This fall a new coffee heavy milk stout will debut in Michigan – Bell’s Arabicadabra.
The slightly complicated to say name is a play on the Arabica coffee beans in this release. Bell’s chose Grand Rapids, Michican based Ferris Coffee. At least for 2017, Bell’s Arabicadabra will stand in for longstanding favorite, Java Stout.
Arabicadabra uses cold coffee extract made at the brewery, using Nicaraguan and Sumatran coffee beans and a touch of the milk sugar.
Java Stout will always have a special place in our portfolio and isn’t being permanently retired. This year, we are changing things up a bit. Arabicadabra is a different take on a coffee stout and very similar to a local favorite that was released at our pub and at some events. It’s time to share it with an even larger audience.” – Laura Bell, CEO
Bell’s Arabicadabra will be available in 12 ounce bottles and draft in fall, 2017.
Style: Milk Stout (w/ Coffee. Lactose.)
Availability: 12oz Bottles, Draft.
Debut: Fall, 2017
The Veil Brewing Double Chocolate Hornswoggler, the latest variant in the brewery’s highly sought after dessert beer series, debuts on June 20th.
French Vanilla, Coconut, Oreo Cookie, and Peanut Butter Oreos aren’t just tasty desserts. It describes the magically delicious lineup known as The Veil Brewing’s Hornswoggler. This release started as a smooth milk stout with chocolate. Since then, it’s gotten more and more eccentric. A bit like that guy and his chocolate factory.
Double Chocolate Hornswoggler has been aged on hundreds of pounds of milk chocolate, plus a random mix of actual candy bars. (Some bars containing nuts.) Thanks to the extra sugar transferred to the beer, keep this cold, and drink fresh. Don’t waste it by cellaring it.
Creamy, velvety, scrumdiddlyumptious chocolate river of a stout. 🤤=amirite?!
The Veil Brewing Double Chocolate Hornswoggler will be available in 16 ounce cans when the brewery opens on June 20th.
Later this year, The Bruery has a collaborative release slated for later this year, with Florida’s Funky Buddha Brewery. Until today, we thought there might only be one, but in actuality, there might be two. The first – Guava Libre!. A second potential has surfaced – The Bruery Pink Snow.
Both creations are slated to be cream ales. Guava Libre is inspired by a Cuban guava pastry. The Bruery Pink Snow also carries a dessert vibe, resulting in something more fitting for the SoCal and Florida mild winters – a tropical snow cone.
This imperial cream ale features guava, dragonfruit, coconut, and vanilla beans, turned creamy smooth with the addition of lactose.
The result is so damn tropical. Vanilla and coconut subtley dominate the beer, which is creamy and quite unique. It’s a fruity tropical dessert that would be just a fantastic over shaved ice at a carnival. Probably one of the most unique beers we’ve tasted in a long, long while.
Since our collective exposure to the wet wintry elements is minimal, we at The Bruery® and Funky Buddha decided to create our own version of snow – something pink and tropical -that we can play in as temperatures start to arm. Championing the big, bold flavors our breweries are known for, we brewed an imperial cream ale, then added lactose and vanilla for sweetness, and guava, dragonfruit and coconut for a vibrant, tropical vibe.
The Bruery Pink Snow is slated for 750 milliliter bottles, debuting in the brewery’s taproom starting June 6th. No distribution.
PIC: Beer Street Journal & Joel Kennedy, Marketing Manager of The Bruery.
When Burial Beer Co.’s Skillet Donut Stout has gotten some barrel-aged treatment in the past as a draft only rarity. Finally last May, the brewery bottled it for the first one. This June, Seasoned Skillet bottles will be available at the brewery once again.
Burial Seasoned Skillet is a Barrel-aged riff on Skillet Donut Stout, one of the brewery’s most popular beers. It’s an oatmeal stout brewed with molasses, milk sugar, and a 50/50 blend of Big Trouble and Hologram Counter Culture Coffee.
The finishing touch is the 9 months in Willet Bourbon barrels. (Last year was bourbon barrels.)
Bottles of Burial Seasoned Skillet go on sale again June 3rd at the brewery in Asheville, North Carolina.
Availability: 750ml Bottles
Latest Return: 6/3/17
The Bruery’s Andrew Bell calls this an oddball beer. The ice cream inspired Raspberry Sundae Ale is standout in Sierra Nevada’s Beer Camp Across the World box. To the point where you’re not sure whether you want to drink it first or last.
Raspberry Sundae Ale is brewed with raspberries, cacao nibs, and vanilla plus a touch of lactose for a bit of creaminess. You’ll every one of those flavors, but nicely retrained. A beer like this is supposed to bring a raspberry sundae to mind while drinking, even compliment the actual dessert. Not be a substitute for it.
Sierra Nevada and The Bruery’s Raspberry Sundae Ale creation is just one of 12 tasting adventures you’ll find in the Beer Camp Around the World box. Hitting shelves now.
Image: Beer Street Journal
There’s a new dessert beer in Richmond, Virginia this week. The Veil Brewing French Vanilla Hornswoggler joins the lineup of the brewery’s most decadent.
This journey starts with Hornswoggler, the brewery’s chocolate milk stout. This variant is conditioned on a house blend of coffee, plus vanilla beans and a touch of hazelnut. The brewery explains this beer is a blend of each of the flavors, without one dominating.
The goal for French Vanilla Horns was to be a harmonious blend of all of the adjuncts. It was not the intent for it to be a coffee, Vanilla, or hazelnut bomb. It turned out awesome! Super aromatic. Very complex flavor profile.
The Veil Brewing French Vanilla Hornswoggler debuts on May 23rd in limited 16 ounce cans and draft.
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