Burial Skillet Donut Stout are back in action once again on May 26th – the last time before winter 2017.
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. Last summer it became a pool beer 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 cans are intermittently available in 16 ounce cans and draft throughout the year. This round is the last time before winter, according to Burial.
8% ABV, IBU: 60
Image: Beer Street Journal
Firestone Walker Mocha Merlin is on the can radar in Paso Robles, California.
In 2014, the brewery released a Velvet Mocha Merlin, an oatmeal stout is infused with coffee beans and cocoa nibs. That beer appeared as a part of The Winter Bundle that year. Assuming the beers are related, Mocha Merlin follows the same creamy, coffee path.
The brewery’s can lineup includes DBA, Pale 31, Union Jack IPA, Easy Jack IPA, Pivo Hoppy PIls, Luponic Distortion and new Leo v. Ursus.
Firestone Walker Mocha Merlin will be a available in 12 ounce cans/ 6 packs. Estimated release is early fall, 2017. The brewery has not yet announced this release.
Allagash James Bean has finally been bottled. The beer has been a draft-only offering in the past.
The base beer for Allagash James Bean is a Belgian-style strong ale with pure white cane sugar, that has been infused with cold pressed coffee after fermentation. The brewery chose Ethiopia Amaro Gayo beans for the brew, which boast flavors of blackberry and blueberry. The finishing touch on this big beer is the bourbon barrel aging.
Have you ever put bourbon in your coffee? If you do, drink this. If you don’t. Drink this. Coffee is bright and the bourbon a beautiful compliment to the boldness that James Bean is. Coffee, vanilla and bourbon dominate the aroma. Flavors of caramel, coffee, bourbon, and oak present themselves throughout this full-bodied beer. Think coffee, oak, caramel, and bourbon with a touch of berry. Start to finish.
Bean is further proof that coffee and bourbon work together (it’s been our breakfast of choice for years). Bourbon and coffee dominate this beer, but you can’t count out the Belgian-style golden ale base. Thats’s where the complexity really shines.
Allagash James Bean will be available 750 milliliter bottles debuted in early July at the brewery in Portland, Maine. Distribution has been slow and steady throughout the summer.
Availability: 750ml Bottles, Draft.
Bottle Debut: 7/2/16
Latest Return: April, 2017
PIC: Beer Street Journal
Founders KBS. Still one of the most widely known beers in America. As we roll into the spring filled days of April, KBS is making its national return.
In case you are someone that has never had the joy of Founders KBS, make it your goal this year.
According to Founders, Kentucky Breakfast Stout (KBS) is the most sought after beer they produce in their Grand Rapids, Michigan home. (Counter argument: whisper the letters CBS near a beer geek and see what happens.) The phenomenon can be traced back to over a decade ago.
Over the years of covering KBS releases at Beer Street Journal, we’ve mentioned little pieces of the story of how this beer came to be, and it all starts in 2001. Co-founder Dave Engbers was eating chocolate covered espresso coffee beans that a taproom regular had given him. After washing the beans down with a porter, the meshing of coffee, chocolate, and beer nuances gave him an idea.
The brewery’s other co-founder Mike Stevens called the Jack Daniels distillery and asked for used bourbon barrels to fill with beer. According to Founders, that was a bit of a silly thought in the early 2000s. Those first barrels were filled with Breakfast Stout, another fan favorite, and left to age. The duo were close to mimicking the flavors in found in that taproom epiphany from the previous year. Something was still missing.
The birth of KBS.
We’d like to tell you there was some sort of “Birth of Christ” moment that brought Kentucky Breakfast Stout into the world. Ultimately, like every brewery tweaking recipes it was a few simple changes – the addition of espresso beans and chocolate to a new imperial stout base. The beer phenomenon was born.
The meteoric rise to fame eventually sent the barrel-aging underground to a nearby gypsum mine that Founders uses to age KBS for a full year. What was once just two barrels has grown to 1,000s in order to quell the thirst of the barrel-aged loving horde. Even with a football field’s worth of oak, that still won’t be enough.
Write this down. The 2017 edition of Founders KBS is stunning. Stop listening to some know-it-all that will try to tell you that this beer wasn’t as good as it was (insert year here.) With any barrel-aged beer, there will ALWAYS be minor flavor fluctuations. This isn’t pale ale we are talking about here. This year’s release is big on vanilla flavors, that turn over to a symphony of chocolate and coffee, finishing with a lingering alcoholic heat. This is the good you need in your life.
Founders KBS debuts nationally once again starting April 1st in both bottles and draft. New for 2017 – 750 milliliter bottles.
Do us a favor. Don’t sit on this beer. Don’t wait for some special day in the future that may never come. Open it with friends or loved ones. No better time like today.
Image: Beer Street Journal
The world renown Mikkeller has finally found a home in San Diego, and is canning no less. It didn’t take much convincing that what was going to come out of the the San Diego spot would be gold.
In January, the first limited release debuted, Mikkeller San Diego Fruit Face Raspberry Coffee.
First of all, in our book Mikkeller is synonymous with words like unique, weird, and creative. If you have a few hours, go ahead and read over founder Mikkel Borg Bjergsø insane body of work. It will take you a while.
Kicking off 2017, some of the first beers emerging from Mikkeller San Diego are in cans. Among the first was an incredibly dank Uklar IPA, and this ruby hued beauty – Fruit Face Raspberry Coffee. Maybe it’s just us, but we never thought of combining raspberries and coffee. Turns out, we should have done it a long time ago.
There is an esoterically addictive qualitiy to this edition of Fruit Face. Each tart sip starts with fresh raspberries and ends with a hint of fresh ground coffee beans. A real stunner that you can’t put down. Good thing this beer is just 4% ABV.
With everything in life, there’s a catch. Fruit Face Raspberry Coffee is part of Mikkeller San Diego’s Small Batch Series, and unfortunately very limited. Releases like this debut every weekend throughout the year and will rarely stray far from San Francisco, San Diego, Oakland and Los Angeles.
So much good coming out Mikkeller’s U.S. spot this year, and we’re just getting started.
PIC: Beer Street Journal
Expect this one to pour like motor oil. Meet Hi-Wire 10W-40 Imperial Stout.
This decadent imperial stout is brewed with fresh vanilla beans, dark chocolate from Asheville local French Broad Chocolates, and Organic Dynamite Roasting Company coffee beans. The sum of the parts means one big decadent way to drink your dessert.
The beer truly delivers on flavor. Coffee, chocolate and vanilla in a big stout is heaven to us, but what we can’t get over is the branding. Sure it would be easy to find some creature from Greek mythology, or an obscure Shakespearian phrase, combine with some comic book art, and launch the beer. Absolutely nothing wrong with that. In this case, when we say this beer pours like motor oil, we have a can that follows suit. This release is just the start of something new for Hi-Wire Brewing.
…coffee accentuates the cocoa and adds slight roast to balance out the vanilla in this dessert beer.
Hi-Wire 10W-40 Imperial Stout became available in 16 ounce cans starting January 6th.
Stone Mocha IPA will be back in action this June 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.
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