Barleywine that has spent two years in hand selected bourbon barrels. Named after the brewers Great Great Great Grandfather who founded the original tavern in the area.
See the world through a rose-colored glass. This golden Belgian-style ale is fruity, with black currant and lemon notes, but not too sweet. Tart and boozy (7.5% ABV), but emminently drinkable.
Strong Belgian-style golden ale is wine-barrel aged and conditioned with champagne yeast to sparkling effervescence. Packaged in 750 ml bottles complete with cage and cork, it is the craft beer lover’s perfect choice for New Year’s Eve. A portion of it is brewed during the summer, and ages in wine barrels for several months to take on some wood and wine elements. We blend the aged portion back into some freshly brewed batches in the fall to get the barrel character just right, and then add champagne yeast when it’s packaged to allow it to carbonate naturally in the bottle.
This wild sour was aged for 10 months in Leopold Bros. Maryland-Style Rye Whiskey barrels and soured with Upslope's house mixed culture, and then refermented their original Wild Christmas Ale on 1,000 lbs of black raspberries. This version is highlighted with notes of blackberry jam, fresh blueberries and merlot and carries a slight oaky profile to give it a robust complexity for a wild sour.
The weekend of November 11th Pueblo Vida Brewing, in Tucson, AZ, will be celbrating their three year anniversary. And to do so they will be releasing three fresh DIPAs – "1" "2" & "3". Each will commemorate their corresponding yearly anniversary. "1" was brewed with malted oats and dry-hopped with El Dorado, Galaxy & Simcoe Lupulin Powder. A series of dry-hopped juicy DIPAs sounds like a great way to celebrate an anniversary!
Here's a sampling of the best beers being released in the coming week around the nation.
All thanks to our releases team: Kyle Andrus (Canada), James Walker (California), Jason Langendorf, (Pacific Coast), John Barree (Mid-Atlantic), Kent Dolphay (Upper Mid-West), Jake Lampert (Lower Mid-West), MA Parker (Mountains), Ken Goyette (North East Coast), Tucker Anders (Upper South), Travis Campo (Deep South).
Pear, pine and Jaryllo hops are the supporting cast in the Falcon Punch, but a resurrected European yeast – which the brewery believes is a first in American beers – is the featured attraction. Medium-bodied, with a mellifluous mouthfeel. (5.3% ABV).
Imperial Sour with Soursop fruit. Known as 11.05, the beer has become a tradition between brewmasters and friends Ryan Morrow (Nickel Brook) and Sam Corbeil (Sawdust City), who share the November 5 birthday. Soursop fruit gives the beer a really unique tropical flavor and creamy mouthfeel.
Expanding its experimental beer releases via the Mod Project, Ska Brewing (Durango, CO) is releasing a Sour Apple Gose that has the nose of sweet apple blossoms and first tastes of sweet honey (think honeycrisp apple??) and finishes with a lemon-sour tartness with a hint of hops from the citra hops and souring process.
Boulder Beer Company's Slope Style Red IPA is being released in cans for the first time, it was previously only in 12 oz bottles. Slope Style is a "hearty, cool weather Red IPA" that clocks in at 6.4% ABV and 60 IBUs. It was brewed on a blend of five different malts and has a generous amount of Horizon hops. Perfect for watching first snow fall of the winter season.
Conditioned with Belgian Candi Sugar. Features Hull Melon and Hallertau Blanc hops.