Three Taverns Brettannicus debuts Saturday, July 15th.
Following in the footsteps of Fortunatus is Three Taverns Brettannicus, a 100% Brettanomyces fermented farmhouse ale. The brewery used their saison malt base of pilsner, spelt, and wheat, then fermented in stainless steel tanks with Brett.
After primary fermentation, the beer was transferred to red wine barrels to mature. It has been bottle conditioning since late 2016. All in all, Brettannicus has been a year in the making.
…This newest release from our Funk Yard makes no apologies for in your face funk.
Three Taverns Brettannicus will be available in 375 milliliter, corked & caged bottles at the Decatur, Georgia brewery on Saturday. $12 dollars each.
Stone Farking Wheaton w00tstout 2017 has returned to shelves this month. This year marks the fifth 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.
The imperial stout finish is softened by the wheat presence, and nuanced by pecan and bourbon soaked oak. A fun break from the lighter beers of summer. Yes, you could cellar it, but keep in mind, it’s quite good fresh.
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 2017 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
Arrival: July, 2017
13% ABV, 65 IBUs
Soon to be marking 20 years of dedicated craft brewing will be a celebratory release, Ommegang 20th Anniversary.
Brewery Ommegang was founded in 1997 in Cooperstown, New York (home of the the Baseball Hall of Fame). The Belgian inspired brewery sits on 136 acres that was once a hop farm. Apparently in the 1800’s, Cooperstown was the hub for hop production in the U.S. In two decades, Ommegang has gone from humble beginnings, to national status and a name synonymous with quality.
Ommegang 20th Anniversary is slated to be a Belgian-style strong dark ale, aged in bourbon barrels.
Aging in bourbon barrels has created a deep mahogany hue, with aromas of oak, bourbon, caramel, toffee, molasses, and chocolate. Mouthfeel is smooth and Lucious with a bit of weight. The drying finish helps balance the sweetness.
Ommegang 20th Anniversary will be available in 750 milliliter bottles and draft. The brewery has not yet announced this release.
Founders DKML, a barrel-aged malt liquor, has been formally announced for release in the brewery’s Barrel-Aged Series this July.
Hot on the heels of Kentucky Breakfast Stout, and recently released Doom, is a completely new style for the Grand Rapids, Michigan based brewery – a malt liquor. The base beer is brewed with corn, plus a lager yeast that has been cultivated by Spanish brewer Mahou San Miguel, a strategic partner with Founders.
Founders DKML is not only dry-hopped, but aged in bourbon barrels.
“With DKML I wanted to do something totally original, and I don’t know anyone in the craft beer world who is barrel-aging malt liquor. After some early trials, we ended up with Mahou’s lager yeast to brew a really amazing malt liquor, and then we did what we do best – barrel-aged it. The bourbon barrel smoothed it out while giving it that ‘kick’ you would expect from an imperial malt liquor.” – Jeremy Kosmicki, Brewmaster
Founders DKML will be available in 12 ounce bottles, 750 milliliter bottles, and draft in the taproom starting in July, 2017. The brewery’s 46 state footprint will receive it in late-July.
Unknown Bright Ass Tank Top drops in about two weeks, slamming two styles together in one canned package.
It seems like key limes have found almost overnight success in beer. Unknown Bright Ass Tank Top has them in the base gose, plus 15 year old Nicaraguan rum barrels. Brewery founder Brad Schell told Beer Street Journal last year of his excitement to find such great rum barrels.
“They smell like being drunk on a beach or being a pirate.”- Brad Schell, brewery founder
The base beer is a gose brewed with sea salt and key limes, then aged in the rum barrels for over three months.
The result? A bold beer. There are a few key lime flavored beers running around out there these days. While some just taste a little citrusy, Bright Ass Tank Top doesn’t let you forget what it is. A rum filled gose that is full of key lime juice. You can’t miss a bright as shit tank top walking by you. You won’t forget this beer either.
Unknown Bright Ass Tank Top is available once again in 16 ounce cans and draft.
Distribution: NC, SC, GA
Latest Return: June, 2017
PIC: Beer Street Journal
Heavy Seas Blackbeard’s Breakfast is back in the brewery’s Uncharted Waters Series again in June.
Blackbeard’s Breakfast is a porter brewed with coffee from Chesapeake Bay Roasting, then aged in bourbon barrels.
We partnered with local coffee producer Chesapeake Bay Roasting to produce this intriguing ale. Rich porter flavors are enhanced by roast coffee notes and rounded out by bourbon barrel aging, creating a brew of bewitching character.
Heavy Seas Blackbeard’s Breakfast will be available in 22oz bombers and draft for a limited time.
Availability: 22oz Bombers, Draft.
Latest Return: June, 2017
When Burial Beer Co.’s Skillet Donut Stout has gotten some barrel-aged treatment in the past as a draft only rarity. Finally last May, the brewery bottled it for the first one. This June, Seasoned Skillet bottles will be available at the brewery once again.
Burial Seasoned Skillet is a Barrel-aged riff on Skillet Donut Stout, one of the brewery’s most popular beers. It’s an oatmeal stout brewed with molasses, milk sugar, and a 50/50 blend of Big Trouble and Hologram Counter Culture Coffee.
The finishing touch is the 9 months in Willet Bourbon barrels. (Last year was bourbon barrels.)
Bottles of Burial Seasoned Skillet go on sale again June 3rd at the brewery in Asheville, North Carolina.
Availability: 750ml Bottles
Latest Return: 6/3/17