Firestone Walker Napa Parabola, a barrel-aged beer/wine cross over release, debuts this week.
Parabola, Firestone Walker’s barrel-aged Russian imperial stout, is quite well-known amongst beer drinkers, first released in 2006. The brewery is situated in Paso Robles, California deep in wine country. The wine culture has had a lot of influence on the brewery, especially in Firestone’s Anniversary blends, and in the recent year-round release, Rosalie.
Eric Ponce, Firestone’s barrel program manager, always thought Parabola would really mesh well with red wine barrels. “It was something that was always in the back of my mind, so when these rare wine barrels became available, I jumped at the opportunity. The winery didn’t want to be named—all I can say is that these barrels held some of the finest wines you’ll find in Napa Valley,” Ponce says.
According to the brewery, the result is a beer that marries the French oak flavors of Cabernet Sauvignon, Cabernet Franc, and Merlot barrels with the robust dark fruit, tobacco, and roasted malt flavors of Parabola.
Firestone Walker Napa Parabola starts shipping this week in 12-ounce bottles and draft.
Shiner Rośe Pale Ale, a new limited seasonal arrives ahead of Spring.
You don’t hear barrel-aging and the brewers of famed Shiner Bock in the same sentence. For the second time in months, the brewery is releasing a barrel-aged beer.
Rośe Pale Ale is a collaboration with Tyler, Texas-based Kiepersol Vineyards. Shiner uses a blend of ales fermented with grape must, and aged in the winery’s white oak wine barrels.
The base beer is brewed solely with Idaho-7 hops. The final beer’s flavor is touted as having flavors of “stone fruit, sticky pine, with earthy black tea notes, with a dry, oaky finish.”
Shiner Rośe Pale Ale is available nationally for a limited time in 12-ounce bottles and draft.
Lost Abbey Amazing Grace will go on sale Friday.
From time to time, Lost Abbey receives French oak barrels that once contained red wine. The brewery sees this as a perfect opportunity to age their Belgian-style Dubbel – Lost & Found. The abbey ale, brewed with raisins, has been aging “gracefully” in the French Oak barrels until the time is right.
Amazing Grace shows hints of soft oak tannins and light vanilla notes from the oak barrels. A subtle dash of red wine character from the aging process reveals itself if the beer is served on at cellar temperature and compliments the roasted malt character of the base beer.
Lost Abbey Amazing Grace is sold at a ticketed online event on Friday, March 23rd at 12 noon (PST). Bottles are $41 dollars each, limit of 3 per customer. No proxies (you have the be the one purchasing and picking up).
Image: Lost Abbey
Wild Heaven Laissez Fraise will emerge from the brewery’s “Wild Wild Heaven” series this weekend.
Strawberries and mint highlight this new wild ale blend.
For Lassiez Fraise, we selected a handful of barrels that received fresh strawberries and a smaller number which had received fresh mint for blending. The result is an unexpected mingling of subtle, beautiful flavors, unlike anything we’ve ever made.
Wild Heaven Laissez Fraise will be available in 500-milliliter bottles. Limited to a run of 300.
Image: Wild Heaven
Those magically inspired, beer-loving individuals are sure to love this artwork. Monday Night Mischief Managed will emerge from their barrels soon.
Mischief Managed is a no-boil Berliner Weisse that has been barrel-soured in white wine barrels. Fresh raspberries have recently been added to the barrels, then allowed to ferment a second time. The result should be a beer that would make Moody, Wormtail, Padfoot & Prongs proud.
Monday Night Mischief Managed will be a 500-milliliter bottle release. The brewery has not yet announced a release date.
PIC: Beer Street Journal
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.
If this is Burial Beer Co.’s idea of what the rivers in hell taste like, count us in.
The Asheville, North Carolina based brewery’s Solera program has yielded another release, and it indeed runs deep red. Burial The River to Hell Runs Red is Oud Bruin ale (Flanders Brown Ale) that spent 6 months in Brunello foeders, only to be re-fermented in Sanctuary Vineyards Tempranillo barrels for 9 months. Hold on, not done. 75% of this sour ale was aged on raspberries, while the remaining 25% on blueberries.
The release is truly a dark, brooding, sour ale. As it warms the depth of this beer is revealed – a wash of bold Spanish black grapes and a subtle hint of dry Italian wine barrel, finishing with just the tiniest hint of vinegar and raspberry. Fans of sours like The Bruery Tart of Darkness or Jolly Pumpkin Noel De Calabaza will find a new love in hell here.
Burial The River to Hell Runs Red is a brewery only release, in 16.9-ounce bottles.
PIC: Beer Street Journal