Venti’s Update, Chili Stout Edition

vtweetWhen I first started this blog I planned on dedicating a post a week to tap updates at the Ram, Boones, and Venti’s. I realized after 2 random updates that I don’t enjoy typing out what’s on tap. I think I’ve come to a solution though. Instead of doing a couple posts a week to keep up with what’s going on at Venti’s I just wait for an email and then use copy/paste.

Fort George-Spank’s Chili Stout is on in the Venti’s basement.
Further, Thane, interrupted the Caldera Pilsener to reload the Captured by Porches Amber Ale that was left over from SITC.
Caldera Pilsener is be back shortly.


I’m gonna need to swing by Venti’s tonight or tomorrow night if that chili stout is still on tap. Here’s a bit on it from Jacks mini book on Chili beers over at the Venti’s blog. (BTW, thanks for the correction JR)

The Spank Stout used 30 pounds of Pasilla Habanero, Jalapeno and Anaheim peppers and starts as a mellow full bodied slightly chocolaty stout and slowly grows to a spicy finish that leaves the palate warm and wanting more.

Tags: ,

One Response to “Venti’s Update, Chili Stout Edition”

  1. jrbox says:

    Midway in my chili beer opus you will find:
    Ft. George brewer /co-owner, Jack Harris’ email modifies the ingredient list to 30 pounds total of Pasilla, Anaheim, Jalapeno and Habanero peppers.
    The addition of Pasilla chilis and the reduction of total poundage from 40 to 30 lbs.

    I had a two glasses of the chocolate-chili stout yesterevening. Not sessionable; but, enjoyable. It complemented the Beef Teriyaki bowl.

Leave a Reply