Allagash FV 13 returns to the brewery once again this weekend.
A Belgian-style golden ale is the base for Allagash FV 13. The beer is fermented in stainless steel with the brewery’s epic house yeast, then transferred to a 2,700-gallon French oak foudre (exactly like the one on the label).
What is even more unique about FV 13, is that a portion of the previous batch of this beer is used to inoculate (ferment) the new edition. A little bit of the old makes the new.
This year’s beer features an aroma with notes of graham cracker, lime zest, and vanilla. The flavor blends sweet and tart with notes of grapefruit and raspberry, and finishes with a cleansing bitterness.
Allagash FV 13 is a 375ml bottle release. Each release takes four years to brew, ferment and condition before public release.
Availability: 12.7 oz bottles
Latest Return: September 2018
Ardent Summer American Sour Blend 2018 debuts on July 12th.
This blended sour starts with a blonde ale that has been soured in oak barrels, then blended with guava and pineapple.
This is a drinkable, restrained sour ale that features juicy, fruity flavors with minimal sweetness and a pleasant pineapple aroma, perfect for a summer afternoon.
Bottles of Ardent Summer American Sour Blend 2018 will be available in the Richmond, Virginia taproom the afternoon of July 12th.
PIC: Ardent Craft Ales
Ommegang Saison Rose is debuting ahead of summer.
Rosé wine surges in popularity as temperatures rise. Beer is bringing their own version of the pink stuff, thanks to Ommegang and their new Saison Rosé.
Blending beer is nothing new to Brewery Ommegang. Their Three Philosophers is a blended beer that debuted in 2002. Saison Rosé is also blended, that starts as light saison brewed with hibiscus flowers. It is then fermented in stainless steel with chardonnay grape juices.
The grape juice/hibiscus saison is then blended with what the brewery calls a “heartier” oak-aged saison with strong tannic notes.
Aromas of grapefruit and red berries are followed by a hint of oak. Flavors of sweet berries and lightly-tart citrus resolve to subtle oak tannins and spicy Belgian yeast. The beer is light-bodied with a soft mouthfeel, crisp, dry finish…
Ommegang Saison Rosé is available in 12-ounce bottles and draft for a limited time in summer 2018.
SweetWater Through the Brambles was the inaugural release from the brewery’s multi-million dollar sour and wild ale expansion last year. The blackberry heavy ale truly set the tone for what was to come from the program. Its popularity is prompting a second release. .
SweetWater Through the Brambles is a sour ale brewed with blackberries that has spent 12 months aging in French oak. The result is something magical. We were wowed by the fresh peach flavor in Pit & the Pendulum. The blackberries in Brambles is equally as fresh and bright. The mixed culture of wild yeast and bacteria used here is the beginnings of the house culture, which is sure to become a superstar over time. The beer finishes with just a hint of tartness, and a touch of funk.
Through the Brambles and The Woodlands is just the beginning of a whole new era for the brewery. A strong lab program and a team of incredibly talented brewers will most assuredly turn these releases into household names in the next couple of years.
Rose in color with notes of blackberry, oak and some southern funk form the wild yeast and bacteria. Initially light bodied and slightly tart, this beauty will evolve with time.
SweetWater Through the Brambles will return again in new 375 milliliter bottles, just like 100% foeder beer Cambium.
Trve Brewing Starving Gods of Old debuts at the brewery on March 24th.
The 2017 harvest of peaches takes the lead in Trve Brewing Starving Gods of Old – an American wild ale. The mixed culture saison has been aged on 4 pounds of peaches per gallon of beer.
1,000 bottles of the release will be available on Saturday, March 24 in the brewery’s taproom in Denver, Colorado. A remaining 550 bottles will be available in distribution both in and out of state.
Image: TRVE Brewing
Burial The Veil Behind the Curtain debuts today marking the first day of spring.
The decay of Winter’s final demise has fallen, says Asheville’s Burial Beer. Today marks the first day of spring, and with it comes this fermented tribute. The brewery’s Keeper’s Veil Honey Saison has been aged in wood and refermented with a flower blend of chamomile, hibiscus, passionflower, elderflower, and lavender.
The beer is vibrantly botanical with notes of cranberry, lemon zest and rhubarb, and a quaffable acidity.
Each bottle is hand-dipped in beeswax and rolled in a blend of flowers. Limited to the brewery starting March 20th at a special brewery event. No distribution.
Creature Comforts Reclaimed Rye will (finally) debut in cans year-round on February 17th.
Reclaimed Rye has been a year-round offering by Athens, Georgia brewery basically since they opened their doors. The amber ale is brewed with rye malt and nuanced with a touch of French oak. The brewery teased the artwork two years ago this month, and finally after expansions, building a second production facility, Reclaimed Rye will finally be available in cans.
A uniquely complex and flavorful amber ale. French oak and rye malt lend to a well-rounded body with delicate undertones of toasted bread, spice, and subtle vanilla. We set out to show a new light onto the amber style with this beer and to reclaim it back from the ordinary. Easy to drink with friends at the pub, or just as good as a companion contemplating the stars, Reclaimed Rye is a collection of familiar voices singing a new harmony.
PIC: Beer Street Journal