Evil Twin Imperial Mexican Biscotti Cake Break. Meet the mashup of two highly sought after beers that is sure to instill panic in the beer geeks. Let the sweating commence.
Evil Twin, who is building a brewery on their own in New York, has been contract brewing for years at Westbrook Brewing in Mount Pleasant, South Carolina – the birthplace of Westbrook’s Mexican Cake. “Cake” started out as a way to mark the brewery’s anniversary. Morgan and Edward Westbrook brewed an imperial stout with cocoa nibs, vanilla beans, cinnamon sticks, and fresh habanero peppers. Since then, the beer has become a hot commodity, selling in the secondary market for hundreds of dollars. Don’t even ask how much beer traders are asking for barrel-aged variants.
Then there’s Evil Twin Biscotti Break. As the name suggests, this imperial stout mimics the coffee shop dessert, brewed with vanilla and almond, and coffee.
Evil Twin Imperial Mexican Biscotti Cake Break slams together the best of both those beers. An imperial stout brewed with coffee, cinnamon, almonds, cocoa nibs, vanilla and habanero peppers. Both beers are awesome treats.
The result? An even bigger beer. Two dessert beers meeting in one glass could be overwhelming. Not in this case. As the beer warms, cinnamon chocolate and vanilla start to pop. Subtle elements of the two beer threads are far from a challenge to find in each sip. The only thing subtle here are the peppers. Two epic beers in one bottle. We thought only shampoo and conditioner could pull that off.
Evil Twin Imperial Mexican Biscotti Cake Break is a 22 ounce limited release.
Probably one of the best beer names we’ve heard all year. Unknown Brewing Dos AKs.
We’ve spent time around Charlotte, North Carolina’s Unknown Brewing. One fact most assuredly comes to mind. They are weird. We mean that in the most endearing way. So many folks take beer so damn seriously. Unknown just loves being a part of the industry.
More on the weird situation. Unknown’s Day of the Dead Beer Series has seen the likes of La Jordana del Escorpion en Fuego Hacia la casa del Chupacabra muerto, a beer brewed with 99 food-grade scorpions, and “El Corazon Que Sangra Morado”, or “The Heart That Bleeds Purple.” Continuing down that tasty, odd ball path is Unknown Brewing Dos AKs.
Even before we explain the beer, we can’t we but giggle a little bit with the name. Say it a few times out loud and you’ll start to get it. (HINT: Stay thirsty my friends.) The base beer is an imperial stout, fermented with a blend of ale and Mexican lager yeast. Those two yeasts ferment at entirely two different temperatures, resulting in a blend of flavors.
Additionally, the beer features cacao nibs, chipotle peppers, poblano peppers, and cinnamon. The specialty grains used mimic the favor of raisins. The brewery even brewed the beer with mariachi music in the background. It’s brewing. They damn sure have fun with it.
Flavor. This isn’t your run of the mill stout, there is a lot going on. Chocolate, cinnamon, and a touch of smoke from the chipotle peppers. Try it with some vanilla ice cream.
Unknown Brewing Dos AKs is available in 22 ounce bottles and draft starting November 2nd, 2016.
PIC: Beer Street Journal
The Bruery Share This Mole will be the next chapter in the brewery’s “Share This” series.
Back in June, The Bruery released the first beer in the lineup of collaborative and charitable stouts – Share This Coffee Imperial Stout. Not only is the beer great for sharing with friends, but it also gives back. From each bottle purchased, one dollar is donated to Free Wheelchair Mission’s efforts in the Philippines. The non-profit organization provides wheelchairs at no cost to people with disabilities living in developing nations. The partnership with The Bruery will provide 550 people in the Philippines with new mobility. That beer generated some $50,000 dollars for the non-profit.
The Bruery Share This Mole Imperial Stout is brewed in collaboration with Chef Anne Conness, whose creative dishes can be found at the local restaurant Sausal. Being surrounded by some amazing Mexican food as well as Chef Conness, a mole stout was and easy choicee.
