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TIME FOR A MAKEOVER
We had this design for about two years before I started thinking about a change. We’d done a lot of growing and evolving over those two years--we put a lot of energy into our barrel-aged and sour beers, decided to only bottle our wild, fruited, and barrel-aged beers, and had started re-visiting past recipes more consistently than we had before.. With so much time, thought, and effortBEER SCHOOL
We get a lot of questions about growlers, from what they are to how to take care of them. Here’s a roundup of the most asked questions and our very best answers. A TALE OF TWO GOLDENS Sure, you know how your ingredients taste, and it’s rare that any brewer starts a beer without a concept of what the finished productwill taste like.
NEVERTHELESS, SHE FERMENTED The beer that we brewed at CQ is a nod to the role of women in rustic brewing traditions throughout history. We made a fairly straightforward saison--just Pilsner malt (from Admiral Maltings in Alameda), some flaked oats and acidulated malt, Mosaic hops for bittering, brettanomyces, and a couple of old wine barrels. We originally planned on dry-hopping, but as we tasted it, we decided itwas
GROWLER FAQ
A: This depends on they type of growler and refrigeration. The beer is going to be best in the first two days after the growler is filled, and we recommend drinking it within a week. The beer isn’t going to spoil, but it will start to lose carbonation and air will seep in, so it won’t be as flavorful and bubbly. PART TWO OF "SO, WHAT KIND OF BEER ARE YOU GOING TO MAKE Part two of "So, what kind of beer are you going to make". October 6, 2014. Peter Baker. News. This post is the second in a two-part series that talks about our brewing philosophies and processes. Start with Part 1, and we’ll wait here for you. Alright, now that we’ve covered our approach to what we are making, let’s talk about whatthat
CLEOPHUS QUEALY BEER COMPANYMENUBEER STORIES Cleophus Quealy Beer Company is permanently closed. Please read our public announcement.We’d like to express our heartfelt gratitude to our customers, employees, friends, and families who have provided such tremendous support, encouragement, and love over the past five years. BLOG — CLEOPHUS QUEALY BEER COMPANY Cleophus Quealy Beer Company closing for good. March 17, 2020. Guest User. It is with heavy hearts that we announce Cleophus Quealy Beer Company will be permanently shutting down after April. We have temporarily closed our tasting room in response to orders from the State Of California and Alameda County, and do not expect to reopen. MEET OUR BARRELS: THE PUNCHEONS A puncheon holds 500 liters of liquid, which makes it about twice the size of a typical wine barrel. We have six of these big beauties, all inherited from friend and winemaker Carl Sutton. Before they found their way to our brewery, they held a variety of wines. Now, they are CLEOPHUS QUEALY BEER COMPANY CLOSING FOR GOOD Cleophus Quealy Beer Company closing for good. It is with heavy hearts that we announce Cleophus Quealy Beer Company will be permanently shutting down after April. We have temporarily closed our tasting room in response to orders from the State Of California and Alameda County, and do not expect to reopen. We will remain in business through theTIME FOR A MAKEOVER
We had this design for about two years before I started thinking about a change. We’d done a lot of growing and evolving over those two years--we put a lot of energy into our barrel-aged and sour beers, decided to only bottle our wild, fruited, and barrel-aged beers, and had started re-visiting past recipes more consistently than we had before.. With so much time, thought, and effortBEER SCHOOL
We get a lot of questions about growlers, from what they are to how to take care of them. Here’s a roundup of the most asked questions and our very best answers. A TALE OF TWO GOLDENS Sure, you know how your ingredients taste, and it’s rare that any brewer starts a beer without a concept of what the finished productwill taste like.
NEVERTHELESS, SHE FERMENTED The beer that we brewed at CQ is a nod to the role of women in rustic brewing traditions throughout history. We made a fairly straightforward saison--just Pilsner malt (from Admiral Maltings in Alameda), some flaked oats and acidulated malt, Mosaic hops for bittering, brettanomyces, and a couple of old wine barrels. We originally planned on dry-hopping, but as we tasted it, we decided itwas
GROWLER FAQ
A: This depends on they type of growler and refrigeration. The beer is going to be best in the first two days after the growler is filled, and we recommend drinking it within a week. The beer isn’t going to spoil, but it will start to lose carbonation and air will seep in, so it won’t be as flavorful and bubbly. PART TWO OF "SO, WHAT KIND OF BEER ARE YOU GOING TO MAKE Part two of "So, what kind of beer are you going to make". October 6, 2014. Peter Baker. News. This post is the second in a two-part series that talks about our brewing philosophies and processes. Start with Part 1, and we’ll wait here for you. Alright, now that we’ve covered our approach to what we are making, let’s talk about whatthat
BEER SCHOOL
We get a lot of questions about growlers, from what they are to how to take care of them. Here’s a roundup of the most asked questions and our very best answers. OUR BOTTLING PROCESS Bottling any beer is a tricky process. Believe it or not, beer is fairly delicate, and the packaging process exposes beer to air and light, both of which can affect flavors. TO CELLAR OR NOT TO CELLAR First and foremost, there’s something you should understand: There’s no guarantee that any beer will age well. There are dozens of factors that affect a beer’s flavor, from storage temperature to light exposure to the type of bottle caps or corks used, and A TALE OF TWO GOLDENS Sure, you know how your ingredients taste, and it’s rare that any brewer starts a beer without a concept of what the finished productwill taste like.
ABBEY ALES: A BRIEF HISTORY Barrel aging is a departure from traditional techniques, but we find it has given both brews more depth. This is especially noticeable in Batch 44, which spent six months in port barrels soaking in tawny port-like flavor and warmth.CONSTRUCTION UPDATE
If you’ve been following us on Facebook , Twitter , or Instagram , you’ve probably seen some updates and photos about construction and licensing. But with all the love and support we’re getting from the community, we thought it was high time to give some meaty details.So here’s
SERVE CHILLED, NO ICE Yes, we are beer people first and foremost. But let’s talk about cocktails for a minute. When we were lucky enough to inherit some barrels that previously held 209 Distillery’s gin, it took a little time to decide what we’d fill them with. UH-OH, WE ACCIDENTALLY MADE A DOUBLE IPA The combination of ingredients in Tropic Blunder may sound completely random, but there was a LOT of experimenting that led us here. Menagerie members may remember one of the earlier experiments, a combination of coffee and saison.448 HESTER STREET
We’re now well on the path to open our doors in early 2014 . Yes, there will be setbacks. Obviously there are risks. But we’re dedicated to fighting the good fight so we can have the honor of pouring you a beer in 2014. GET YOUR CLEOPHUS QUEALY FIX AT TWO UPCOMING JANUARY BEER It’s wintertime, and we all know what that means: it’s beer festival time. We’ll be at two different events on Saturday January 24 — one in the East Bay, and one in SF. So there’s no excuse not to get off the couch and come hang out. CLEOPHUS QUEALY BEER COMPANYMENUBEER STORIES Cleophus Quealy Beer Company is permanently closed. Please read our public announcement.We’d like to express our heartfelt gratitude to our customers, employees, friends, and families who have provided such tremendous support, encouragement, and love over the past five years. BLOG — CLEOPHUS QUEALY BEER COMPANY Cleophus Quealy Beer Company closing for good. March 17, 2020. Guest User. It is with heavy hearts that we announce Cleophus Quealy Beer Company will be permanently shutting down after April. We have temporarily closed our tasting room in response to orders from the State Of California and Alameda County, and do not expect to reopen. MEET OUR BARRELS: THE PUNCHEONS A puncheon holds 500 liters of liquid, which makes it about twice the size of a typical wine barrel. We have six of these big beauties, all inherited from friend and winemaker Carl Sutton. Before they found their way to our brewery, they held a variety of wines. Now, they are CLEOPHUS QUEALY BEER COMPANY CLOSING FOR GOOD Cleophus Quealy Beer Company closing for good. It is with heavy hearts that we announce Cleophus Quealy Beer Company will be permanently shutting down after April. We have temporarily closed our tasting room in response to orders from the State Of California and Alameda County, and do not expect to reopen. We will remain in business through theTIME FOR A MAKEOVER
We had this design for about two years before I started thinking about a change. We’d done a lot of growing and evolving over those two years--we put a lot of energy into our barrel-aged and sour beers, decided to only bottle our wild, fruited, and barrel-aged beers, and had started re-visiting past recipes more consistently than we had before.. With so much time, thought, and effortBEER SCHOOL
We get a lot of questions about growlers, from what they are to how to take care of them. Here’s a roundup of the most asked questions and our very best answers. A TALE OF TWO GOLDENS Sure, you know how your ingredients taste, and it’s rare that any brewer starts a beer without a concept of what the finished productwill taste like.
