We'll be open again from Saturday 11th June and have some new stock for you to enjoy including the first release of our annual Smokin' Bagpipes, a fresh batch of Black Inca and our latest sour, Mole Kriek. Our trading hours during June and July are 11am to 3pm Wednesday to Sunday.
We've just put our chocolate brew Black Inca back into our online shop, as well as our raspberry-infused Razzamatazz and Leggett IPA (which finally has a proper label!). ELF, our extra special bitter brewed with Ella, Leggett and Fuggle hops, will be available online from this week too.
We're brewing Willie Warmer today which should be ready for market mid-July. Meanwhile stocks of Fuggled Porter and Stark Raven are getting low. We're planning another batch of Stark Raven during winter but Fuggled Porter, once sold out, won't be available again until autumn 2017.
Many thanks to Kerstin and Bruce at the Railton Hotel, who have been carrying our stock while we've been closed for a few days cleaning up after the Tassie floods hit us on 6th June 2016. They also let us do our laundry there while we were waiting for our washing machine to dry out. Also thanks to Paul and Nat who turned up at daybreak to help with "damage control" during the flood; and to Paul, Sandy and Martin who've spent two days cleaning up after the flood when we should have been brewing.
Thanks also to our mail order customers who have waited patiently for our postal service to be resumed and apologies to visitors who were unable to visit us onsite this week.
The flood through Railton was minor compared to our downstream neighbours at Latrobe and elsewhere in Tasmania. Our thoughts are with everyone who has lost loved ones, property, livestock and income this week.
What better excuse is there than Easter for a chocolate beer! Black Inca is on tap and available at our cellar door from 11am to 5pm on Wednesday 23 and Thursday 24 April, Saturday 26 April and Sunday 27 April.
We'll be closed on Good Friday 25th April as well as Easter Monday 28 April and Easter Tueday 29 April; also closed on Saturday 2 April when we're on the Taste of the North West events team at up Sheffield from 11am to 4pm.
After a big run on our dark beers before Christmas and a flurry of Razzamatazz sales during the hot days over New Years some of our regular lines have been in short supply but we're now back to the full complement of regulars with Willie Warmer back at the cellar door and online shop from today. This also means our mixed carton and festival box are available again, see http://www.sevensheds.com/cellar-door for more information.
We're already down to eight cartons of our summer saison so be quick if you're keen to buy some of this refreshing gingery-lemongrass brew, perfect for hot sunny days. At 6.6% abv it packs a bit of a punch! We're retailing it at our cellar door for $11 per 750ml bottle, or you may still find one at Cool Wine in Hobart or Davies Grand Central in Launceston. Kegs have been delivered to the New Sydney Hotel in Hobart and St John Craft Beer Bar in Launceston. We'll also be pouring it at The Taste of Tasmania in Hobart from 28 December.
BoHo is this year's Pilsner brewed with Cradle Mountain water, delicate pale malts and motueka hops. A fine beer to match with fish, chicken and summery salads, BoHo is 5.2 abv and comes in 500ml bottles. It's available at our cellar door for $7.50 per bottle and we've delivered kegs to the New Sydney Hotel and St John Craft Beer Bar. We'll also have BoHo on tap at The Taste.
Our latest limited release brew, Sooty Porter, will be launched at the Westend Pumphouse in Hobart on Friday 25 September 2015 with a matched snack prepared by Pumphouse chef Tom.
Sooty Porter features pale malted barley smoked over shavings from port and bourbon barrels. The latter provide enticing smoke-laced notes with hints of vanilla, toasted marshmallow, maple syrup and, um ... soot.
The wood shavings were provided by Adam Bones, owner of the Tasmanian Cask Company, whose business re-models bourbon, port and muscat barrels, mainly for local whisky distillers. While cooper Adam manages to sell small quantities of the shavings - mainly to backyard food smokers - he has a veritable mountain of the stuff which was just crying out for a better use.
We developed the smoking process in-house earlier this year to produce our annual, mid-winter batch of Smokin’ Bagpipes. Previously, we would have to deliver the malt to our friends at Lark Distillery in Hobart where they would peat-smoke it for us on their purpose-built equipment. This year they happily provided a bucket of peat from their bog in the Tasmanian central highlands while we concocted a way to set it smouldering and blow the smoke up the rear-end of our mash tun, with the grain laid out on the screen floor.
Apart from the trial and error involved, our smoking technique is fairly time-consuming, with the grain having to be smoked in several batches, for up to 12 hours at a time. Still, we reckon the results were worth it, even if Willie ended up smelling like a kippered herring for days on end.
Sooty Porter was brewed with help from the Hobart gang from the New Sydney Hotel and associated venue West-end Pumphouse, two of our regular tap outlets in southern Tassie. This was the fourth such “buddy” brew we’ve done with them.
We were also assisted on the day by Sooty the brewery cat, who took great delight in repeatedly diving into the bag of wood shavings and, ultimately, lent her name to Seven Sheds latest creation.
Sooty Porter will be available on tap at the New Sydney Hotel and at the West-End Pumphouse from Friday 25 September and, in limited quantities, at the Tasmanian Microbrew Fest on Saturday 26 September; and in bottles through the Seven Sheds cellar door. Inquiries via http://www.sevensheds.com/contact-us.