Beers N’ Brewing

We Do It Because We Love It & We’re Fairly Sure You’ll Love It Too


We drink it, we study it, we experiment with different styles, we bathe in beer while writing love songs about it that would move Lionel Ritchie to activator streaked tears. But because all of this work/ fun involving beer is so time consuming we leave it to others to convey the information. Make sure to check out our great beer resources at the bottom of this page. Lots of stuff to read and discover about our favorite subject.We Know a Lot About Beer

The Brewmaster

Steve Purdie started his brewing career the same way most brewers do… by homebrewing in his garage for many years. He was working as a lackey for a corporate restaurant and saw brewing as his ticket out. He joined forces with some fellow corporate lackeys and together they hatched a master plan to open Chattanooga’s first Brewpub. So he saved up his money and off he went to the American Brewers Guild to learn how to brew in a hole in the floor. Well, ages passed, and eventually things started coming together. Steve started brewing at the Terminal and lived happily ever after. Steve enjoys long walks on the beach, holding hands, stockpiling weapons and ammunition, and puppies.


The Terminal Brewing Process

Beer is a fermented or fermenting grain beverage. The Terminal BrewHouse brews its own beer fresh, from four ingredients- malted barley, hops, yeast, and water. Malted barley is milled to grist, mixed with hot water, and left to steep or mash, for an hour in the Mash tun. During that time, the grain starches are converted to sugars. Then the sweet liquid called wort is strained out, transferred to the kettle, and boiled with hops, which provide a bitter balance to the beer. Hop additions at the beginning of the boil add bitterness, at the end of the boil they create aroma. After the boil, the bitter liquid is cooled, and transferred to a conical fermentor where fresh yeast is added. Now it is called beer. The fermenting beer is conditioned and aged in the fermentor, and then it is moved into a serving tank in a refrigerated room or cellar. The beer you hold in your hand is pulled fresh from the tank. Our brewer is proud of his craft and we hope you will enjoy the fruits of his labors.


Terminal Beer

BELGIAN WHITE (WITBEIR)
whiteshadow
The White Shadow: Two row barley and white wheat malts combine with coriander and orange peel to create a light bodied beer with delightful orange flavor. The style is also referred to as a wit or witbier—a variety of wheat beer originating in, you guessed it, Belgium. Typically, this beer is further characterized by the use of noble hops to achieve a dry beer with low to medium bitterness and hop flavor. The best (ours) emits the aroma of Cyracao orange peel and coriander augmenting the hops. Extremely refreshing. No fruit necessary.

Specs: OG – 12.4° Plato; TG – 2.5° Plato; 5.3% ABV; Color – Pale Straw – 3.2 L; Hops used – Spalt, Hallertaeur; Flavors Added – Coriander, Orange Peel, Chamomile; Malts – Wheat based – raw and white wheat, Two row; 15ibu’s

*Pairing Best Bets: Fru Fru, Wild N Crazy Mushroom Soup, House Salad, Cheese Overload Pizza

 

MAIBOCK
Rock Out With Your Bock Out: Nothing rocks like this brew! Amber colored, German styled Maibock. Bock beer originated in the Northern German city of Einbeck in the 14th to 17th century, and was reinvented later in Munich. Characteristics include low hop bitterness to avoid overwhelming the malt flavors, allowing a slight sweetness to linger into the finish with good clarity despite the dark color. Our maltiest concoction has a nice creamy white head and mild hop bitterness and aroma, making a brew which will warm your bones in the winter, and excite your senses in the spring. Cheers!

Specs: OG – 13.26° plato; TG – 2.5° plato; 5.8% ABV; Color – Pale Amber – 14.1 L; Hops used – Tettnang, Saaz; 7 Malts focused on German styling – Bonlander Munich, Munich 10, 2-row, Carapils, Caramel; 27 ibu’s

*Pairing best bets: Pepper Smashed Steak, Veggie Burger, Dirty Hippy, Carnivore

SOUTHSIDENSTEINOATMEAL STOUT

Southsidenstein Stout: Fire bad. Beer good. This monster was created with some of the best chocolate and roasted malts to create the perfect blend of stout fullness and minimal fruity esters. Oatmeal stouts carry more flavor depth than a milk stout or a traditional mild English stout. This is certainly true for ours. This beer will have you trying to decide if you like the full-mouth-feel or the myriad of coffee and chocolate undertones more. It will also have the other stout brewers gathering the torches and storming our door.