Mole Imperial Stout is brewed with a blend of ancho and chipotle peppers, plus vanilla, cinnamon, and cacao nibs.
To help The Bruery develop an authentic flavor profile they worked with Chef Anne Conness, herself a Certified Cicerone®. After a lot of hard work (and some delicious tamale pie), Share This: Mole was born; an Imperial Stout with ancho chilies, chipotle peppers, cinnamon, vanilla and cacao nibs.
The Bruery Share This Mole Imperial Stout will be available in 750 milliliter bottles for a limited time on November 11th.
Goose Island Bourbon County Maple Rye Stout will not be a part of the brewery’s Bourbon County Series this year. The brewery will be leaving it to age in barrels longer.
The Bourbon County Series returns on Black Friday each year. In recent years the lineup has expanded with a few new variants. Among those Proprietor’s edition aged in maple syrup bourbon barrels, to be released solely in Chicago. The 2016 lineup will include Bourbon County Stout, Bourbon County Barleywine, and Bourbon County Coffee Stout.
After a few barrel pulls, the brewing team has determined Goose Island Bourbon County Maple Rye Stout won’t be ready for the light of day in 2016. The beer needs more time before considering whether to release it.
This edition features the base imperial stout, aged in both bourbon and rye whiskey barrels with maple syrup, cacao nibs, and chipotle peppers. When and if it will ever be released remains to be seen.
Ed note: Corrected the barrels used in Proprietor’s 2016 to reflect bourbon.
Stone Xocoveza Mocha Stout started as a collaboration with AHA Homebrewer Competition Winner, Chris Banker, and Mexican craft brewery Cerveceria Insurgente. Now the instant hit from the Escondido, California based brewery’s collaboration series returns.
Stone Xocoveza Mocha Stout is built from a milk stout recipe, brewed with chocolate (from ChocoVivo), cinnamon, nutmeg, coffee (from Mostra Coffee) and chilies.
Harmoniously layered with cocoa, Mostra coffee, pasilla peppers, vanilla, cinnamon, nutmeg and milk sugar, this beer is an insanely delicious take on Mexican hot chocolate. Thanks entirely to you and fan demand, it has gone from being a one-time offering to a yearly tradition too special to skip.
The brewery is now bringing it back as a limited winter seasonal release, with a slightly different moniker – Stone Xocoveza for the Holidays & the New Year. Officially shipping in 12 ounce bottles, and draft.
National Distribution: AK, AL, AZ, CA, CO, CT, DC, DE, FL, GA, IA, ID, IL, IN, KS, KY, LA, MA, MD, ME, MI, MN, MO, MT, NC, NE, NH, NJ, NM, NV, NY, OH, OR, PA, RI, SC, TN, TX, VA, VT, WA and Puerto Rico
International Distribution: Australia; Alberta and British Columbia, Canada; Hong Kong; Japan; Singapore; Korea; Sweden; and United Kingdom
Availability: 12oz Bottles, Draft
Latest Return: October, 2016
Lost Abbey My Black Parade, a Mexican chocolate laden strong ale, is back in the brewery’s lineup.
Lost Abbey My Black Parade is a strong ale, brewed with cocoa nibs, vanilla beans, cinnamon, cardamon, smoked chilies and of course bourbon oak. The label tells the story of unrequited love remembers on Dia De Los Muertos, where people make a pilgrimage to an unmarked grave. Hoping their true love shows up.
Pouring darker than a moonless night, My Black Parade begins with a deep bouquet of rich chocolate and layered hints of cinnamon and oak. Huge flavors of cocoa on the palate with notes of vanilla, bourbon, and tobacco, finishing with crisp bite from the smoked chili’s and cardamom.
Lost Abbey My Black Parade is a 375 milliliter bottel release in 2016. Distribution starts in mid-October, 2016.
Latest Return: Mid-October, 2016
Image: Beer Street Journal
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