Wicked Weed Barrel Aged Xibalba, a barrel-aged edition of the brewery’s pumpkin beer, has hit shelves.
The imperial pumpkin ale boasts chilies, cacao nibs, and spices, back for a second year in 2016. Somewhere in the mix, Wicked Weed split off some into bourbon barrels. Check out the narrative below –
We meant to create something civilized. Honestly, we did. Under midnight skies, we imbued him with the velvety darkness of the cacao, the smoldering fire of chilies, the power of pumpkin, and the nuance of spices. However, our combination created an other-worldly beast, one whose intensity we could only hope to contain. We fearfully crammed him into our bourbon oak chambers. We heard him scream throughout the nights, and lay awake in terror as the barrels creaked. One moonlit night, our worst fears were realized, Xibalba burst forth, his power and strength surging beyond imagination. We fled in horror as he ransacked the temple, the subtle sent of bourbon ad spiced laying a civilized backdrop to the utter carnage.
Wicked Weed Barrel Aged Xibalba (aka she-bahl-ba) hits shelves this week in 12.7 ounce bottles.
Availability: 16.9oz Bottles, Draft. Seasonal
Debut: Mid-September, 2016
Weyerbacher Sunday Mole Stout is a new imperial stout with a twist, joining the Pennsylvania brewery’s arsenal.
The foundation for this beer is the same imperial stout found in Sunday Morning Stout, minus the barrel aging. The stout has been nuanced with cocoa nibs and powder, cinnamon, a big pepper blend, and coffee. The end result is a beer that resembles traditional molé: coffee, chocolate heat, and a hint of smoke.
This brew captures everything you’d expect from a traditional molé – coffee, chocolate, heat and smokiness.
Weyerbacher Sunday Mole Stout is available in 12 ounce bottles.
Wicked Weed Xibalba has returned to the Asheville, North Carolina brewery’s for a second time.
Wicked Weed Xibalba (aka she-bahl-ba) is an imperial pumpkin ale brewed with chilies, cacao nibs, and a host of spices. Perhaps a compelling reason to not rage against pumpkin beers.
For everything there is a season and tradition. That’s why our pumpkin ale, brewed with cacao nibs, ancho, serrano, and habanero chilies with fall spices, is brewed once a year during the onset of autumn. Inspired by the mythos of the ancients, Xibalba (she-bahl-ba) is an otherworldly reminder that seasons are fleeting and to be celebrated.
Wicked Weed Xibalba is a 16.9 ounce bottle release, available at the brewery and in distribution.
Flying Dog Carolina Reaper Peach IPA is now a part of the brewery’s “Heat Series.” This hot one is notable. Especially if you love hot food.
It’s all about the Carolia Reaper pepper. You should know it by now as the world’s hottest pepper. It’s ridiculously hotter than Jalapeño. It’s hotter than Ghost Peppers. The brainchild of Puckerbutt Pepper Company’s Ed Currie.
So this isn’t just all heat (and later intestinal discomfort), the brewery added peaches.
This beer’s sweet peach and juicy hops hit you first and then the Reaper chews you up and spits you out. One to fear, for sure.
The brewery said it best when they said Flying Dog Carolina Reaper Peach IPA goes hard in the paint. That’s a hot, menacing pepper. You won’t soon forget it.
Style: IPA (w/ Carolina Reaper Peppers, Peaches)
Availability: 12oz Bottles
Debut: Mid-August, 2016
Goose Island Bourbon County Maple Rye Stout looks to join the barrel-aged lineup later this year
The Bourbon County Series returns on Black Friday each year. In recent years the lineup has expanded with a few new variants.
Along with a new Proprietor’s edition aged in scotch whisky, another in the county series in on the horizon – Goose Island Bourbon County Maple Rye Stout.
This edition features the base imperial stout, aged in both bourbon and rye whiskey barrels with maple syrup, cacao nibs, and chipotle peppers.
The brewery is keeping quiet on all the details relating to the 2016 lineup, but has hinting to Beer Street Journal that this year holds big things.
Terrapin HI-10 will mark the 27th entry in the brewery’s Side Project Series in late July. For the first time in Side Project history, the beer will be in canned (instead of 22 ounce bottles.)
One of Terrapin’s first cans was Hi-5, a west coast style India pale ale. This rif on that beer will be an imperial IPA brewed with mango and habanero peppers. Above are the first can proofs of the new
Surf’s up with our “HI-10” Mango Habanero Double IPA. With citra waves for days, and just enough heat to make you sweat, our big and juicy DIPA has plenty of kick to keep you barreled from start to finish.
Terrapin HI-10 will be a 12 ounce can offering.
Many of the releases prior to Avery Xolotl are barrel-aged wild ales. This edition is a bourbon aged imperial stout with a spicy twist. The 11.4% imperial stout is brewed with cacao nibs, vanilla beans and cinnamon, plus Pasilla, Ancho, and Chipotle chilies (including red, brown, and black.)
No 37. Clocks and spelling may not be your forte Thoma, but fortunately for everyone, blending a menagerie of wonderfully wacky ingredients is! Who cares about time or first name spellings anyhow?
Avery Xolotl will be a 12 ounce bottle offering. According to the label, bottling will occur in May, 2016.