Tuesday, October 15, 2019

Nightmare Brewing

Nightmare Brewing Windlass of Erasmus....$4.99 / pint can
7% GOSE Blackberries, Blackcurrants and Black Sea Salt combine for an approachable sour with Cabernet Sauvignon notes and blood-like color and viscosity. Jammy, earthy, cassis, light brine and back of the palate tartness.
Based more off of Nicolas Poussin’s 17th Century painting as well as the 15th Century Medieval fresco in the Bastad Church, than on the many exaggerated accounts of his torture and miraculous escapes. The Patron Saint of Sailors and Seafarers ultimately succumbed to the torture of having his stomach slit open and his intestines wound around a Windlass.
He tended to the frequenters of the eastern ports of Italy. Sailors and Seafarers whom during storms saw flashes of blue electrical charges hitting their masts and rigging, interpreted this phenomenon as St Erasmus’ Protection, also known as St Elmo’s Fire.

Nightmare Brewing Flayed Imperial Oat IPA...$4.99 / pint can
9.6% Imperial Oat IPA The genetic origin of Oats in its wild ancestral form can be traced back to the Fertile Crescent, the same region where the Assyrian Empire dominated rule.
Ashurnasirpal II and his Son, Shalmaneser III, were ruthless military Conquerors who became infamous for their treatment of the conquered cities by Burning, Decapitating, Flaying their enemies alive and nailing their skin to the city walls - were their preferred methods.
The rebelling city of Ki-Ka and their leader suffered one of the most merciless displays of such cruelty. After making the leader, Ahuni, Son of Adini, watch the decapitation of all his soldiers, he was Flayed alive, his skin pinned to the city wall before they proceeded to set the city ablaze with the women and children inside.
"300 of their warriors I cut down with the sword. A Pillar (tower) of heads I erected in front of the city ... His cities I destroyed, devastated, I burned with fire." - Ashurnasirpal II
Nectarous citrus aromatics of ripe tropical fruits, marmalade and sweetgrass. A massive base of oat varietals provide the foundation of mouthfeel for tangerine, sugared grapefruit, sweet tarts and tangelo.

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