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The Malted Monthly
August 2019

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The Malted Barley: Juno Beach!!!
The Malted Barley is so excited that we will be opening up a brand new location this fall in sunny Juno Beach, Florida! Juno Beach is just north of Jupiter, which is about an hours drive north of Ft. Lauderdale. Soon you will be able to enjoy your favorite pretzels during some fun in the sun!  
Events Calendar

8/16 - Clown Shoes
8/23 - Sierra Nevada
9/6 - Funky Bow
9/13 - Captain Lawrence
NEW BEER!!!
Dangerine

 
Introducing the newest beer in
The Malted Barley Brewing Company lineup:
DANGERINE! 

This baby is a 6.2% kettle sour infused with a dangerous amount of tangerine flavor. 


Dangerine is the perfect beer to enjoy on a warm summer day outside on our patio!  Come check it out!
Employee of the Month:
Kailey
 
Name: Kailey
Nickname: K-Swizzle
Position: Server
Hire Date: May 2019
Favorite Beer Style(s): IPAs
Favorite Beer/Beer Brand: Whalers’s The Rise
Favorite Pretzel/Dip Combo: Chipotle Gouda with apricot butter
Favorite Pretzel Sandwich: Either the hummus or caprese
Favorite Part of your job: Meeting new people every day!
Hobbies: Classical literature, Krav Maga, and jet skiing.
Interesting fact that very few people know about you: I have a degree in fashion
Brewery of the Month:
Melvin Brewing Co

This month's Brewery of the Month is Melvin Brewing Co out of Jackson Hole, WY.  We would like to thank founder, Jeremy Tofte, for taking the time to talk to us about everything Melvin!

What is the history of the brewery?: I started my Thai restaurant in 2000, and I was brewing on a 20 gallon system at the time for just my friends.  I brewed mostly Belgian beers at the time, and I found it went really well with Thai food.  I later sold the restaurant and traveled the world for about 2 years.  It was during that time that I experienced beer and food from other cultures that really inspired me, but I eventually made my way back to Wyoming.  Then, in 2009, the people I sold the restaurant to went out of business, and I was offered the business back.  It was then that I started brewing enough to actually sell at the restaurant (though just barely, because it was still my 20 gallon system in the back of the Thai place).  It was from there that I started brewing IPAs.  The beer was good and we quickly developed a following. 

In 2015, we won Small Brewpub of the Year at the Great American Beer Festival, and after that we opened up a production facility in Alpine, WY (a town of approximately 300 people).  At the restaurant, now in Jackson Hole, WY, we sell a lot of Thai food that is paired with delicious Belgian Beer.  We also have a restaurant in San Diego, where we make a lot of IPAs and session beers; and in St. Louis, where we make a lot of funky beers and NEIPAs.

Where are you located: Jackson Hole, WY; Alpine, WY; San Diego, CA; St. Louis, MO

Where can people find you: We are in 7 states primarily, but then we do pop up in states where demand rises.

Do you have a philosophy behind the beers you brew: The beers have to be both bold and well balanced.  Back in the 90’s, balance was not something that was very common, so it was always my goal to bump that trend.  The beer has to be approachable and can’t turn the drinker off from beer.

What styles of beer do you prefer to brew: Melvin IPA and 2x4 dbl IPA are what we are known for, as well as Hubert Pale Ale- which is what our friends in the brewing industry all clamor for because it’s so light and drinkable.  We also have a seasonal RIIPA lineup- which stands for Rotational Imperial India Pale Ale.  They are all experimental imperial IPAs that play with different hop varieties, different timings to hop additions, different alcohol volumes.  Cloudy 5000 was one of the beers to come out of this series and it recently received 98/100 in Craft Beer and Brewing Magazine. 

We also have the experiMENTAL Series where we experiment with all different types of ingredients- like different hops, malts, grains, and hop scheduling.  The next beer to come from that series is called Tropical Lampin- a 7% juicy and hazy IPA that features Mosaic and Galaxy hops.  At the St. Louis pub we are going to be releasing some of our funky beers at Springdale’s upcoming beer festival in September.  There you will see a few of our barrel aged stouts and sour beers which is a whole new dimension that the public doesn’t see as much from our brand- which is very exciting.


What are your core beers: Melvin IPA; 2x4 IIPA; Hubert Pale Ale; Pilsgnar; Heyzeus Mexican Lager; Killer Beers Blonde Ale.

What can we expect from Melvin in the Future?: We are going to continue to work with companies and creative types outside the industry to derive inspiration for innovative beers.  We want to work with those who can simultaneous teach us something and we teach them something.  We are looking to collaborate with a famous cocktail bar called Death and Company in New York.  They are frequently named one of the 50 best cocktail bars in the world.  We are either going to make a beer that you can infuse into a cocktail, or a beer that tastes like a cocktail- we haven’t decided yet.  But there are a lot of opportunities opening up to us, so we are excited to see what lies next!

Thanks again to Jeremy for taking the time to talk to us!  You can currently find Melvin IPA and Cloudy 5000 on tap at the Malted Barley in Providence!
To stay up-to-date on our latest beer offerings, follow us on Untappd!
Written and edited by: Richard Spoehr
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334 Westminster St.
Providence, RI 02903

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The Malted Barley · 334 Westminster St · Providence, RI 02903 · USA

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