This New England style hoppy is double dry-hopped with Rakau, Vic Secret and El Dorado and brewed with ginger
This limited-release, taproom-only wild red ale was aged in foudres for six months and then spent 12 months aging in bourbon barrels.
Chicago’s first traditionally-made kriek—this special release was spontaneously fermented for more two years in the Belgian lambic-style tradition.
Changeling is an enchanting blend of sour ales aged in wine barrels, whiskey barrels and neutral oak barrels and stainless tanks that were inoculated with brettanomyces and lactobacillus.
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.