2,000 U.S. Army Soldiers and Alabama militiamen, 1000 horses, and 70 wagons led by Brigadier General
Abraham Eustis arrived at the location of Ft. Christmas on 25 December 1837. The Fort was built in just over week and would become one of 200 such installations built between 1835 and 1847 as part of the
Second Seminole War.[1][2] A fixed garrison of two companies would be maintained at the location until the fort was abandoned in 1845 with the conclusion of the Second Seminole War.[3]
A full-scale replica of Fort Christmas was built by
Orange County Parks and Recreation, in cooperation with the Fort Christmas Historical Society in the late 1970s; it was dedicated in 1977. Located just south of Christmas Creek, the site is probably less than 1 mile (1.6 km) from the location of the original fort.
Beers
Coppertail Brewing in Tampa, FL
Mother of the triple Belgian Unholy here are two of there seasonal beers
A mysterious logo to the brewery
The story starts with a 5 year old girl (our owner’s daughter) telling tales of an enormous creature that she coined “Coppertail.” It’s found in the waters around Tampa Bay causing mischief and mayhem for people and sea life alike .
The mysterious beast continues to lurk the Tampa waters only revealing its tail for those who are lucky enough to witness.
Peaches. 5% ABV 3.7
STYLE GUIDE: SOUR - FRUITED BERLINER WEISSE ›
Refreshingly Tart Wheat Ale Brewed with white peaches, yellow peaches, and apricots.
Tart, Peachy, Sour, Dry, Wheat
Hop Skull #22. 8% ABV 3.7
Coppertail Brewing Company. New England / Hazy IPA
Hazy, Hoppy, Crisp, Heady
Allagash Brewing Company
Portland, ME
Curieux 4.0
Belgian Tripel | 11% ABV
Tasting Notes
Every sip of this rich, Golden Belgian flows with rich honey, vanilla, and surprising passionfruit notes! Undertones of oak and spiced whiskey add a memorable finish.
Rich, Fruity, Oaky
J.Wakefield Brewing: Miami, FL
CampFire. 14% ABV 3.7
Imperial Stout
Campfire is a collaboration with @lifexllab and @mostracoffee
We aimed to replicate Mostras Campfire Latte, and that we did. We aged this big imperial stout in bourbon and bourbon coffee barrels for 14 months. Then we took it out and rested it on cocoa nibs, marshmallows, Graham crackers, vanilla, and mostra coffee