Posted in Coming Soon, Creature Comforts, Don't Miss This

Creature Comforts announces blended “Subtle Alchemy” Series

Creature Comforts Subtle Alchemy

Athens, Georgia based Creature Comforts debuts new “Subtle Alchemy” Series this fall.

This new series will feature unique, one-off blends from various barrels in the brewery’s wood cellar. Each carefully selected blend is designed to only ever exist the one time, never to be replicated again.

Each blend is distinct in its parts and singular in the moment in time it is created.

Currently, there are details regarding the first three blended ‘Subtle Alchemy’ releases.

  • Blend 001 – bottled 1/10/17 – Three separate French oak fermented saisons aged 10-14 months. Deep wood, must, earth, lemon zest, tart.
  • Blend 002 – bottled 1/13/17. – This blend is an exploration of American oak, an uncommon voice in our mixed fermentation wood cellar. Two of the three threads in this blend, the oldest being DaySpring aged on second-use Balaton cherries for 22 months, are aged in American oak giving it a more creamy and vanilla tone than many of our French oak aged beers. Light cherry fruit, vanilla, creamy, tart.
  • Blend 003 – bottled 1/31/17 – There are many pieces to blend number 3. The overall theme is an expression of hops and citrus through time and mixed fermentation. Zest from lemons and oranges, multiple independent dry hops, and very small amounts of apricots bring this blend to life. Ranging in age from 12-24 months this blend has brightness and depth. Citrus, overripe fruit, stone fruit, tart.
  • Those attending the Shelton Brothers Festival in Atlanta this weekend will have the opportunity to try Blend 001 before it can be found in the taproom.

Creature Comforts Subtle Alchemy is a limited, 750 milliliter bottle offering starting this fall.

 Image: Creature Comforts

RELATED: Creature Comforts Athena Paradiso (Passionfruit Guava) returns in August  

Posted in Headlines

Green Flash will build a 3rd brewery in Nebraska

San Diego, California based Green Flash Brewing will have a third location open by the end of the year. The new production facility will be based in Lincoln, Nebraska.

In a world of buy-outs and consolidations, Green Flash Brewing going a different way – expanding. The 10,000 square foot production facility, restaurant, and tasting room will be located within walking distance of the University of Nebraska-Lincoln, and the downtown area.

“We will strive to offer the best possible guest experience and will cater to the community that surrounds us. This includes A/V provisions for Huskers sports during the season, allowing those in the immediate area to enjoy fresh Green Flash and Alpine beer both on and off premise.” Dave Adams, Vice President of Retail Operations for Green Flash Brewing Co.

2,000 square feet of the space will be dedicated to food and beer service, boasting around 100 seats. Expect “simple, well-executed simple dishes with suggested beer pairings.”

The production side will feature a brewhouse with a 10,000 barrel annual capacity, and will be under the direction of brewmaster Erik Jensen. The Nebraska facility will brew the Alpine Beer Co. lineup as well.

Green Flash is currently available in all 50 states, and celebrates their 15 year milestone this fall.

Developing…

 

Posted in Headlines, The Bruery

 The Bruery to open a new retail store in Washington D.C.

The Bruery Store Washington DC

Placentia, California based The Bruery will open their first east coast location this fall – a retail store based in Washington D.C..

Renowned beers like the barrel-aged Black Tuesday, Mocha Wednesday, and White Chocolate got their start on at their original location on Dunn Way, alongside a series of wild and sour beers. Recently, the “wild” lineup was dubbed Bruery Terreux, and moved to an “all funk” location nearby.

This spring, they (finally) did what they said they would never do – they released India pale ales. Let’s just say they are “bending” their rule by releasing a hoppy lineup as Offshoot Beer Co.

This fall, The Bruery is looking east with their first brick & mortar presence in Washington D.C.

The Union Market District of the nation’s capital is where The Bruery will call home. The store will offer bottles and can sales from all three brands, for take away and on-site consumption, plus eight taps for growler and crowler fills.

Additionally, the store will serve as a pick-up point for Reserve, Preservation, and Hoarders Society members, and online bottle sales.

The first release is slated to be Black Tuesday 2017, which goes on-sale online October 24th.

