Tangerine Quad is a Belgian-style Quadruple that Avery aged in Bourbon barrels. The Tangerine Quad gives notes of rich, dark fruits, vanilla, and caramel with a citrus burst of tangerine peel. Likely an understatment to label this a complex beer, but this bourbon barrel aged quad with citrus profiles will keep your tastes buds guessing more than an at bat versus Kenley Jansen.
This year's Big Bad Baptista 2017 Rare Release was brewed with and features flavors of Mexican coffee, cacao nibs, vanilla, and cinnamon. It was then aged 100% in whiskey barrels – which leaves one thinking, are other BA beers not 100% aged when they are aged – all the more reason to grab one of these Big Bad Baptista's and give it a try. It'll have a Big Bad ABV, so can sit on this one for a while.
Inspired by a traditional German doppelbock, Twice as Nice is a robust dark lager. Despite its full flavor and high alcohol, this beer was lagered for more than 8 weeks to make it light on the palate and incredibly smooth. Expect Vienna and Munich malt to contribute subtle flavors of fig, plum and chocolate to this big yet easy-drinking beer.
Plenty of Citrus, tropical fruit and herbal notes. Double dry hopped with large amounts of Citra and Nugget.
It's a seasonally available Milk Stout brewed with a generous amount of Guatemala Antigua coffee. There's a noticeably sweet character but we don't shy away from the coffee's bitter nature. It's the coffee drinker's coffee stout.
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).
Sweet biscuity, rich and toasty maltiness with soft dark fruit aromas and caramel notes from decoction.
McFate Brewing Company's Candy Bar Milk Stout unofficially kick-starts the "stout" season in the greater Phoenix metro area. And for the first time ever, this Candy Bar Milk Stout is being released in cans. Even though temperatures will still be in the upper 80's it is finally cooling down at night. This GABF silver medal winner ('12) is brewed with honey roasted peanuts, cacao nibs, vanilla bean, and a hint of sea salt. It's easy to have a second helping at 6.0% ABV; so skip dessert and have a Candy Bar Milk Stout, or two.
This Oskar Blues limited seasonal release does not stay on the shelves for very long. Oskar Blues describes Death by Coconut as having "intense pure liquid cacao flavors swirl with popping coconut aromas" that sits on a semi-sweet Irish Porter. It's made with loads of dark chocolate and an extra rich caramel malt. It's 6.5% and only 25 IBU so it's smooth and has the ultimate sweet-tooth profile.
Who needs subtlety when you have caffeine? Coffee in the nose, coffee in the flavor, coffee in the finish, all supported by an English dry stout. 1.5 lbs of roasted-to-order espresso beans from Mudhouse Coffee per barrel deliver a coffee stout for slaves to the bean and the barley.
Collaboration with Adroit Theory Brewing. 13% ABV. Powerful notes of fig, coffee, and dark stone fruit dominate and compliment the slightly boozy finish.