NEVERTHELESS, SHE FERMENTED The beer that we brewed at CQ is a nod to the role of women in rustic brewing traditions throughout history. We made a fairly straightforward saison--just Pilsner malt (from Admiral Maltings in Alameda), some flaked oats and acidulated malt, Mosaic hops for bittering, brettanomyces, and a couple of old wine barrels. We originally planned on dry-hopping, but as we tasted it, we decided itwas
GROWLER FAQ
A: This depends on they type of growler and refrigeration. The beer is going to be best in the first two days after the growler is filled, and we recommend drinking it within a week. The beer isn’t going to spoil, but it will start to lose carbonation and air will seep in, so it won’t be as flavorful and bubbly. PART TWO OF "SO, WHAT KIND OF BEER ARE YOU GOING TO MAKE Part two of "So, what kind of beer are you going to make". October 6, 2014. Peter Baker. News. This post is the second in a two-part series that talks about our brewing philosophies and processes. Start with Part 1, and we’ll wait here for you. Alright, now that we’ve covered our approach to what we are making, let’s talk about whatthat
CLEOPHUS QUEALY BEER COMPANYMENUBEER STORIES Cleophus Quealy Beer Company is permanently closed. Please read our public announcement.We’d like to express our heartfelt gratitude to our customers, employees, friends, and families who have provided such tremendous support, encouragement, and love over the past five years. BLOG — CLEOPHUS QUEALY BEER COMPANY Cleophus Quealy Beer Company closing for good. March 17, 2020. Guest User. It is with heavy hearts that we announce Cleophus Quealy Beer Company will be permanently shutting down after April. We have temporarily closed our tasting room in response to orders from the State Of California and Alameda County, and do not expect to reopen. MEET OUR BARRELS: THE PUNCHEONS A puncheon holds 500 liters of liquid, which makes it about twice the size of a typical wine barrel. We have six of these big beauties, all inherited from friend and winemaker Carl Sutton. Before they found their way to our brewery, they held a variety of wines. Now, they are CLEOPHUS QUEALY BEER COMPANY CLOSING FOR GOOD Cleophus Quealy Beer Company closing for good. It is with heavy hearts that we announce Cleophus Quealy Beer Company will be permanently shutting down after April. We have temporarily closed our tasting room in response to orders from the State Of California and Alameda County, and do not expect to reopen. We will remain in business through theTIME FOR A MAKEOVER
We had this design for about two years before I started thinking about a change. We’d done a lot of growing and evolving over those two years--we put a lot of energy into our barrel-aged and sour beers, decided to only bottle our wild, fruited, and barrel-aged beers, and had started re-visiting past recipes more consistently than we had before.. With so much time, thought, and effortBEER SCHOOL
We get a lot of questions about growlers, from what they are to how to take care of them. Here’s a roundup of the most asked questions and our very best answers. A TALE OF TWO GOLDENS Sure, you know how your ingredients taste, and it’s rare that any brewer starts a beer without a concept of what the finished productwill taste like.
NEVERTHELESS, SHE FERMENTED The beer that we brewed at CQ is a nod to the role of women in rustic brewing traditions throughout history. We made a fairly straightforward saison--just Pilsner malt (from Admiral Maltings in Alameda), some flaked oats and acidulated malt, Mosaic hops for bittering, brettanomyces, and a couple of old wine barrels. We originally planned on dry-hopping, but as we tasted it, we decided itwas
GROWLER FAQ
A: This depends on they type of growler and refrigeration. The beer is going to be best in the first two days after the growler is filled, and we recommend drinking it within a week. The beer isn’t going to spoil, but it will start to lose carbonation and air will seep in, so it won’t be as flavorful and bubbly. PART TWO OF "SO, WHAT KIND OF BEER ARE YOU GOING TO MAKE Part two of "So, what kind of beer are you going to make". October 6, 2014. Peter Baker. News. This post is the second in a two-part series that talks about our brewing philosophies and processes. Start with Part 1, and we’ll wait here for you. Alright, now that we’ve covered our approach to what we are making, let’s talk about whatthat
BEER SCHOOL
We get a lot of questions about growlers, from what they are to how to take care of them. Here’s a roundup of the most asked questions and our very best answers. OUR BOTTLING PROCESS Bottling any beer is a tricky process. Believe it or not, beer is fairly delicate, and the packaging process exposes beer to air and light, both of which can affect flavors. TO CELLAR OR NOT TO CELLAR First and foremost, there’s something you should understand: There’s no guarantee that any beer will age well. There are dozens of factors that affect a beer’s flavor, from storage temperature to light exposure to the type of bottle caps or corks used, and A TALE OF TWO GOLDENS Sure, you know how your ingredients taste, and it’s rare that any brewer starts a beer without a concept of what the finished productwill taste like.
ABBEY ALES: A BRIEF HISTORY Barrel aging is a departure from traditional techniques, but we find it has given both brews more depth. This is especially noticeable in Batch 44, which spent six months in port barrels soaking in tawny port-like flavor and warmth.CONSTRUCTION UPDATE
If you’ve been following us on Facebook , Twitter , or Instagram , you’ve probably seen some updates and photos about construction and licensing. But with all the love and support we’re getting from the community, we thought it was high time to give some meaty details.So here’s
SERVE CHILLED, NO ICE Yes, we are beer people first and foremost. But let’s talk about cocktails for a minute. When we were lucky enough to inherit some barrels that previously held 209 Distillery’s gin, it took a little time to decide what we’d fill them with. UH-OH, WE ACCIDENTALLY MADE A DOUBLE IPA The combination of ingredients in Tropic Blunder may sound completely random, but there was a LOT of experimenting that led us here. Menagerie members may remember one of the earlier experiments, a combination of coffee and saison.448 HESTER STREET
We’re now well on the path to open our doors in early 2014 . Yes, there will be setbacks. Obviously there are risks. But we’re dedicated to fighting the good fight so we can have the honor of pouring you a beer in 2014. GET YOUR CLEOPHUS QUEALY FIX AT TWO UPCOMING JANUARY BEER It’s wintertime, and we all know what that means: it’s beer festival time. We’ll be at two different events on Saturday January 24 — one in the East Bay, and one in SF. So there’s no excuse not to get off the couch and come hang out. CLEOPHUS QUEALY BEER COMPANYMENUBEER STORIES Cleophus Quealy Beer Company is permanently closed. Please read our public announcement.We’d like to express our heartfelt gratitude to our customers, employees, friends, and families who have provided such tremendous support, encouragement, and love over the past five years. BLOG — CLEOPHUS QUEALY BEER COMPANY Cleophus Quealy Beer Company closing for good. March 17, 2020. Guest User. It is with heavy hearts that we announce Cleophus Quealy Beer Company will be permanently shutting down after April. We have temporarily closed our tasting room in response to orders from the State Of California and Alameda County, and do not expect to reopen. MEET OUR BARRELS: THE PUNCHEONS A puncheon holds 500 liters of liquid, which makes it about twice the size of a typical wine barrel. We have six of these big beauties, all inherited from friend and winemaker Carl Sutton. Before they found their way to our brewery, they held a variety of wines. Now, they areTIME FOR A MAKEOVER
We had this design for about two years before I started thinking about a change. We’d done a lot of growing and evolving over those two years--we put a lot of energy into our barrel-aged and sour beers, decided to only bottle our wild, fruited, and barrel-aged beers, and had started re-visiting past recipes more consistently than we had before.. With so much time, thought, and effort OUR BOTTLING PROCESS Bottling any beer is a tricky process. Believe it or not, beer is fairly delicate, and the packaging process exposes beer to air and light, both of which can affect flavors. A TALE OF TWO GOLDENS Sure, you know how your ingredients taste, and it’s rare that any brewer starts a beer without a concept of what the finished productwill taste like.
