Stone Double Bastard in the Rye looks to join the brewery’s 500ml series in the near future. Stone Bastard in the Rye has previously been bottled.
Stone Double Bastard in the Rye is aged Templeton Rye Whiskey barrels, from the distillery in Templeton, Iowa.
Much like the lacerative muther of a beer that is Double Bastard Ale, rye whiskey is not for everyone. Not remotely. Most are not emotionally or otherwise equipped to appreciate its unbridled intensity. So to sequester Double Bastard Ale in rye whiskey barrels is to conceive an experience that no doubt will be treasured by only a select few. It takes a special breed of exceptional depth to thrive under such demanding conditions and emerge with such stunning vibrency. Something this sublime should never be squandered, however. Those plagued by even a smidge of self-doubt should look elsewhere. This rare treasure is strictly for those possessing the capacity to appreciate what many just like me.
Stone Double Bastard in the Rye is touted as a close relative of Stone Southern Charred, which is Stone Double Bastard aged for 5 months in Kentucky bourbon barrels. The brewery mentions this release has more spice and vanilla from the barrel.
Hi-Wire Zirkusfest will kick off a new lager series for the Asheville, North Carolina brewery.
In August, the brewery will debut a new Farmhouse Series lineup with Volume 1. Hi-Wire Zirkusfest, a traditional festibier brewed with Hallertau hops arrives in mid-September.
This traditional Marzen boasts all the flavors one wants in a rich Oktoberfest lager without all the heavy finish. The use of Munich malt provides upfront biscuity and honey flavors that fade into a dry finish.
Hi-Wire Zirkusfest will be available in 12 ounce bottles and draft.
Availability: 12oz Bottles, Draft. Seasonal.
Arrival: Mid-September, 2015
6% ABV, 25 IBUs
Hi-Wire Farmhouse Series Volume 1 kicks off a new series of farmhouse ales from the Asheville, North Carolina brewery.
To start off the new line, Hi-Wire chose to go traditional, making Hi-Wire Farmhouse Series Volume 1 a tribute to the classic Belgian-style saison.
We would be remise if the first ale in our farmhouse series didn’t pay homage to those who created the style. A traditional saison, this beer utilizes a classic Belgian yeast strain to achieve flavors of black peppercorn and pear. Flaked oats and wheat create body in the light and earthy saison.
Hi-Wire Farmhouse Series Volume 1 will be available in 22 ounce bottles around the third week of August.
Availability: 22oz Bottles
Release: Mid-August, 2015
Fritz Maytag saw an opportunity in 1965 and took it. Anchor Brewing, whose roots date back to 1849, was in danger of closing. For a few thousand dollars, Maytag purchased 51% of the brewery, starting what would be a craft brewing revolution in America.
Anchor Steam was bottled in 1971, and by 1975, Anchor Porter, Liberty Ale and Old Foghorn Barleywine had joined the lineup.
In 1977, Maytag purchased an old coffee roastery on Old Potrero Hill, where the brewery still resides today. Anchor Distilling produces Old Potrero Rye Whiskey (named for the hill), which is a great segway into Anchor Barrel Ale.
Anchor Barrel Ale, a tribute to Fritz Maytag, is aged in Old Potrero Rye Whiskey barrels.
In 1965, Fritz Maytag’s first of 45 years at the helm, we sold 882 barrels of one beer. Seven years later, as we prepared to launch a second brew, Anchor Porter, new-hire Mark Carpenter asked him why. “I want us to be known for much more than making Anchor Steam,” Fritz replied with a grand gesture. “Because one day there will be hundreds of little breweries like ours all over America.” Mark was incredulous. And ultimately, of course, it would be thousands not hundreds. but Fritz saw what no one else did, igniting a revolution in brewing that originated today’s craft-beer movement. Anchor Barrel Ale – aged in our used Old Potrero Rye Whiskey barrels and on their staves – is Anchor’s tribute to pioneer brewer, trailblazing distiller, and visionary Fritz Maytag. Cheers!
Anchor Barrel Ale will be available in 12 ounce bottles and draft.
The brewery has not yet announced this offering.
Magic Hat Mother Lager looks to be making a return to the brewery’s lineup. First released back in 2003, we estimate it was retired around 2007-2008.
Magic Hat Mother Lager is a euro pale lager meant to refresh, but is quite easy to drink.
“The Evolved Euro-Style Lager. Brewed to spur the people to unite in the fight for imbibing emancipation and smash the oppressive tyranny of malt monotony! Mother Lager was a refreshing, evolved alternative to the familiar Euro-style imports, exported from the People’s Republic of Vermont.”
Magic Hat Mother Lager is a 12 ounce bottle offering. The return has not yet been announced.
Availability: 12oz Bottles, Draft.
Cigar City Slow As Molasses, a collaboration with Gainesville, Florida’s Swamp Head Brewery.
Cigar City Slow As Molasses is an old ale, brewed with Florida molasses. Proceeds will benefit the Florida Brewers Guild, who has been busy lately fighting against legislative moves that could damage how craft breweries do business in the state.
The Florida Brewers Guild has been a catalyst for growth of Florida’s craft beer industry since its inception in 1996. The guild helps brewers around Florida band together to fight for legislation that helps our collaborative industry continue to grow. This collaboration brew, and others of its kind that will arise, is a tribute and fundraiser for our friends at the FGB. We like to think of it as an attaboy in a bottle.
Cigar City Slow As Molasses is a 22 ounce bottle offering. This is part one of a two part collaboration series between the two brewers.
This offering has been officially announced by the brewery.
Green Flash Natura Morta Cherry takes aim at the brewery’s Cellar 3 Series. The San Diego based brewery opened a new barrel aged location/warehouse/tap room dubbed ‘Cellar 3′ this year, from which beers like Flanders Drive, Silva Stout, and Natura Morta Plum are a part.
Green Flash Natura Morta Cherry‘s base is a saison, aged in oak vats with Brettanoymces yeast, then aged in red wine barrels with cherry puree.
This refined evolution of our Belgian-style Saison is foudre-fermented with Brettanomyces, then aged in red wine barrels with dark sweet cherry puree. After six months, an effervescent crimson ale is released, offering notes of ripe stone fruit and barrel drawn tannins. Retaining hints of earthy wild yeast, Natura Morta Cherry finishes like a fine Beaujolais.
Each Natura Morta release will contain a difference fruit to nuance the wild ale. Green Flash Natura Morta Cherry will be available in 750 milliliter bottles.
The brewery has not yet announced this offering.