In addition to our regular beers, we offer a constantly changing variety of rotating, seasonal, and specialty brews that vary at times between our different locations.
Other BBC Beers ON TAP at St. Matthews:
- Frambozen
- Summer Wheat
- Bourbon Barrel Big Brown
- German Pilsner
- The Bockwermert (Maibock)
- Nut Brown Lambic (in bottles only)
A cask-conditioned ale is
available on Thursdays.
Served until the cask runs dry.
Other BBC Beers ON TAP - Fourth St.:
- Kolsch
- Schwarzbeer
- Bourbon Barrel Rye Porter
- Old St. Matthews
- Bourbon Barrel Big Brown
BBC draft beers are also available in 1/2 gallon growlers to go. We also sell BBC six-packs to go and the following hand-bottled 750 ml. bottles:
- Luna De Miel
- Raspberry Meade
- Professor Gesser’s Mind Numbing Ale
- Homewrecker Double IPA
- Mephistopheles Metamorphosis
Belgian Triple - Russian Imperial Porter 210
1/2 barrel (15.5 gal.), 1/4 barrel ‘Pony’ (7.75 gal.), and 1/6 barrel (5.16 gal.) kegs are also available; call ahead for availability and reservations. You can find BBC beers at many local liquor stores and retail outlets, as well as many fine restaurants.
A Few of the Awards We have Received for Our Beers:
Altbier 1996 Great American Beer Festival, Bronze medal winner, this is BBC's all time best-seller. A medium bodied amber ale with a mild hop finish, this well balanced beer will appeal to beer connoisseurs as well as the average beer drinker.
American Pale Ale 1998 Real Ale Fest, Best of Fest Winner; this rich, copper colored ale features a full-bodied, hoppy flavor supported by generous amounts of malt. The recipe was carefully developed for the local palate and has become a favorite of BBC’s regular guests.
Dark Star Porter 1997 Real Ale Fest Winner; named after the 1953 Kentucky Derby winner, this traditional English style ale has a robust yet smooth flavor. A subtile hint of chocolate malt flavor finds its way through this very dark ale which features a spicy hop finish.
The Basic Brewing Process...
The basic building block of beer is two-row barley malt which has been prepared for use in brewing at a malting house.
Various specialty barley malts such as Vienna, chocolate, and black patent are used where dictated by stylistic considerations; they add color, flavor, and texture to the finished beer. Wheat, oatmeal, and rye also can be selected for use by the brewer, again depending on the style of beer being brewed.
The barley malt is cracked, and this grist is poured into the mash tun. Hot water is added, creating the thick, porridge-like mash. When the optimal temperature of the mash is reached, the flow of water is stopped and the mash allowed to rest. During this time, starches in the grains are converted into simple sugars and absorbed into the water. Later, yeast will transform these sugars into alcohol.
At the completion of the mash, the liquid (now called wort), is
transferred into the brew kettle and boiled. During this time the hops
are added. Hops are the ideal bittering agent for beer, serving to
balance the sweetness of the barley malt and to add flavor and aroma to the beer.
When the boil has concluded, the wort is pumped through the wort chiller to it because yeast cannot survive in excessive heat.
Once cooled, the wort is poured into the fermenters and the yeast is pitched. Fermentation begins soon after, and typically lasts from four to six days.
When the initial fermentation has subsided, the beer is racked into Brite tanks, where final conditioning, settling and carbonation take place, usually in a time span of two weeks.
The finished beer is then pumped to the serving tanks or kegged, tapped, poured, and enjoyed by the consumer.
When enjoying your beer consider these things:
Appearance, Aroma, Taste, Mouthfeel, and Drinkability