NEVERTHELESS, SHE FERMENTED The beer that we brewed at CQ is a nod to the role of women in rustic brewing traditions throughout history. We made a fairly straightforward saison--just Pilsner malt (from Admiral Maltings in Alameda), some flaked oats and acidulated malt, Mosaic hops for bittering, brettanomyces, and a couple of old wine barrels. We originally planned on dry-hopping, but as we tasted it, we decided itwas
GROWLER FAQ
A: This depends on they type of growler and refrigeration. The beer is going to be best in the first two days after the growler is filled, and we recommend drinking it within a week. The beer isn’t going to spoil, but it will start to lose carbonation and air will seep in, so it won’t be as flavorful and bubbly.CONSTRUCTION UPDATE
If you’ve been following us on Facebook , Twitter , or Instagram , you’ve probably seen some updates and photos about construction and licensing. But with all the love and support we’re getting from the community, we thought it was high time to give some meaty details.So here’s
BEHIND THE BARRELS: BALTIC PORTER By now, the story behind IPAs is pretty well known--pale ales were made with higher alcohol and more hops to better survive the sea voyage from England to India. But before there were IPAs, there wereBaltic Porters.
CLEOPHUS QUEALY BEER COMPANYMENUBEER STORIES Cleophus Quealy Beer Company is permanently closed. Please read our public announcement.We’d like to express our heartfelt gratitude to our customers, employees, friends, and families who have provided such tremendous support, encouragement, and love over the past five years. BLOG — CLEOPHUS QUEALY BEER COMPANY Cleophus Quealy Beer Company closing for good. March 17, 2020. Guest User. It is with heavy hearts that we announce Cleophus Quealy Beer Company will be permanently shutting down after April. We have temporarily closed our tasting room in response to orders from the State Of California and Alameda County, and do not expect to reopen. MEET OUR BARRELS: THE PUNCHEONS A puncheon holds 500 liters of liquid, which makes it about twice the size of a typical wine barrel. We have six of these big beauties, all inherited from friend and winemaker Carl Sutton. Before they found their way to our brewery, they held a variety of wines. Now, they are CLEOPHUS QUEALY BEER COMPANY CLOSING FOR GOOD Cleophus Quealy Beer Company closing for good. It is with heavy hearts that we announce Cleophus Quealy Beer Company will be permanently shutting down after April. We have temporarily closed our tasting room in response to orders from the State Of California and Alameda County, and do not expect to reopen. We will remain in business through theTIME FOR A MAKEOVER
We had this design for about two years before I started thinking about a change. We’d done a lot of growing and evolving over those two years--we put a lot of energy into our barrel-aged and sour beers, decided to only bottle our wild, fruited, and barrel-aged beers, and had started re-visiting past recipes more consistently than we had before.. With so much time, thought, and effort OUR BOTTLING PROCESS Bottling any beer is a tricky process. Believe it or not, beer is fairly delicate, and the packaging process exposes beer to air and light, both of which can affect flavors. A TALE OF TWO GOLDENS Sure, you know how your ingredients taste, and it’s rare that any brewer starts a beer without a concept of what the finished productwill taste like.
GROWLER FAQ
A: This depends on they type of growler and refrigeration. The beer is going to be best in the first two days after the growler is filled, and we recommend drinking it within a week. The beer isn’t going to spoil, but it will start to lose carbonation and air will seep in, so it won’t be as flavorful and bubbly. NEVERTHELESS, SHE FERMENTED The beer that we brewed at CQ is a nod to the role of women in rustic brewing traditions throughout history. We made a fairly straightforward saison--just Pilsner malt (from Admiral Maltings in Alameda), some flaked oats and acidulated malt, Mosaic hops for bittering, brettanomyces, and a couple of old wine barrels. We originally planned on dry-hopping, but as we tasted it, we decided itwas
CONSTRUCTION UPDATE
If you’ve been following us on Facebook , Twitter , or Instagram , you’ve probably seen some updates and photos about construction and licensing. But with all the love and support we’re getting from the community, we thought it was high time to give some meaty details.So here’s
PART TWO OF "SO, WHAT KIND OF BEER ARE YOU GOING TO MAKE Part two of "So, what kind of beer are you going to make". October 6, 2014. Peter Baker. News. This post is the second in a two-part series that talks about our brewing philosophies and processes. Start with Part 1, and we’ll wait here for you. Alright, now that we’ve covered our approach to what we are making, let’s talk about whatthat
THANK YOU! — CLEOPHUS QUEALY BEER COMPANY Hundreds of beautiful people joined us in Oakland to taste beers, groove to live music, nerd out in the photo booth, and feast on delicious BBQ and homemade pie. We couldn’t have done it without the amazing support from the local beer community, and we owe you our thanks. We also want to recogni WATER, BARLEY, HOPS, YEAST, AND GLITTER But making a beer with glitter in it is only part of the story. We, of course, wanted to make a damn tasty beer with glitter in it, and adapted one of our past summertime favorites—Hibiscus Saison.We fermented with champagne yeast instead of one of our go-to saison yeast strain, and added the same enzyme used to in Brut IPAs to make sure the wine yeast could properly ferment the malt sugars. ABBEY ALES: A BRIEF HISTORY Barrel aging is a departure from traditional techniques, but we find it has given both brews more depth. This is especially noticeable in Batch 44, which spent six months in port barrels soaking in tawny port-like flavor and warmth.CONSTRUCTION UPDATE
If you’ve been following us on Facebook , Twitter , or Instagram , you’ve probably seen some updates and photos about construction and licensing. But with all the love and support we’re getting from the community, we thought it was high time to give some meaty details. Sohere’s
BEHIND THE BARRELS: BALTIC PORTER By now, the story behind IPAs is pretty well known--pale ales were made with higher alcohol and more hops to better survive the sea voyage from England to India. But before there were IPAs, there wereBaltic Porters.
TO CELLAR OR NOT TO CELLAR First and foremost, there’s something you should understand: There’s no guarantee that any beer will age well. There are dozens of factors that affect a beer’s flavor, from storage temperature to light exposure to the type of bottle caps or corks used, and ROSHAMBO PROJECT PLANNING To try and keep hold of what's left of our sanity, and open this business like, you know, sober people might, we've broken the entire process down into four phases: paper, rock, scissor, drink! UH-OH, WE ACCIDENTALLY MADE A DOUBLE IPA The combination of ingredients in Tropic Blunder may sound completely random, but there was a LOT of experimenting that led us here. Menagerie members may remember one of the earlier experiments, a combination of coffee and saison.448 HESTER STREET
We’re now well on the path to open our doors in early 2014 . Yes, there will be setbacks. Obviously there are risks. But we’re dedicated to fighting the good fight so we can have the honor of pouring you a beer in 2014. CLEOPHUS QUEALY BEER COMPANYMENUBEER STORIES Cleophus Quealy Beer Company is permanently closed. Please read our public announcement.We’d like to express our heartfelt gratitude to our customers, employees, friends, and families who have provided such tremendous support, encouragement, and love over the past five years. BLOG — CLEOPHUS QUEALY BEER COMPANY It is with heavy hearts that we announce Cleophus Quealy Beer Company will be permanently shutting down after April. We have temporarily closed our tasting room in response to orders from the State Of California and Alameda County, and do not expect to reopen. MEET OUR BARRELS: THE PUNCHEONS To answer your first inevitable question, “puncheon” is an old term that refers to the barrel’s size. A puncheon holds 500 liters of liquid, which makes it about twice the size of a typical winebarrel.
TIME FOR A MAKEOVER
We had this design for about two years before I started thinking about a change. We’d done a lot of growing and evolving over those two years--we put a lot of energy into our barrel-aged and sour beers, decided to only bottle our wild, fruited, and barrel-aged beers, and had started re-visiting past recipes more consistently than we had before.. With so much time, thought, and effort OUR BOTTLING PROCESS Bottling any beer is a tricky process. Believe it or not, beer is fairly delicate, and the packaging process exposes beer to air and light, both of which can affect flavors. A TALE OF TWO GOLDENS Sure, you know how your ingredients taste, and it’s rare that any brewer starts a beer without a concept of what the finished productwill taste like.
