If you are a big fan of this beer, you already know it’s out there.
The seasonal release of Great Lakes Christmas Ale is always highly anticipated, as the beer has quite the cult following. This seasonal release is brewed with honey, ginger, and cinnamon, complementing the coming holidays rather well.
Do not open ‘til Christmas? Whoever coined that phrase obviously hasn’t tasted Christmas Ale’s fresh honey, cinnamon, and ginger flavors.
Great Lakes Christmas Ale is available starting in late October in 12-ounce bottles and draft.
Style: (w/ Honey, Ginger, Cinnamon)
Hops: Mt. Hood, Cascade
Malts: Harrington 2-Row, Wheat, Crystal 45, Special Roast, Roasted Barley
Availability: 12oz Bottles, Draft.
Seasonality: Late October, Seasonally
The Bruery 10 Lords a Leaping will be the 10th release in the ’12 Days of Christmas’ Series.
A decade ago, Placentia, California based The Bruery debuted the first in a line of 12 Beers brewed in honor of nearly 250-year-old “Twelve Days of Christmas” song. The first beer should be obvious – A Partridge in a Pear Tree, a Belgian strong dark brewed with spices.
Each year, the style has varied, from Two Turtle Doves to this year’s coming release – The Bruery 10 Lords a Leaping.
In lieu of 10 Lords, the brewery has 10 spices “leaping” into this seasonal release. The lineup includes coriander, orange peel, cinnamon, ginger, nutmeg, allspice, mace, anise, dried apples, and cloves.
Wassail is known for warmth and spices. The tenth verse of our Twelve Beers of Christmas™ saga goes leaps and bounds beyond a traditional winter warmer, drawing inspiration from the dark, spiced ales from Belgium and our love for experimental brewing in SoCal. 10 Lords-A-Leaping is a dark imperial wit ale featuring 10 different spices… which complement the spiced notes imparted from the yeast and prance upon the rich, dark-fruited character of the specialty malts.
The Bruery 10 Lords A Leaping will be a 750-milliliter release.
9 Ladies Dancing – Tiramisu Inspired Strong Ale (2016)
8 Maids-A-Milking – Imperial Milk Stout (2015)
7 Swans-A-Swimming – Belgian-style quadrupel (2014)
6 Geese-A-Laying – Belgian-style Dark Ale, with cape gooseberries (2013)
5 Golden Rings – Golden Ale, with cinnamon, allspice, ginger, pineapple (2012)
4 Calling Birds – Belgian-style Dark Ale, with gingerbread spices (2011)
3 French Hens – Belgian-style Dark Ale, partial French oak aged (2010)
2 Turtles Doves – Belgian-style Dark/Porter Blend, with pecans and cocoa nibs (2009)
A Partridge in a Pear Tree – Belgian-style dark ale with candi sugar (2008)
Great Divide Chai Yeti a new variation on the brewery’s widely popular imperial stout debuts as fall begins.
“Yeti” is synonymous in the beer world with a big, highly rated imperial stout. Variants include Chocolate Oak Aged Yeti, Espresso Yeti, Oak Aged Yeti, and Oatmeal Yeti. Last fall, the brewery released Velvet Yeti, a nitrogen infused edition. Now, Yeti is spending some time with a few exotic spices.
Great Divide Chai Yeti is brewed with a plethora of chai spices, including cinnamon, green cardamom, black pepper, ginger, nutmeg, and vanilla. The brewery states this beer is a nod to Yeti’s home region of the Himalayas.
Our beloved Yeti is going back to its roots with this Himalayan-inspired variation. Traditional Chai spices of cinnamon, green cardamom, black pepper, ginger, nutmeg, and vanilla blend seemlessly with Yeti’s rich, roasted malt backbone for a spicy beast fit to tackle Everest.
Great Divide Chai Yeti is slated for 22-ounce bottles and draft, debuting nationally as October sets in.
Hi-Wire Sour Pumpkin Ale is all over the flavor map. That’s a good thing. There’s a lot going on in this beer.
As fall creeps in, Asheville, North Carolina based Hi-Wire Brewing has released Sour Pumpkin Ale. Put the pumpkin spiced latte down because things are about to get a little weird.
