went on the market. We purchased it not with the intention to be a great retail location, but to make the best sour beer we can make with the best equipment we could find. Cool, but what about a taproom? We're working hard on some stuff. There will be (tonnes of) oak, there will be (tonnes of) sour beer, there will be (tonnes of) coolshipped beer. Get stoked, it's coming.
We made a new beer and we are beyond stoked for the bottle release! Parthenocarpic is a 5.4%, 16mg/l TA, 3.2 pH sour beer fermented on the peels of locally foraged wild Tangerines. We're doing a same day two city release on Aug 9. We'll be at @ten10_brewing in the morning with 500 hand numbered, hand signed, corked, capped, and waxed bottles. At 5pm we'll be at @stpetecornerbar with another 500 bottles. Both @ten10_brewing and @stpetecornerbar are getting a couple kegs and that's it - bottles only! This is all we made and the beer won't be coming back for a re-release anytime soon. 🍻❤🍻
It's Friday. We have work to do. But also it's Friday. Situation like this calls for a high speed low drag beer break. Efficient. Rad.