Orpheus Barrel Aged Sykophantes will be available in bottles on September 3rd. This will be the Atlanta, Georgia’s 3rd bottle release.
Orpheus Barrel Aged Sykophantes is the brewery’s fig sour, aged in cognac barrels. Regular Orpheus Sykophantes has previously been released.
In ancient Greece, “showing the fig” was a vulgar hand gesture, and Sykophantes means “one who shows the fig”. Earthy and full of dark fruit flavor from hundreds of pounds of figs and dark candy syrup, but with a sourness that cuts the gentle sweetness, Sykophantes is our fall beer.
Orpheus Barrel Aged Sykophantes will be available in 22 ounce bottles on September 3rd, along with Orpheus The 12th Labor (bourbon barrel aged imperial stout). The brewery’s first bottle also released this month, Wandering Blues.
Orpheus The 12th Labor is an imperial stout fermented with Abbey yeast, aged in Woodford Reserve, and Woodford Double Oak Bourbon barrels.
The 12th Labor is an overpowering 13% Imperial Stout with intensely layered flavors of dark chocolate, coffee, smoke, and dark fruit. You’ll be lulled to dreams of a distant past you can’t quite remember in a world teeming with noise and flesh. With each sip, The 12th Labor is a struggle at the edge of darkness.
Orpheus The 12th Labor will be available in 22 ounce bottles on September 3rd.
Availability: 22oz Bottles, Draft. Limited Release.
The Bruery Arbe is an Society Member exclusive release imperial stout.
Designed to explore the flavor profiles of barrel toast, The Arbe Series is aged in light toast (light char) barrels from Kelvin Cooperage in Kentucky. You’ll find the flavor profile below.
The Arbre series is an exploration of barrel toast. We brewed a rich, malty imperial stout and divided it into three parts, laying each down in brand new American oak barrels from our friends at Kelvin Cooperage in Kentucky. This variation of Arbre spent time resting in lightly toasted barrels and reveals notes of oak as well as raisins and just a hint of smoke. A remarkable beer on its own, but even more exciting when tasted side-by-side with its medium toast and dark char counterparts for a truly educational experience.
The Bruery Arbe is available starting this week to The Bruery Society members. No distribution.
Goose Island Bourbon County Brand Regal Rye Stout will join the brewery’s coveted Bourbon County Brand this fall.
Before even breaking into what the beer is, you’ll notice new the packaging for the line for 2015. The bottles are embossed with the Bourbon County Brand logo, with the top featuring a “flag” with the beer description.
Goose Island Bourbon County Brand Regal Rye Stout 2015 is aged in rye whiskey barrels with blackberries, Luxardo candied cherries, fresh sour cherries, and sea salt.
Developed by the team of Goose Island brewers, this year’s recipe was especially collaborative. The brewers submitted recipes, held a roundtable discussion dissecting each and in the end landed on Goose Island Bourbon County Brand Regal Rye Stout.
Goose Island Bourbon County Brand Regal Rye Stout 2015 will be available nationwide, in 16.9 ounce bottles on Black Friday, November 27th.
Image: Goose Island Beer Company
Stone Double Bastard in the Rye looks to join the brewery’s 500ml series in the near future. Stone Bastard in the Rye has previously been bottled.
Stone Double Bastard in the Rye is aged Templeton Rye Whiskey barrels, from the distillery in Templeton, Iowa.
Much like the lacerative muther of a beer that is Double Bastard Ale, rye whiskey is not for everyone. Not remotely. Most are not emotionally or otherwise equipped to appreciate its unbridled intensity. So to sequester Double Bastard Ale in rye whiskey barrels is to conceive an experience that no doubt will be treasured by only a select few. It takes a special breed of exceptional depth to thrive under such demanding conditions and emerge with such stunning vibrency. Something this sublime should never be squandered, however. Those plagued by even a smidge of self-doubt should look elsewhere. This rare treasure is strictly for those possessing the capacity to appreciate what many just like me.
Stone Double Bastard in the Rye is touted as a close relative of Stone Southern Charred, which is Stone Double Bastard aged for 5 months in Kentucky bourbon barrels. The brewery mentions this release has more spice and vanilla from the barrel.
Abita Bourbon Street Coffee Stout
Stone Brewing Co. (Escondido, CA) released a collaboration – Xocoveza Mocha Stout last year. The beer was a creation of home brewer Chris Banker, who brewed with not only the Stone team, but Cerveceria Insurgente from Mexico.
Stone Xocoveza Extra Anejo will grace the brewery’s coveted Quingente Millilitre Series, a souped-up version of the original release. In addition to the cocoa, coffee, peppers, vanilla, cinnamon, and nutmeg that was added to Xocoveza Mocha Stout, Stone has aged this edition in both red wine barrels and tequila barrels.
The base beer is the recipe of 2014 Stone Homebrew Competition winner Chris Banker, an intensely flavorful milk stout brewed with coffee and spices to mimic the rich flavors of Mexican hot chocolate.
Stone Xocoveza Extra Anejo will be available in 500ml bottles in very limited quantities. No distribution. Bottles were released at Stone World Bistor today.