GROWLER FAQ
We get a lot of questions about growlers, from what they are to how to take care of them. Here’s a roundup of the most asked questions and our very best answers. NEVERTHELESS, SHE FERMENTED The beer that we brewed at CQ is a nod to the role of women in rustic brewing traditions throughout history. We made a fairly straightforward saison--just Pilsner malt (from Admiral Maltings in Alameda), some flaked oats and acidulated malt, Mosaic hops for bittering, brettanomyces, and a couple of old wine barrels. We originally planned on dry-hopping, but as we tasted it, we decided itwas
CONSTRUCTION UPDATE
If you’ve been following us on Facebook , Twitter , or Instagram , you’ve probably seen some updates and photos about construction and licensing. But with all the love and support we’re getting from the community, we thought it was high time to give some meaty details.So here’s
BEHIND THE BARRELS: BALTIC PORTER By now, the story behind IPAs is pretty well known--pale ales were made with higher alcohol and more hops to better survive the sea voyage from England to India. But before there were IPAs, there wereBaltic Porters.
CLEOPHUS QUEALY BEER COMPANYMENUBEER STORIES Cleophus Quealy Beer Company is permanently closed. Please read our public announcement.We’d like to express our heartfelt gratitude to our customers, employees, friends, and families who have provided such tremendous support, encouragement, and love over the past five years. BLOG — CLEOPHUS QUEALY BEER COMPANY It is with heavy hearts that we announce Cleophus Quealy Beer Company will be permanently shutting down after April. We have temporarily closed our tasting room in response to orders from the State Of California and Alameda County, and do not expect to reopen. MEET OUR BARRELS: THE PUNCHEONS To answer your first inevitable question, “puncheon” is an old term that refers to the barrel’s size. A puncheon holds 500 liters of liquid, which makes it about twice the size of a typical winebarrel.
TIME FOR A MAKEOVER
We had this design for about two years before I started thinking about a change. We’d done a lot of growing and evolving over those two years--we put a lot of energy into our barrel-aged and sour beers, decided to only bottle our wild, fruited, and barrel-aged beers, and had started re-visiting past recipes more consistently than we had before.. With so much time, thought, and effort OUR BOTTLING PROCESS Bottling any beer is a tricky process. Believe it or not, beer is fairly delicate, and the packaging process exposes beer to air and light, both of which can affect flavors. A TALE OF TWO GOLDENS Sure, you know how your ingredients taste, and it’s rare that any brewer starts a beer without a concept of what the finished productwill taste like.
GROWLER FAQ
We get a lot of questions about growlers, from what they are to how to take care of them. Here’s a roundup of the most asked questions and our very best answers. NEVERTHELESS, SHE FERMENTED The beer that we brewed at CQ is a nod to the role of women in rustic brewing traditions throughout history. We made a fairly straightforward saison--just Pilsner malt (from Admiral Maltings in Alameda), some flaked oats and acidulated malt, Mosaic hops for bittering, brettanomyces, and a couple of old wine barrels. We originally planned on dry-hopping, but as we tasted it, we decided itwas
CONSTRUCTION UPDATE
If you’ve been following us on Facebook , Twitter , or Instagram , you’ve probably seen some updates and photos about construction and licensing. But with all the love and support we’re getting from the community, we thought it was high time to give some meaty details.So here’s
BEHIND THE BARRELS: BALTIC PORTER By now, the story behind IPAs is pretty well known--pale ales were made with higher alcohol and more hops to better survive the sea voyage from England to India. But before there were IPAs, there wereBaltic Porters.
PART TWO OF "SO, WHAT KIND OF BEER ARE YOU GOING TO MAKE This post is the second in a two-part series that talks about our brewing philosophies and processes. Start with Part 1, and we’ll wait here for you.. Alright, now that we’ve covered our approach to what we are making, let’s talk about what that means for THANK YOU! — CLEOPHUS QUEALY BEER COMPANY Hundreds of beautiful people joined us in Oakland to taste beers, groove to live music, nerd out in the photo booth, and feast on delicious BBQ and homemade pie. We couldn’t have done it without the amazing support from the local beer community, and we owe you our thanks. We also want to recogni WATER, BARLEY, HOPS, YEAST, AND GLITTER But making a beer with glitter in it is only part of the story. We, of course, wanted to make a damn tasty beer with glitter in it, and adapted one of our past summertime favorites—Hibiscus Saison.We fermented with champagne yeast instead of one of our go-to saison yeast strain, and added the same enzyme used to in Brut IPAs to make sure the wine yeast could properly ferment the malt sugars. ABBEY ALES: A BRIEF HISTORY Barrel aging is a departure from traditional techniques, but we find it has given both brews more depth. This is especially noticeable in Batch 44, which spent six months in port barrels soaking in tawny port-like flavor and warmth. BEHIND THE BARRELS: BALTIC PORTER By now, the story behind IPAs is pretty well known--pale ales were made with higher alcohol and more hops to better survive the sea voyage from England to India. But before there were IPAs, there wereBaltic Porters.
CONSTRUCTION UPDATE
If you’ve been following us on Facebook , Twitter , or Instagram , you’ve probably seen some updates and photos about construction and licensing. But with all the love and support we’re getting from the community, we thought it was high time to give some meaty details. Sohere’s
TO CELLAR OR NOT TO CELLAR First and foremost, there’s something you should understand: There’s no guarantee that any beer will age well. There are dozens of factors that affect a beer’s flavor, from storage temperature to light exposure to the type of bottle caps or corks used, and ROSHAMBO PROJECT PLANNING To try and keep hold of what's left of our sanity, and open this business like, you know, sober people might, we've broken the entire process down into four phases: paper, rock, scissor, drink! UH-OH, WE ACCIDENTALLY MADE A DOUBLE IPA The combination of ingredients in Tropic Blunder may sound completely random, but there was a LOT of experimenting that led us here. Menagerie members may remember one of the earlier experiments, a combination of coffee and saison.448 HESTER STREET
We’re now well on the path to open our doors in early 2014 . Yes, there will be setbacks. Obviously there are risks. But we’re dedicated to fighting the good fight so we can have the honor of pouring you a beer in 2014. CLEOPHUS QUEALY BEER COMPANYMENUBEER STORIES Cleophus Quealy Beer Company is permanently closed. Please read our public announcement.We’d like to express our heartfelt gratitude to our customers, employees, friends, and families who have provided such tremendous support, encouragement, and love over the past five years. BLOG — CLEOPHUS QUEALY BEER COMPANY Cleophus Quealy Beer Company closing for good. March 17, 2020. Guest User. It is with heavy hearts that we announce Cleophus Quealy Beer Company will be permanently shutting down after April. We have temporarily closed our tasting room in response to orders from the State Of California and Alameda County, and do not expect to reopen. MEET OUR BARRELS: THE PUNCHEONS A puncheon holds 500 liters of liquid, which makes it about twice the size of a typical wine barrel. We have six of these big beauties, all inherited from friend and winemaker Carl Sutton. Before they found their way to our brewery, they held a variety of wines. Now, they are CLEOPHUS QUEALY BEER COMPANY CLOSING FOR GOOD Cleophus Quealy Beer Company closing for good. It is with heavy hearts that we announce Cleophus Quealy Beer Company will be permanently shutting down after April. We have temporarily closed our tasting room in response to orders from the State Of California and Alameda County, and do not expect to reopen. We will remain in business through theTIME FOR A MAKEOVER
We had this design for about two years before I started thinking about a change. We’d done a lot of growing and evolving over those two years--we put a lot of energy into our barrel-aged and sour beers, decided to only bottle our wild, fruited, and barrel-aged beers, and had started re-visiting past recipes more consistently than we had before.. With so much time, thought, and effortBEER SCHOOL
We get a lot of questions about growlers, from what they are to how to take care of them. Here’s a roundup of the most asked questions and our very best answers.GROWLER FAQ
A: This depends on they type of growler and refrigeration. The beer is going to be best in the first two days after the growler is filled, and we recommend drinking it within a week. The beer isn’t going to spoil, but it will start to lose carbonation and air will seep in, so it won’t be as flavorful and bubbly. A TALE OF TWO GOLDENS Sure, you know how your ingredients taste, and it’s rare that any brewer starts a beer without a concept of what the finished productwill taste like.
