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beer? Want to know what Jamie is brewing up next? In addition to the tried and true favorites like The Covey’s Cowboy Lager, Jamie’s always brewing a new beer to complement Chef Sean’s creations, to include seasonal ingredients, or something special to surprise you. The results are always exciting and delicious! Check out this page often to learn what Jamie has planned for his brewery and for your palate. Upcoming Brews These beers will be brewed soon. Look for their release in two to three months. Hefeweizen – Why reinvent the wheel? Our Hefeweizen is as authentic as the great German beers bearing the same name. Drinking a Hefeweizen in a German biergarten is a sublime experience. Drinking an authentic German style Hefeweizen at The Covey is even better! We brew this centuries-old style with 51% white wheat malt as dictated by German law. All malts used are made in Bamberg, Germany and an authentic German Weizen yeast strain imparts the delicious flavors associated with this style: vanilla, clove and banana. This beer is so tasty and refreshing we usually brew two batches during our lovely, warm summer months here in Texas. Prost! Upcoming Beers These beers have been brewed and are in the process of aging. Look for their release soon! Regalement – Brewmaster Jamie is always excited about new seasonal releases, but the Regalement is an extra special gem. Brewed with eight different malts, including traditional floor malted barley from Belgium and fifty pounds of turbinado sugar from Maui, this golden ale reaches 10.5% alcohol by volume. Layer upon layer of flavor and aroma entice you to have another drink: honey, apricot, pineapple, orange marmalade, sweet malt and alcoholic warmth. All of these exotic characteristics are created by the triple Belgian yeast blend used for fermentation. This beer will arrive mid-March 2008. Voodoo Brown – Brewmaster Jamie’s passion for beer meets his obsession with chocolate in the upcoming Voodoo Brown! This highly drinkable, slightly bitter brown ale is currently being aged on seven pounds of raw French Valrhona cocoa nibs. The nibs are the fermented and roasted beans of the cocoa pod, used to make raw cocoa. They impart the purest essence of chocolate: subtle and delicate, in perfect harmony with the mild caramel and coffee notes from the various malts used in the brewhouse. This beer will arrive late April 2008.
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