Weyerbacher (Easton, PA) is just about done rounding out their rebranding efforts. Blasphemy actually has one new piece of artwork, changed since the original seen below.
Blasphemy has a fairly sordid history. It was retired, then new batches found the drain thanks to QC standards, then finally released. Never give up. Looks like this will grace the 750′s when its time again.
If you were to ask our opinion about Weyerbacher (Easton, PA) we would tell you they make a lot of amazing barrel aged offerings that don’t get the press they deserve. From Insanity (barleywine in bourbon), to Heresy (imperial stout in bourbon), even their Sour Black and Rapture beers are pretty incredible. They just don’t get the buzz like other breweries. Perfect really, more for those who know.
Above – Sunday Morning Stout, a barrel aged noob in the works from brewmaster Chris Wilson and his team at Weyerbacher. Aptly named too, as SMS is a stout aged in bourbon barrels with coffee. The best part of waking up.
The beer formerly known as Weyerbacher Blanche, is now known as White Sun Wit. Sun will seaonally return in April.
White Sun Wit (4.6% ABV) is a crisp and hazy Belgian-Style Wit. White Sun Wit is Weyerbacher’s thirst-quenching spring and early summer ale. The nose has a light spiciness from the coriander, orange peel, grains of paradise, and star anise. The palate reveals a mild, refreshing and effervescent wheat beer that finishes with just a hint of tartness. Available from April through July. Enjoy!
Style: Witbier (w/ Coriander, Orange Peel, Grains Of Paradise, Star Anise)
Availability: 12oz bottles, Draft
Arrival: April -July, Seasonally
Weyerbacher Brewing Co.’s (Easton, PA) Heresy Imperial Stout gets an artwork makeover. Above is the upgraded artwork, touched with a Gregorian meets Davinci like feel, is a step up from the lightning label before. Heresy is seasonally released in February.
The 2012 artwork for Weyerbacher Brewing’s Riserva. Each release takes over a year to make. This American wild ale is fermented with the funky yeast brettanomyces and raspberry puree. Aged in oak for a year prior to release.