Orpheus Brewing Minotaur, the Atlanta, Georgia brewery’s whiskey barrel-aged sour, debuts today in the taproom.
As summer wound down, the brewery released Coffee Minotaur, a whiskey barrel-aged edition of the same sour, brewed with coffee. Orpheus Brewing Minotaur is aged for 6 months in Heaven Hill 10 Year and Jack Daniels Single Barrels.
Orpheus Brewing Minotaur is a 22 ounce bottle release, available as a souvenir beer with the tour today. Limited distribution to follow.
Pic: Orpheus Brewing
Boulevard Cranberry Orange Radler is now hitting shelves.
In 2014, the brewery debuted Ginger Lemon Radler. A departure from the brewery’s exemplary lineup? Sure. A success? You bet. Lighter alcohol offerings are always in demand.
Now in October, Boulevard Cranberry Orange Radler is expanding the brewery’s radler lineup. Jeremy Danner, brewer at Boulevard mentions that the process to create this release is pretty much the same – base beer is Unfiltered Wheat; swapping in ginger and lemon juice.
Cranberry Orange Radler will open with an aroma of sweet blood oranges and just a hint of cranberry. The blood orange character boldly manifests in the flavor giving way to cranberry tartness.
Boulevard Cranberry Orange Radler is a 12 ounce can and draft offering in fall, 2016.
4% ABV, 12 IBUs
Wicked Weed Metatropics, a collaboration with Switzerland based Trois Dames, debuts in bottles.
Collaborations have been frequent from Wicked Weed lately. The brewery released “Juiceless” a collaboration with Georgia’s Creature Comforts (an IPA brewed with zero fruit). Additionally, a beer geek panic inducing collaboration with Jester King is on the horizon.
Wicked Weed Metatropics might be the complete opposite of everything that the Juiceless collaboration actually is. Why? this India pale ale boasts a healthy dose of tropical fruits – pineapple, grapefruit, passionfruit, and mango. Wicked Weed throws out words like meta, and deconstructed, in the description.
Wicked Weed Metatropics is a collaboration beer that flips current IPA methodology on it’s head. Wicked Weed and Trois Dames love using hops to produce an equatorial, citrusy character, but decided to deconstruct this process to forge something new. This beer employs real pineapple, passionfruit, mango and grapefruit to emulate tropical hop flavors. The addition of Brettanomyces wild yeast takes this beer to new heights of meta refreshment.
Wicked Weed Metatropics is a 500 milliliter bottle release, as well as draft. Limited distribution starts the week of October 17th.
Debut: Mid-October, 2016
Carolina Bauernhaus 18 Mile Red Cherry bottles arrive in the brewery’s taproom on October 14th.
The base beer for Carolina Bauernhaus 18 Mile Red Cherry is a Belgian-style red ale, brewed with North Carolina grown Wrens Abruzzi rye malt, and fermented in regional wine barrels.
Brewery co-founder David Thornton also founded SouthYeast Labs, born out of a Science of Beer course at Clemson University. The acidity of this new release is thanks SouthYeast isolated Lactobacillus, found in locally grown opuntia fruit. Additionally, the mix of wild yeast comes from Clemson University’s Musser Experimental Fruit Research Farm.
The base beer was aged for four months in barrels before being introduced to tart cherries and aged for another three months.
The resulting rustic refined ale has a bright acidity and is filled with tart cherry and dark fruit notes rounded out by vinous barrel character.
Carolina Bauernhaus 18 Mile Red Cherry is a 750 milliliter bottle release, at the taproom in Anderson, South Carolina.
Dragon’s Milk Reserve Coconut Rum Barrel is the newest variant on the brewery’s popular Dragon’s Milk Imperial Stout.
Backstory for those that aren’t familiar – New Holland has created an interesting in-house cycle for for this year-round barrel-aged stout. New Holland also creates their own whiskey in house. The whiskey leaves the barrel, Dragon’s Milk goes in, ages, and is blended. In some instances, bourbon is aged in the barrels that had the imperial stout, creating New Holland Beer Barrel Bourbon.
Throw some of that idea out. New Holland Dragon’s Milk Reserve Coconut Rum Barrel is coming in October.
“The barrels chosen are ones that retained more-than-usual barrel character and carry that forward into the beer. This variation is a special treat for bourbon lovers and those looking for a more flavor in their beer.” – Brett VanderKamp, New Holland President
This edition finds the imperial stout aged in rum barrels, with coconut. Think of it like the “Dragon” took a tropical vacation.
New Holland Dragon’s Milk Reserve Coconut Rum Barrel hits shelves for the first item in October, in 12 ounce bottles and draft.
Style: Imperial Stout (w/ Coconut. Barrel Aged. Rum.)
Availability: 12oz Bottles, Draft.
Debut: October, 2016
Short’s Tequila Sauna debuted Friday, September 23rd – a golden sour ale.
As the name suggests, Short’s Tequila Sauna is aged in tequila barrels. Addtionally, the beer was fermented with orange and pomegrantes,
This beer has a dark gold hue and a big nose of tequila, oak, and wisps of tangy fruit. Tequila and oak flavors are present at first sip followed by a mouth coating acidity. Mild flavors of pomegranate and orange peak through before a dry and slightly funky finish.
Short’s Tequila Sauna is part of Short’s Private Stache Series, originally launched in 2015. The pub-only releases are experimental, barrel-aged, sour, or really anything the brewers can dream up. Available in bottles exclusively at the Bellaire Pub.
Carolina Bauernhaus 18 Mile Red Plum debuts in bottles on September 30th. The Anderson, South Carolina based brewery just started bottling in June.
Purple plums highlight Carolina Bauernhaus 18 Mile Red Plum, a Belgian-style sour red ale. The base beer was brewed with North Carolina Wrens Abruzzi rye malt, and fermented in southeastern region wine barrels. The sour acidity is thanks to Lactobacillus that was isolated from opuntia fruit by SouthYeast Labs.
The Brettanomyces was captured from Clemson University’s Musser Experimental Fruit Research Farm. The final beer was aged for four months in wine barrels before spending another 3 months on the plums,
This is our 18 Mile Red sour ale aged on plums for three months. This rustic refined ale was fermented in regional wine barrels and aged for four months before blending in plums. The bright acidity of this beer is created using a strain of native lacto isolated by SouthYeast labs. The initial bite of this red ale is balanced by jammy plum notes and a vinious oak barrel character.
Carolina Bauernhaus 18 Mile Red Plum will be available in 750 milliliter bottles at the brewery in Anderson on September 30th.