NEVERTHELESS, SHE FERMENTED The beer that we brewed at CQ is a nod to the role of women in rustic brewing traditions throughout history. We made a fairly straightforward saison--just Pilsner malt (from Admiral Maltings in Alameda), some flaked oats and acidulated malt, Mosaic hops for bittering, brettanomyces, and a couple of old wine barrels. We originally planned on dry-hopping, but as we tasted it, we decided itwas
PART TWO OF "SO, WHAT KIND OF BEER ARE YOU GOING TO MAKE Part two of "So, what kind of beer are you going to make". October 6, 2014. Peter Baker. News. This post is the second in a two-part series that talks about our brewing philosophies and processes. Start with Part 1, and we’ll wait here for you. Alright, now that we’ve covered our approach to what we are making, let’s talk about whatthat
CLEOPHUS QUEALY BEER COMPANYMENUBEER STORIES Cleophus Quealy Beer Company is permanently closed. Please read our public announcement.We’d like to express our heartfelt gratitude to our customers, employees, friends, and families who have provided such tremendous support, encouragement, and love over the past five years. BLOG — CLEOPHUS QUEALY BEER COMPANY Cleophus Quealy Beer Company closing for good. March 17, 2020. Guest User. It is with heavy hearts that we announce Cleophus Quealy Beer Company will be permanently shutting down after April. We have temporarily closed our tasting room in response to orders from the State Of California and Alameda County, and do not expect to reopen. MEET OUR BARRELS: THE PUNCHEONS A puncheon holds 500 liters of liquid, which makes it about twice the size of a typical wine barrel. We have six of these big beauties, all inherited from friend and winemaker Carl Sutton. Before they found their way to our brewery, they held a variety of wines. Now, they are CLEOPHUS QUEALY BEER COMPANY CLOSING FOR GOOD Cleophus Quealy Beer Company closing for good. It is with heavy hearts that we announce Cleophus Quealy Beer Company will be permanently shutting down after April. We have temporarily closed our tasting room in response to orders from the State Of California and Alameda County, and do not expect to reopen. We will remain in business through theTIME FOR A MAKEOVER
We had this design for about two years before I started thinking about a change. We’d done a lot of growing and evolving over those two years--we put a lot of energy into our barrel-aged and sour beers, decided to only bottle our wild, fruited, and barrel-aged beers, and had started re-visiting past recipes more consistently than we had before.. With so much time, thought, and effortBEER SCHOOL
We get a lot of questions about growlers, from what they are to how to take care of them. Here’s a roundup of the most asked questions and our very best answers.GROWLER FAQ
A: This depends on they type of growler and refrigeration. The beer is going to be best in the first two days after the growler is filled, and we recommend drinking it within a week. The beer isn’t going to spoil, but it will start to lose carbonation and air will seep in, so it won’t be as flavorful and bubbly. A TALE OF TWO GOLDENS Sure, you know how your ingredients taste, and it’s rare that any brewer starts a beer without a concept of what the finished productwill taste like.
NEVERTHELESS, SHE FERMENTED The beer that we brewed at CQ is a nod to the role of women in rustic brewing traditions throughout history. We made a fairly straightforward saison--just Pilsner malt (from Admiral Maltings in Alameda), some flaked oats and acidulated malt, Mosaic hops for bittering, brettanomyces, and a couple of old wine barrels. We originally planned on dry-hopping, but as we tasted it, we decided itwas
PART TWO OF "SO, WHAT KIND OF BEER ARE YOU GOING TO MAKE Part two of "So, what kind of beer are you going to make". October 6, 2014. Peter Baker. News. This post is the second in a two-part series that talks about our brewing philosophies and processes. Start with Part 1, and we’ll wait here for you. Alright, now that we’ve covered our approach to what we are making, let’s talk about whatthat
BEER RELEASES
At least since the invention of the pilsner, the way beer looks has been important. The way a beer looks, smells, and tastes all contribute to what makes drinking beer so damn pleasant. NEWS — BLOG — CLEOPHUS QUEALY BEER COMPANY After years of planning, months of hard work, and a whole lot of beer, I‘m proud to announce that Cleophus Quealy Beer Company is opening on November 1st, 2014! PART TWO OF "SO, WHAT KIND OF BEER ARE YOU GOING TO MAKE Part two of "So, what kind of beer are you going to make". October 6, 2014. Peter Baker. News. This post is the second in a two-part series that talks about our brewing philosophies and processes. Start with Part 1, and we’ll wait here for you. Alright, now that we’ve covered our approach to what we are making, let’s talk about whatthat
BREWING — BLOG — CLEOPHUS QUEALY BEER COMPANY If you’ve been visiting our tasting room over the past four and a half years, you’ve probably noticed that our collection of barrels has been steadily growing. OUR BOTTLING PROCESS Bottling any beer is a tricky process. Believe it or not, beer is fairly delicate, and the packaging process exposes beer to air and light, both of which can affect flavors. THANK YOU! — CLEOPHUS QUEALY BEER COMPANY Hundreds of beautiful people joined us in Oakland to taste beers, groove to live music, nerd out in the photo booth, and feast on delicious BBQ and homemade pie. We couldn’t have done it without the amazing support from the local beer community, and we owe you our thanks. We also want to recogni TO CELLAR OR NOT TO CELLAR First and foremost, there’s something you should understand: There’s no guarantee that any beer will age well. There are dozens of factors that affect a beer’s flavor, from storage temperature to light exposure to the type of bottle caps or corks used, andCONSTRUCTION UPDATE
If you’ve been following us on Facebook , Twitter , or Instagram , you’ve probably seen some updates and photos about construction and licensing. But with all the love and support we’re getting from the community, we thought it was high time to give some meaty details.So here’s
IF YOU CAN'T BEAT THEM, BUY THEM SAN LEANDRO, CA—Cleophus Quealy Beer Co. announced today that it will purchase neighboring 21st Amendment Brewery. This deal marks the latest instance in the ever-increasing trend of regional craft breweries being acquired by much smaller nano breweries. SF BEER WEEK IS ALMOST HERE! The Bay Area is celebrating its ninth San Francisco Beer Week , with breweries and beer bars from Santa Rosa to San Jose (and everywhere in between) throwing beer-centric celebrations. For us, this means a full week of events that aim to bring together East Bay beer drinkers withlocal artists
CLEOPHUS QUEALY BEER COMPANYMENUBEER STORIES Cleophus Quealy Beer Company is permanently closed. Please read our public announcement.We’d like to express our heartfelt gratitude to our customers, employees, friends, and families who have provided such tremendous support, encouragement, and love over the past five years. BLOG — CLEOPHUS QUEALY BEER COMPANY Cleophus Quealy Beer Company closing for good. March 17, 2020. Guest User. It is with heavy hearts that we announce Cleophus Quealy Beer Company will be permanently shutting down after April. We have temporarily closed our tasting room in response to orders from the State Of California and Alameda County, and do not expect to reopen. CLEOPHUS QUEALY BEER COMPANY CLOSING FOR GOOD Cleophus Quealy Beer Company closing for good. It is with heavy hearts that we announce Cleophus Quealy Beer Company will be permanently shutting down after April. We have temporarily closed our tasting room in response to orders from the State Of California and Alameda County, and do not expect to reopen. We will remain in business through the MEET OUR BARRELS: THE PUNCHEONS A puncheon holds 500 liters of liquid, which makes it about twice the size of a typical wine barrel. We have six of these big beauties, all inherited from friend and winemaker Carl Sutton. Before they found their way to our brewery, they held a variety of wines. Now, they areTIME FOR A MAKEOVER
We had this design for about two years before I started thinking about a change. We’d done a lot of growing and evolving over those two years--we put a lot of energy into our barrel-aged and sour beers, decided to only bottle our wild, fruited, and barrel-aged beers, and had started re-visiting past recipes more consistently than we had before.. With so much time, thought, and effort A TALE OF TWO GOLDENS Sure, you know how your ingredients taste, and it’s rare that any brewer starts a beer without a concept of what the finished productwill taste like.
