Left Hand Brewing (Longmont, CO) currently has a coffee ale in select Old Chicago Restaurants across the United States. The beer debuted in early February.
Left Hand De’Nile Coffee Ale is a collaboration with Allegro Coffee, and the brewery’s Ro Guenzel. The team selected Allegro’s Blue Nile Blend coffee to nuance Left Hand’s base beer, brewed with lactose.
First, Allegro’s Blue Nile BLEND coffee was hand-selected due to its intense berry and spice notes. Then, a unique recipe was created in order to best compliment the characteristics of the coffee. The result is a burnished, copper-colored brew with a white head that is the perfect equilibrium of maple, chocolate and coffee with a medium mouthfeel and a citrus aroma from Caliente and Amarillo hops.
Left Hand De’Nile Coffee Ale is available now at Old Chicago Restaurants (locator in new window) and the the brewery’s tap room.
Availability: Draft only
Release: Early February, 2015
5.5% ABV, 57 IBUs
The very highly rated Cigar City Caffe Americano Double Stout is aged in rum barrels. Bottles of the barrel aged offering have been previously available. Now, it looks like the non-barrel aged base beer will be making a bottle appearance.
Cigar City Caffe Americano Double Stout is an imperial stout, brewed with coffee, cacao nibs, and vanilla beans.
Traditional Caffe Americano is made by adding water to espresso. We break all the rules with this Double Stout. We refuse to add water to our beer after fermentation, but have no issues adding beer to our espresso. This deep, dark stout exhibits rich espresso and coffee notes, which are contributed by the generous use of roasted barley and locally masted espresso. That simply is not enough for us. We also add masted, raw chocolate and a hint of vanilla to this big bodied stout. Dodge the red eye and take a shot of the dark.
Cigar City Caffe Americano Double Stout will be available in 22oz bottles. This beer has not been announced by the brewery. Beer Street Journal has contacted the brewery for more information.
The second release in Terrapin’s Reserve Series – Cinnamon Roll’d Wake-n-Bake will make a return again in 2015. The base beer is the coffee oatmeal stout with a cinnamon-y twist. You get both in abundance.
The Beer Street Journal video above is was done at the time of the 2013 release with Dustin Watts, VP of Terrapin marketing. Before the Cinnamon Roll’d return, look for Maggie’s Blackberry Cobbler, and Tiramisu-Hoo to join the Reserve Series.
Style: Imperial Stout (w/ Coffee, Cinnamon)
Availability: 22oz bombers, Waxed. Limited Draft.
Arrival: December, 2015
Dogfish Head’s Beer For Breakfast, aka Scrapple Beer, made a return to the Dogfish Head brewpub today. The meat infused beer made news when it was first released in December of last year.
Being from Delaware, I feel like I have to tell you everything else about Dogfish Head’s Brewpub Exclusive, Beer for Breakfast, before mentioning scrapple so you stick with me.
The brewery has re-released a breakfast themed beer (in the realm of Chicory Stout, brewed with Mexican coffee, licorice root and chicory) but this time they are going all in. Well, as far as ingredients are concerned. The ingredients rundown looks like this:
- Scrapple Beer contains maple syrup from the trees at Northfield Mount Hermon High School (Sam Calagione met his wife there)
- Barley smoked over applewood from Delaware’s Fifer Orchards (Bacon anyone?)
- Lactose (Milk. or milk sugar in this case)
- Coffee from The Bean Factory in St. Paul, Minnesota, added post fermentation.
- and 25 pounds of Scrapple from Rapa’s Scrapple.
Don’t know what scrapple is? As the name suggests, it’s pork scraps with spices and corn meal. It’s crazy good, don’t knock it until you try it.
Dogfish Head Beer for Breakfast (a nod to The Replacements song, Beer For Breakfast) first debuted onDecember 5th, 2014 at a special Happy Hour. And well, again today.
Three Taverns Craft Brewery (Decatur, GA) will unveil a new Imaginarium Project release and collaboration today – Dubbel Shot. Shot is a Belgian-style oatmeal coffee dubbel.
Three Taverns partnered with Thrive Farmers, a coffee farmer-direct supply chain. Thrive Farmers provides a sustainable, continuous income at prices that will allow farmers to have a better standard of living for their families.
A 2014 creation to first emerge from the Imaginarium Project, Dubbel Shot, and 8% Belgian-style oatmeal coffee Dubbel launches from the Parlour this weekend. First pouring on Friday evening from 5:30-8:00 during tours + tastings. On Saturday afternoon, Thrive will join us during the official release from 2:30-4:30. Dubbel Shot will release to market on draft next week as a limited offering
The Imaginarium Project is a series of experimental releases created by the small brewery staff. Some releases could see full scale production in the future. Three Taverns Dubbel Shot debuts today at the brewery.
Read more: Three Taverns Imaginarium Project
Boulevard Imperial Stout “X” – Coffee will the first new Smokestack offering, arriving in February. The 2015 lineup is highlighted by not only two releases of Love Child (the sour/wild ale) but Imperial Stout “X.” Boulevard will use a key ingredient to change the base imperial stout to create new offerings throughout the year.
As a special treat for lovers of big, complex stouts, Boulevard Brewing Company offers the 2015 Imperial Stout “X” Series. The “X” factor stands for a key ingredient brewed into each of several limited releases plan throughout the year. This edition was infused with Ethiopian Sidamo Coffee from our Kansas City neighbor, The Roasterie, lending this robust Stout at subtle wine–like smoothness.
Boulevard Imperial Stout “X” Coffee will be available in 750ml bottles February 10th in Kansas City, other cities shortly after.
Modern Times City of the Dead has just been bottled by the California brewery.
Modern Times City of the Dead is a coffee stout, that uses house-roasted coffee beans, aged in bourbon barrels. How do you bourbon barrel age coffee beans? Take the green beans that haven’t been roasted yet. At this point they are ver susceptible to new flavors. Fill a bourbon barrel full of beans and wait for the magic to happen. Finally, carefully roast the beans so as not to cover up the barrel aged notes.
Rich, full-bodied, & bursting with barrel-aged coffee aroma & flavor, this coffee stout is truly a unique & delicious animal. We were the first brewery to ever make beer with barrel-aged coffee, and now we’re the first to do a large-scale bottle release. And, of course, we roasted it all ourselves. Cool stuff!
Modern Times City of the Dead is available in 22oz bottles, starting January 27th.
Style: Stout (w/ Bourbon Barrel Aged Coffee)
Availability: 22oz Bottles, Draft