Bump 'n' Rind is a crushable Kolsch with just the right amount of fresh watermelon zing, making it a perfect companion to just about any fun outdoor occasion.
For this beer, we can thank Mary MacDonald, Executive Director of the Ohio Craft Brewers Association, for bringing the many brewers together over the past several months. This year’s collaboration recipe, which was hashed out through meetings and over email between the brewers, will be a hoppy pale ale expected to come in at a very drinkable 5.9% ABV.
Celebrating Avery's 24 years in the business, Twenty Four is made with a unique combination of hops that results in an intense, dank, and tropical imperial IPA – a beautiful hop bomb with a moderate malt balance.
A dry-hopped version of the traditional Hi-Wire Gose, which is brewed with Pink Himalayan Salt. This Gose is tart, supremely drinkable and balanced with a complex fruit character. Crisp citrus and lemon-lime from coriander marries with our house Lactobacillus strain, creating subtle notes of stone fruit and apricot in this hazy, sessionable sour wheat beer.
East Coast Turbid IPA Aged on yuzu. Grist: Pilsen, Golden Naked Oats, Flaked Wheat, Caramel, Brewed with Flour, Rotating Fresh and Juicy Fruits + Unfiltered Hype Hop Bursted, Double Dry Hopped.
A staple in the BA Stout game, Three Floyds marks the release of this stout with a festival consisting of heavy metal and smoked meats. Chocolate, fig, and bourbon round this thick pouring stout. Release in very limited but equally sought after.
Here's a sampling of the best beers being released in the coming week around the nation.
All thanks to our releases team: Mark Reiser (Canada East), James Walker (California), Jeffrey Wiser, (Pacific Coast), John Barree (Mid-Atlantic), Chris LaFoy (Upper Mid-West), Jake Lampert (Lower Mid-West), Matt Landes (Mountains), Ken Goyette (North East Coast), Tucker Anders (Upper South), Travis Campo (Deep South).
Sole has converted the recipes back to their house yeast blend, which is much drier, and crisper, while maintaining the tropical fruit characteristics that everyone loved in these beers.
Ale brewed with agave, honey, and citrus peel and finished with black currant
A special bottling of last years Cinco de Segundo DIPA. A vast amount of hops on a base that just barely holds it all together. Hudely aromatic, but not excessively bitter.