Here are some of the beers that if I see at FWIBF19, I will get a taster of from Casey Brewing & Blending which I believe is making its debut in California.
Blackberry Whiskey Sour – ” We took Biere de Garde, fermented and aged in Woody Creek Whiskey barrels, and added blackberries. Collaboration brew with our friends at Four Dogs Wine and Spirits in Basalt, CO.”
Dry Hopped Oak Theory – ” We took unique barrels of Oak Theory and added massive amounts of dry hops just before bottling to add citrus and juicy notes to the rustic funk of Oak Theory.”
Fruit Stand / Grape – “Saison base beer aged on whole Colorado grapes at a rate of over 1 pound per gallon.”
Casey Family Reserves / Plum – ” Saison base beer aged on whole Colorado plums at a rate of over 2 pounds per gallon.”