Specs: OG – 14° plato; TG – 3.5° plato; 5.7% ABV; Color – Black – 29L; Hops used – Tettnang, Saaz; Malts focused on Roasted flavor – Pale Ale, Roasted Barley, Bonlander, Chocolate, Caramel; Raw oats added; 41 ibu’s

*Pairing Best Bets: West By God, Bison Burger, Bundt Cake, another Stout

 

WEST COAST IPA

Magnum P.A.: Take your stache’ for a ride. Hop-heads, we have found a way to combine the strong aromatic hop of a big West coast style double IPA and the subtle bitter hop finish of its traditional English forefather. IPA’s have become bigger and bigger over the last two decades of craft brewing. The traditional IPA is almost mild in comparison to the modern West Coast American IPA. We think both styles have merit so we tried to bring the best of both to the table. Magnum hops combined with traditional Cascades will make your over stimulated tongue do a double take. Close your mouth and let the hops do their magic. Wait for it, wait for it. Okay, now pop that top button open and let the sexy out (that’s your fresh crop of chest hair.)

Specs: OG – 15° plato; TG – 3.6° plato; 6% ABV; Color – Pale Amber – 11.6 L; Hops used – Magnum, Cascade, East Kent Golding – dry hopped with – Cascade; Malts – Pale ale; 82 ibu’s

*Pairing Best Bets: Cheese Dip, Macho Man, Rugged Individualist

 

AMERICAN COPPER ALE

Terminally Ale: You have never felt more alive! A lineup of domestic malts, hops and yeast make a malty beer with a big hop finish and great drinkability. Picture Abraham Lincoln eating a hot dog filled with apple pie filling while watching a baseball game to get an idea of the pure Americana we are pouring. Do NOT tread on US! Our version of the American Pale Ale is medium bodied and copper colored. As per style, the flavor and aroma is centered around the citrusy and pine character of American hops with caramel-like malt flavors and fruity esters from the ale yeast playing a supporting role.

Specs: OG – 13° Plato; TG – 2.6° Plato; 5.6% ABV; Color – Pale Amber/Copper – 8.6 L; Hops used – Tettnang, Liberty; All domestic malts – mainly pale ale; 37 ibu’s

*Pairing Best Bets: Salmon Cakes, Hummus, Lucky’s 7, Eat A Peach, South By Southwest Pizza

SCOTTISH ALE
deadsexy

Dead Sexy Scottish: Heed! Pint! Now! Eye then. We have brewed up a Scottish masterpiece that is sure to have all the cheese eating surrender monkeys and soft headed sassanacks shaking in their tiny unwashed britches. Our deep amber brew has just the right amount of malt sweetness with enough bittering hop in the end to balance the malty goodness (anyone who says the Scots don’t use hops will get their face smashed off their face!) Just relax, and pour a pint of this 80 shilling beauty into yer huge heed!

Specs: OG – 13.5° Plato; TG – 3.2° Plato; 5.6% ABV; Color – Amber 12 L; Hops used – East Kent Goldings, Fuggle; Malt bill- Pale ale, Carapils, Victory, Black Patent, Chocolate and Roasted Barley; 21 ibu’s

*Pairing Best Bets: Ploughman’s Lunch, Dirty Hippy, Too Short Ribs, Mighty Pie Pizza

ALTBIER

Who is John Alt?:
A Düsseldorf specialty, an Altbeir is a German style brown ale, the “alt” literally translates to “old” in German, and traditionally altbiers are conditioned for a longer-than-normal period of time. The extended conditioning mellows out the ale’s fruitiness and produces an exceptionally smooth and delicate brew. Our alt represents a true to style ale with Munich Malts and Noble German Spalter hops for balance and complexity. A true example of the rewards given for hard work and dedication to a brew. Prost!