After spending time wandering around local Rayburn Farm, Hi-Wire was struck with the idea of sourcing a beer from a single farm source. Sure, this is a pumpkin ale so you’re probably thinking something with pumpkins, cinnamon, and cloves. Make it taste like pie and ship it, right? Wrong.
Let’s talk pre-barrel. The base beer spent time in stainless steel tanks, with roasted delicata pumpkins, cinnamon basil, and blue ginger. Blue ginger is a Hawaiian variety known for its superior flavor. Cinnamon basil is also called Mexican spice basil. Methyl cinnamate found in the cultivar gives off flavors of the cinnamon spice when the leaves are crushed.
If this beer is already sounding unique, Hi-Wire isn’t done yet. After three months in stainless steel, the beer was split into rum, whiskey, and red wine barrels for six months, then blended back again. There’s nothing “basic” about this creation.
At this point, it is downright impossible to use something as simple as “pie” to describe Hi-Wire Sour Pumpkin Ale. It just doesn’t fit. Sour Pumpkin is aggressively sour as you dive in, melding into a light wash of ginger and cinnamon. As the beer warms, the blend of barrels are fighting for palate domination. Honestly, we think the rum won. This is no simple wild ale, with typical flavors. Everything about this beer is unpredictable in the best of ways. Speaking in the spirit of Hi-Wire’s hometown of Asheville, “Keep Fall Weird.”
Hi-Wire Sour Pumpkin Ale is a limited, 375-milliliter bottle release. Not for the faint of heart (or palate).
Style: American Wild/Sour Alehttp://beerstreetjournal.com/tag/american-wild-ales/ (w/ Pumpkin. Blue Ginger. Cinnamon Basil. Barrel Aged. Whiskey. Red Wine. Rum.)
Availability: 375ml Bottles
PIC: Beer Street Journal
NoDa Gordgeous Pumpkin Ale returns to cans on September 1st. The pumpkin ale is brewed with 100+ pounds of organic sugar and caramelized brown sugar, freshly cracked spices, and 42 pounds of pumpkin.
The recipe started as head brewer Chad Henderson’s homebrew recipe years ago. (At one point he told Beer Street Journal a giant pumpkin was involved in the process.) NoDa Gordgeous has been a fall offering each year since debuting in 2013.
NoDa Gordgeous will be available again in 16-ounce cans (4 packs) and draft again on September 1st, 2017.
6.4% ABV, 29 IBUs
One of the biggest pumpkin beers out there, Avery Rumpkin has returned again for fall 2017.
“A pumpkin pie soaked in rum.” That was the general idea when creating the Avery Rumpkin recipe. Besides pumpkin, Avery Rumpkin is brewed with nutmeg, allspice, ginger, and cinnamon, then aged in rum barrels.
Rum barrels have been a big leaking issue for Avery in the past. If a barrel leaks, you beer killing oxygen getting in, or other off-flavors introduced into the beer. Over the past 7 years, the brewery has lost between 30% & 40% of the batches. To fix this, the brewery flew in two professional coopers from France to restore the rum barrels before Rumpkin rested in the wood.
The result? Avery states this year’s de-barreling was the best in the brewery’s history.
The 2017 edition of Avery Rumpkin debut on August 7th. Look for it nationally later this month.
PIC: Beer Street Journal
We’ve all been there. You’re down to your last dollar and you’re hungry. Then you see the price tag on the Cup O’ Noodles and all of a sudden you’re back to baller status. Last time we checked you can buy about 40 of them for a dollar.
Cup O’ Noodles, known by college students (and beer writers) the world over, is now officially in a beer thanks to Fort Worth, Texas based The Collective Brewing Project.
The base beer is a tart/sour gose brewed with ginger, lime, lemongrass, and seaweed-cured sea salt. Let’s not forget the star of the show – 55 pounds of Ramen Noodles. (Which probably set the brewery back around $7.50.)
Collective Brewing Project Cup O’ Beer debuted in June, but the beer is still showing up at bars and events around Texas.
Image: The Collective Brewing Project