Unknown Brewing Rarest Bean debuts on February 16th.
“Pastry Stouts’ are in high demand in the beer world. Today it’s Charlotte, North Carolina’s Unknown Brewing’s turn to release one, using two of the world’s rarest beans.
The first bean is the “Black Ivory Coffee” bean, one of the rarest coffees on Earth. The raw beans pass through the digestive tract of elephants and are very literally pooped out. (Similar to the Kopi Luwak coffee that passes through a civit.) Around 1000 pounds the coffee are produced a year, running over $100 dollars a bag.
Tongan vanilla beans are the second rare bean in Unknown Brewing Rarest Bean. Just one of the beans can run almost $20 dollars each.
Both rare beans have been added to a 12.5% alcohol by volume imperial stout and allowed to age. The result is a beer that should prove to be both rare and decadent.
Unknown Brewing Rarest Bean will be available in 16.9-ounce bottles in the brewery’s taproom on February 16th.
A beer that’s absolutely perfect for a campfire. The Veil Brewing S’Mores Hornswoggler debuts today.
This story begins as Hornswoggler, the Richmond, Virginia based brewery’s milk stout brewed with chocolate. The beer is so rich with not only flavor, but the potential for different variants, The Veil didn’t resist the opportunity.
Today, The Veil Brewing S’mores Hornswoggler expands the coveted ‘Swoggler lineup. This chocolate-heavy milk stout features more than 60 gallons of Cholaca liquid sweetened cocoa nibs (for extra chocolate flavor) plus 100 pounds of marshmallows added on the hot side of the brew day.
The perfect S’more needs a graham cracker. The Veil added move 700 pounds of crushed graham cracker, and for an added touch – 8 pounds per barrel of marshmallow coffee.
Sweet milk chocolate, salty & sweet graham cracker, aromatic marshmallows, and nice subtle roast from the coffee. S’mores all in your mouth-hole! 😎
The Veil Brewing S’Mores Hornswoggler will be available in 16-ounce cans/4 packs. $17 each.
SEE THEM ALL: The Veil Brewing Hornswoggler Series
Monday Night Whirling Dervish is the newest seasonal release by the Atlanta, Georgia based brewery.
A dry Irish stout serves as the canvas for the Batdorf & Bronson coffee roasted especially for this release. Monday Night’s creative brewer Josh Johnson had cold winter nights in mind with designing this recipe. “We packed a lot of roasty and toasty flavor into this beer. It’s an everyday drinker on cold winter nights – or anytime you need a little coffee kick,” he says.
Ren Doughty with Batdorf & Bronson roasted the coffee beans darker in order to bring out notes of chocolate, molasses, toasted almond and orange zest. The resulting stout that will help you forget the almost single digit temperatures so many people are drinking through this winter.
This isn’t the first time the brewery has worked with Batdorf & Bronson. Bed Head (a coffee IPA), as well as award-winning milk stout Tears of My Enemies, make use of the talents of the local roaster.
Monday Night Whirling Dervish will be available in 12-ounce cans and draft starting January 20th.
Burial Skillet Donut Stout is making its winter appearance starting December 30th.
Burial Skillet Donut Stout is an oatmeal stout and is brewed with molasses, milk sugar, and a 50/50 blend of Big Trouble and Hologram Counter Culture Coffee. This fan favorite is big on coffee with just a tiny hint of milk chocolate, finishing silky smooth. Breakfast beer? Dessert beer? That’s up to you. We turned it into a pool beer once it hit cans for a while (week).
Cold black iron. Never decaying, it is held to the fire to unearth impeccable flavor from whatever it holds. Never biased, it welcomes all ingredients. The Skillet is our most trusted and daring tool of culinary ingenuity. It is the perfect barrier-carrier for this rich, black ale. This breakfast stout is made from a blend of nine barley malts, a healthy scoop of oats, milk and molasses sugars, and our favorite blend of freshly roasted Counter Culture Coffee beans. Welcome the day with rich cocoa, smooth caramel, dark fruits, and an abundance of diverse coffee aroma unlike no other. Drink your breakfast.
Burial Skillet Donut Stout 16-ounce cans and draft will return to the taproom and North Carolina starting December 30th. A second batch will ship to out of state locations after the first of the year.
8% ABV, IBU: 60
Image: Beer Street Journal
Creature Comforts Koko Buni, the brewery’s coveted milk porter, returns to cans this month.
