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All posts by wrb2012

Triangler Business Journal Article

By | Blog | No Comments

White Rabbit Brewing Co. rolls out hyper-local pumpkin ale
It’s not quite fall yet, but you wouldn’t know by the pumpkin beers hitting taps and shelves around the Triangle.

Before you scoff: According to the Brewers Association, pumpkin beer sales briefly surpassed IPA sales in October, due to a 300,000 case surplus of the seasonal ale.

Plenty of North Carolina craft brewers pride themselves on being local, but White Rabbit Brewing Co. in Angier is hitting close to home – as in, right outside Angier city limits.

Read more here: http://www.bizjournals.com/triangle/blog/2014/09/white-rabbit-brewing-co-rolls-out-hyper-local.html

Help Us Get KickStarted

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White Rabbit Brewing Company was founded in mid 2011 and incorporated at the beginning of 2012. The brewery was founded by a US Air Force veteran and software engineer, Kenneth Ostraco, and a commercial/residential land surveyor, Anthony DiBona. They are truly passionate about beer, the community here in Triangle area, and Angier, NC. We hope you will partner with us as we progress towards the next level and invite you to be a part of the project! Join Us!
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Law of Purity

By | Food for thought | No Comments

German beer labels always carry the inscription “Gebraut nach dem deutschen Reinheitsgebot” or “Gebraut nach dem Bayerischen Reinheitsgebot von 1516” (brewed according to the German Purity Law or the Bavarian Purity Law of 1516).

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The Bar: Drink Locally, Think Globally

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As a consequence of the craft beer revolution, there is a vast choice of beer from abroad and closer to home. When confronted by a line of tap handles stretching the full length of the bar, do not overlook your local craft brewer. Independent local breweries are the backbone of any serious beer-drinking culture and should not be taken for granted in the competitive commercial environment. Recognize that a beer brewed in smaller quantities with 100% malted barley and high-quality hops will necessarily cost a little extra. Fresh, well-brewed beer that has traveled only a small number of miles will invariably taste better than an equivalent beer that left the brewery a few months ago. Indeed, a draft beer that has traveled a great distance will certainly have been pasteurized, thus is slightly handicapped from the start. The flip side to this is that a pasteurized imported keg of beer will certainly last longer when it is tapped than an unpasteurized, “live,” craft beer. The latter needs to be drunk fresh. A conscientious draft bar should keep a few tap handles devoted to local craft brews and ensure that they remain fresh.

If a beer fails to live up to its obligation of being fresh, send it back over the bar-politely of course. Beer condition must always be the primary concern of any good bar. When confronted by a long line of tap handles, your first question to the bartender should be, “What�s fresh?”

Proper Pouring Technique….

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1. Hold glass at 45º angle, open faucet fully.
2. Gradually tilt glass upright once beer has reached about the halfway point in the glass.
3. Pour beer straight down into the glass, working the glass to form a one inch collar of foam (“head”). This is for visual appeal as well as carbonation release. A little head is good, release is even better.
4. Close faucet quickly to avoid wasteful overflow, that would be alcohol abuse.