Two New Brews by Bad Tattoo Awaken Spirits on Day of the Dead

Penticton, BC – Penticton’s newest craft brewery Bad Tattoo Brewing is bringing two new limited edition craft beers to life on November 1 at its Dia de Los Muertos (Day of the Dead) celebration. Bad Tattoo has applied an uncommon brewing technique of using Tennessee Whiskey barrels to brew one of its beers.

“We’re only releasing 1,200 bottles of the 2015 Dia de Los Muertos Cerveza Fuerte and 600 bottles of Dia de Los Muertos La Resurrección,” says Martin Lewis, manager, Bad Tattoo. “Last year we sold out in just over a month and we expect to sellout in under a month this year. With fall’s cooler temperatures, these are the kinds of beers you want to drink in a snifter by the fireplace with good company.”

Designed to interact with the residual Tennessee Whiskey in barrels, Bad Tattoo’s uncommon brewing technique infuses Dia de Los Muertos La Resurrección with notes of dried fruits and warming spices, and will offer the palate underlying flavours of bourbon, oak, vanilla and toasted coconut.

Craft beer enthusiasts will soon be able to enjoy the two new dark and flavourful Belgian-style Quadrupel beers. Continuing its pioneering spirit, Bad Tattoo’s La Resurrección is Penticton’s first beer to be aged in Tennessee Whiskey barrels. It has an overall strong, smooth and rich taste. Currently fermenting, Bad Tattoo’s second release, the Dia de Los Muertos Cerveza Fuerte, offers notes of dried fruits, dates and prunes in the nose. Its rich and warming flavour profile will complement rich and heavy stews, as well as aged cheeses such as Old Cheddar. Continuing to innovate and exhibit a unique style, Bad Tattoo will individually bottle both beers in special wax sealed bottles.

Bad Tattoo is reconnecting with its Mexican roots on November 1, as it launches its tasteful Day of the Dead event. Inspired by one of the largest and most celebrated holidays in Mexico, Bad Tattoo is transforming its brewery facility into an authentic Mexican-style arena. Decorated with vibrant flowers and colourful candles, the space is designed to replicate the beautiful altars that are erected by family members in Mexico to celebrate the lives of deceased loved ones. Refreshments and a pizza buffet will be enjoyed to Latin beats mixed by a local DJ. This is an opportunity to be the first to pair unique Mexican-style pizzas created especially for Dia de Los Muertos, including Mole Chicken and Nacho pizzas, with two new brews. Attracting craft beer enthusiasts aged 19 plus, guests are encouraged to dress to theme with festive Halloween-style embellishments. Guests will have the opportunity to unleash their spirit through the medium of face painting. Visit this link to see what last year’s event was like:

“We believe Mexican culture is one of the most fascinating cultures worldwide, so we’ve given the new beers Spanish names,” says Lewis. “A big part of traditional tattoo culture is skeletons and skulls, which coincides with the essence of this Mexican holiday. By combining the two, we created a fun and unique event that is a celebration of life.”

The Dia de Los Muertos event will take place from 6:00 p.m. to 11:00 p.m. on Sunday, November 1. Tickets are priced at $42 and can be purchased by calling 250-493-8686 or visiting Bad Tattoo at 169 Estabrook Avenue, Penticton. The ticket price includes a snifter of Dia Cerveza Fuerte, a pizza buffet, face painting, an inside peak of how Dia is made and a complementary bottle of Dia de Los Muertos Cerveza Fuerte to take home.

In addition to offering unique beer and cuisine, Bad Tattoo’s labels are uniquely designed. Penticton’s top four tattoo artists have been commissioned to design the labels for all five signature brews and seasonal releases. All labels symbolize the brewery’s brand essence of tattoo culture. Artist Jesse Guns designed the labels for both the Dia de Los Muertos Cerveza Fuerte and La Resurrección, which feature a skull and elegant skeleton character.

Bad Tattoo was awarded two silver medals in the 2015 Canadian Brewing Awards in July, for Best North Americanstyle Amber Lager and Belgian-style Abbey Ale. The achievement comes within the first year of launching its operations. Its brewing excellence was first recognized in the Oyster Craft Beer Competition in Osoyoos in April, with four gold medals. It is one of the Okanagan’s fastest growing craft breweries.

  Filed under: Announcements (Press Releases)

This Post Has One Comment

  1. Correct me if I’m wrong but the two bottles of Dia de Los Muertos La Resurreccion that I have put aside,
    state that they were aged in 4 freshly dumped Anejo Tequila Barrels,not Tennessee
    Whiskey Barrels.

Leave a Reply

Your email address will not be published. Required fields are marked *