One of the first seasonals by the Athens, Georgia based brewery, Creature Comforts Koko Buni is a milk porter, aged on toasted coconut and cocoa nibs Condor Chocolates and coffee from nearby 1000 Faces. This late fall seasonal has been overwhelmingly popular since its debut a few years ago. We’ve seen fistfights over Koko cans at retailers.
“We decided not to be traditional with the beer and add some ingredients that play well with the already roasty and chocolatey flavors of darker beers.” -Co-Founder and Head Brewer David Stein.
Coffee lovers will find a home here. Koko Buni starts heavy on the 1000 Faces coffee, and turns chocolatey mid-sip, finishing with a wisp of coconut. (Perhaps a bit less coconut compared to past releases.)
Creature Comforts Koko Buni will be a seasonal draft and 12-ounce can offering.
Koko means coconut in Papiamento, a common language in parts of the Carribean, while Buni means coffee in Swahili, a common language in southeastern Africa. Image: Beer Street Journal
Billed as the “loftiest sour” they’ve ever crafted, New Belgium Geisha debuts.
There are a lot of elements at play in this La Folie Grand Reserve release. First, the name “Geisha”. It comes from the highly sought after Geisha coffee bean that hails from Ethiopia. It found international fame after the bean was imported to Panama and produced by Hacienda La Esmerelda. The family-run coffee grower submitted the bean to the Best of Panama Auction in 2004, winning first place. The Geisha bean continued to win five more times from 2005 to 2010. Basically, it’s a badass.
New Belgium Wood Cellar Director Lauren Woods Limbach’s vision was to blend the Geisha bean’s delicate aromatics with the brewery’s sour beer Oscar. Incidentally, Oscar is the base beer that is blended into famed La Folie Sour Brown Ale. In order to do so, the brewery needed another “threaded” beer to make Geisha work.
Local Fort Collins-based Troubadour Maltings provided a few special malt varieties for a special beer to thread into Geisha. New Belgium calls is a “smuggler” beer, bringing in the oils needed for beer head retention, bridging the gap between Oscar, and the Geisha bean.
“There’s this apprehension to do right by Geisha. I’ve thought more about this beer than any beer I’ve made in my life. Not just because of the expense of the coffee, but because we’re attempting to put something that doesn’t have the classic coffee aroma—floral, tea, notes of citrus and stone fruit—into a coffee beer. – Lauren Woods Limbach
One of the world’s most exclusive coffee beans, an award-winning wild ale program, and an expert blender come together for what New Belgium hops is a truly unique and bold American wild ale.
New Belgium Geisha is available in 750-milliliter bottles in select markets, and both of the brewery’s taprooms starting November 3rd. There’s a price tag for this kind of sensory experience. A bottle’s retail price is around $48 dollars.
Evil Twin Double Barrel Aged Imperial Mexican Biscotti Cake Break, a double-barreled variant of the epic mash-up release, is now available in bottles.
This beer is a mashup that started off the coast of South Carolina. Mount Pleasant, South Carolina’s Westbrook Brewing was also one of the U.S. homes to Evil Twin Brewing on a contract basis. Each of the two breweries have a very popular dessert-style beer offering. Evil Twin’s is Biscotti Break, an imperial stout with flavors mimicking the coffee shop dessert. Westbrook celebrated an anniversary a few years ago with Mexican Cake Imperial Stout. As it turns out, that beer was so popular the brewery has been releasing it annually ever since.
Since both beers were brewed in the same house by friends, last year Evil Twin and Westbrook combined the two together creating Imperial Mexican Biscotti Cake Break. The best of both worlds in under one cap. Needless to say, your palate had a lot to sort out with each beautiful sip.
Popping up now is the epic mashup that has seen multiple barrels – Evil Twin Double Barrel Aged Imperial Mexican Biscotti Cake Break.
The imperial stout brewed with coffee, cinnamon, almonds, cocoa nibs, vanilla and habanero peppers has been resting in both bourbon and marsala wine barrels, resulting in an even more complex beer than before. It’s enough to make any barrel-aged beer fan sweat.
Evil Twin Double Barrel Aged Imperial Mexican Biscotti Cake Break will be available in 22-ounce bottles in very limited quantities. The first bottles surfaced around Halloween.
Joining this double barrel bottle of ridiculous is Evil Twin Maple Bourbon Barrel Aged Imperial Mexican Biscotti Cake Break.