Monday Night Beyond The Clouds, a new Brettanomyces heavy IPA debuts on January 27th.
Everything you love about tropical hops and the funkiness of Brettanomyces comes together beautifully in Monday Night Beyond the Clouds. Especially if you are a fan of both.
This release has been fermenting for months at brewery’s new location “The Garage”, fermenting with six different strains of Brettanomyces. According to head brewer Peter Kiley, about half were Monday Night’s strains, and the other half are commercially bought.
The result is a hazy, funky, tropical IPA that leaves you wanting more than one glass. The balance of hops to Brett character can only be described as “perfect”.
Bottles of Monday Night Beyond the Clouds can be reserved now online (mobile only) for the brewery release on January 27th. Limited market distribution to follow.
Style: American Wild Ale (Brett IPA)
Hops: Citra, Huell Melon, Mosaic, Simcoe
Availability: 500ml Bottles
Schlafly The Devil’s Farmhouse joins the Rare Ibex Series on December 22nd.
Schlafly Brewery is one of the biggest names in Saint Louis, Missouri brewing. The 26-year-old brewery is known for a great many beers, but none so hard to come by as the Ibex Rare Series. Don’t feel bad if you aren’t too familiar with Schlafly Ibex. They are truly limited to just a few thousand bottles, whenever a beer decides that it’s ready.
For the second time this year, the Ibex Rare Series has born another unique fruit – The Devil’s Farmhouse. The name doesn’t conjure up thoughts of Christmas, but the design and rarity are indeed perfect for the season. Something truly special, worth sipping with loved ones.
A plethora of malts, including rye, wheat, and dark malt is what the Brettanomyces has been feasting on for over a year. This is no ordinary farmhouse ale. It’s every bit as dark, brooding and complex as the devil himself, hardened by 18 months of aging in wine barrels with sweet red cherries and black currants. Every sip is a wave of farmhouse Bretty funk, tart, and fruity flavors, with the slightest hint of oak. You are sipping little nuances of oaky time, captured in a sexy 750-milliliter bottle.
No this isn’t a beer for mass consumption. Nor is it something easily replicated. It’s beer and brewer passion, elevated. In this case, the devil is truly in the details.
Schlafly The Devil’s Farmhouse will be available starting December 21st in the brewery’s tap room, plus limited distribution, $30 dollars each.
Stone Brewing will debut their first sour/wild ale in December.
For the last two years Stone Brewing – known worldwide for their love of hoppy beers, has been quietly designing a wild ale program. As many breweries across the United States are debuting sour ale programs, Stone seemed content with what they do best. IPAs. As you can imagine, this announcement takes the brewery’s fan base by surprise.
Stone’s Mission Warehouse production facility has been churning out barrel-aged and small-batch beers for some time now. The brewery decided that Mission is home base for future “arrogant” sour ales.
Stone Mission Warehouse Apricot is the inaugural release. The base beer was soured, then blended with barrel-aged barleywine and a strong, highly-hopped tripel. Those two threads were aged on three different strains of Brettanomyces yeast. To top it all off, Stone shoved 500 pounds of peaches into the 4 oak barrels used to age this new release. The process took 18 months to complete.
Stone Mission Warehouse Sour is on sale now through Eventbrite. 4-packs of Apricot must be picked up at Stone’s company store in Escondido, Liberty Station or Pasadena from December 3 through 31st.
Image: Stone Brewing
Billed as the “loftiest sour” they’ve ever crafted, New Belgium Geisha debuts.
There are a lot of elements at play in this La Folie Grand Reserve release. First, the name “Geisha”. It comes from the highly sought after Geisha coffee bean that hails from Ethiopia. It found international fame after the bean was imported to Panama and produced by Hacienda La Esmerelda. The family-run coffee grower submitted the bean to the Best of Panama Auction in 2004, winning first place. The Geisha bean continued to win five more times from 2005 to 2010. Basically, it’s a badass.
New Belgium Wood Cellar Director Lauren Woods Limbach’s vision was to blend the Geisha bean’s delicate aromatics with the brewery’s sour beer Oscar. Incidentally, Oscar is the base beer that is blended into famed La Folie Sour Brown Ale. In order to do so, the brewery needed another “threaded” beer to make Geisha work.
