Stone Megawheat Double IPA is a future collaborative release by the California based brewery.
This riff teams up Colorado’s Odell Brewing, Stone, and New Mexico’s Marble Brewing. The trio created a wheat laden, “M” hop heavy, imperial IPA. “M” hops like Mandarina Bavaria, Motueka, and Mosaic. All that talk means a soft-on-your-palate beer with a ton of tangerine, orange, and citrus flavors.
Kick back and crank it up as we’ve done all the brewing.. the we being us and the special guest appearances of two heavy hitters in the indie craft beer industry: Colorado’s Odell and New Mexico’s Marble. Credited with 50 years of brewing chops, our trio built their wheat ale foundation on the classic “C” hops. Then, they rocked a pure hop triad of “M” hops to achieve a supercharged succession of orange, tangerine, lemon, lime, spice and dankness. The undulating riffs of Motueka, Mosaic, and Mandarina Bavaria hops slash through the wheat haze with equal footing, never playing over one another. The cacophony of flavor is what fans would expect ahead of a path that directly leads to the main stage… and then off the front of it, into the crowd!
Stone Megawheat Double IPA will be a 22 ounce bottle release, most likely in 2017. The brewery has not yet announced this beer.
Style: Imperial IPA
Hops: Mandarina Bavaria, Motueka, Mosaic
Availability: 22oz Bottles, Draft.
Odell Pina Agria Sour Pineapple returned to Colorado based brewery’s lineup as of July 29th. The beer got its start on the brewery’s 5 barrel pilot system before becoming a full Cellar Series Release.
Explore the bright tropical aromas of fruit and melon, and transport your taste buds to a sour wonderland. A subtle sweet malt and pineapple backdrop bursts with an exotic sparkling tart finish, that is refreshing and invigorating. A paradise for your palate awaits.
Odell Pina Agria Sour Pineapple is the brainchild of Maintenance Manager Matt Bailey. Available 750ml bottles throughout Odell’s distribution footprint.
Odell Crossover Sour Blonde looks to join the brewery’s sour and wild lineup in the near future.
In our personal experience, if you want to get a wine person to like beer, let them try a wine barrel aged beer, or a sour ale. Odell Crossover Sour Blonde is both. A sour ale aged in a white wine barrel. The base blonde beer has been aged in both chardonnay and sauvignon blanc barrels.
We’re in a relentless search for new ways to influence the character of our beer. Crossover is our tribute to the complex partnership between two of the most prolific and ancient fermented beverages – beer and wine. We brewed a sour blonde ale and aged it in chardonnay and sauvignon blanc barrels to introduce notes of tropical fruit, elderflower, and subtle oak finish. The result of the unique combination is a dry, effervescent beer balanced with hints of pear, tart sourness, and light funk.
Odell Crossover Sour Blonde Ale is a 750 milliliter bottle potential, tentatively scheduled for September.
Odell Zard-Alu Sour Apricot is on deck by the Colorado based brewery.
Love fruited sours? Odell Zard-Alu Sour Apricot is a fruit focused sour, featuring a blend of Brettanomyces yeast, and Lactobacillus.
Apricots are thought to be native of the Persian territory, where they were commonly referred to as Zard-Alu. These precious stone fruits were so highly revered that they were often used a commodity in the markets. The stones were not to be wasted. Much like this brew. While peach and pear-like flavors mingle in the background, as Brettanomyces and Lactobacillus create the tie that binds all the components. The end result is a complex ale that is playfully sour, light, and refreshing.
Odell Zard-Alu Sour Apricot will be a 750 milliliter offering, available in the tap room starting May 27th/
Odell Prop Culture joins the brewery’s Cellar Series on April 15th.
The basis for this project is the magic that yeast performs. Odell has been experimenting by PROPagating different Belgian yeast strains. The cultures have been blended in different primary and secondary fermentations.
We let the Saccharomyces cultures do the heavy lifting by converting the bulk of the wort sugars while the Brettanomyces cultures did the fine tuning to round out the flavor profile. The result of our experimentation led to PROP CULTURE, a project of 10+ yeast strains working together to create a fruit forward collage of flavors like pineapple, pear, mango, and banana balanced by a clove like spiciness.
Odell Prop Culture will be available in 750 milliliter bottles starting April 15th. Full availability details are forthcoming.
Style: Belgian-style Strong Ale
Availability; 750ml Bottles
7.1% ABV, 27 IBUs
Odell Loose Leaf Session Ale is the latest can release from the Fort Collins, Colorado brewery.
This release marks the brewery’s third can packaged on their new hi-tech canning line. The canner can crank out about 310 cans per minute.
Loose Leaf is a hop-forward American pale ale, balanced by pilsner malt.
…crisp and refreshing like any respectable session ale, but a bit more hop-forward with notes of lemon and lime balanced by pilsner malt. It has a dry, crisp finish perfect for going with the flow.
Odell Loose Leaf will transition from bottles to 12 ounce cans, in 12-packs.
Style: Pale Ale
Availability: 12oz Cans
Release (Cans): Mid-March, 2016
4.5% ABV, 31 IBUs
Odell Brewing (Fort Collins, CO) has released their first cans today. The brewery recently purchased a 310 can per minute line to handle future demand.
The first canned offerings include the brewery’s 90 Shilling, and IPA.
“I am proud to finally offer our great beer in cans to our loyal and soon to be loyal customers,” said brewery founder Doug Odell. “Some say it was a long time coming and it has been. We conducted years of research to purchase equipment that would match or exceed the quality of our other packages. We are sure you will be pleased with the results.”
As of now, both cans are available in 12 ounce cans, in 12 packs.
Coming in 2016, St. Lupulin and Loose Leaf Session Ale will be released in 12 ounce cans.