Due South Brewing Co. has quietly become a monster in South Florida’s growing craft beer market. The open expanse of the warehouse/brewery/taproom has been attracting beer lovers from points all over for more than a year now (it opened in May 2012), not just because it is a pretty rad place to hang but also the beer is just that good.
Recently, Due South tapped its 100th batch of beer, Imperial Caramel Ale, a feat that is quite impressive—that’s 100 different beers brewed in a span of 14 months. Averaging a little more than seven batches brewed per month, brewmaster Mike Jurewicz is quite the busy man. With all this said, Jurewicz and Due South are not resting on their laurels. Case in point: July’s Second Saturday Cask Party’s brew sounds as tempting as an Orange Creamsicle on a hot summer day. The nine-gallon firkin takes the base Category 3 IPA—a fruity, citrusy ale with a bitter balance—and adds some chocolate and hot chili peppers for good measure, making for a sweet, spicy, bitter beer.
The Second Saturday Cask Party is a monthly event that began in June, when Due South brewers get to tap into their creative side. The beers featured go through what's called a cask treatment, in which small batches of beer are aged in barrel, allowing it to absorb flavor notes from herbs, fruits and others additives infused in the brew. The first brew tapped in June was a ginger-lemongrass-cucumber concoction infused in the Florida Blonde Ale. This month’s chocolate and chili mix is set to be tapped at 3 p.m. on Saturday. Be there or be square.