One of California’s most decadent dessert beers is getting a cherry on top. The Bruery White Chocolate with Cherries is on the horizon.
A bourbon barrel-aged wheatwine serves as a boozy canvas for the waves of chocolate and vanilla introduced into this beer. The end result is wash of chocolate, vanilla oak, and vanilla beans, finishing in with a warming alcoholic heat.
Taking things a step further, the brewery has added a blend of tart and sweet cherries.
If you closed your eyes in our barrel house, you might think our brewers become chocolatiers. They dipped cherries into this limited edition of our bourbon barrel-aged wheatwine-style ale. With white chocolate flavors thanks to fresh vanilla beans, cacao nibs and extensive oak-aging, this treat for the senses has been enhanced with the addition of tart, sweet, juicy cherries.
The Bruery White Chocolate with Cherries will be a 750 milliliter bottle release. Release details are currently not available.
The Bruery Mash & Coconut was once only available to those individuals in the brewery's "Reserve Society" and those lucky friends they shared it with. This latest batch of the coconut heavy barleywine now available to the public. Because good beer is meant to be shared.
In the process of upscaling this recipe, the brewing team was blown away at how much more coconut flavor and depth came from toasted coconut instead of flaked coconut. The next step? Renting commercial ovens to toast 1000s of pounds of the tasty, tropical flakes.
All in all, 400 pounds of in-house roasted coconut went into each batch of Mash & Coconut. Beer Street Journal was on site in Placentia, California when the barrels were emptied in July. You'll see bits of the barrel char and even some coconut chunks on the floor of the brewery in the images below. The smell of coconut and oaky bourbon was delightfully inescapable. Every breath made your mouth water. Back in the taproom, our clothes still had faint hints coconutty oak on them.
The Bruery Mash & Coconut is a limited release, in 750-milliliter bottles.
Image: Beer Street Journal
One of the biggest pumpkin beers out there, Avery Rumpkin has returned again for fall 2017.
“A pumpkin pie soaked in rum.” That was the general idea when creating the Avery Rumpkin recipe. Besides pumpkin, Avery Rumpkin is brewed with nutmeg, allspice, ginger, and cinnamon, then aged in rum barrels.
Rum barrels have been a big leaking issue for Avery in the past. If a barrel leaks, you beer killing oxygen getting in, or other off-flavors introduced into the beer. Over the past 7 years, the brewery has lost between 30% & 40% of the batches. To fix this, the brewery flew in two professional coopers from France to restore the rum barrels before Rumpkin rested in the wood.
The result? Avery states this year’s de-barreling was the best in the brewery’s history.
The 2017 edition of Avery Rumpkin debut on August 7th. Look for it nationally later this month.
PIC: Beer Street Journal
The Atlanta, Georgia brewery took their year round scotch ale, Drafty Kilt, and aged it in fresh Heaven Hill bourbon barrels to create this medal winning release. Check out the Beer Street Journal video below, with brewery co-founder Jonathan Baker.
What do Scotland and the American South have in common? An appreciation for good booze. But that doesn’t mean they always get along. We put our award-winning Drafty Kilt Scotch Ale in Kentucky bourbon barrels and let them duke it out in the cellar. Who won? You did. Oh, also we did. Again. A GABF Gold Meal. No big deal.
Monday Night Bourbon Barrel Drafty Kilt will be available in 12-ounce cans sometime in November 2017.
Availability: 12oz Cans, Draft.
Can Debut: Mid-November, 2017
Upslope Tequila Barrel Aged Quad joins the Boulder, Colorado based brewery’s Lee Hill Series on July 27th.
This 13th volume of Lee Hill is a Belgian-style quadrupel that spent six months in Dulce Vida Tequila barrels.
Layered notes of caramelized banana, mulled clove and floral tequila give way to a spicy oak character and a warming finish to round out this classic Belgian Style Quadrupel.
The series is named for the original North Boulder brewery.
Upslope Tequila Barrel Aged Quad is available at the brewery in 19.2-ounce cans, $10 dollars each.
Orpheus The 12th Labor initially joined the Atlanta, Georgia brewery’s bottle lineup in the fall of 2015. It followed the brewery’s first first bottle, Wandering Blues (blueberry sour) that same month.
Orpheus The 12th Labor is an imperial stout fermented with Abbey yeast, aged in Woodford Reserve, and Woodford Double Oak Bourbon barrels. (As long as the same barrels were used for this upcoming release.
This is a big, big stout. The charred molasses, dark chocolate and smoke, plus a big, in-your-face bourbon barrel flavor. This imperial stout pours like motor oil and just begs for vanilla ice cream or creme brûlée as a side pairing. Hell, we love it with steak. Does drinking this in the heat not tempt you? Save it for the first chill of fall.
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 at the brewery on August 17th, 2017.
Latest Return: 8/17/17
Image: Beer Street Journal
The 45th entry into the Avery’s Barrel-Aged Series isn’t a sour this round, but a huge imperial peanut butter stout.
Avery has actually been working on a peanut butter beer stout for years, but struggled with the peanut flavor. When you add peanuts to beer, the oil kills the bubbles. (Plus peanuts can get a little oily.) In the past, the beers fell a little short on flavor, so they’ve never gone public. That was until Travis Rupp. Avery’s Research and Development Manager joined the process.
Rupp is a professor at the University of Colorado and graces the bottle’s label. He found the same setback while brewing with peanuts as a homebrewer. In order to get it right, Rupp used refined peanut flour for a burst of nutty flavor, then aged in bourbon barrels.
It’s hard to. ignore the 15.2% on the label, or the peanut butter mention. Rupp and his team have really pulled off a great peanut butter based beer. The imperial stout is creamy smooth with hints of chocolate. The peanut flavor really starts to pop as the beer warms. In the end, this is like a boozy Reese’s Peanut Butter Cup.
Avery Nuttiest Professor is available in limited quantities nationally in 12 ounce bottles.
PIC: Beer Street Journal