“The Bruery Store at Union Market District provides a central location for fans along the East Coast to get their hands on all three of our brands under one roof. We’re incredibly excited to put down roots for our first retail store outside of California in the nation’s capital. Such an expansion wouldn’t be possible without the support from our fans across the country.” – founder and CEO, Patrick Rue

The Bruery Store at Union Market District will share 5,000 square feet with a notable retail partner, to be announced soon. The two-story building is located at 513 Morse St. NE was built in 1931 as a small, independent butcher shop, Kramer & Sons.

Fans can expect the new retail store to be open sometime in November 2017.

Posted in Left Hand Brewing, Seasonal Return

Left Hand Oktoberfest Seasonal Returns

Left Hand Oktoberfest

Summer is winding down, and fest beers are arriving. Left Hand Oktoberfest marks the transition into cooler days.

If the brewery is continuing their brewing trend, Left Hand started work on this malty lager this past spring. It takes two months to perfect.

In the past thanks to the pains of brewery expansions, Oktoberfest wasn’t found in every market. Fans will be happy to know it’s in all the brewery’s markets these days. Fest follows this summer’s Good JuJu in the seasonal lineup.

Pouring a brilliant copper in color, the märzen lager entices the imbiber with notes of warm biscuit reminiscent of home and fall tradition. Oktoberfest begins with the toasty sweetness of the malt up front while the noble pedigree hops allow for a dry crisp finish at 6.6% ABV.

Left Hand Oktoberfest is available in 12-ounce bottles and draft, seasonally.

Style: Oktoberfest
Hops: Magnum and Spalter Select
Malts: Munich and Pilsner

Availability: 12oz bottles, Draft
Distribution:

6.6% ABV

Fun Fact: Head Brewer Guenzel’s silhouette is blended in the left side of lion’s mane, a signature feature of many of Left Hand’s beer labels.

Posted in Headlines, The Bruery

With a cherry on top: The Bruery White Chocolate with Cherries is on the horizon

The Bruery White Chocolate with Cherries

One of California’s most decadent dessert beers is getting a cherry on top. The Bruery White Chocolate with Cherries is on the horizon.

A bourbon barrel-aged wheatwine serves as a boozy canvas for the waves of chocolate and vanilla introduced into this beer. The end result is wash of chocolate, vanilla oak, and vanilla beans, finishing in with a warming alcoholic heat.

Taking things a step further, the brewery has added a blend of tart and sweet cherries.

If you closed your eyes in our barrel house, you might think our brewers become chocolatiers. They dipped cherries into this limited edition of our bourbon barrel-aged wheatwine-style ale. With white chocolate flavors thanks to fresh vanilla beans, cacao nibs and extensive oak-aging, this treat for the senses has been enhanced with the addition of tart, sweet, juicy cherries.

The Bruery White Chocolate with Cherries will be a 750 milliliter bottle release. Release details are currently not available.

Style: Barleywine (w/ Cherries.  Barrel Aged. Bourbon.)
Availability: 750ml Bottles
Debut: TBA

14.2% ABV

Posted in Headlines

Scofflaw Brewing & Basement IPA turn 1. Atlanta can’t get enough

Almost overnight, Scofflaw Brewing has taken Atlanta by storm. This month the brewery happily filled their first printed cans of Basement IPA. No more stickers. This beer is here to stay. It’s been a crazy first year.

We are sitting at a table on a hot Georgia afternoon waiting for the canning line to crank up. Minutes later a fresh can of Basement IPA is in our hands and co-founder Matt Shirah sits down on the bench.

“Well? How is it?” he asked. Despite telling him it’s fantastic, Shirah states “It’s good, but it needs to be fucking better. I’m never done with it.”

That never satisfied attitude is probably what made Scofflaw a household name among beer drinkers in Georgia so quickly.

Shirah and co-founder Travis Herman started Scofflaw Brewing in his mother-in-law’s basement. (If you haven’t figured it out by now, that’s where Basement IPA gets its name.) “She thought we were fucking nuts with what we were doing down there, always wondering if she was going to go to jail for all the beer in her basement.”

The basement setup was a far cry from a few carboys too. The setup entailed five 1-barrel tanks (160 gallons) full of test batches of Basement. Over time Basement IPA came into its own and really started speaking for itself. Shirah was leaving growlers of the IPA for his neighbors to try. Soon, the neighbors came knocking looking for more. Today they still do.

