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.
Expanding the “mash” series month is The Bruery Mash & French Toast. Breakfast beers are here to stay.
As for The Bruery Mash & French Toast, this is your breakfast beer of choice. The barleywine has been bourbon barrel-aged, with cinnamon, vanilla, nutmeg and maple syrup.
If the allure of rich, caramelized notes or maple character don’t rouse you out of bed, the wafts from our brewer’s kitchen will, summoning you with nutmeg and cinnamon spices and warm vanilla character. It’s time to roll up your sleeves and Mash & French Toast. No utensils required.
Now for the bad news. The Bruery Mash & French Toast is only available to Reserve Society members.
Stone Xocoveza Mocha Stout started as a collaboration with AHA Homebrewer Competition Winner, Chris Banker, and Mexican craft brewery Cerveceria Insurgente. Now the instant hit from the Escondido, California based brewery’s collaboration series returns.
Stone Xocoveza Mocha Stout is built from a milk stout recipe, brewed with chocolate (from ChocoVivo), cinnamon, nutmeg, coffee (from Mostra Coffee) and chilies.
Harmoniously layered with cocoa, Mostra coffee, pasilla peppers, vanilla, cinnamon, nutmeg and milk sugar, this beer is an insanely delicious take on Mexican hot chocolate. Thanks entirely to you and fan demand, it has gone from being a one-time offering to a yearly tradition too special to skip.
The brewery is now bringing it back as a limited winter seasonal release, with a slightly different moniker – Stone Xocoveza for the Holidays & the New Year. Officially shipping in 12 ounce bottles, and draft.
National Distribution: AK, AL, AZ, CA, CO, CT, DC, DE, FL, GA, IA, ID, IL, IN, KS, KY, LA, MA, MD, ME, MI, MN, MO, MT, NC, NE, NH, NJ, NM, NV, NY, OH, OR, PA, RI, SC, TN, TX, VA, VT, WA and Puerto Rico
International Distribution: Australia; Alberta and British Columbia, Canada; Hong Kong; Japan; Singapore; Korea; Sweden; and United Kingdom
Availability: 12oz Bottles, Draft
Latest Return: October, 2016
Boulevard Funky Pumpkin makes a seasonal return this week. The Kansas City, Missouri’s unique take on the pumpkin seasonal.
In a sea of pumpkin spiced ales, Boulevard Funky Pumpkin is definitely one one of the more unique. In the spirit of Berliner Weisse, Funky Pumpkin is kettle soured with the lactic acid producing bacteria, Lactobacillus.
Our entry in the very popular pumpkin ale market is an eccentric one, with pumpkin flavor scarcely present, upstaged by cinnamon, allspice, nutmeg and ginger. Brewhouse souring lends a subtle, pleasant tartness putting the “unk” in “funky.”
Boulevard Funky Pumpkin is available in 12 ounce bottles and draft. 2016 season will be the last time you’ll find Funky Pumpkin (at least for a while), as the brewery will not release it in 2017.
5.8% ABV, 28 IBUs
Hardywood Farmhouse Pumpkin Ale debuts today at the brewery in Richmond, Virginia.
Easing into the fall season, Hardywood Farmhouse Pumpkin combines a base flavor of a Belgian-style farmhouse ale, with Virginia flame-roasted sugar pumpkins plus a little brown sugar.
Tack on fresh ground cinnamon, nutmeg, and clove, ginger, and allspice for that touch of fall flavor. The end result is another fantastic Hardywood offering.
A great accompaniment to butternut squash soup or oven baked yams, Farmhouse Pumpkin is also right at home with spiced pies, especially bourbon pecan pie, apple pie and, of course, pumpkin pie with fresh whipped cream.
Hardywood Farmhouse Pumpkin Ale is available in 750 milliliter bottles and draft, seasonally.
8.5% ABV, 21 IBUs
Dogfish Head Punkin Ale is back on shelves for the 2016 fall season, donning some hot new artwork.
Debuting in 1995 and now one America’s best selling pumpkin beers; Dogfish Head Punkin is usually the first of its style to sell out each year.
The 2016 artwork is from the imagination of Drew Millward. His illustrations have already graced seasonal Festina Peche, and now Dogfish Head Punkin Ale, and soon – the meat infused Beer for Breakfast. Millward draws “the old fashioned way” in a technology filled world, with pens, pencils and paper.
As for Dogfish Head Punkin Ale, the annual favorite is brewed with pumpkin flesh, as well as brown sugar, and fall-like spices like nutmeg and cinnamon.
A full-bodied brown ale with smooth hints of pumpkin and brown sugar.
The name is inspired by an “off-centered” Delaware tradition dubbed the “Punkin Chunkin” where contestants compete to see how far they can catapult and cannon a pumpkin.
Dogfish Punkin Ale is available in 12oz bottles and draft now through November, 2016
7% ABV, 28 IBUs
In 2015, Boulevard Brewing released a slightly tart pumpkin beer, Funky Pumpkin. (Imagine a slightly tart pumpkin beer with spices, and you’re close). Certainly building off of the success of that release is a new Smokestack Series offering, Boulevard Funkier Pumpkin.
Boulevard Funkier Pumpkin is funkier indeed – the brewery has allowed the wild yeast Brettanomyces more time to develop the flavor of the beer.
RELATED: Boulevard Rye-on-Rye “Sazerac”
Never content with brewing “to style,” our brewers’ approach to Boulevard Funkier Pumpkin is far from your standard take on pumpkin spice beers (much like its sibling, Funky Pumpkin). Here they’ve given bretranomyces additional the to develop, adding further complexity and character. Subtle pumpkin flavor is accented by traditional spicing in a beer that showcases the hallmark earthy notes of our house wild yeast strain.
Boulevard Funkier Pumpkin debuts the week of August 8th in Kansas City, Missouri. Other markets will follow.
Funky Pumpkin is shipping alongside this new release starting this week.
Recently released in the brewery’s Smokestack Series: Boulevard Rye-on-Rye “Sazerac”