Terrapin Beer Company (Athens, GA) Side Project #24 is the Employee Brew Off winning recipe Terrapin Turtleneck Gingerbread Winter Warmer.
The last winner was Pineapple Express, aka Side Project #21. Dustin Watts of Terrapin tells Beer Street Journal that this winning recipe “tastes like spices and cookies. The winning team did an amazing job.”
Terrapin’s 2014 homebrew contest winners have created “Turtleneck” gingerbread winter warmer ale, initially brewed in the backwoods of Athens, Georgia, or someone’s kitchen, this gingerbread cookie inspired beer was artfully crafted by a crack team of Terrapin employees. Since no gingerbread men or women were harmed in the making of this beer, we hope you will enjoy with a clear conscience.
Terrapin Turtleneck Gingerbread Winter Warmer will be available into 22oz bombers.
Style: Winter Warmer (w/ Spices)
Availability: 22oz Bombers
Arrival: Mid December, 2015
Wicked Weed Brewing (Asheville, NC) turns 2 years old on December 28th. That means birthday beer. Namely, Terrible 2’s Centuplicate IPA.
This IPA just happens to be the boldest, hoppiest one Wicked Weed has brewed to date. To the tune of 14% ABV.
This Imperial IPA is the biggest, hoppiest IPA we have brewed to date. Clocking in at 14% ABV, this heavy weight has one mean right hook of hops consisting of Centennial, Mosaic, Amarillo and Motueka.
Wicked Weed Terrible 2’s Centuplicate IPA taps on Saturday December 27th, at both the brewpub and Funkatorium. Shortly after, limited distribution.
Style: Imperial IPA
Hops: Centennial, Mosaic, Amarillo, Motueka
Availability: Draft only
Stone Brewing Co. (Escondido, CA) now has two series for the IPA lover. One two drink as soon as you get it (Enjoy By IPA) and one for you two grab and hold on to for a while (Enjoy After IPA). Stone Brewing Co.’s Mitch Steele came up with recipe for Enjoy After Brett IPA.
Stone’s Mitch Steele came up with recipe the cellar ready beer. Stone Enjoy After 12.26.15 IPA uses Belgian “Ardennes” yeast, then is dosed with Brettanomyces yeast. It’s the Brett that is key to the long term change.
This IPA is spiked at bottling with Brettanomyces, a wild yeast that, over time, brings about charmingly unpredictable complexities of spice, funk, acidity and more. The operative words in our beer-cellaring thesis are “over time.” For those of you who are impatient or like to experiment, the earliest we recommend sampling this beer is 12.26.14. The beer won’t be fully carbonated until that date. Ideally, you’ll want to cellar the beer up to—or beyond—the Enjoy After date to help it reach its full evolutionary potential. At that point, some facets of the Brett characteristics will have mellowed, while others will have become more profound; it all matures into a fascinating and delicious culmination. Individual results will vary…and that’s both the beauty and the intent behind this beer.
Stone Enjoy After 12.26.15 IPA is available in 750ml bottles. This is the second release, and up to now has been limited.
Hops: Super Galena, Simcoe, Delta, Target, Amarillo, Calypso and Cascade
Availability: 750ml Bottles
Distribution: AK, AZ, CA, CO, ID, NM, NV, OR, TX and WA
Embrace the Funk, Yazoo Brewing’s wild and sour division, releases Indomitus Dolium Ale on Saturday December 13th.
Indomitus Dolium Ale is a collaboration with Rocky Mountain Barrel Company, provided rare Cognac barrels from France. The base beer is an old ale, with Brettanomyces.
…Dark Ruby in color with warming cherry and dark fruit notes. A secondary addition of classic “Old World” Brettanomyces strains will continue to evolve in the bottle.
Oskar Blues PINNER Throwback IPA joins the brewery’s year-round lineup in this month. PINNER will launch in Colorado and North Carolina initially, before making its way across the brewery’s distribution network.
Dry-hopping with several different heady hops, including a killer experimental variety, gives PINNER this tropical, stoned fruit aroma with hints of pine and smooth malt in the flavor.
Oskar Blues PINNER Throwback IPA is a lower alcohol by volume IPA that is easy to “throwback.” Available in 12oz cans.
Availability: 12oz Cans, Draft. Mixed Packs (Feb, 2015)
Arrival: December, 2014
Half Acre Beer tapped a “friendship brew” with Coedo Brewing today. Brewed with citrus hops, and yuzu juice.
The result, Tamayura, is an ardently refreshing, slightly tart, hair raiser. We laid down a frame of cracker dry malt, splashed 22 liters of 100% yuzu juice into the pool, dry hopped with Hallertau Blanc and Amarillo, and a few days before packaging, we grabbed all the citrus fruits we could manage – oranges, grapefruits, lemons, yuzu – and got to zesting, steeping the beer over the weekend before its migration into kegs.
On tap at Half Acre in Chicago as of December 10th, 2014.
Breckenridge Brewery will expand their barrel aged offerings nationwide, with the release of Barrel Aged 72 Imperial. For the first time, the Colorado brewery will package its specialty barrel-aged beers in large format and ship it to all 37 states to which they currently distribute.
Barrel Aged 72 Imperial is the brewery’s chocolate cream stout made with 400 lbs of Rocky Mountain Chocolate Factory chocolate, then aged in whiskey barrels.
“It’s very exciting that we’ll have the ability to produce these unique, one-off beers at a significantly larger scale,” remarks Todd Usry, Brewmaster and Director of Brewing Operations at Breckenridge Brewery. “Until now, distribution of our barrel-aged varieties has been mostly limited to our home market due to capacity constraints. With the features in place at our new brewery, we’re going to be able to share these notable releases with consumers across the country.”
Breckenridge Barrel Aged 72 Imperial will be available in 22oz bottles in all 37 states the they currently distribute to.