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
One of America’s well-known imperial stouts is getting a new treatment in the near future. Lovers of chai won’t want to miss Great Divide Chai Yeti.
“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 related spices, including cinnamon, green cardamom, black pepper, ginger, nutmeg, and vanilla.
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. Tentatively slated for an October release, according to the brewery’s annual calendar.
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
Our favorite year-round offering from Monday Night Brewing (Atlanta, GA) looks like it will be getting the aluminum treatment in the near future.
The beer we are talking about is Monday Night FuManBrew, a witbier that rocks just a “whisper” of ginger. Refreshing is the go-to word when describing the this beer we’ve come to love (since it’s 2012 debut of course).
As for the lovable folks at Monday Night, it took four years of test batches (dating back to their garage days) to perfect this beer. As good as it is, the love hasn’t been easy to take everywhere. No cans. Looks like that’s about to change.
This Belgian-style wit is an effervescent, easy-drinking wheat beer, brewed with Belgian yeast, German hops, and a whisper of ginger from the Far East. At 5.2%, it’s light enough to quench your thirst in the heat, but flavorful enough to keep you interested.
Monday Night FuManbrew is already available in 12 ounce bottles and draft, year-round. Something important to note as well – the can will sport the new “Independent Craft” label from the Brewers Association.
Avery Ginger Sour is coming to the brewery’s Botanicals & Barrels Series this month.
Hand picking the barrels and each herbal addition is what makes this Avery series one of the most diverse in their portfolio. The lineup features a Tangerine Quad (in bourbon), Apricot Sour (oak), Raspberry Sour, Vanilla Bean Stout (aged in bourbon), and newly released Coconut Porter.
The sixth release in the series is Avery Ginger Sour, an oak aged wild ale featuring fresh ginger root. The brewery sourced fresh ginger from Boulder, Colorado local, Pressery. Fresh ginger was pressed and added to the base beer within 24 hours.
Verdant fresh ginger is artfully rooted in radiant tartness, peaking in the unmistakable burst and bite of this bright barrel-aged sour ale.
Avery Ginger Sour will be a 22 ounce bottle and draft offering. With this release, there are six Botanicals & Barrels Series offerings available year-round.
In 2017, Sierra Nevada’s Beer Camp is going international. One of America’s best breweries is pushing beyond their home borders, collaborating with folks across the world. As far as U.S. based collaborations, Minnesota’s Surly Brewing has been chosen to for 2017. Sierra Nevada Beer Camp Ginger Lager is the result.
If you haven’t had the pleasure of trying Beer Camp creations in the past, they truly are some very unique beers, brewed by some of the best brewers out there. A collaboration between Sierra Nevada and Surly conjures up images of outdoorsy types and metal enthusiasts in one room, with impossible to predict results. What they came up with is a lager, which might not thrill everyone. That is, until the team adds spicy ginger, cayenne, and oak. You can forget forgettable lagers.
Absolute Beer Camp Highlight.
This is far and away one of the best beers in the 2017 Beer Camp box. A crisp lager that leads with ginger, and finishes with a touch of cayenne and oak. If you thought lagers were boring, this one will have you rethinking it. Consider this an official nomination for this beer to go into full production. One lonely can is far from enough of this unique beer.
The abrasive attitude of Minnesota’s Surly Brewing Co. brings an aggressive yet refined approach to creating recipes. We came together to create this easy-drinking but complex ginger-infused lager. It’s brewed with hot ginger and a pinch of cayenne to spice up the heat and then dry hopped with an inclusion of oak for a touch of woody vanilla to round out the flavor.
Sierra Nevada Beer Camp Ginger Lager will be a 16 ounce can release, a part of the Beer Camp Across the World collection, debuting later this year.
Carolina Bauernhaus Mulleficent, collaboration with nearby Brewery 85, debuts on April 1st.
The base beer is a golden sour ale fermented in oak, and blended with 800 pounds of Upstate South Carolina apples. Organic ginger, cinnamon and clove were also added, giving Carolina Bauernhaus Mulleficent mulled cider taste.
This bright golden has hints of apple skins and a bright tartness that finishes with a refreshing dryness and a subtle hint of spice.
Carolina Bauernhaus Mulleficent will be available in 750 mililiter bottles when the brewery opens on April 1st.