It’s time again to answer questions from our blog readers, Facebook followers, Twitter friends, e-mail subscribers and fellow beer drinkers. Submit your questions. See them answered on our blog. Doesn’t get much easier than that!
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Q: I was lucky enough to find the HBC 369 or “Mosiac” DIPA. It was by far the best IPA I’ve ever had. Was that beer made exclusively with 369 or were other varieties used in the whirlpool or dry-hop?
A: Thanks for the compliment! That beer is made exclusively with 369. There is no dry hopping involved with that specific beer.
Q: I would like to challenge Victory to make a non-alcoholic beer that actually tastes good for the pregnant ladies who come in and have to drool over the beer, while they devour the awesome food!
A: This would be an extreme challenge for us at this time. Because alcohol is naturally produced in the brewing process, there is no efficient way (time, cost or energy) to get that natural alcohol out of the beer. Have you tried our root beer?
Q: When aging a corked bottle, is it better to keep it upright or lying down?
A: Here are the formal instructions straight from the bottle:
Q: I’m sure this is a business and financial decision that holds plenty of water but it disheartens me nonetheless. I just keep thinking about how Yuengling leads tours of their Pottsville brewery all the time, through creeping stairways, open mash and no real safety measures of any sort with little to no issue. I understand that Victory is more artisanal than Yuengling, but the fact remains that touring a 100+ year old facility does not seem to be an issue for them.
A: We have the utmost respect for Yuengling’s brewing traditions and touring policy. Yuengling has deemed their brewery safe and capable of public tours. We cannot speak for other breweries, but we have determined that our brewery is not safe for public tours at this time. In order to maintain both
Q: Will you brew a year round dunkel?
A: We enjoy our dunkels here in the winter, when we do a single, draft-only batch. Sadly, our love of the style hasn’t translated to the masses. We bottled it for several years in the late nineties and early 2000s, but the sales couldn’t sustain the brand. With the ever-evolving tastes of craft beer consumers, we are hopeful that the demand and appreciation of the style will grow and someday allow for us to package it again. For now, look for it in our brewpub every winter.