Wood'ja Beer event Tommorow 2/12 At The Nodding Head Brewery and Restaruant in Philadelphia, PA

Barrel aged beers just getting more experimental and popular and Samson Street's finest, The Award Winning Nodding Head Brewery and Restaurant is is having a wonderful beer event this weekend on Saturday Feb 12th. Starting at 3 pm some very unique and rare suds will be poured. Barrel aged beers just getting more experimental and popular and Nodding Head is plan This is surely an event not to be missed. Brewer Gordon Grubb's beers never disappoint. The "Phunk" barrel has a phenomenal track record in producing outstanding beers. If you are going to be in town, this is a must!

Here is some more info about the barel aged beers set to be poured for the event :

(Cask Two-Year-Old) Wee Heavier, (9.5%ABV) which is a strong, Scottish-style ale that has been aged in a wooden cask that once held Calvados brandy, and more recently JW Lees Harvest Ale. This ale is very dark in color, and full-bodied with a 'roasty' character and sweet malt flavors. It'll make your belly happy. (Disclaimer: the two-year-old barrel aged beer could possibly be volatile or magnificent. Either way, we have plenty of great back up beers - it's all part of the fun).

Pho-Tay, (7%ABV) which is our O-Tay aged in the Phunk Barrel. This beer started off as a golden ale brewed with eighty-four pounds of organic buckwheat and Belgian yeast, giving it a unique spicy character. It then, of course, picked up oak and brett characteristics.

Saison De La Tete, (6%ABV) which is a blend of a young saison, and a sour barrel aged, low alcohol, hoppy pale ale. Then, we added flavors of brett and oak to the slightly funky saison character.

ALSO: SPECIAL GUEST BEER FROM FRIENDS AT RUSSIAN RIVER

Consecration, (10%ABV) which was aged in American oak Cabernet Sauvignon barrels. They not only use Brettanomyces, Lactobacillus, and Pediococcus, but also add currants to the beer while it is aging in the barrels.

I am not 100% sure, but I have a feeling Nodding Head will be pouring their additional house beers in addition to the the beers to be tapped for the event. This is a pay as you go (ie pay per beer and no cover charge) beer event.