After years of requests for non-beer options at the brewery, the idea for Saint Arnold Original Dry Cider was born.
After many months of research, and more than 100 test batches, Saint Arnold landed on the perfect recipe for Original Dry Cider. This new release features a proprietary blend of Pacific Northwest apples, including Red Delicious, Golden Delicious, Gala, Fuji, Granny Smith, Braeburn, Honeycrisp, Cripps Pink, and Cameo, fermented with the brewery’s house yeast.
The finishing touch – Belgian Candi Syrup, and a bit of honey from Burleson’s Honey from Waxachachie, Texas
Saint Arnold Original Dry Cider is gluten-free and available in 12-ounce cans and draft year-round starting in March 2019.
Allagash Avancé will be available in the brewery’s taproom again on July 14th.
Back in 2013, the Portland, Maine based brewery started purchasing fresh strawberries from Dole’s Orchard in Limington, Maine. The fresh fruit was combined with a strong ale brewed with four different strains of Belgian yeast, as well as multiple sugars including molasses, date sugar, white cane sugar, and dark rock candi.
Avancé is a strong, sour ale with aromas of strawberry preserves and toasted oak. Berries and more oak continue in the flavor, which concludes with a warm, sweet finish.
Allagash Avancé is available in 12.7-ounce bottles in the brewery’s taproom July 14th, alongside Coolship Cerise.
Style: Belgian-style Strong Ale / American Wild Ale (w/ Strawberries. Date Sugar. Candi Sugar. Molasses. White Cane Sugar. Barrel Aged. Bourbon.)
Hops: Perle, German Tradition, Tettnang, Saaz
Malts: 2-Row, Malted Barley Blend, Munich, Caramel, Carapils
Availability: 12.7oz Bottles
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
Orpheus Abandon All Hope, a barrel-aged imperial stout with vanilla beans, debuts on February 22nd.
This release is actually the fourth iteration of this stout. The road to the final release has been paved with various blends of the Atlanta brewery’s imperial stout stock, with other beers like The Ferryman, or YE Who Enter Here.
The most popular blend, and imperial stout aged in bourbon barrels with vanilla beans, has been chosen for Abandon All Hope. The beer has been aging in a blend of bourbon barrels for 12 months, with twice the amount of vanilla as previous blends.
This beer is huge. Honestly huge is an understatement. The imperial stout is downright chewy, smells of charred oak, vanilla and molasses, drinks like dessert, and laces so well it looks like the glass will never come clean.
Abandon All Hope is an overwhelming bourbon barrel-aged imperial stout. Rich notes of chocolate and oak on a pillowy blanket of vanilla come from a year spent in Woodford Reserve Double Oaked, Heaven Hill 10 year, and Jack Daniels Single Barrel Select barrels and aging on fresh vanilla beans.
Orpheus Abandon All Hope is available in 22 ounce bottles and draft. Extremely limited.
Style: Imperial Stout (w/ Vanilla Beans, Dark Candi Syrup. Barrel Aged. Bourbon.)
Malts: 2 Row, Munich, Chocolate, Beechwood Smoked Malt, Special B, Roasted Barley, Black Patent, Honey Malt
Availability: 22oz Bottles, Draft. Limited Release
Shipping nationally this month is new The Bruery The Order, a Belgian-style ale.
Taking a page from monastic breweries, The Bruery The Order is a Belgian-style abbey ale, brewed with dates and coriander spicing.
Monastic breweries wrote the book on complex ales that weave notes of dark fruits, spices, caramelized character and warmth into each sip. The Order summons that tradition and adds local inspiration. Our darkening, Belgian-inspired abbey ale features dark-fruited character from dates, Belgian-style sugars and subtle spicing from coriander, which compliments the Belgian yeast esters.
The Bruery The Order releases to the brewery’s Society members this week, publicly on January 17th.
Distribution: AZ, CA, CO, CT, DC, FL, GA, HI, IL, IN, KY, LA, MD, MA, MI, MN, MO, NJ, NV, NY, NC, OH, OR, PA, RI, TX, VT, VA, WA, WI
Westbrook 6th Anniversary Hazelnut Chocolate Imperial Stout is on the way. Another for the dessert beer category.
This release is pretty straight forward. The Mount Pleasant, South Carolina based brewery created an imperial stout brewed with hazelnuts, cocoa nibs, vanilla beans, and candi sugar. (We are assuming the candi sugar is just to boost the alcohol by volume.) Your dessert beer is served.
Birthdays beer is how famed Mexican Cake got its start. Brewed to celebrate a big milestone, only to become an annual release. (Now with barrel-aged variants.) Last year’s edition, 5th Anniversary Chocolate Raspberry Imperial Stout is a 10.5% alcohol by volume imperial stout featured raspberries, vanilla beans and cocoa nibs.
Our 6th Anniversary beer is a rich and chocolatey imperial stout matured on cocoa nibs, roasted hazelnuts and vanilla beans.
Westbrook 6th Anniversary Hazelnut Chocolate Imperial Stout will be a 22 ounce bottle release.
Boulevard Bourbon Barrel Quad, aka “BBQ” has been a part of the brewery’s Smokestack Series for years. The Kansas City based brewery ages a quadrupel in bourbon barrels with cherries for the release.
Starting in September, this popular Smokestack member is switching over to 12 ounce bottles, and becoming a year-round release.
Based loosely on the Smokestack Series’ The Sixth Glass, this abbey-style quadrupel is separated into a number of oak bourbon barrels where it ages for varying lengths of time, some for up to three years. Cherries are added to make up for the “angel’s share” of beer lost during barrel aging. Selected barrels are then blended for optimum flavor. The resulting beer retains only very subtle cherry characteristics, with toffee and vanilla notes coming to the fore.
The brewery has instituted this new format change for one of the brewery’s most loved beers. You’ll find “BBQ” in 12 ounce bottles, a part of a 4-pack, year-round going forward.
Availability: 12oz Bottles, Draft.
Debut: September, 2016
11% ABV, 19 IBUs
Image: Boulevard Brewing