Allagash Evora makes a return to the Allagash lineup on January 9th. The beer has been barrel-aging for the past year.
Allagash Evora starts as a Belgian strong dark ale, aged in stainless steel. It then spends the next year again in Portuguese brandy barrels with Brettanomyces yeast.
Evora is a golden hued ale with aromas of tropical fruit, honey, and spice. Citrus, oak, and earthiness dominate the flavor and give way to hints of bread crust. Malty and robust, this medium bodied beer finishes fruity, dry, and slightly tart.
Allagash Evora is a 12.7 ounce offering. Returning to the tap room on Saturday. Distribution to follow shortly after.
Availability: 12.7 oz Bottles
Image via Allagash Brewing Company
For the first time in the beer’s history, Burnt Hickory Charred Walls of the Damned is hitting distribution. Actually, the beer has already shipped.
Burnt Hickory Charred Walls of the Damned is the brewery’s barleywine, aged in both brandy barrels, and whiskey barrels.
The 14% behemoth was a souvenir option on the tour over this past weekend. Burnt Hickory tells Beer Street Journal that 80 cases have shipped, hitting distribution and shelves in Georgia in a matter of days.
Image via Burnt Hickory
Goose Island Fulton & Wood Real Nice Surprise
Jester King Coquetier is a new barrel aged aged offering on sale at the brewery starting tomorrow.
The brandy barrel aged farmhouse ale is brewed with cubeb peppercorns, anise seed, lemon zest, and lemon juice. Jester King Coquetier grabs its inspiration from the traditional New Orleans cocktail, Sazerac.
Lemon zest recalls the cocktail’s traditional garnish, a thin sliver of lemon peel resting on the rim of the glass. The beer was aged in French brandy barrels, as the cocktail originally called for Cognac brandy.
Jester King Coquetier was brewed in April of 2014. The beer was first fermented in stainless steel using the the brewery’s unique blend of micro-organisms. After stainless, Coquetier was aged in 600 liter French brandy barrels for seven months before being refermented in bottles.
750ml Bottles of Jester King Coquetier will be available April 24th, at 4 pm.
Style: American Wild Ale (w/ Cubeb Peppercorns, Anise, Lemon Zest & Juice. Barrel Aged. Brandy.)
Availability: 750ml Bottles, Draft. 4,500 bottles. Limited.
Leinenkugel Big Eddy Cherry Doppleschwarz takes aim at the brewery’s Big Eddy Series in the near future. This release marks a departure from the current releases.
Back in 2011, Beer Street Journal met with John Leinenkugel about their newest project that would become the Big Eddy Series. At the time, the brewery had been experimenting with a barrel aging program. We even tried some test batches of the would-be releases. Leinenkugel was hopeful that barrel aged offerings would join the lineup in about two years, after sourcing barrels, and aging the beers.
Now, close to four years later, Leinenkugel Big Eddy Cherry Doppleschwarz takes aim at the Big Eddy Series in 22oz bottles. This black lager (Schwarzbier), is aged in brandy barrels is Door County, Wisconsin cherries.
The brewery has not yet announced this offering.
Jester King Repose, a farmhouse ale brewed with hay, and hanged in French brandy barrels, is ready to debut.
Repose was inspired by the hay filled barn where Jester King stores their aged hops. In true Jester King fashion, the brewery attempted to recreate the sensory experience of the barn.
How do you make barn beer? Hay. Bales of hay. Jester King added hay bales to the mash tun, and aged hops from burlap bags (seen below).
Stylistically, Jester King Respose resembles a French biere de garde. Brewed in February, 2014, the beer was slowly fermented and barrel aged until it was bottled in January of 2015.
Jester King Repose will debut on Friday, February 24th in 750ml bottles and draft.
8.3% ABV, 12 IBUS
Lost Abbey’s Cuvee de Tomme will be draft-only this year. Some packaging restraints have prevented the beer from being released in bottles.
“We had a few packaging constraints near the end of this year so we just didn’t have the means to get Cuvee into bottles” said Tomme Arthur, Co-founder and Chief Operating Owner of The Lost Abbey. “But the good news is we’ll have more kegs and be able to spread the wealth to some territories that have never had it in years past.”
Lost Abbey Cuvee de Tomme is a blend of Judgement Day (quad with raisins) aged in bourbon, brandy, and red wine barrels with Brettanomyces yeast. Tart cherries also give the beer that little extra complexity. Tommy Arthur came up with the recipe in 1999.
A plus side to this packaging change – there will be more kegs for the brewery’s entire distribution network.