One of America’s strongest imperial stouts Dogfish Head World Wide Stout, will be a bit different when it rolls around again in 2017. This July you’ll be sipping Dogfish Head Oak Aged Vanilla World Wide Stout.
November, as the weather is getting colder, Dogfish Head unleashes World Wide, an imperial stout that usually ranges from 15% to 20% alcohol by volume. The beast has been making a seasonal appearance (almost every year) since 1999. From an off-centered bunch like Dogfish Head, perhaps a change is in order.
Dogfish Head Oak Aged Vanilla World Wide Stout was planned for August, but the brewery has officially announced a July 21st release date. The dark and roasty sipping beer has been aged in 10,000 gallon oak tanks with vanilla beans.
“At Dogfish, our raison d’être is to expand the boundaries of the typical beer experience by creating innovative beers made from fresh ingredients, so we decided to take a new spin on our popular stout by adding tons of whole Madagascar vanilla beans to the recipe. The addition of the beans enhances the coffee and chocolatey notes in the beer which we think our fans will enjoy.” – Sam Calagione, founder & CEO
Dogfish Head Oak Aged Vanilla World Wide Stout debuts in 12-ounce bottles on July 21st. Important to note, due to its high alcohol by volume, not every state in the brewery’s distribution territory will receive this new release.
Image via Dogfish Head
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.
Later this year, The Bruery has a collaborative release slated for later this year, with Florida’s Funky Buddha Brewery. Until today, we thought there might only be one, but in actuality, there might be two. The first – Guava Libre!. A second potential has surfaced – The Bruery Pink Snow.
Both creations are slated to be cream ales. Guava Libre is inspired by a Cuban guava pastry. The Bruery Pink Snow also carries a dessert vibe, resulting in something more fitting for the SoCal and Florida mild winters – a tropical snow cone.
This imperial cream ale features guava, dragonfruit, coconut, and vanilla beans, turned creamy smooth with the addition of lactose.
The result is so damn tropical. Vanilla and coconut subtley dominate the beer, which is creamy and quite unique. It’s a fruity tropical dessert that would be just a fantastic over shaved ice at a carnival. Probably one of the most unique beers we’ve tasted in a long, long while.
Since our collective exposure to the wet wintry elements is minimal, we at The Bruery® and Funky Buddha decided to create our own version of snow – something pink and tropical -that we can play in as temperatures start to arm. Championing the big, bold flavors our breweries are known for, we brewed an imperial cream ale, then added lactose and vanilla for sweetness, and guava, dragonfruit and coconut for a vibrant, tropical vibe.
The Bruery Pink Snow is slated for 750 milliliter bottles, debuting in the brewery’s taproom starting June 6th. No distribution.
PIC: Beer Street Journal & Joel Kennedy, Marketing Manager of The Bruery.
The Bruery’s Andrew Bell calls this an oddball beer. The ice cream inspired Raspberry Sundae Ale is standout in Sierra Nevada’s Beer Camp Across the World box. To the point where you’re not sure whether you want to drink it first or last.
Raspberry Sundae Ale is brewed with raspberries, cacao nibs, and vanilla plus a touch of lactose for a bit of creaminess. You’ll every one of those flavors, but nicely retrained. A beer like this is supposed to bring a raspberry sundae to mind while drinking, even compliment the actual dessert. Not be a substitute for it.
Sierra Nevada and The Bruery’s Raspberry Sundae Ale creation is just one of 12 tasting adventures you’ll find in the Beer Camp Around the World box. Hitting shelves now.
Image: Beer Street Journal
There’s a new dessert beer in Richmond, Virginia this week. The Veil Brewing French Vanilla Hornswoggler joins the lineup of the brewery’s most decadent.
This journey starts with Hornswoggler, the brewery’s chocolate milk stout. This variant is conditioned on a house blend of coffee, plus vanilla beans and a touch of hazelnut. The brewery explains this beer is a blend of each of the flavors, without one dominating.
The goal for French Vanilla Horns was to be a harmonious blend of all of the adjuncts. It was not the intent for it to be a coffee, Vanilla, or hazelnut bomb. It turned out awesome! Super aromatic. Very complex flavor profile.
The Veil Brewing French Vanilla Hornswoggler debuts on May 23rd in limited 16 ounce cans and draft.
The Bruery Guava Libre, a collaboration with Florida’s Funky Buddha, is coming later this year.
If you need to know just one thing about Funky Buddha, it would have to known their love of food inspired beers. Maple Bacon Coffee Porter, Moro Moro Blood Orange IPA, and Sweet Potato Casserole are prime examples. Teaming up with California based The Bruery, the duo has another food-inspired beer headed your way in the near future.
The Bruery Guava Libre is based on the Cuban dessert pastelitos de guayaba. The tempting dessert incorporates guava paste, cream cheese, powdered sugar and puff pastries.
Echoing the pastry, the breweries created an imperial cream ale brewed with guava, turned dessert-like thanks to milk sugar and vanilla beans.
This sensory getaway transports you to a corner bodega with our friends at Funky Buddha in South Florida to recreate the flavors you’d find in a “pastelito de guayaba.” Championing the big, bold flavors that both our breweries are known for, we brewed an imperial cream ale, adding lactose and vanilla to impart sweet, custard-like ribbons, and guava for filling its conceptual authenticity. It’s a collaboration that’s equal parts inspiration and admiration.
The Bruery Guava Libre will be available in 750 milliliter bottles around the same time fall seasonal Autumn Maple returns.
New Holland Dragon’s Milk Reserve Mexican Spice Cake join the special “Reserve” series of beers starting in April.
This series is centered around the brewery’s Dragon’s Milk, a bourbon barrel-aged imperial stout. You might see the subtitle “Unlimited Release,” as it’s year-round.
The Dragon’s Milk Reserve Series is known for different spins on the brewery’s barrel-aged imperial stout, like Rum Barrel Coconut, Vanilla Chai Spice, and a high alcohol by volume Triple Mashed. Soon, look for New Holland Dragon’s Milk Reserve Mexican Spice Cake will join the coveted lineup.
The “Mexican Cake” flavor has become a popular one in beer, combining flavors of cinnamon, chilis and vanilla. New Holland aged this beer for 3 months in bourbon barrels, with toasted chiles, cocoa nibs, vanilla beans and cinnamon. A real popular beer every time It has been offered.
“The chocolate character in Dragon’s Milk is enhanced by the soft chili heat and mellowed out by the flavors of vanilla and cinnamon. It’s simply delicious and continues to show how well Dragon’s Milk can play with new flavors..” – Joel Petersen, VP of Beer Marketing
New Holland Dragon’s Milk Reserve Mexican Spice Cake is available in 12 ounce bottles and draft for a limited time, starting April 1st.