THANK YOU! — CLEOPHUS QUEALY BEER COMPANY Hundreds of beautiful people joined us in Oakland to taste beers, groove to live music, nerd out in the photo booth, and feast on delicious BBQ and homemade pie. We couldn’t have done it without the amazing support from the local beer community, and we owe you our thanks. We also want to recogni NEVERTHELESS, SHE FERMENTED The beer that we brewed at CQ is a nod to the role of women in rustic brewing traditions throughout history. We made a fairly straightforward saison--just Pilsner malt (from Admiral Maltings in Alameda), some flaked oats and acidulated malt, Mosaic hops for bittering, brettanomyces, and a couple of old wine barrels. We originally planned on dry-hopping, but as we tasted it, we decided itwas
GROWLER FAQ
A: This depends on they type of growler and refrigeration. The beer is going to be best in the first two days after the growler is filled, and we recommend drinking it within a week. The beer isn’t going to spoil, but it will start to lose carbonation and air will seep in, so it won’t be as flavorful and bubbly. DOUBLE IPA — BLOG — CLEOPHUS QUEALY BEER COMPANY We’ve only made a beer that was actually called an IPA once in our nearly three-year history. Until now. CLEOPHUS QUEALY BEER COMPANYMENUBEER STORIES Cleophus Quealy Beer Company is permanently closed. Please read our public announcement.We’d like to express our heartfelt gratitude to our customers, employees, friends, and families who have provided such tremendous support, encouragement, and love over the past five years. BLOG — CLEOPHUS QUEALY BEER COMPANY Cleophus Quealy Beer Company closing for good. March 17, 2020. Guest User. It is with heavy hearts that we announce Cleophus Quealy Beer Company will be permanently shutting down after April. We have temporarily closed our tasting room in response to orders from the State Of California and Alameda County, and do not expect to reopen. CLEOPHUS QUEALY BEER COMPANY CLOSING FOR GOOD Cleophus Quealy Beer Company closing for good. It is with heavy hearts that we announce Cleophus Quealy Beer Company will be permanently shutting down after April. We have temporarily closed our tasting room in response to orders from the State Of California and Alameda County, and do not expect to reopen. We will remain in business through the MEET OUR BARRELS: THE PUNCHEONS A puncheon holds 500 liters of liquid, which makes it about twice the size of a typical wine barrel. We have six of these big beauties, all inherited from friend and winemaker Carl Sutton. Before they found their way to our brewery, they held a variety of wines. Now, they areTIME FOR A MAKEOVER
We had this design for about two years before I started thinking about a change. We’d done a lot of growing and evolving over those two years--we put a lot of energy into our barrel-aged and sour beers, decided to only bottle our wild, fruited, and barrel-aged beers, and had started re-visiting past recipes more consistently than we had before.. With so much time, thought, and effort A TALE OF TWO GOLDENS Sure, you know how your ingredients taste, and it’s rare that any brewer starts a beer without a concept of what the finished productwill taste like.
THANK YOU! — CLEOPHUS QUEALY BEER COMPANY Hundreds of beautiful people joined us in Oakland to taste beers, groove to live music, nerd out in the photo booth, and feast on delicious BBQ and homemade pie. We couldn’t have done it without the amazing support from the local beer community, and we owe you our thanks. We also want to recogni NEVERTHELESS, SHE FERMENTED The beer that we brewed at CQ is a nod to the role of women in rustic brewing traditions throughout history. We made a fairly straightforward saison--just Pilsner malt (from Admiral Maltings in Alameda), some flaked oats and acidulated malt, Mosaic hops for bittering, brettanomyces, and a couple of old wine barrels. We originally planned on dry-hopping, but as we tasted it, we decided itwas
GROWLER FAQ
A: This depends on they type of growler and refrigeration. The beer is going to be best in the first two days after the growler is filled, and we recommend drinking it within a week. The beer isn’t going to spoil, but it will start to lose carbonation and air will seep in, so it won’t be as flavorful and bubbly. DOUBLE IPA — BLOG — CLEOPHUS QUEALY BEER COMPANY We’ve only made a beer that was actually called an IPA once in our nearly three-year history. Until now. NEWS — BLOG — CLEOPHUS QUEALY BEER COMPANY After years of planning, months of hard work, and a whole lot of beer, I‘m proud to announce that Cleophus Quealy Beer Company is opening on November 1st, 2014! EVENTS — BLOG — CLEOPHUS QUEALY BEER COMPANY The Bay Area is celebrating its ninth San Francisco Beer Week, with breweries and beer bars from Santa Rosa to San Jose (and everywhere in between) throwing beer-centric celebrations.. For us, this means a full week of events that aim to bring together East TO CELLAR OR NOT TO CELLAR First and foremost, there’s something you should understand: There’s no guarantee that any beer will age well. There are dozens of factors that affect a beer’s flavor, from storage temperature to light exposure to the type of bottle caps or corks used, and WATER, BARLEY, HOPS, YEAST, AND GLITTER But making a beer with glitter in it is only part of the story. We, of course, wanted to make a damn tasty beer with glitter in it, and adapted one of our past summertime favorites—Hibiscus Saison.We fermented with champagne yeast instead of one of our go-to saison yeast strain, and added the same enzyme used to in Brut IPAs to make sure the wine yeast could properly ferment the malt sugars. PART TWO OF "SO, WHAT KIND OF BEER ARE YOU GOING TO MAKE Part two of "So, what kind of beer are you going to make". October 6, 2014. Peter Baker. News. This post is the second in a two-part series that talks about our brewing philosophies and processes. Start with Part 1, and we’ll wait here for you. Alright, now that we’ve covered our approach to what we are making, let’s talk about whatthat
ABBEY ALES: A BRIEF HISTORY Barrel aging is a departure from traditional techniques, but we find it has given both brews more depth. This is especially noticeable in Batch 44, which spent six months in port barrels soaking in tawny port-like flavor and warmth. UH-OH, WE ACCIDENTALLY MADE A DOUBLE IPA The combination of ingredients in Tropic Blunder may sound completely random, but there was a LOT of experimenting that led us here. Menagerie members may remember one of the earlier experiments, a combination of coffee and saison. "SO, WHAT KIND OF BEER ARE YOU GOING TO MAKE?"(PART 1 If we had to pick the one question we get the most (besides the obvious “When are you going to open?”), it would be some variation of “What kind of beer are you going to make and serve?” The Bay Area is practically overflowing — thankfully — with craft beer nerds, and everyone we talk to JUST A PICTURE OF A DOG You're welcome. #DogsofCQ. April 5, 2018. Guest User IF YOU CAN'T BEAT THEM, BUY THEM SAN LEANDRO, CA—Cleophus Quealy Beer Co. announced today that it will purchase neighboring 21st Amendment Brewery. This deal marks the latest instance in the ever-increasing trend of regional craft breweries being acquired by much smaller nano breweries. CLEOPHUS QUEALY BEER COMPANYMENUBEER STORIES Cleophus Quealy Beer Company is permanently closed. Please read our public announcement.We’d like to express our heartfelt gratitude to our customers, employees, friends, and families who have provided such tremendous support, encouragement, and love over the past five years. BLOG — CLEOPHUS QUEALY BEER COMPANY Cleophus Quealy Beer Company closing for good. March 17, 2020. Guest User. It is with heavy hearts that we announce Cleophus Quealy Beer Company will be permanently shutting down after April. We have temporarily closed our tasting room in response to orders from the State Of California and Alameda County, and do not expect to reopen. CLEOPHUS QUEALY BEER COMPANY CLOSING FOR GOOD Cleophus Quealy Beer Company closing for good. It is with heavy hearts that we announce Cleophus Quealy Beer Company will be permanently shutting down after April. We have temporarily closed our tasting room in response to orders from the State Of California and Alameda County, and do not expect to reopen. We will remain in business through the MEET OUR BARRELS: THE PUNCHEONS A puncheon holds 500 liters of liquid, which makes it about twice the size of a typical wine barrel. We have six of these big beauties, all inherited from friend and winemaker Carl Sutton. Before they found their way to our brewery, they held a variety of wines. Now, they areTIME FOR A MAKEOVER
We had this design for about two years before I started thinking about a change. We’d done a lot of growing and evolving over those two years--we put a lot of energy into our barrel-aged and sour beers, decided to only bottle our wild, fruited, and barrel-aged beers, and had started re-visiting past recipes more consistently than we had before.. With so much time, thought, and effort A TALE OF TWO GOLDENS Sure, you know how your ingredients taste, and it’s rare that any brewer starts a beer without a concept of what the finished productwill taste like.
