Ebulon Bottles

We are pleased to announce that this year's version of Ebulon is now available at the brewery! There will be no reservations on this bottle and a limit of 12 per person. We released this beer in bottles for the first time last year and this is the second year of our solera project. For this small-batch solera, we only take out half of the beer in the barrel for bottles and top it off with a new batch in order to refill the barrel. That means this year's bottle is a blend of one- and two-year-old ebulon. In this maturing process the oak and malt character slowly evolve and becomes deeper and richer. Our intention with this beer is that with the elderberries and the long-term barrel-aging we w

Food Works Chef Talk 2018, April 19th

We're hosting another Chef Talk with Food Works next Thursday (4/19) in our Serpent Room! This time, James Beard-nominated chef Rob Connoley will be discussing incorporating foraged food into the kitchen. It will be an evening for foodies interested in foraged food with a special silent auction of one-of-a-kind food experiences in Southern Illinois! Chef Rob Connoley is the owner of Squatters Cafe in St. Louis and the forthcoming restaurant Bulrush. Chef Connoley is a James Beard-nominated chef for his work at the Curious Kumquat in Silver City, New Mexico, and author of Acorns and Cattails: A Modern Foraging Cookbook of Forest, Farm, and Field. He will discuss his extensive foraging exp

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