Expanding the “mash” series month is The Bruery Mash & French Toast. Breakfast beers are here to stay.
As for The Bruery Mash & French Toast, this is your breakfast beer of choice. The barleywine has been bourbon barrel-aged, with cinnamon, vanilla, nutmeg and maple syrup.
If the allure of rich, caramelized notes or maple character don’t rouse you out of bed, the wafts from our brewer’s kitchen will, summoning you with nutmeg and cinnamon spices and warm vanilla character. It’s time to roll up your sleeves and Mash & French Toast. No utensils required.
Now for the bad news. The Bruery Mash & French Toast is only available to Reserve Society members.
Modern Times Golden Pinepple IPA is the latest “special can” release the San Diego, California based brewery.
This 7% alcohol by volume IPA features a “palate-detonating amalgamation” of Citra, Mosaic, Moteuka, and Centennial hops.
We fermented this magnificent assortment of ingredients with Sacc Trois for a monumentally juicy mouth-full of guava, mango and papaya that translates from taste-buds to brain as pure joy.
Modern Times Golden Pinepple IPA is a 16 ounce can release. 4-packs can be purchased on January 16th through Brown Paper Tickets. Check the brewery’s social media for more.
Hops: Citra, Mosaic, Moteuka, Centennial
Availability: 16oz cans.
Debut: January, 2017
Wicked Weed French Toast Imperial Stout has transitioned from a Pub Can release, to full bottle production. Originally the first can release by the Asheville, North Carolina based brewery.
Fans of having beer for breakfast will throughly enjoy this one. Wicked Weed French Toast Imperial Stout is brewed with cinnamon, maple syrup, and vanilla beans.
The scuttle of dried leaves blowing across the sidewalk; brisk, cool days filled with invigorating mountain air; the sweet, welcoming scent of French Toast cooking in our families’ kitchen: This is winter, and French Toast Imperial Stout is the perfect accompaniment to the season. This robust, dark stout is finely complimented by zesty cinnamon, smooth vanilla, and the comforting sweetness of only the best maple syrup. Cheers to the season!
Wicked Weed French Toast Imperial Stout is available in 16.9 ounce bottles in January, 2017.
On Monday, January 16th, Saint Arnold Divine Reserve 17 will hit shelves.
A Baltic porter has been chosen for this 17th edition of Divine Reserve – a style that dates back to the 18th century (at least.) Baltic porters are much more robust then your average porter, as well as higher in alcohol by volume is higher.
The Saint Arnold brewing team used Munich malt, plus chocolate wheat and brown malt in order to give this beer a roasty flavor that isn’t overly cloying.
This was all achieved using a combination of Munich malt as the base malt with Chocolate Wheat and Brown malt to give the color and roast and flaked oats to round out the body. A healthy amount of Perle hops creates a balancing bitterness that is disguised by the body of the beer. The Old Bavarian lager yeast used in this beer is the same yeast used in Saint Arnold 5 O’ Clock Pils, Spring Bock and Summer Pils, and is the first lager brew for the Divine Reserve series.
Saint Arnold Divine Reserve 17 is available in 12 ounce bottles and draft at select locations in Texas and Louisiana.
Style: Baltic Porter
Malts: Chocolate Wheat, Munich, Borwn
Availability: 12oz Bottles, Draft
Image: Saint Arnold
Vacation in a bottle is probably the best way to describe Full Sail IPApaya IPA. It may officially be the dead of winter, but Hood River, Oregon’s Full Sail isn’t brewing that way.
Full Sail Ipapaya IPA features Equinox, (aka Eukanot) hops, and fresh papaya to create an IPA that screams island drinking, not puffy coats and runny noses.
“After testing several hop varietals for this IPA we chose to showcase Equinox (aka Ekuanot) – a hop well known for imparting unique fruity notes of melon, citrus, berry, and papaya. And since this beer was all about hops and fruit, we kept the recipe light and simple using only pale and wheat malts.” – Greg Doss, Full Sail Brewing Supervisor
Cold outside, but tropical in your glass. Full Sail IPApaya IPA is available in 12 ounce bottles and draft from January to April, 2017.
Debut: January, 2017
6.2% ABV, 58 IBUs
Image: Full Sail Brewing
Wicked Weed Oh My Quad is one of the latest releases from the Asheville, North Carolina brewery.
According to Wicked Weed, this release might just be a one-off, so snag one now.
Wicked Weed Oh My Quad is a Belgian-style quadrupel ale, aged in wine foeders with cherries. The brewery will be parting with the wine vessels in the near future, potentially ending any future re-brews of this strong ale.
Wicked Weed Oh My Quad is now a 12.7 ounce bottle release.
Buzz beer might be the perfect term for Flat 12 Downtown Tinker Brown. The Indianapolis, Indiana based brewery has a coffee laden seasonal headed to shelves.
It may be too early to think about spring seasonals, but you’ll be able to enjoy this one until it feels warmer. Sean Lewis, Flat 12’s head brewer, created a brown ale brewed with milk sugar, and single-origin Colombian coffee beans roasted to by the experts at Tinker Coffee.
“We met the guys at Tinker Coffee through mutual friends around their opening November 2014. We really liked their coffee so we paid them a visit and proposed trading for beer. That led to talks about creating some beers together. It’s cool to be able to work with friends in different local industries and we’re really looking forward to our first can release.” – Head Brewer Sean Lewis
This is the first time the duo have created a full scale collaboration. Last year, Tinker Coffee provided beans for a variant of Flat 12’s Pinko Russian Imperial Stout.
Flat 12 Downtown Tinker Brown is now available in 12 ounce cans and draft, as a spring 2017 seasonal.
6% ABV, 28 IBUs