THANK YOU! — CLEOPHUS QUEALY BEER COMPANY Hundreds of beautiful people joined us in Oakland to taste beers, groove to live music, nerd out in the photo booth, and feast on delicious BBQ and homemade pie. We couldn’t have done it without the amazing support from the local beer community, and we owe you our thanks. We also want to recogni NEVERTHELESS, SHE FERMENTED The beer that we brewed at CQ is a nod to the role of women in rustic brewing traditions throughout history. We made a fairly straightforward saison--just Pilsner malt (from Admiral Maltings in Alameda), some flaked oats and acidulated malt, Mosaic hops for bittering, brettanomyces, and a couple of old wine barrels. We originally planned on dry-hopping, but as we tasted it, we decided itwas
GROWLER FAQ
A: This depends on they type of growler and refrigeration. The beer is going to be best in the first two days after the growler is filled, and we recommend drinking it within a week. The beer isn’t going to spoil, but it will start to lose carbonation and air will seep in, so it won’t be as flavorful and bubbly. DOUBLE IPA — BLOG — CLEOPHUS QUEALY BEER COMPANY We’ve only made a beer that was actually called an IPA once in our nearly three-year history. Until now. CLEOPHUS QUEALY BEER COMPANYMENUBEER STORIES Cleophus Quealy Beer Company is permanently closed. Please read our public announcement.We’d like to express our heartfelt gratitude to our customers, employees, friends, and families who have provided such tremendous support, encouragement, and love over the past five years. BLOG — CLEOPHUS QUEALY BEER COMPANY Cleophus Quealy Beer Company closing for good. March 17, 2020. Guest User. It is with heavy hearts that we announce Cleophus Quealy Beer Company will be permanently shutting down after April. We have temporarily closed our tasting room in response to orders from the State Of California and Alameda County, and do not expect to reopen. CLEOPHUS QUEALY BEER COMPANY CLOSING FOR GOOD Cleophus Quealy Beer Company closing for good. It is with heavy hearts that we announce Cleophus Quealy Beer Company will be permanently shutting down after April. We have temporarily closed our tasting room in response to orders from the State Of California and Alameda County, and do not expect to reopen. We will remain in business through the MEET OUR BARRELS: THE PUNCHEONS A puncheon holds 500 liters of liquid, which makes it about twice the size of a typical wine barrel. We have six of these big beauties, all inherited from friend and winemaker Carl Sutton. Before they found their way to our brewery, they held a variety of wines. Now, they areTIME FOR A MAKEOVER
We had this design for about two years before I started thinking about a change. We’d done a lot of growing and evolving over those two years--we put a lot of energy into our barrel-aged and sour beers, decided to only bottle our wild, fruited, and barrel-aged beers, and had started re-visiting past recipes more consistently than we had before.. With so much time, thought, and effort A TALE OF TWO GOLDENS Sure, you know how your ingredients taste, and it’s rare that any brewer starts a beer without a concept of what the finished productwill taste like.
THANK YOU! — CLEOPHUS QUEALY BEER COMPANY Hundreds of beautiful people joined us in Oakland to taste beers, groove to live music, nerd out in the photo booth, and feast on delicious BBQ and homemade pie. We couldn’t have done it without the amazing support from the local beer community, and we owe you our thanks. We also want to recogni NEVERTHELESS, SHE FERMENTED The beer that we brewed at CQ is a nod to the role of women in rustic brewing traditions throughout history. We made a fairly straightforward saison--just Pilsner malt (from Admiral Maltings in Alameda), some flaked oats and acidulated malt, Mosaic hops for bittering, brettanomyces, and a couple of old wine barrels. We originally planned on dry-hopping, but as we tasted it, we decided itwas
GROWLER FAQ
A: This depends on they type of growler and refrigeration. The beer is going to be best in the first two days after the growler is filled, and we recommend drinking it within a week. The beer isn’t going to spoil, but it will start to lose carbonation and air will seep in, so it won’t be as flavorful and bubbly. DOUBLE IPA — BLOG — CLEOPHUS QUEALY BEER COMPANY We’ve only made a beer that was actually called an IPA once in our nearly three-year history. Until now. NEWS — BLOG — CLEOPHUS QUEALY BEER COMPANY After years of planning, months of hard work, and a whole lot of beer, I‘m proud to announce that Cleophus Quealy Beer Company is opening on November 1st, 2014! EVENTS — BLOG — CLEOPHUS QUEALY BEER COMPANY The Bay Area is celebrating its ninth San Francisco Beer Week, with breweries and beer bars from Santa Rosa to San Jose (and everywhere in between) throwing beer-centric celebrations.. For us, this means a full week of events that aim to bring together East TO CELLAR OR NOT TO CELLAR First and foremost, there’s something you should understand: There’s no guarantee that any beer will age well. There are dozens of factors that affect a beer’s flavor, from storage temperature to light exposure to the type of bottle caps or corks used, and WATER, BARLEY, HOPS, YEAST, AND GLITTER But making a beer with glitter in it is only part of the story. We, of course, wanted to make a damn tasty beer with glitter in it, and adapted one of our past summertime favorites—Hibiscus Saison.We fermented with champagne yeast instead of one of our go-to saison yeast strain, and added the same enzyme used to in Brut IPAs to make sure the wine yeast could properly ferment the malt sugars. PART TWO OF "SO, WHAT KIND OF BEER ARE YOU GOING TO MAKE Part two of "So, what kind of beer are you going to make". October 6, 2014. Peter Baker. News. This post is the second in a two-part series that talks about our brewing philosophies and processes. Start with Part 1, and we’ll wait here for you. Alright, now that we’ve covered our approach to what we are making, let’s talk about whatthat
ABBEY ALES: A BRIEF HISTORY Barrel aging is a departure from traditional techniques, but we find it has given both brews more depth. This is especially noticeable in Batch 44, which spent six months in port barrels soaking in tawny port-like flavor and warmth. UH-OH, WE ACCIDENTALLY MADE A DOUBLE IPA The combination of ingredients in Tropic Blunder may sound completely random, but there was a LOT of experimenting that led us here. Menagerie members may remember one of the earlier experiments, a combination of coffee and saison. "SO, WHAT KIND OF BEER ARE YOU GOING TO MAKE?"(PART 1 If we had to pick the one question we get the most (besides the obvious “When are you going to open?”), it would be some variation of “What kind of beer are you going to make and serve?” The Bay Area is practically overflowing — thankfully — with craft beer nerds, and everyone we talk to JUST A PICTURE OF A DOG You're welcome. #DogsofCQ. April 5, 2018. Guest User IF YOU CAN'T BEAT THEM, BUY THEM SAN LEANDRO, CA—Cleophus Quealy Beer Co. announced today that it will purchase neighboring 21st Amendment Brewery. This deal marks the latest instance in the ever-increasing trend of regional craft breweries being acquired by much smaller nano breweries. CLEOPHUS QUEALY BEER COMPANYMENUBEER STORIES Cleophus Quealy Beer Company is permanently closed. Please read our public announcement.We’d like to express our heartfelt gratitude to our customers, employees, friends, and families who have provided such tremendous support, encouragement, and love over the past five years. BLOG — CLEOPHUS QUEALY BEER COMPANY It is with heavy hearts that we announce Cleophus Quealy Beer Company will be permanently shutting down after April. We have temporarily closed our tasting room in response to orders from the State Of California and Alameda County, and do not expect to reopen. CLEOPHUS QUEALY BEER COMPANY CLOSING FOR GOOD It is with heavy hearts that we announce Cleophus Quealy Beer Company will be permanently shutting down after April. We have temporarily closed our tasting room in response to orders from the State Of California and Alameda County, and do not expect to MEET OUR BARRELS: THE PUNCHEONS To answer your first inevitable question, “puncheon” is an old term that refers to the barrel’s size. A puncheon holds 500 liters of liquid, which makes it about twice the size of a typical winebarrel.
