The world renown Mikkeller has finally found a home in San Diego, and is canning no less. It didn’t take much convincing that what was going to come out of the the San Diego spot would be gold.
In January, the first limited release debuted, Mikkeller San Diego Fruit Face Raspberry Coffee.
First of all, in our book Mikkeller is synonymous with words like unique, weird, and creative. If you have a few hours, go ahead and read over founder Mikkel Borg Bjergsø insane body of work. It will take you a while.
Kicking off 2017, some of the first beers emerging from Mikkeller San Diego are in cans. Among the first was an incredibly dank Uklar IPA, and this ruby hued beauty – Fruit Face Raspberry Coffee. Maybe it’s just us, but we never thought of combining raspberries and coffee. Turns out, we should have done it a long time ago.
There is an esoterically addictive qualitiy to this edition of Fruit Face. Each tart sip starts with fresh raspberries and ends with a hint of fresh ground coffee beans. A real stunner that you can’t put down. Good thing this beer is just 4% ABV.
With everything in life, there’s a catch. Fruit Face Raspberry Coffee is part of Mikkeller San Diego’s Small Batch Series, and unfortunately very limited. Releases like this debut every weekend throughout the year and will rarely stray far from San Francisco, San Diego, Oakland and Los Angeles.
So much good coming out Mikkeller’s U.S. spot this year, and we’re just getting started.
PIC: Beer Street Journal
This beer is already in the lead for best beer name of 2017. Saint Arnold Raspberry AF hits shelves this month.
The Houston, Texas based brewery touts a half a million raspberries in each batch, which surely made that brewhouse smell Raspberry AF. The base beer is Boiler Room Berliner Weisse, that has gotten friendly with 3,000 pounds of the fresh fruit. That’s a half mil raspberries, or 255,000 cupcakes, or 2,132 raspberry pies, depending on the exchange rate, and strength of the yen.
“It is important to me that we use only real raspberries as opposed to a fruit extract even though the raspberries are several times more expensive. The result is an amazingly refreshing yet bright and fruity beer. And the color is 100% from the raspberries!” – Brock Wagner, Founder – Saint Arnold
Saint Arnold Raspberry AF started when eight different wine barrels were filled with different fruit. The barrel with raspberries, or RAF, was the clear winner.
Texas and Louisiana will have 12 ounce cans in hand sometime after St. Patrick’s Day 2017.
3.6% ABV, 7 IBUs
Dogfish Head SeaQuench Ale debuts today, marking the brewery’s third canned beer.
This tart ale is actually three different styles of beer that come together in one union. SeaQuench starts as a traditional kolsch, a salt-forward gose that is brewed with black limes and sea salt, and a Berliner Weisse brewed with lime juice and peel. The three beers were blended together during fermentation, resulting in a mixed, session sour ale.
Three styles blissfully brewed in sequence for a citrusy-tart union, our hybrid sour quencher is brewed with lime peel, black limes, and sea salt.
Dogfish Head SeaQuench Ale is brewed in collaboration with the National Aquarium. Dogfish Head has already started various conservation efforts to help preserve local Chesapeake Bay.
As of January 30th, Dogfish Head SeaQuench Ale will be available in 12 ounce cans and draft at the brewery. Distribution to follow soon.
4.9% ABV, 10 IBUs
Image: Dogfish Head
Asheville, North Carolina’s Hi-Wire Brewing has been absolutely killing it with the artwork. Don’t believe us? See Hi-Wire 10W-40 Imperial Stout. Coming in February is some more awesome artwork, found in the Hi-Wire Collaboration 12-Pack. If you’ve ever used a can of spray paint, or stepped foot in the paint section of a hardware store, you’ll find something familiar with this branding.
It has been a while since Hi-Wire has been able to collaborate with other breweries, thanks to the time it has taken to get settled in with their new production facility. When time opened up on the production schedule, they opted to go big.
Holy City co-owner Jeff Moreadith is a lover of lighter beers, as well as an Asheville resident. Together, they created Carolina Coastal Black Rye Lager using Seashore Black Rye, a malt grown outside Charleston, South Carolina.
The 12-pack will be rounded out with Hi-Wire’s flagship beers: Hi-Pitch Mosaic IPA, Hi-Wire Lager, and Hi-Wire Gose.
Look for Hi-Wire Collaboration 12-pack throughout the brewery’s entire distribution footprint in mid-February, 2017.
The brewing team in Athens, Georgia has a penchant for lower alcohol by volume beers and kettle souring. Two instances you will see more of over the coming coming months. If you ask us, that’s why they are so good at day drinking
Sweet tea and golf are southern staples; easily the inspiration for Terrapin T-Time Berliner Weisse. The tea is courtesy of Maya Tea in Tucson, Arizona.
Terrapin T-Time Berliner Weisse will be available in 12 ounce cans and draft starting in Spring, 2017.
PIC: Beer Street Journal
New Belgium Tartastic, a new fruited sour is now hitting shelves.
Recently, a new draft-only, kettle soured beer – Fruit Fly, started hitting taps nationally. Additionally, other notables like La Folie and Transatlantique Kriek hit shelves again. You don’t need us to to tell you, New Belgium’s sour and wild ale game is strong.
New Belgium Tartastic is a sour ale brewed with lemon and ginger (Which sounds both tart, and clean and fresh tasting.)
A refreshing Sour Ale with the lip-tingling sweet and sour flavors of juicy lemon and ginger.
New Belgium Tartastic is a 12 ounce bottle, draft offering.
Availability: 12oz Bottles, Draft.
Debut: Late November, 2016
Three Taverns Sour Asylum 2 is back in action for the season, and for the first time – cans. This sour is basically Thanksgiving dinner in your mouth.
The Decatur, Georgia based brewery kicked off the Sour Asylum Series with Sour Asylum 1, a Lactobacillus kettle soured beer fermented with the brewery’s house lager yeast.
The second edition took that beer a step further with the addition of cranberry juice, cinnamon and clove. A perfect Thanksgiving sour beer. They call it “Cranberry Sauced” for a reason.
At this point, Three Taverns is at capacity. This is preventing them from putting another release into full production right now. With what little time they have to spare, the brewery is launching a taproom only series of can releases.
Cranberry Sauced is the second in our new series of lacto-fermented sour ales. Spiced with cranberry juice, cinnamon, and clove in the fermenter, and balanced by a pleasing acidity from the lactobacillus strain added to the kettle, this unique beer is your perfect companion to the Thanksgiving season.
Three Taverns Sour Asylum 2 is on tap the brewery starting today, September 1st. You’ll find it on tap in market in October.
Latest Return: November, 2016