Top Tweets for #SplinterBeer
One day, we muddled some fresh blackberries with brown sugar, lemon juice & bourbon. “Mmm,” we thought. “This should be a beer.” Blackberry Tizzy is that spirited daydream come true and it's now available only at the brewery. https://t.co/3GGxvlTvAO #SplinterBeer #BlackberryTizzy
Blackberry Tizzy returns, only at Tröegs, this Thursday! Notes of tart berry, whiskey-soaked oak and toasted coconut from sour fermentation and some quality time in bourbon barrels. See you in Hershey! https://t.co/3GGxvlTvAO #SplinterBeer #FruitedSour #Troegs
Freaky Peach is returning! We taste: charred peaches, sour cream cake, spun sugar and bourbon. Find this 9.3% ABV Pennsylvania sour in cork & cage bottles – only here at Tröegs starting Thursday! #Hershey #SplinterBeer #Troegs #PAbeer
Now available at our brewery here in Hershey – #FreakyPeach, a Pennsylvania sour fermented with peaches & apricots and aged in bourbon barrels. Think waves of bright peaches, spun sugar & whiskey sour. 7.5% ABV. Trust us, it's worth a trip. #Hershey #SplinterBeer #Troegs #PAbeer
Freaky Peach is back! We taste: charred peaches, sour cream cake, spun sugar and bourbon. Find this 7.5% ABV Pennsylvania sour in cork & cage bottles and on draft – only here at Tröegs! #Hershey #SplinterBeer #Troegs #PAbeer
a Pennsylvania wild saison called Apricot Farmette. Let's do this, @bigbeersfest! #PAbeer #troegs #SplinterBeer
sour acidity; and Impending Descent's velvety chocolate and caramelized sugar. It's a #SplinterWonderland! #MostWonderfulBeer #SplinterBeer #PAbeer https://t.co/3GGxvlTvAO
Is Bronze Friday a thing? It is now. Tomorrow morning, we're releasing a brand new limited #SplinterBeer on draft. Splinter Bronze is a Belgian-style double that is typically the launching point for a fruited sour. But in this case, the journey is the destination. Fermented ...
cherry pie and sour acidity; and Impending Descent's velvety chocolate and caramelized sugar. It's like a #SplinterWonderland up in here, and it's your chance to try before you buy. #MostWonderfulBeer #SplinterBeer #PAbeer
One day, we muddled some fresh blackberries with brown sugar, lemon juice and bourbon. “Mmm,” we thought. “This should be a beer.” Blackberry Tizzy is that spirited daydream come true. We taste: tart berry, whiskey-soaked oak and toasted coconut. #SplinterBeer #pabeer #troegs
These barrels have been used for aging beer and are sold as-is. Unfortunately, we can't hold these or take reservations or ship them. If you want one, hop in a truck and head to Hershey. Thanks! #splinterbeer #troegs #pabeer
And you’ll taste several wild and wood-aged beers, some straight from the foeders where they’re still developing into finished beers. These tours have been booking up in a flash, so grab your spot at https://t.co/vZiznRDUrx. #PAbeer #troegs #SplinterBeer
Fresh apricots and peaches add a sweet and tart roundness to the body amplified by fruity esters, subtle clove and vanilla on the finish. Apricot Farmette is now available here – and only here – at our Hershey brewery. #SplinterBeer
We're gearing up for an amazing Easter weekend here at Tröegs. For starters, on Thurs/Apr 18, we're releasing a brand new #SplinterBeer: Apricot Farmette. We took a batch of our woodsy, tangy Pennsylvania wild saison Farmette and added fresh apricots and peaches.
We've opened up six dates for our new Splinter Tour, where you’ll spend an hour and a half learning not just how we age beer on wood, but why. You’ll walk among walls of bourbon, wine, sherry and tequila barrels. Book now at https://t.co/G8oFvi0HU8 #SplinterBeer
An extended stay in bourbon barrels has transformed the fiercely loved Troegenator into a nuanced layer cake of toasted coconut, creme brûlée and whiskey-soaked oak. Find it here at Tröegs, or ask for it at your local bottleshop. #SplinterBeer
...After 40 winks, they’re a different story altogether. Put them in your favorite glass or put them in your cellar. The next chapter is yours. All these – and more – now available in the General Store at our Hershey brewery. #SplinterBeer
We just opened up two more dates for our new Splinter Tour: 2:30 p.m. Weds/Dec. 26 and 3:30 p.m. Thurs/Dec. 27. Book your spot to take a deep dive into not only how we age beer on wood, but why. #SplinterBeer https://t.co/G8oFvi0HU8
We just opened up February and March dates for our new Splinter Tour, which takes a deep dive into not only how we age beer on wood, but why. See the thread to see what one of our first tour-goers had to say! Book your Splinter Tour now: https://t.co/G8oFvi0HU8. #SplinterBeer
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