TIME FOR A MAKEOVER
We had this design for about two years before I started thinking about a change. We’d done a lot of growing and evolving over those two years--we put a lot of energy into our barrel-aged and sour beers, decided to only bottle our wild, fruited, and barrel-aged beers, and had started re-visiting past recipes more consistently than we had before.. With so much time, thought, and effort A TALE OF TWO GOLDENS Sure, you know how your ingredients taste, and it’s rare that any brewer starts a beer without a concept of what the finished productwill taste like.
GROWLER FAQ
We get a lot of questions about growlers, from what they are to how to take care of them. Here’s a roundup of the most asked questions and our very best answers. NEVERTHELESS, SHE FERMENTED The beer that we brewed at CQ is a nod to the role of women in rustic brewing traditions throughout history. We made a fairly straightforward saison--just Pilsner malt (from Admiral Maltings in Alameda), some flaked oats and acidulated malt, Mosaic hops for bittering, brettanomyces, and a couple of old wine barrels. We originally planned on dry-hopping, but as we tasted it, we decided itwas
THANK YOU! — CLEOPHUS QUEALY BEER COMPANY Hundreds of beautiful people joined us in Oakland to taste beers, groove to live music, nerd out in the photo booth, and feast on delicious BBQ and homemade pie. We couldn’t have done it without the amazing support from the local beer community, and we owe you our thanks. We also want to recogni DOUBLE IPA — BLOG — CLEOPHUS QUEALY BEER COMPANY We’ve only made a beer that was actually called an IPA once in our nearly three-year history. Until now. CLEOPHUS QUEALY BEER COMPANYMENUBEER STORIES Cleophus Quealy Beer Company is permanently closed. Please read our public announcement.We’d like to express our heartfelt gratitude to our customers, employees, friends, and families who have provided such tremendous support, encouragement, and love over the past five years. BLOG — CLEOPHUS QUEALY BEER COMPANY It is with heavy hearts that we announce Cleophus Quealy Beer Company will be permanently shutting down after April. We have temporarily closed our tasting room in response to orders from the State Of California and Alameda County, and do not expect to reopen. CLEOPHUS QUEALY BEER COMPANY CLOSING FOR GOOD It is with heavy hearts that we announce Cleophus Quealy Beer Company will be permanently shutting down after April. We have temporarily closed our tasting room in response to orders from the State Of California and Alameda County, and do not expect to MEET OUR BARRELS: THE PUNCHEONS To answer your first inevitable question, “puncheon” is an old term that refers to the barrel’s size. A puncheon holds 500 liters of liquid, which makes it about twice the size of a typical winebarrel.
TIME FOR A MAKEOVER
We had this design for about two years before I started thinking about a change. We’d done a lot of growing and evolving over those two years--we put a lot of energy into our barrel-aged and sour beers, decided to only bottle our wild, fruited, and barrel-aged beers, and had started re-visiting past recipes more consistently than we had before.. With so much time, thought, and effort A TALE OF TWO GOLDENS Sure, you know how your ingredients taste, and it’s rare that any brewer starts a beer without a concept of what the finished productwill taste like.
GROWLER FAQ
We get a lot of questions about growlers, from what they are to how to take care of them. Here’s a roundup of the most asked questions and our very best answers. NEVERTHELESS, SHE FERMENTED The beer that we brewed at CQ is a nod to the role of women in rustic brewing traditions throughout history. We made a fairly straightforward saison--just Pilsner malt (from Admiral Maltings in Alameda), some flaked oats and acidulated malt, Mosaic hops for bittering, brettanomyces, and a couple of old wine barrels. We originally planned on dry-hopping, but as we tasted it, we decided itwas
THANK YOU! — CLEOPHUS QUEALY BEER COMPANY Hundreds of beautiful people joined us in Oakland to taste beers, groove to live music, nerd out in the photo booth, and feast on delicious BBQ and homemade pie. We couldn’t have done it without the amazing support from the local beer community, and we owe you our thanks. We also want to recogni DOUBLE IPA — BLOG — CLEOPHUS QUEALY BEER COMPANY We’ve only made a beer that was actually called an IPA once in our nearly three-year history. Until now. NEWS — BLOG — CLEOPHUS QUEALY BEER COMPANY After years of planning, months of hard work, and a whole lot of beer, I‘m proud to announce that Cleophus Quealy Beer Company is opening on November 1st, 2014! EVENTS — BLOG — CLEOPHUS QUEALY BEER COMPANY The Bay Area is celebrating its ninth San Francisco Beer Week, with breweries and beer bars from Santa Rosa to San Jose (and everywhere in between) throwing beer-centric celebrations.. For us, this means a full week of events that aim to bring together East TO CELLAR OR NOT TO CELLAR First and foremost, there’s something you should understand: There’s no guarantee that any beer will age well. There are dozens of factors that affect a beer’s flavor, from storage temperature to light exposure to the type of bottle caps or corks used, and WATER, BARLEY, HOPS, YEAST, AND GLITTER But making a beer with glitter in it is only part of the story. We, of course, wanted to make a damn tasty beer with glitter in it, and adapted one of our past summertime favorites—Hibiscus Saison.We fermented with champagne yeast instead of one of our go-to saison yeast strain, and added the same enzyme used to in Brut IPAs to make sure the wine yeast could properly ferment the malt sugars. PART TWO OF "SO, WHAT KIND OF BEER ARE YOU GOING TO MAKE This post is the second in a two-part series that talks about our brewing philosophies and processes. Start with Part 1, and we’ll wait here for you.. Alright, now that we’ve covered our approach to what we are making, let’s talk about what that means for ABBEY ALES: A BRIEF HISTORY Barrel aging is a departure from traditional techniques, but we find it has given both brews more depth. This is especially noticeable in Batch 44, which spent six months in port barrels soaking in tawny port-like flavor and warmth. UH-OH, WE ACCIDENTALLY MADE A DOUBLE IPA The combination of ingredients in Tropic Blunder may sound completely random, but there was a LOT of experimenting that led us here. Menagerie members may remember one of the earlier experiments, a combination of coffee and saison. "SO, WHAT KIND OF BEER ARE YOU GOING TO MAKE?"(PART 1 If we had to pick the one question we get the most (besides the obvious “When are you going to open?”), it would be some variation of “What kind of beer are you going to make and serve?” The Bay Area is practically overflowing — thankfully — with craft beer nerds, and everyone we talk to JUST A PICTURE OF A DOG You're welcome. #DogsofCQ. April 5, 2018. Guest User IF YOU CAN'T BEAT THEM, BUY THEM SAN LEANDRO, CA—Cleophus Quealy Beer Co. announced today that it will purchase neighboring 21st Amendment Brewery. This deal marks the latest instance in the ever-increasing trend of regional craft breweries being acquired by much smaller nano breweries.Home
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Home
Tasting Room
Welcome
About CQ
What's On Tap
Bottles
Food Truck
Events
Beer Stories
Membership
Saturday Social
Home
Tasting Room
Welcome
About CQ
What's On Tap
Bottles
Food Truck
Events
Beer Stories
Membership
Saturday Social
SMALL BATCH BREWING IN SAN LEANDRO CLEOPHUS QUEALY BEER COMPANY IS AN EAST BAY BREWERY AND TASTING ROOM SPECIALIZING IN RUSTIC, BARREL-AGED, AND SOUR BEERS We are a small brewery crafting fine ales in the East Bay. We brew (and sometimes bottle) each batch by hand, drawing inspiration from seasonal fruits and spices, favorite foods and drinks, and travels abroad. Our team strongly believes that there’s a beer for everyone, and we strive to make the very best beers we can to share with friends, neighbors, and anyone passing through our industrial cornerof San Leandro.
Canasta Kitchen cooks up a variety of delicious dishes Tuesday through Sunday, and we host weekly happy hours and events. Check our calendar for details on what to expect in our tasting room! IF YOU WANT TO BE THE FIRST TO KNOW WHAT'S GOING ON AT CLEOPHUS QUEALY, JOIN OUR EMAIL NEWSLETTER BY FILLING OUT THE FORM TO THERIGHT.
HOURS
M Closed
TU- FRI 3p–9p
SA 12p–9p
SU 12p–8p
LOCATION
448 Hester Street
San Leandro, CA 94577Directions to the
Tasting Room
PHONE
(510) 463-4534
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