Midnight-black, full-bodied Imperial Stout featuring two types of imported cocoa nibs. Six types of malts go into this chocolate-lover's beer.
Unlike Surly's flagship IPA, this newcomer is brewed with de-bittered roasted barley. The result is a beer with a citrusy, resinous flavor profile, plus some very subtle roasted notes and a very unsubtle black hue.
In this bone-dry IPA, a special enzyme breaks down complex sugars that wouldn't otherwise ferment. The lack of residual sugars allows the subtleties of the hops to shine through.
An infusion of Colombia La Granadilla coffee beans and cacao nibs imbues the brewery's signature Velvet Merlin milk stout with a seasonal twist. A touch of lactose "milk sugar" provides a suggestion of rounded sweetness on the finish.
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), Nate Howard (California & Mountains), Jason Langendorf, (Pacific Coast), Kent Dolphay (Upper Mid-West), Jake Lampert (Lower Mid-West), Tucker Anders (Upper South) and Travis Campo (Deep South). Plus, Remo Remoquillo, creator of the header image.
A tart and refreshing Berliner Weisse that that blends aromatic citrus and tropical fruit notes from Azacca hops with the sweet, juicy character of 17 pounds of plums per barrel.
A Flanders-style red aged on black currant and tart cherries, then blended and aged in charred, American oak Tennessee whiskey barrels previously matured with red wine.
Inspired by the flavors of cafe con leche, this sweet, creamy stout uses local coffee from Dynamite Roasting Co., which is cold-extracted and added post-fermentation.
A complex Imperial Ale aged in Kentucky bourbon barrels and brewed with maple sugar, dark candi syrup, and a blend of Belgian yeast cultures. An aggressive addition of unfermented blackberries adds a balancing sweetness and subtle tartness, masking the 14.5% ABV.