Creature Comforts Curious 10 will be available on a special brewery tour on January 21st.
This 10th iteration in the Curious Series partners Creature Comforts once again with Austin, Texas based Jester King Brewery. ((Last summer, the duo released another collaboration, Mutualism.) This mixed fermentation beer is made with grits from local Dayspring Farms, and grape skins from Yonah Mountain Vineyards (Cleveland, GA).
Creature Comforts Curious 10 underwent four separate fermentations in oak barrels over the past 18 months.
The beer pours with a transparent rose hue and quickly dissipating white foam. The aroma and flavor are that of a delicate floral and the beer softly expresses strawberry, hibiscus, nectarine, pear, and lemon with a crisp, light mouthfeel and very clean finish.
Creature Comforts Curious 10 will be available in 16.9 ounce bottles, on a now sold-out tour.
Jester King Bière de Blanc du Bois — the brewery’s farmhouse beer brewed with Texas grown Blanc du Bois grapes, returns seasonally on January 6th.
This creation first debuted in 2014, the brainchild of Adrienne Ballou, Jester King’s barrel program lead. To create Jester King Bière de Blanc du Bois, Ballou simulated orange wine fermentation techniques. During this process, the grape skins, seeds, and stems are left in the wine during primary fermentation. (As opposed to separating the skins prior to fermenting.)
Jester King Bière de Blanc du Bois is fermented and matured in oak barrels with wild yeast and souring bacteria. After fermentation, it was refermented with the Blanc du Bois grapes.
Batch 2 of Jester King Bière de Blanc du Bois will be available at the brewery starting January 6th, 2017.
Pics via Jester King
Rogue Voodoo Doughnut Grape Guerrilla Ale is the sixth and newest addition Rogue’s Voodoo Doughnut collaboration series. Based on Voodoo Doughnuts’ Grape Ape, Rogue Voodoo Doughnut Grape Guerilla Ale is available nationwide starting this month.
Portland based Voodoo Doughnuts creates the Grape Ape by combining a raised yeast doughnut with vanilla frosting, grape dust and lavender sprinkles. As you would expect, Voodoo Doughnut Grape Guerrilla Ale boasts a bold grape character.
“The beer is fantastic. It’s got a great grape essence and doesn’t taste like cough syrup. It’s grape in a great way,” – Rogue President Brett Joyce.
This newest addition to Rogue’s lineup will be available in the series’ hard to miss pink painted 750 milliliter bottles starting November 2016.
Availability: 750ml Bottles
Debut: November, 2016
Funky Buddha Undefeated Saison returns for a third year starting today, November 1st.
This beer is a tribute to the 1972 Miami Dolphins, who won their fourteen regular season games, three postseason games, Super Bowl VII, finishing 17-0. The Dolphins are still the only NFL team to accomplish this feat. (Every team has a loss in the 2016-2017 season as well.)
Funky Buddha Undefeated Saison is a bit like a biere de brut. The saison is brewed with Pinot Noir and Chardonnay grape must, and bottle-conditioned with champagne yeast. Inspired not only by the team’s record, but an urban legend that the members of the 1972 team raise a glass of champagne raise a glass in unison after the last undefeated team falls each season.
The result is a bubbly brew fit for celebration — as in toasting the still unmatched reign of our 1972 champs.
Funky Buddha Undefeated Saison is available in 750 milliliter, foil top bottles. $14/retail.
Fun Fact: It wasn’t until 2013 that the 1972 Dolphins got their trip to the White House.
Wicked Weed White Angel, the third release in the brewery’s Angels Series will return again in late August. Online pre-sales of this release take place again on August 14th, 12 pm (EST). This series edition is aged in wine barrels with locally grown wild muscadine and Scuppernong grapes.
WHITE ANGEL is an American Sour Ale blended with two pounds per gallon of locally harvested Muscadine and Scuppernong grapes and aged in white wine barrels. After eight months, another pound per gallon of Amarillo wine must is blended in stainless steel tanks for 2 months. A total of 2.5 tons of fruit and 10 total months of maturation later we give you White Angel.
Brewery co-founder and head blender Walt Dickinson tells Beer Street Journal that the 2016 edition really exceeded his expectations. The grapes really pop, making this one hard to put down.
Wicked Weed White Angel is a 500 milliliter bottle release, only at the Funkatorium in Asheville, North Carolina. Bottle pickup for the 2016 release takes place on August 27th, and 28th.
The sale this past Sunday sold out in about an hour.
Dogfish Head Oak Aged Noble Rot is a January surprise release by the Milton, Delaware brewery.
First released in 2012, Dogfish Head’s Noble Rot is a wine/beer hybrid. How? Unfermented grape juice, aka “must” from viognier grapes, that have been infected with a helpful fungus called botrytis. Thus, where the name “Noble Rot” comes in. The fungus reduces the water content of the grapes, making them sweeter. Next, the brewery adds pinot gris must, that has been intensified by the a process called dropping fruit (where larges bunches of grapes are clipped to amplify the grapes left behind).
The brewery uses a Belgian strain of yeast to ferment both editions of Noble Rot.
Dogfish Head Oak-Aged Noble Rot has been resting on oak for a full year. Available in 750ml bottles. Shipping immediately.
Beer Street Journal tasting notes: Much of the original flavor of Noble Rot shines through in the oaked edition. Notably, the oak is very prevalent. Honestly, this beer is dominated by notes of the grapes, and oak. Very unique. A great supplement to those that love the original wine/beer hybrid.
Jester King Cerveza de Tempranillo Blend #2, goes on sale Saturday December 26th. The last time this beer was released was in February of 2014.
Jester King Cerveza de Tempranillo is a barrel-aged farmhouse ale, re-fermented with Texas-grown Tempranillo grapes. Blend #2 is slightly lower in alcohol by volume (7.2% vs. 9.4%), and was refermented in stainless steel, rather than oak like Blend #1.
We’re happy about the fact that the grapes in blend 2 came from Texas, as opposed to California. Not that the California grapes aren’t good, but we prefer to embrace the characteristics we get from Texas microflora and soil, so as to make beer with a sense of place.
All in all, Jester King Cerveza de Tempranillo was fermented in both steel tanks and oak, racked to oak for maturation, refermented with grapes in steel, then bottle conditioned. Total yield, 3,000, 500ml bottles.