Specs: OG – 13° Plato; TG – 2.6° Plato; 5.6% ABV; Color – Pale Amber/Copper – 8.6 L; Hops used – Tettnang, Liberty; All domestic malts – mainly pale ale; 37 ibu’s

*Pairing Best Bets: Spinach salad, Salmon Elliott, Motro Pizza, Brewhouse Nachos

Seasonal Stylings & The Brewers Whim

We change our coveted sixth tap about five times a year. This list should give you the info you need to enjoy whatever style we have at present. Ask your server or bartender for our current caprice. Bear in mind that this list is NOT our regular beer list and does not exhaust every possibility of beer that we may brew. We like to keep our options open and you should too.

BELGIAN ALE
All hail the Belgian beer pioneers. Now let us try to explain this extremely broad spectrum of beers. Beers brewed in Belgium range from the highly acclaimed Abbey ales of the Trappist monestaries to fruit based wheat beers called Lambics to golden ales and even lagers. Honestly, Belgian beers run the gamut of style much like American craft beers. We concentrate on what we can do with an ale in a normal closed fermentation setting and a relatively short timeframe. This means we brew some variation of a Belgian Pale or Strong Ale. We have made many happy with these:
Monks Wages is our Belgian Pale Ale. Simple yet very refined. We pay hommage to the age old practice of the barter and what better to trade than beer? Our BPA is a golden colored, easy drinking pale ale with noticeable spice and fruity esters. We will take your nearly worthless dirty old money for one of these yeast produced gems. Piety not included.
Brain Candy is named for the experience that our Belgian IPA encourages. There is nothing but art and science at work in this creation using Belgian yeast, rock candy sugar, domestic malts and aromatic hops to create a complex but palatable beer. We thought about doing some sketch comedy dressed as both genders and multiple nationalities to help you all understand this one, but decided to just let the beer do the talking.

BROWN ALE
Light to dark brown in color with tan heads, brown ales were originally derived in England as adaptations of the mild ale. The original English brown ales are maltier and sweeter than mild ales. Flavors often include caramel or toffee and nutty, toasty, and lightly roasted aromas and flavors. We have brewed two variations of this style:
You’re A Good Beer Terminal Brown focuses on the classic sweet and malty English brown ale characteristics that we have all grown to love. He lands midway between pale ales and porters, but Terminally Brown is no fence rider, the toasty, roasty and nutty flavors stand ready to slake any thirst.
However, in Mind Meld India Brown Ale the brown ale meets the big hoppy IPA. Two minds become one and together. BrewKing Steve channels his inner Vulcan to create this amalgamation of both fantastical and logical beersmithery. The result is a style that can only be described as awesome. Be not alarmed, this beer is now and will always be…your friend.

CASCADIAN ALE
Cascadian ales are a recent addition to the craft beer arsenal. These welcome additions pair citrusy Nortwest American hops with chocolate and roasted malts creating a distinctive minty and spicy flavor profile. If you see a beer labeled a Black IPA, it is this style.
Dark Alley is our dynamic hoppy Black Ale. In the portentous realm of Pale Ales where fear and anxiety meet heroism and pure goodness the ingredients for this ale were formed. American Chinook hops align with two row, chocolate, black patent and roasted barley malts to raise this most valorous of new brews. Be not afraid craft beer fans, the night is always darkest just before dawn.

ESB
The ESB style is defined by balance. Fruity acidity and hop bitterness play equally important roles. The style is often misunderstood as an overly aggressive beer but rarely is hoppy enough to describe it as anything but a session beer. English bitters and pale ales were undistinguishable until cask ales and the bitter and extra special bitter names gained notoriety and became more specified styles.

End of Days ESB The beer style ESB has been doomed to walk the earth in shadows of such styles as Pale Ale and India Pale Ale for decades. However this beer style deserves some credence before it is too late. We have shone the spotlight on this radical flavor bearer and now you may revel in its balance. Domestic hops and malts combined with a special ESB yeast to bring about this amber colored medium bodied session style brew. Now gather while you can and rejoice in this rogue libation- no scruffy beard or post-apocalyptic dune buggy required. 12/21/12 is closing in. The end indeed may be nigh.

