Monday Night Excolatur debuts on February 10th.
The base beer for Monday Night Excolatur, a dark sour, has been aging in a blend of bourbon and rum barrels for more than two years. For the last four months, Excolatur has been aging on Montmorency cherries.
“Excolatur is Latin for ‘Development.’ This beer started out in fresh bourbon barrels before a transfer to rum barrels. We then inoculated it with locally sourced Pediococcus and Lactobacillus strains and aged it for another year before refermenting it on Mont cherries.
Monday Night Excolatur is now available in 500-milliliter bottles at the brewery’s “Garage” location as of February 10th, with limited distribution across the brewery’s footprint.
Mother’s Brewing Rum Barrel MILF debuts on February 10th.
While the most well-known edition of Mother’s Brewing’s MILF is an imperial stout brewed with raisins & cocoa nibs and aged in a blend of spirits barrels, this edition narrows things down to just one barrel – rum.
Mother’s Brewing Rum Barrel MILF Imperial Stout will be available in 22-ounce bottles when the brewery opens on February 10th.
New Holland 20th Anniversary Ale debuts on Black Friday.
2017 marks the Holland, Michigan based brewery’s 20-year mark. Two decades begs for a big beer and the brewery delivered.
New Holland 20th Anniversary is a strong ale that weighs in at a full 20% alcohol by volume, that has been aged in rum barrels for almost a year.
“We aged this ale in rum barrels for almost a year, and the results are phenomenal. The rum character really shines through and complements the beer.” Jason Salas, Brewery Production Manager
New Holland 20th Anniversary will be available at the brewery’s Michigan locations in 22-ounce wax-dipped bottles on November 24th.
Image: New Holland
Hi-Wire Sour Pumpkin Ale is all over the flavor map. That’s a good thing. There’s a lot going on in this beer.
As fall creeps in, Asheville, North Carolina based Hi-Wire Brewing has released Sour Pumpkin Ale. Put the pumpkin spiced latte down because things are about to get a little weird.
After spending time wandering around local Rayburn Farm, Hi-Wire was struck with the idea of sourcing a beer from a single farm source. Sure, this is a pumpkin ale so you’re probably thinking something with pumpkins, cinnamon, and cloves. Make it taste like pie and ship it, right? Wrong.
Let’s talk pre-barrel. The base beer spent time in stainless steel tanks, with roasted delicata pumpkins, cinnamon basil, and blue ginger. Blue ginger is a Hawaiian variety known for its superior flavor. Cinnamon basil is also called Mexican spice basil. Methyl cinnamate found in the cultivar gives off flavors of the cinnamon spice when the leaves are crushed.
If this beer is already sounding unique, Hi-Wire isn’t done yet. After three months in stainless steel, the beer was split into rum, whiskey, and red wine barrels for six months, then blended back again. There’s nothing “basic” about this creation.
At this point, it is downright impossible to use something as simple as “pie” to describe Hi-Wire Sour Pumpkin Ale. It just doesn’t fit. Sour Pumpkin is aggressively sour as you dive in, melding into a light wash of ginger and cinnamon. As the beer warms, the blend of barrels are fighting for palate domination. Honestly, we think the rum won. This is no simple wild ale, with typical flavors. Everything about this beer is unpredictable in the best of ways. Speaking in the spirit of Hi-Wire’s hometown of Asheville, “Keep Fall Weird.”
Hi-Wire Sour Pumpkin Ale is a limited, 375-milliliter bottle release. Not for the faint of heart (or palate).
Style: American Wild/Sour Alehttp://beerstreetjournal.com/tag/american-wild-ales/ (w/ Pumpkin. Blue Ginger. Cinnamon Basil. Barrel Aged. Whiskey. Red Wine. Rum.)
Availability: 375ml Bottles
PIC: Beer Street Journal
One of the biggest pumpkin beers out there, Avery Rumpkin has returned again for fall 2017.
“A pumpkin pie soaked in rum.” That was the general idea when creating the Avery Rumpkin recipe. Besides pumpkin, Avery Rumpkin is brewed with nutmeg, allspice, ginger, and cinnamon, then aged in rum barrels.
Rum barrels have been a big leaking issue for Avery in the past. If a barrel leaks, you beer killing oxygen getting in, or other off-flavors introduced into the beer. Over the past 7 years, the brewery has lost between 30% & 40% of the batches. To fix this, the brewery flew in two professional coopers from France to restore the rum barrels before Rumpkin rested in the wood.
The result? Avery states this year’s de-barreling was the best in the brewery’s history.
The 2017 edition of Avery Rumpkin debut on August 7th. Look for it nationally later this month.
PIC: Beer Street Journal
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 last year of his excitement to find such great rum barrels.
“They smell like being drunk on a beach or being a pirate.”- Brad Schell, brewery founder
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 is available once again in 16 ounce cans and draft.
Distribution: NC, SC, GA
Latest Return: June, 2017
PIC: Beer Street Journal
Hi-Wire Blackberry Sour joins the Asheville, North Carolina based brewery’s sour & wild lineup on April 1st.
18 months of fermentation were required to make Hi-wire Blackberry Sour, a blend of stainless steel, rye whiskey, red wine and North Carolina rum barrel ales.
Think blackberry jam, brett, and oak in this balanced and drinkable ale.
Hi-Wire Blackberry Sour can be purchased in 750ml bottles on Saturday, April 1st at the brewery’s South Slope location.
Image: Hi-Wire Brewing