Lost Abbey Santo Ron Diego is returning to the brewery’s lineup once again in December, with a few changes in tow.
The beer was a big hit when it was released in 2015, and Tomme Arthur and brewery crew knew it had to be brewed again. Lost Abbey Santo Ron Diego (2016) features a new twist – cherries, vanilla beans, and cacao nibs. It spent a full 14 months in rum barrels.
“We were really happy with last year’s version but we wanted to add a bit more complexity to help bring the rum notes out with this year’s batch.” – Tomme Arthur, co-founder, The Lost Abbey
In order to have more of Santo to go around, the Lost Abbey is making this release draft only. The big 13.5% rum barreled monster hits distribution in December. Happy hunting.
New Holland Dragon’s Milk Reserve Coconut Rum Barrel is the newest variant on the brewery’s popular Dragon’s Milk Imperial Stout.
Backstory for those that aren’t familiar – New Holland has created an interesting in-house cycle for for this year-round barrel-aged stout. New Holland also creates their own whiskey in house. The whiskey leaves the barrel, Dragon’s Milk goes in, ages, and is blended. In some instances, bourbon is aged in the barrels that had the imperial stout, creating New Holland Beer Barrel Bourbon.
Throw some of that idea out. New Holland Dragon’s Milk Reserve Coconut Rum Barrel is coming in October.
This edition finds the imperial stout aged in rum barrels, with coconut. Think of it like the “Dragon” took a tropical vacation.
There is no other way to put this. Holy sh!t this beer is good. Coconut, rum and chocolate are the key players here. But really though, it’s all about the coconut. There are so many “whales” running around out there that have coconut that beer nerds will fight over. This coconut rum spin on Dragon’s Milk is hitting your shelves now. Don’t pass it up because it’s not rare enough. We’re talking rum barrel aged coconut imperial stout here. Drink this beer. You’ll be glad you did.
New Holland Dragon’s Milk Reserve Coconut Rum Barrel is hitting shelves now, in 12 ounce bottles and draft.
Oskar Blues Rum Barrel-Aged Death By Coconut is coming this December to the brewery’s’ taprooms. Brace yourselves.
The brewery recently upped their barrel-aging game with a national release of Barrel-Aged Ten Fidy. That beer is causing fan breakouts all over the nation right now.
Oskar Blues taprooms are seeing more barrel-aging variants available to those that can make trip, including recently released Java Fidy, (bourbon aged Ten Fidy with Hotbox Coffee). This December, Oskar Blues Rum Barrel-Aged Death By Coconut will find its way into cans.
The base beer, an Irish Porter brewed with coconut and Cholaca, a cacao derivative, is already a bit tropical. All it needed was rum.
“To sum it up we wanted a beer that sends your palate on vacation.” – Oskar Blues Cellar Manager Dennis McShea
Oskar Blues Rum Barrel-Aged Death By Coconut won’t be an easy get. The 19.2 ounce cans will be available at the brewery’s taprooms in Longmont, Colorado and Brevard, North Carolina on December 17th, 2016.
Oskar Blues Rum Barrel Ten Fidy is on the horizon – another in the family “Fidy Family” of imperial stouts.
The base beer, Oskar Blues Ten Fidy, is one of the most well-known imperial stouts in the beer business. The barrel-aged edition of Ten Fidy is highly, highly sought after. As you read this, a coffee laden, Barrel-Aged Ten Fidy is hitting the Colorado and North Carolina tap rooms.
Now, Oskar Blues Rum Barrel Aged Ten Fidy lies on the horizon. No need to talk this one to death. This is all the things you love about Ten Fidy, plus rum. Drool worthy for sure.
19.2 ounce cans for this lovely as well. The brewery has not yet announced this beer.
Wicked Weed Dark Arts, an American wild, barrel aged, imperial stout, returns again in October. This monstrous beer is an annual release, and 2016 marks just the third appearance.
Wicked Weed Dark Arts is brewed right up to the North Carolina alcohol cap of 15%. The 2014 edition was aged in bourbon, 2015 in tequila, and 2016 is aged in rum barrels.
A barrel-aged imperial stout of such a high alcohol content can be cloyingly sweet. Head of brewing operations, Walt Dickinson, uses Brettanomyces yeast to cut down on the sweetness and dry out the beer. Wicked Weed Dark Arts is typically brewed in late summer/fall, and racked to barrels for nearly a year.
When you think about really good spirits, they are innately dry (not sweet) and without residual sugar,” adds Walt, Head of Brewing Operations. “Barrel aged stouts can be cloyingly sweet, but because we use brett, Dark Arts is a dry beer. Any residual sugar not usually consumed by traditional brewers yeast will be consumed by the brett and you won’t have to fight through too much sweetness.”
Wicked Weed Dark Arts Wild Imperial Stout will be available in 16.9 ounce bottles starting October 21st. A coffee variant, Dark Arts Espresso, will be available as well on the same day.
Unknown Bright Ass Tank Top drops in about two weeks, slamming two styles together in one canned package.
It seems like key limes have found almost overnight success in beer. Unknown Bright Ass Tank Top has them in the base gose, plus 15 year old Nicaraguan rum barrels. Brewery founder Brad Schell told Beer Street Journal back in June he was pretty excited to find such great rum barrels. “They smell like being drunk on a beach or being a pirate.”
The base beer is a gose brewed with sea salt and key limes, then aged in the rum barrels for over three months.
The result? A bold beer. There are a few key lime flavored beers running around out there these days. While some just taste a little citrusy, Bright Ass Tank Top doesn’t let you forget what it is. A rum filled gose that is full of key lime juice. You can’t miss a bright as shit tank top walking by you. You won’t forget this beer either.
Unknown Bright Ass Tank Top will be available in late August in 16 ounce cans and draft.
Distribution: NC, SC, Atlanta
Debut: Early September, 2016
Carolina Bauernhaus Feral Barrel Raspberry will be the third bottle release by the Anderson, South Carolina based brewery.
The base beer for Feral Barrel Raspberry is a dark wild ale, brewed with South Carolina region malts. It is initially aged for four months in sorghum rum barrels with native wild yeast from SouthYeast labs and two Brettanomyces strains.
For the past two months, Feral was aged on what the brewery calls a “massive” amount of red raspberries and tart cherries.
A dark wild ale featuring regional malts fermented and aged four months in sorghum rum barrels with a blend of native yeasts and brettanomyces.We added a massive amount of red raspberries and tart cherries and then aged for two more months. Jammy fruit notes are balanced by a rich malt forward body and a tart dry finish.
Carolina Bauernhaus Feral Barrel Raspberry will available in 750 milliliter bottles at the brewery on August 9th. Limited distribution to follow shortly after.