Leading with the aromas and flavors of vanilla and orange, this light-bodied German-style Kolsch is a grown-up summer sprint to the ice cream truck.
Brewed with the guango fruit that only grows triennially near the Columbia Gorge in lower Washington, this hazy double IPA hits hard with the hops—Galaxy, Ella and Calypso—while toning down the bitterness.
The first canned IPA from Wolves & People, El Verso is a complex yet balanced mixed-culture hazy farmhouse pale ale. Brewed with local lime blossoms and heavily dry-hopped, it's fragrant, citrusy and surprisingly smooth.
Decidedly tropical with heavy passion fruit notes and a touch of green mango. This hazy IPA is brewed with Nelson Sauvin, Mosaic, and Amarillo hops.
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), Ken Goyette (North East Coast), Tucker Anders (Upper South) and Travis Campo (Deep South). Plus, Remo Remoquillo, creator of the header image.
This beer has been a research and development project since Mother Earth's opening in 2009. This tomato ale is a beautiful blend of tomato, spice, salt and corn beer.
A decadently indulgent homage to a classic dessert, this beer is aged in Woodford Reserve barrels, which had previously held brandy. Copious amounts of chocolate dominate the flavor profile while hints of creamy vanilla from the Bourbon are the figurative icing on the cake.
Inspired by a famous liqueur, this barleywine was brewed with orange peel and aged on orange peel and toasted oak, then allowed to mature for over six months in Gran Mariner barrels for smoothness.
This blended Imperial stout combines Side Project's oatmeal stout recipe aged for 13 months in rum barrels, imperial stout aged for 16 months in BLiS maple bourbon barrels, and imperial stout with maple syrup added during fermentation and then aged for 13 months in a cinnamon whiskey barrel and Willett bourbon barrel infused. It's finished with freshly ground cinnamon and Vermont maple syrup.