Bulls Head Public House: The pub is the hub

By on March 11, 2015

A week-long celebration for craft beer fans

On the heels of one anniversary (St. Boniface Craft Brewing celebrated their fourth last month) comes another beer-centric milestone. The Bulls Head Public House turns five, and to celebrate, the traditional English pub has rolled out a week’s worth of specials featuring hard to find brews and door prizes.

“It’s amazing It’s been five years already,” said owner Paul Pendyck “It’s been such a success. I’m so grateful to the customers who have really embraced the British Pub concept. A good pub is the hub of the community; it’s a gathering place for people of all ages, all backgrounds, all colors.”

The most exciting specialty beer release for Pendyck kicked off the event Monday when staff tapped a 2011 keg of J.W. Lees Harvest Ale. The vintage barleywine is brewed and aged in Manchester and made from “the first hops of the year and the very finest British malt.”

For Pendyck — a British expat — it was just a little taste of home.

Uncle Jacob’s Stout was Monday’s bottle release at the Bulls Head. One case, at $20 per bottle, sold in about five minutes. Special thanks to customer Bob Garner, a professional photographer, who helped compose this photo. Thanks, Bob, it was fun chatting with you!

Uncle Jacob’s Stout was Monday’s bottle release at the Bulls Head. One case, at $20 per bottle, sold
in about five minutes. Special thanks to customer Bob Garner, a professional photographer, who
helped compose this photo. Thanks, Bob, it was fun chatting with you!

If you missed the bottles of Achel Extra (a Belgian Strong Dark Ale) and the keg cracking of Biere de L’Amitie (a Belgian strong pale ale collaboration between St Feuillien and Green Flash Brewing Company) on Tuesday, more exceptional selections will be available all week. On Wednesday bottles of Port Brewing’s Dank & Sticky (a hard-to-find Double IPA) and drafts of Cuvee des Jacobins (a Flemmish sour ale) will be made available. Bottles of Peche Mortel (an impressively high scoring Imperial Stout) by Canadian brewery Brasserie Dieu Du Ciel will be around as long as they last, as will drafts of Zwet.Be (an English porter made by Belgian Brouwerij Drie Fonteinen). Friday’s keg offering is from Danish brewer Mikkeller and is both a literal and figurative mouthful: Beer Geek Brunch Weasel (an Imperial Stout). And I’m not even going to try and pronounce HaandBryggeriet, the Norwegian brewery responsible for making Haandbakk, which will be available Friday in bottles.

Each night, starting at 5 p.m., the staff will hand out raffle tickets for door prizes. Every hour customers will be able to win beer-themed schwag like t-shirts and glassware. Saturday will be the culminating event with the tapping of a keg of Avery Brewing Company’s Uncle Jacobs (a stout aged six months in bourbon barrels) and the opening of bottles of the collaboration Signature Ale (Belgian strong pale ale) from De Proefbrouwerij and Tomme Arthur. Pendyck is especially excited about a cask of Tröegs’ Nugget Nectar, which he will open on Saturday.

“Nugget Nectar is an extremely popular beer; it’s good. It’s really good when it is on cask,” said Pendyck.

Ryan Summers, Bulls Head bartender, pours a bourbon barrel stout for a customer Monday night. The featured brew comes from the Avery Brewing Company of Denver, Colo. (Photos by Stephen Seeber)

Ryan Summers, Bulls Head bartender, pours a bourbon barrel
stout for a customer Monday night. The featured brew comes
from the Avery Brewing Company of Denver, Colo. (Photos by Stephen Seeber)

On Saturday at midnight a grand prize drawing will be held for those who entered into the door prize raffle. First place is a one night stay in the Rock Lititz penthouse or in the newly renovated Victorian second floor rooms of the General Sutter Inn. Second place is dinner for two (excluding alcohol) and third place is a collection of Fuller’s Vintage Ales (2011, 2012, and 2013).

“We have an interesting selection of beers. We have a tremendous bar staff. We do a great job with the food. But, I think it’s the pub atmosphere that brings people in. It makes me so happy people have embraced Bulls Head,” said Pendyck, while awaiting his share of barleywine.

Michael C. Upton is a freelance writer specializing in arts and leisure. He welcomes comments at somepromcu@gmail.com and facebook.com/SomebodiesProductions.

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