Southern Tier Cold Press Coffee Pumking, a variant of one of the most well-known pumpkin beers releases in September.
The mere mention of Pumking will typically get a strong “love it” or “hate it” reaction. Either way, it’s hard to doubt this pumpkin beer has made quite an impression on the beer scene. In addition to this coffee variant, Rum Barrel Pumking is also a part of the fall lineup.
Southern Tier Cold Press Coffee Pumking is created in a few steps. First, the brewery mashed in the grains at a higher temperature in order to leave a little residual sweetness to pair better with the coffee flavor.
Once fermentation was completed the beer was cold crashed to 32 degrees, and 150 pounds of cold pressed coffee from local roaster Stedman’s was added. Incidentally, the brewery pressed the coffee themselves.
In the end, the coffee adds nutty and cocoa flavors to Pumking’s strong pumpkin and pie crust flavors. Due to the infusion, this beer does have traces of caffeine.
Southern Tier Cold Press Coffee Pumking is a limited draft and 12-ounce bottle offering.
Ice cream inspired beer? Stone Neopolitan Dynamite, a collaboration with Abnormal Beer Co. and American Homebrew Association Rally winners Paul Bischeri and Patrick Martinez, is on the way.
2017 marks the 10th year AHA members have submitted their beers for judging which includes team members at Stone Brewing. Past winners include Ken Schmidt twice (Mint Chocolate Imperial Stout) and (Kona Coffee, Macadamia, Coconut Porter), and Jason Fields and Kevin Sheppard (Chocolate Cherry Stout). The winner brewer or brewers gets to brew the beer on a production scale, usually with a guest production brewery.
This year’s release Stone Neopolitan Dynamite is inspired by Neopolitan ice cream. The base beer is an imperial stout, brewed with strawberries, vanilla, chocolate and coffee.
You hold in your hands the most recent winner. Finding inspiration in that humble box of striped ice cream from out childhoods, Neapolitan Dynamite is an intense Imperial Stout brewed with vanilla, strawberries, an chocolate, revved up with a shot of coffee to fuel the ultimate dance contest on your palate, gosh!
Stone mentions this Rex Kwon Do of imperial stouts has it all. Nunchuck skills, computer hacking skills, AND bow hunting skills. Plus it pairs well with a liger. That’s have man, half tiger.
Stone Neopolitan Dynamite will be available in 22 ounce bottles. The brewery has not officially announced this release.
This fall a new coffee heavy milk stout will debut in Michigan – Bell’s Arabicadabra.
The slightly complicated to say name is a play on the Arabica coffee beans in this release. Bell’s chose Grand Rapids, Michican based Ferris Coffee. At least for 2017, Bell’s Arabicadabra will stand in for longstanding favorite, Java Stout.
Arabicadabra uses cold coffee extract made at the brewery, using Nicaraguan and Sumatran coffee beans and a touch of the milk sugar.
Java Stout will always have a special place in our portfolio and isn’t being permanently retired. This year, we are changing things up a bit. Arabicadabra is a different take on a coffee stout and very similar to a local favorite that was released at our pub and at some events. It’s time to share it with an even larger audience.” – Laura Bell, CEO
Bell’s Arabicadabra will be available in 12 ounce bottles and draft in fall, 2017.
Style: Milk Stout (w/ Coffee. Lactose.)
Availability: 12oz Bottles, Draft.
Debut: Fall, 2017
Stone Mocha IPA will be back in action this month across the brewery’s entire distribution network.
Taking the brewery’s love of India pale ales, and adding coffee and chocolate, and this new seasonal was born. Stone already excels at India pale ales. That little touch of chocolate and coffee makes this imperial IPA impossible to put down. So much so, another coffee and chocolate recipe was recently a part of the Enjoy By Series.
One of the best IPAs in Stone’s lineup. Everyone already knows Stone Brewing and hops are a match made in heaven. Some of their IPAs are extremely hoppy, some are citrus heavy, tropical, even fruited. Adding coffee and chocolate to hoppy/bitter IPA has been hit or miss in final flavor for years. Then we try Stone Mocha IPA, and we are sold. Coffee and chocolate can truly play well together. Chocolate flavors fade to coffee, with a burst of citrusy hops rounding out each sip. Weird and wonderful beginning to end.
Clearly, style lines have been crossed. Is it half-IPA, half-stout? Not quite. It’s definitely all IPA, but it’s also the best of both styles, making this love child of a beer simply just a beautiful, pleasure-seeking meld of imperial IPA and mocha indulgence. How did we come up with this inexplicably delicious creation? Well, that doesn’t really matter. What matters is that it exists and that it’s here for you now, thanks to our deliberate disregard for brewing norms. Some things are not meant to be known, just enjoyed…thoroughly.
Stone Mocha IPA is a draft and 12 ounce bottle offering, returning in June, 2017.
Debut: June, 2016
Returning: June, 2017
9% ABV, 80 IBUs
PIC: Beer Street Journal
Heavy Seas Blackbeard’s Breakfast is back in the brewery’s Uncharted Waters Series again in June.
Blackbeard’s Breakfast is a porter brewed with coffee from Chesapeake Bay Roasting, then aged in bourbon barrels.
We partnered with local coffee producer Chesapeake Bay Roasting to produce this intriguing ale. Rich porter flavors are enhanced by roast coffee notes and rounded out by bourbon barrel aging, creating a brew of bewitching character.
Heavy Seas Blackbeard’s Breakfast will be available in 22oz bombers and draft for a limited time.
Availability: 22oz Bombers, Draft.
Latest Return: June, 2017
When Burial Beer Co.’s Skillet Donut Stout has gotten some barrel-aged treatment in the past as a draft only rarity. Finally last May, the brewery bottled it for the first one. This June, Seasoned Skillet bottles will be available at the brewery once again.
Burial Seasoned Skillet is a Barrel-aged riff on Skillet Donut Stout, one of the brewery’s most popular beers. It’s an oatmeal stout brewed with molasses, milk sugar, and a 50/50 blend of Big Trouble and Hologram Counter Culture Coffee.
The finishing touch is the 9 months in Willet Bourbon barrels. (Last year was bourbon barrels.)
Bottles of Burial Seasoned Skillet go on sale again June 3rd at the brewery in Asheville, North Carolina.
Availability: 750ml Bottles
Latest Return: 6/3/17
From the San Francisco based brewery that already has an epic Porter, will soon come another – Anchor Coffee Porter.
The brewery’s historic building on Potrero Hill in San Francisco was once a coffee roaster. As Anchor describes it, it’s high time the brewery finally release a Coffee Porter in bottles. Last year, a coffee heavy porter was briefly available on draft.
Anchor Coffee Porter uses San Francisco based Four Barrel Coffee developed especially for this brew, that is added to the brewery’s famous Porter recipe.
We start in the brewhouse with our radically traditional recipe fro Anchor Porter, which we’ve been brewing since 1972. We end up in the cellar, where we add Four Barrel Flash Chilled Coffee – developed with Anchor especially for this beer -during secondary fermentation. The result is a coffee porter of immense richness, intensity, boldness, and smoothness, with deep aromas and mouthfeel of fresh-roasted coffee melded with dark-roasted maltiness.
Anchor Coffee Porter will be available in 12 ounce bottles and draft. The brewery has not yet announced this offering.