Local Fort Collins-based Troubadour Maltings provided a few special malt varieties for a special beer to thread into Geisha. New Belgium calls is a “smuggler” beer, bringing in the oils needed for beer head retention, bridging the gap between Oscar, and the Geisha bean.
“There’s this apprehension to do right by Geisha. I’ve thought more about this beer than any beer I’ve made in my life. Not just because of the expense of the coffee, but because we’re attempting to put something that doesn’t have the classic coffee aroma—floral, tea, notes of citrus and stone fruit—into a coffee beer. – Lauren Woods Limbach
One of the world’s most exclusive coffee beans, an award-winning wild ale program, and an expert blender come together for what New Belgium hops is a truly unique and bold American wild ale.
New Belgium Geisha is available in 750-milliliter bottles in select markets, and both of the brewery’s taprooms starting November 3rd. There’s a price tag for this kind of sensory experience. A bottle’s retail price is around $48 dollars.
Carolina Bauernhaus July Prince returns to the Anderson, South Carolina taproom for a second time on October 19th.
A follow up to the first bottle release in June – June Princess, Carolina Bauernhaus July Prince is an American wild ale fermented with peaches.
The base beer is the brewery’s golden rye ale, femented in Chardonnay barrels with SouthYeast Labs strong ale yeast for seven months. Then the brewery added 200 pounds of peaches and aged it another two months. Finally, July Prince was dry-hopped With Hull Melon and Aramis hops.
The finished beer has a subtle acidity, juicy peach notes, and a light hop note balanced by a dry oak barrel character.
Carolina Bauernhaus July Prince is a 750-milliliter bottle offering. Limited distribution to local area and Atlanta.
Latest Return: 10/19/17
This release is actually the second of three installations in an on-going collaboration with Blackberry Farm. The base beer is a saison brewed with North Carolina barley and spelt, Saphir hops, and fermented on a mix of Brettanomyces and Lactobacillus bacteria.
Secrets are hard to keep and jealousy has no bounds. Part 2 of the story told with our good friends at Blackberry Farm Brewery is a mixed-culture saison make with NC barley and spelt, hopped with Saphir hops and aged with Brettanomyces and Lactobacillus.
Burial Beer Jealousy & Murder is available at the brewery starting September 30th. Limited distribution to follow.
Style: American Wild Ale
Availability: 750ml Bottles
Hi-Wire Sour Pumpkin Ale is all over the flavor map. That’s a good thing. There’s a lot going on in this beer.
As fall creeps in, Asheville, North Carolina based Hi-Wire Brewing has released Sour Pumpkin Ale. Put the pumpkin spiced latte down because things are about to get a little weird.
After spending time wandering around local Rayburn Farm, Hi-Wire was struck with the idea of sourcing a beer from a single farm source. Sure, this is a pumpkin ale so you’re probably thinking something with pumpkins, cinnamon, and cloves. Make it taste like pie and ship it, right? Wrong.
Let’s talk pre-barrel. The base beer spent time in stainless steel tanks, with roasted delicata pumpkins, cinnamon basil, and blue ginger. Blue ginger is a Hawaiian variety known for its superior flavor. Cinnamon basil is also called Mexican spice basil. Methyl cinnamate found in the cultivar gives off flavors of the cinnamon spice when the leaves are crushed.
If this beer is already sounding unique, Hi-Wire isn’t done yet. After three months in stainless steel, the beer was split into rum, whiskey, and red wine barrels for six months, then blended back again. There’s nothing “basic” about this creation.
At this point, it is downright impossible to use something as simple as “pie” to describe Hi-Wire Sour Pumpkin Ale. It just doesn’t fit. Sour Pumpkin is aggressively sour as you dive in, melding into a light wash of ginger and cinnamon. As the beer warms, the blend of barrels are fighting for palate domination. Honestly, we think the rum won. This is no simple wild ale, with typical flavors. Everything about this beer is unpredictable in the best of ways. Speaking in the spirit of Hi-Wire’s hometown of Asheville, “Keep Fall Weird.”
Hi-Wire Sour Pumpkin Ale is a limited, 375-milliliter bottle release. Not for the faint of heart (or palate).
Style: American Wild/Sour Alehttp://beerstreetjournal.com/tag/american-wild-ales/ (w/ Pumpkin. Blue Ginger. Cinnamon Basil. Barrel Aged. Whiskey. Red Wine. Rum.)
Availability: 375ml Bottles
PIC: Beer Street Journal