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Jig Head Brewing Company

***EXPECTED OPENING EARLY 2017***

We skillfully craft artisan beers that represent a wide variety of styles, from crisp, refreshing lagers to intense Belgian Dark Strong Ales.

If you’re new to the craft beer scene we have highly approachable selections that will taste familiar, but with more character than mass-produced beer — a great introduction to craft beer.

For the experienced aficionado we offer rich, complex beers that often push into new stylistic territory.

Either way, we have craft beer for everyone.

 

Our Beers

The Difference Between Art and Craftsmanship

To us, making beer is not a formulaic industrial process, but a craft. An artist uses his skill to express something deeply personal and invites the viewer to understand his expression. The craftsman, however, uses his skill in service to another.

Our focus is on craftsmanship, and so our beers reflect not only our individual taste and skill, but also your preferences and market demand.

Working on a small production system like ours gives us the opportunity to experiment with many styles, pushing stylistic boundaries into new and exciting territories.

And so we don’t just craft beer — we discover it. Come along and discover it with us.

A NOTE FROM MANNY EDWARDS ABOUT THE RECOMMENDED PAIRINGS: Following the links below will take you to a description of each or our beers, along with recommended pairings. All of the photos of the food pairings are of dishes I prepared myself, and I personally vouch for the suitability of these recommendations.

  • Dead in the Water
  • Skipjack
  • Warfaaz

Bottle Conditioning

The Importance of Bottle Conditioning

Bottle conditioning has a dramatic impact on the aroma, flavor, and other characteristics of the beer. When a beer is bottle conditioned, “priming” sugar is added to the beer just before bottling, and the beer re-ferments in the bottle, producing a calculated amount of carbonation and altering the flavor and aroma.

An essential aspect of bottle conditioning is the extended time the beer has in contact with the yeast. Beer that has been “brightened” and force carbonated is separated from the yeast before packaging, and does not have the advantage of extended conditioning. But bottle-conditioned beer will continue to develop in the bottle.

This is not to say that brightened beer has no place in your glass. Excellent beers are produced by this method, and we offer many of them ourselves. But some styles greatly improve by bottle-conditioning, and we take full advantage of the technique to produce some of the finest beers available anywhere on the planet.

Some styles that are improved by bottle conditioning:

  • Belgian Blondes, Dubbels, Tripels, and Quadrupels
  • Imperial Stouts
  • Barleywines
  • Bière de Garde
  • Hefeweizen

The sediment that develops in the bottom of the bottle is a normal result of the bottle conditioning process. Some people decant the beer into a glass and leave the last bit in the bottle, but some think the beer is improved by adding the sediment.

In that case, the traditional serving technique depends on the style of beer. For a Hefeweizen, pour 2/3 of the bottle, then swirl the rest and pour it into the glass.

Many aficionados of Belgian beers also prefer to pour the “dregs” into the glass for additional character. Our Belgians are sold in 750 mL bottles, so we recommend a two-stage pour, explained here.

As we like to say, taste is a matter of taste. When serving a bottle-conditioned beer, ask your guest if he would like you to serve the yeast. If so, go ahead and pour it all into the glass.