Great Divide Wood Werks Belgian-Style Sour will kick off a new barrel-aged series for the brewery on February 1st.
Denver, Colorado-based Great Divide’s most well-known barrel-aged releases Hibernation, Old Ruffian, & their Yeti Imperial Stout. Thanks to extra oak barrel purchases, more of these treats are available nationwide.
Even with more oak, Great Divide still has some small batch love to give – in the form of the new Wood Werks Barrel Series set to debut in February. 2018 marks the 10th anniversary of the brewery’s original Barrel-Aged Series. At the time, nearly every barrel they had came from Colorado local, Stranahan’s Whiskey. Brewery founder Brian Dunn thought it was time to upgrade the program taking what he characterizes as “a more modern approach” to barrel-aged beers.
Great Divide Wood Werks Belgian-Style Sour has the honor of being the first release of this new era. A Belgian-style tripel ale has been souring for 15 months in red wine barrels on plums.
“This Belgian-Style Sour showcases our creativity and thoughtful approach to a Belgian-Style Tripel. It really is a labor of love and patience.” -Brandon Jacobs, brewing manager
Great Divide Wood Werks Belgian-Style Sour will be a 12-ounce bottle release, available nationwide starting in February. Look for a Flemish Sour Brown Ale to join the series in May, and a Barrel Aged Brown Rye Ale in August.
The Asheville based brewery has put together some pretty killer collaborations recently. In 2016, it was Juiceless, a hoppy collab with Creature Comforts, which was followed by a wild/sour ale brewed with Switzerland’s Trois Dames. Fans also lusted over Red Atrial, a raspberry filled blend with Jester King.
Wicked Weed Happy Blending is the latest collaboration release, created with California’s The Rare Barrel. Both breweries are very well known for their barrel-aged sours. This release will be no different. Cellermen from each of the breweries travelled to the other’s home base and hand selected their favorite barrels. The chosen barrels were then combined with 3 pounds per gallon of nectarines and plums.
This collaboration is the brainchild of blenders from both Wicked Weed and The Rare Barrel breweries. Cellarmen travelled to one another’s breweries to select their favorite barrels from the others’ collection. They then combined the beer from these barrels with 3 lbs per gallon of nectarines and plums. This combination formed the perfect balance of character and flavor to represent each respective barrel house.
Wicked Weed Happy Blending will be a 500 milliliter bottle at the brewery on February 17th.
Carolina Bauernhaus 18 Mile Red Plum debuts in bottles on September 30th. The Anderson, South Carolina based brewery just started bottling in June.
Purple plums highlight Carolina Bauernhaus 18 Mile Red Plum, a Belgian-style sour red ale. The base beer was brewed with North Carolina Wrens Abruzzi rye malt, and fermented in southeastern region wine barrels. The sour acidity is thanks to Lactobacillus that was isolated from opuntia fruit by SouthYeast Labs.
The Brettanomyces was captured from Clemson University’s Musser Experimental Fruit Research Farm. The final beer was aged for four months in wine barrels before spending another 3 months on the plums,
This is our 18 Mile Red sour ale aged on plums for three months. This rustic refined ale was fermented in regional wine barrels and aged for four months before blending in plums. The bright acidity of this beer is created using a strain of native lacto isolated by SouthYeast labs. The initial bite of this red ale is balanced by jammy plum notes and a vinious oak barrel character.
Carolina Bauernhaus 18 Mile Red Plum will be available in 750 milliliter bottles at the brewery in Anderson on September 30th.
Madtree Under My Plum
Green Flash Natura Morta Plum is the third entry into the brewery’s new “Cellar 3” program. Recently, the brewery opened a new barrel aged location/warehouse/tap room dubbed ‘Cellar 3’, from which beers like Flanders Drive and Silva Stout are a part.
Green Flash Natura Morta Plum is a saison fermented in oak foudres, then aged in red wine barrels with an Italian plum puree.
The result is a delicate balance of tart plum, rosewater and almond notes with a sophisticated, dry finish.
This limited release arrives July 12th, 2015 in 750ml, corked and caged bottles. A special release party is planned at the Cellar 3 facility in San Diego, California.
Dogfish Head Founder Sam Calagione and pub brewer Ben Potts their newest brewpub release – Fer’Me Verjous. A 100% brettanomyces beer brewed with verjous and beach plums. Verjous is the tart, unripe juice of a wine grape. Dogfish Head has used it once before in Le’Interimaire.
Debuts today, November 29th.
Style: American Wild Ale (w/ Beach Plums, Verjous Rouge)
Availability: Draft only. Dogfish Head Brewpub.
Is Samuel Adams Cold Snap a rebrand of the White Ale? It looks that way. The spring seasonal white ale uses a host of different spices like coriander and orange peel to create a complex, smooth flavor.
Crisp & lively, the hazy smoothness of this unfiltered White Ale is roused by the cracking of spring spices. From a hint of sweetness from orange peel & plum to the peppery bite of fresh ground coriander, the subtle blend of spices creates just the right refreshing kick to signal that spring is on its way. Cheers!
Style: White Ale (w/ Orange Peel, Coriander, Plum)
Availability: 12oz bottles, Draft.
Arrival: Spring, 2014