Dogfish Head Beer for Breakfast, the brewery’s essential breakfast beer, has been released in bottles.
You’ve heard of breakfast beers before. Typically it’s a stout brewed with coffee. Perhaps oats. Maybe even a little milk sugar (lactose). Yeah, Dogfish Head could do that too, but hey- that’s not very off-centered is it? This beer needs that little something extra. Bacon? Orange Juice? Nope. Scrapple.
If you aren’t from the northeast, strap in. Let us explain scrapple. It’s breakfast meat, akin to sausage. Scrapple is pork scraps seasoned with spices and held together with corn meal. The brewery uses Rapa Scrapple. Some of the best you can get. This is just the beginning of what this stout looks like.
Dogfish Head Beer For Breakfast has a long list of ingredients. The most important meal of the day looks like this:
- Maple syrup from the trees at Northfield Mount Hermon High School (Sam Calagione met his wife there)
- Barley smoked over applewood
- Roasted Chicory
- Lactose (milk sugar)
- Guatemalan Antigua cold press coffee
- Scrapple from Rapa’s Scrapple.
Dogfish Head Beer for Breakfast is now available in 12 ounce bottles starting November 7th.
Rogue Rolling Thunder, is a barrel aged imperial stout. Think that’s not very unique in the beer industry these days? When it comes to this beer, think again.
For the barrel-aged beers you’ve had in the past, the process looks like this – buy wet bourbon whiskey barrels, brew a big imperial stout. Place in barrels. Wait. Bottle.
For Rogue to do the same thing… they just wouldn’t be Rogue. This is the “Rogue” way to release a barrel-aged imperial stout. Grow your own hops and malts in nearby Independence and Hood River, Oregon. Mash in on a new brew at your brewhouse in Newport, Oregon. Take some of that beer mash and distill in into white whiskey. Cooper your own barrels. Char those barrels. Age your whiskey those barrels. Take the whiskey out, and put your homegrown, imperial stout in those barrels. Age, and bottle.
Absolute insanity. Also, a way to take “craft” to the next level.
Rogue Rolling Thunder Imperial Stout is a culmination of their own farmers, brewers, coopers, distillers, and by-hand swing top packaging team. Brewed with eight different grains, Rogue Liberty and Freedom hops, plus brown sugar, dark cherries, vanilla and chocolate. Then aged for six months in Dead Guy Whiskey barrels.
Rolling Thunder is on shelves now, but limited. A big, luscious beer with dessert-like qualities, full of chocolate, vanilla and of course, whiskey flavors. Rogue wasn’t stingy on the size either. Drink this beer with friends. Keep in mind the homegrown ingredients and talents spanning hundreds of miles across Oregon it took to make this beer.
Rogue Rolling Thunder is available in 1 liter swing top bottles, in limited quantities starting July 15th. and if you are lucky, still waiting for you on a shelf near you.
New Belgium Chocolate Chip Cookie Dough hits shelves by month’s end. This is the second ice cream inspired beer, and collaboration with the ubiquitous Ben & Jerry’s.
This time last year, New Belgium released the very first Ben & Jerry’s partnership release – Caramel Brownie Brown Ale. The beer was paired with a Ben & Jerry’s special release ice cream by the same name to pair along with it. The beer was good. So was the ice cream, if you could find it. We never did unfortunately.
Things are different in 2016 with New Belgium Chocolate Chip Cookie Dough Ale. If you didn’t know, Chocolate Chip Cookie Dough is B&J’s number one selling ice cream flavor. It is also the most readily available flavor. See where we are going with this? Unless you live on your own island, there is a beer and ice cream pairing in your future.
Now, about this beer. Please never expect a beer to taste exactly like the food that inspired it. Most are flavor interpretations. Go in with that expection, and you’ll have so much more fun with beer. The base for this Cookie Dough is a blonde ale, brewed with cocoa nibs, brown sugar and vanilla beans. The flavor dotes more on the “dough” aspect of the ice cream, rather than the full-on richness of the dessert. Great by itself, and even better if you calorically spluge on the ice cream as well. Go ahead. No judgement here.
A portion of the proceeds from the New Belgium Chocolate Chip Cookie Dough Ale will be donated to Protect Our Winters, a non-profit organization that raises awareness of climate change.
The brewery’s Folly Packs will see the beer first, followed by 6-packs going into November, 2016.
Heavy Seas 21 Anniversary Ale will be a new entry in the brewery’s Uncharted Waters Series, marking over two decades of craft brewing.
To celebrate the Baltimore, Maryland based brewery’s 21st birthday, Heavy Seas 21 Anniversary Ale will be released. The base beer is an imperial Extra Special Bitter (ESB), brewed with rye malt and local Domino brown sugar, and aged in Sagamore Rye Whiskey barrels.
To celebrate our 21st Anniversary, we have created a Rye Imperial ESB brewed with imported UK malt, local Domino brown sugar, a powerful English Ale Yeast, and a blend of herbaceous British hops (to the tune of 65 IBUs). 21 was aged for sixty days in locally sourced, single use Sagamore Rye Whiskey barrels.
21 years is a strong milestone for Heavy Seas. In order to get to where the brewery stands today, founder Hugh Sisson got heavily involved in politics and changed some of Maryland’s restrictive laws. Every beer you drink from Heavy Seas is a testament to Sisson’s desire to bring great beer to Maryland.
Heavy Seas 21 Anniversary Ale will be a 22 ounce bottle and draft release.
Availability: 22oz Bottles, Draft.
Debut: December, 2016
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
Hardywood Farmhouse Pumpkin Ale debuts today at the brewery in Richmond, Virginia.
Easing into the fall season, Hardywood Farmhouse Pumpkin combines a base flavor of a Belgian-style farmhouse ale, with Virginia flame-roasted sugar pumpkins plus a little brown sugar.
Tack on fresh ground cinnamon, nutmeg, and clove, ginger, and allspice for that touch of fall flavor. The end result is another fantastic Hardywood offering.
A great accompaniment to butternut squash soup or oven baked yams, Farmhouse Pumpkin is also right at home with spiced pies, especially bourbon pecan pie, apple pie and, of course, pumpkin pie with fresh whipped cream.
Hardywood Farmhouse Pumpkin Ale is available in 750 milliliter bottles and draft, seasonally.
8.5% ABV, 21 IBUs
Dogfish Head Punkin Ale is back on shelves for the 2016 fall season, donning some hot new artwork.
Debuting in 1995 and now one America’s best selling pumpkin beers; Dogfish Head Punkin is usually the first of its style to sell out each year.
The 2016 artwork is from the imagination of Drew Millward. His illustrations have already graced seasonal Festina Peche, and now Dogfish Head Punkin Ale, and soon – the meat infused Beer for Breakfast. Millward draws “the old fashioned way” in a technology filled world, with pens, pencils and paper.
As for Dogfish Head Punkin Ale, the annual favorite is brewed with pumpkin flesh, as well as brown sugar, and fall-like spices like nutmeg and cinnamon.
A full-bodied brown ale with smooth hints of pumpkin and brown sugar.
The name is inspired by an “off-centered” Delaware tradition dubbed the “Punkin Chunkin” where contestants compete to see how far they can catapult and cannon a pumpkin.
Dogfish Punkin Ale is available in 12oz bottles and draft now through November, 2016
7% ABV, 28 IBUs