HEFEWEISEN OR WEISSBIER
Hefeweizen is specific to an unfiltered wheat beer. Weiss bier is a more general German term for a beer that has at least 50% wheat malt to barley malt. Wheat beers in America vary from traditional German and Belgian styles to fruit flavored or even lagered varieties. Most wheat beers carry very little hop character so they are rarely bitter.
Our wheat – Weiss n’ Shine – possesses the characteristics made hallmark by German breweries. Plenty of clove and banana and very low hop bitterness resulting in a very smooth and rather rousing beer.
Dunkelweizen or Hefe-Dunkel is the dark version of a wheat beer and is made by adding roasted malts to the already great combination of wheat and barley malts. This addition results in a dark, maltier and sometimes smoky or chocolaty wheat based beer.
Dunkel Sam to us represents all that is right with the world. A veritable melting pot of weizen yeast, malted wheat, malted barley, and roasted barley creates effortless balance and stability. This brother from another mother is both simple and dynamic and personifies the very root idea that we must convey: We want you! To imbibe and enjoy craft beer!

PORTER
Deriving it’s name from the street and river porters it was popular with in late nineteenth century London, the porter style is one that is most often associated with dark English ales. Porters have evolved from very strong high gravity “stout” porters and London porters to lower alcohol and more mellow versions of the style. American porters have been brewed with lager yeasts in the past but the majority of the modern stylings are more like their traditional English roots and are ales brewed with dark malts but can vary from the standard with roasted or smoked aromatic porters to sweeter, maltier flavored varieties.
Thrilla Vanilla – The addition of vanilla beans in the fermentation of our porter makes this dark but smooth treat that much more dynamic in your mouth. This beer may make you actually lighter on your feet and proclaim yourself the greatest of all time.

Malachi-LogoRED ALE
Irish red ale ranges from light red-amber-copper to light brown in color. These ales have a medium hop bitterness and flavor. They often don’t have much hop aroma. Irish red ales have low to medium candy-like caramel sweetness and a medium body. A bit sweet, with a lightly hopped tea-like flavor and an even dextrinous body, Irish Red Ales are easy to please. Look for well-rounded and balanced flavors, and a pleasant toasted malt character in many examples. A drying finish is common.
Malachi is the messenger of change. A malty red ale with just enough noble hops to balance the flavor and please the palate. This messenger brings to light our path and our fortuitous mission. Now we must truly embrace this new ability to spread beer beyond these three walls to other places of beer worship and imbibing. We must offer craft beers true to style and hearty in content to sister pubs and cooperative fellow restaurateurs to spread the gift of beer. Plus, there was this really creepy red headed guy in a horror movie that strict copywrite laws keep us from naming and his name was Malachi. Doesn’t that sound cool? Malachi.

WINTER WARMER
These malty sweet offerings tend to be a favorite winter seasonal. Big malt presence, both in flavor and body. The color ranges from brownish reds to nearly pitch black. Hop bitterness is generally low, leveled and balanced, but hop character can be pronounced. Alcohol warmth is not uncommon. Many English versions contain no spices, though some brewers of spiced winter seasonal ales will slap “Winter Warmer” on the label. Those that are spiced, tend to follow the “wassail” tradition of blending robust ales with mixed spices, before hops became the chief “spice” in beer. American varieties many have a larger presences of hops both in bitterness and flavor.
Global Warmer is our version of this much celebrated style. In a world of retoric and conspiracy theories you don’t find many sure things. This caramel colored malty warmer is a malt lovers absolute. The spice bill methocially convinces your tastebuds rather than overpowering them. The sensation of clove, cinnamon and pepper spices warm your body, soul and spirit as you revel in the irony of it all. Beware the ManBearPig. We are cereal.

 


Great Beer Resources

Beer Advocate

Beer Advocate is a great resource that always has a great take on the beer world.

Realbeer.com

Their tag line is “What part of beer do you not understand” I like that. They have a nice listing of good pubs/taverns and a lively discussion board.

Wikipedia

There is always Wikipedia.

Ratebeer.com

Discuss the merits (or lack thereof) of different beers.

Homebrew Zones

For those do it yourselfers needing info for homebrewing.

Beer Tutor

We love beer….so do these folks. A nice resource for beer talk.