Basement IPA commercially turns one this month; now over 60% of the brewery’s sales. The first weeks and months of Basement IPA were brewed at a 7 barrel pace. These days Herman is brewing it at 200 barrels a week. Less than 100 independent stores in Georgia receive shipments of Basement IPA.  “We could brew more, but we have other beers we want make too. I get hate mail all the time about it.” Shirah added.

Despite adding fermentation tanks over the past year, the big move is coming at the end of the year. Scofflaw has ordered a new 50-barrel brewhouse. The goal is to be ahead at home in Georgia. “Not California or Texas,” he says.

“We want to be Atlanta’s beer. I love the community connection when I walk into a local bar. It’s not just beer, it’s a connection to people.”

Right now, Scofflaw’s biggest challenge is maintaining batch consistency. They’ve been buying “spot hops” on the open market to keep up with demand. The brewery’s hop contracts finally kick in in 2018, which is great timing considering the bigger brew setup.

At the one year mark, Shirah has learned a lot of lessons. The hardest – holding back from “going big”. “That wouldn’t have worked for us. It’s ok to grow slowly and at your own pace.” With Scofflaw’s 1st anniversary party looming, Shirah and Herman have stayed true to their original vision.

Basement IPA is designed for a broad audience, not a select few. Shirah believes the beer’s approachability is how it became so popular. “I didn’t need it to be something people had to stand in line for,” Shirah said.

While “hype” might be helping Scofflaw grow, neither Shirah or Herman wanted it that way. The brewery does very little marketing, simply letting the beer speak for itself. “Folks feel a part of the brewery, instead of it being pushed off on them.”

The tasting room was expanded earlier this year, helping Scofflaw financially break even. Georgia laws haven’t always been in favor for craft breweries, so financially selling tours has been a big help. Every weekend the team looks out over hundreds of locals drinking at the source. The community has embraced Scofflaw, and vice versa. “It’s a great feeling,” says Shirah.

The future is indeed looking bright at year one. On September 1st, Georgia will finally allow breweries to sell beer directly to their patrons. That ability will give Scofflaw some financial breathing room. The first 365 days saw a little over 20 different beers, and Herman says they have 20+ more rolling around in their brains. After collaborating with nearby Monday Night Brewing on Westside Funk, a brettanomyces heavy IPA – a wild ale program isn’t out of the question either. “Unfortunately, there’s no place for funk in this brewery right now.” says Shirah.

Scofflaw’s expansion will take them to 25,000 barrels annually. Shirah is really excited and hopeful to find a Georgia home for their current brewhouse, stating he wants It to be a Georgia heirloom. Right now he seems more excited about finding it a home then the new system.

Besides fresh Basement IPA in painted cans, look for a experimental honey beer, a few collaborations, and barrel-aged releases in year 2. You’ll finally be able to buy a pint at the brewery starting September 1st. Probably from Shirah’s mother-in-law who works the door every weekend, and constantly gives Herman and Shirah advice.

“Community drives us and inspires us. Atlanta’s Westside neighborhood is a strong part of our success. Always surround yourself with the best people.”

We’ll drink to that.

Posted in Coming Soon, Funky Buddha

Mid August: Funky Buddha Sweet Potato Casserole Strong Ale

Funky Buddha Sweet Potato Casserole Strong Ale

Funky Buddha Sweet Potato Casserole Strong Ale returns to the brewery’s lineup on August 13th.

When you start reaching for fall beers, make sure you don’t overlook this one. When Florida’s Funky Buddha Brewery calls a beer Sticky Treats, Blueberry Cobbler or Sweet Potato Casserole, they mean it.

Yet another beer in the brewery’s arsenal brewed with marshmallows. The strong ale is brewed the gooey stuff, plus sweet potatoes and a bevy of fall spices.

Funky Buddha Sweet Potato Casserole Strong Ale will be available in 12-ounce bottles and draft at the brewery starting August 13th, and throughout Florida shortly after.

Style: American Strong Ale (w/ Marshmallows. Sweet Potato. Spices.)
Availability: 12oz Bottles, Draft. Seasonal Release.
Latest Return: 8/13/17

7.9% ABV

Image: Beer Street Journal