The base beer in Carolina Bauernhaus Raspberry Petite Sour is the Source Series golden sour ale, blended with a massive amount of red raspberries. The final beer was aged in bourbon barrels for 4 months. The resulting beer is wall to wall raspberries, sour tartness, and bourbon oak.
This unique regional ale draws its acidity from a strain of lactobacillus isolated by SouthYeast labs from opuntia fruit in La France, SC and a blend locally captured native yeasts.
Carolina Bauernhaus Raspberry Petite Sour is available starting today at the brewery in Anderson.
Above: Brewery co-founder, and brewer Keston Helfrich shows off bottles of Raspberry Petite Sour. Image: Beer Street Journal
Goose Island Bourbon County Maple Rye Stout looks to join the barrel-aged lineup later this year
The Bourbon County Series returns on Black Friday each year. In recent years the lineup has expanded with a few new variants.
Along with a new Proprietor’s edition aged in scotch whisky, another in the county series in on the horizon – Goose Island Bourbon County Maple Rye Stout.
This edition features the base imperial stout, aged in both bourbon and rye whiskey barrels with maple syrup, cacao nibs, and chipotle peppers.
The brewery is keeping quiet on all the details relating to the 2016 lineup, but has hinting to Beer Street Journal that this year holds big things.
Anderson Valley Horse Tongue is a new sour looking to drop in the fall. A new barrel aged sour.
The California based brewery has been killing it lately with their various iterations of gose in the lineup. No doubt American drinkers have gotten a taste of sour beer and they love it. Anderson Valley Horse Tongue billed as a slightly sour wheat ale, aged in oak. Details about this beer have not been finalized, but it looks like a fall release date.
The barn hand opened the door and panicked. One of our shire horses had reached over the stall, pulled a bung from its barrel, and was licking the beer inside. Fearing he’d be blamed, he replaced the bung and told no one. Months later, our brewers found their experimental wheat ale had turned sour and little funky, but it was delicious! Eventually, the barn hand confessed his secret but we all had a good laugh… And thus, the legend of our Horse Tongue was born.
Anderson Valley Horse Tongue will be 22 ounce bottle and draft release.
Allagash Fluxus 2016 is ready for the public. The beer’s style changes annually, a commemoration of Allagash selling their first beer in 1995.
This year’s recipe is saison brewed with a plethora of Allagash base malt, including barley, rye, and wheat. After a heathy dosing of Noble hops, and ginger root, the beer was then partially aged in gin barrels. The barrels previously held Barr Hill Tom Cat Gin, made by Caledonia Spirits in Hardwick, Vermont.
The result is a highly aromatic saison with overtones of ginger and botanicals, a hint of vanilla in the flavor, and a vibrant finish.
Allagash Fluxus 2016 is a part of the brewery’s Tribute Series, with the likes of Hugh Malone, Victor and Victoria.
Availability: 750ml Bottles, Draft. One-Off.
Debut: July, 2016
Goose Island Proprietor’s Bourbon County Stout is a variant of the brewery’s widely known barrel-aged series, and may feature new barrel aging in its 2016 release.
In 2015, Goose Island Proprietor’s Bourbon County Brand Stout incorporated bourbon barrel-aging, plus maple, toasted pecans and Guajilo peppers. In the 2014 and 2013 releases, the barrels were rye whiskey.
It is important to note, that according to Goose Island the final barrels/blend for Proprietor’s Bourbon County have not been chosen. For now, it seems to be the direction the wind is blowing.
A Scotch whiskey variant is a new spin on this ever-evolving brand extension. Scotch barrels definitely bring a different kind of flavor profile into the mix. Depending on the scotch barrels, the resulting beer could be quite peaty and smoky (Scotch like Lagavulin and Islay). Single malts from producers like Speyside are a lighter, even slightly sweeter flavor.
The Proprietor’s release is designed as gift for the Chicago local and loyal. It’s meant to be a little weird, and fun. Scotch barrels are a new twist.
That is. If Goose Island uses them.
Variants of Proprietors include:
2014 variant – Made in Rye barrels with Cassia Bark, Cocoa Nibs, Panela and Coconut Water
2013 variant – Rye Whiskey Barrels with Toasted Coconut
Stone Farking Wheaton w00tstout 2016 will return to shelves again July 11th. This year marks the fourth release of this geek collaborative.
In 2013, Greg Koch of Stone Brewing teamed up with Will Wheaton (aka Wesley Crusher from Star Trek: Next Gen) and Fark.com founder Drew Curtis. The collective created Stone Farking Wheaton w00tstout, an imperial stout with pecans and rye malt that was partially barrel aged.
2014 brought w00tstout 2.0, and a new actress into the collaboration, Aisha Tyler.
Stone Farking Wheaton w00tstout 2016 will release on July 11th, 2016 (incidentally right before the San Diego Comic-Con).
This barrel-aged palate-saver has been a favorite among our fans—and us—since its inception in 2013. Pecans, wheat, flaked rye and bourbon-soaked wood provide this whopping, complex superhero version of an imperial stout with a profound complexity that makes it ideal for cellaring—if you can wait that long. Now, we can’t say this beer bestows superpowers, exactly, but your taste buds may just be fooled into believing as much.
Stone Farking Wheaton w00tstout 2016 is a 22oz bottle and draft offering.
Style: Imperial Stout (w/ Pecans, Rye, Barrel Aged. Bourbon)
Availability: 22oz bombers, Draft
Distribution: AL, AR, AZ, CA, CO, CT, DC, DE, FL, GA, IA, ID, IL, IN, KS, KY, LA, MA, MD, ME, MI, MN, MO, MT, NC, NE, NH, NJ, NM, NV, NY, OR, PA, RI, SC, TN, TX, VA, VT, WA and Puerto Rico
Internationally: Australia, Germany, Hong Kong, Japan, Korea, the Philippines, Singapore, Thailand
Arrival: July, 2016
13% ABV, 65 IBUs
Rogue Rolling Thunder rolls out this month, a barrel-aged imperial stout.
The Newport, Oregon based Rogue Brewing grows quite a bit of their own ingredients for their beer lineup. Rogue Farms in nearby Independence, provides the brewery everything from marrionberries to hops and barley. Rogue Rolling Thunder Imperial Stout takes that home grown/ home created process a little further by using some of the the Rogue Distillery whiskey barrels.
Rogue even owns their own French World War II era coopering equipment. Nate Lindquist, a long time employee of the brewery, assembles, raises, toasts, chars, hoops, heads, hoops again, cauterizes, sands and brands each barrel, by hand. On average, it takes him one full day per barrel. The barrels are then filled with Rogue Dead Guy Whiskey, that was distilled from Rogue Dead Guy Ale.
Rogue Rolling Thunder is brewed with eight different grains, Rogue Liberty and Freedom hops, plus brown sugar, dark cherries, vanilla and chocolate. Aged six months in Dead Guy Whiskey barrels.
“Trying to figure out how to make our own barrels by hand, then making a beer aged in these barrels matured with our own whiskey is the kind of stuff we love to do. It’s not very efficient or economical as a brewery to also distill and cooper, but we couldn’t resist the challenge to see what we could do to bring together our beers, spirits and barrels.” – Brett Joyce, Rogue President
Rogue Rolling Thunder is available in 1 liter swing top bottles, in limited quantities starting July 15th.