Lagunitas Brewing is releasing an anniversary edition of Lucky 13 dubbed Lucky 13.Alt. Pay close attention, that .alt, NOT an altbier. Actually this has nothing to do with an altbier at all, so save yourself some embarrassment of rating badly because it Continue Reading →
Weyerbacher Brewing has a small batch of beers they call the “Brewmasters Select.” Chris Wilson and brewing team at Weyerbacher experiment with different styles each time, and of course the name is different with each brew. Fun fact: the brewery uses Continue Reading →
Hellhound On My Ale Website is now live. The new brew from Dogfish Head is heading to shelves now, and as you drink the beer you can check out the whole story behind the beer, the music, and new complications Continue Reading →
Boulder Beer Company is brewing up something new with Kyle Hollingsworth of The String Cheese Incident. The beer is called Hoopla Pale Ale. Full of Glacier hops & German and U.S. malts. The resulting beer is a light, fruity, refreshing Continue Reading →
New Belgium Brewing celebrates 20 years of brewing in 2011. Their biggest beer – Fat Tire Amber, is getting a makeover for the occasion – to Super Cru. Super Cru is a “double” version of Fat Tire, with double the hops & double the malts. Not stopping there, NB added pear juice and a saison yeast. It weighs in at 10%, and will be available in 22 oz bombers.
In addition to Super Cru, Abbey Grand Cru will be returning as well. Abbey is brewed after every 1,000 batches. It’s New Belgium’s Abbey Ale with increased hops, malts & fermentation. Of course the finishing touch is a Belgian yeast addition, and some more bottle fermentation. Cellars well. 9% ABV.
Read on for the full press release
Arrival: May-June 2011
Alexander need’s to get his passport ready. Alexander Keith’s Brewing is based in breezy Halifax, Nova Scotia. I’ve always called their amber lager the Canadian Yuengling. Actually to that respect, Keith’s has 9 years on Yuengling – founded in 1820. Continue Reading →
The Pike Brewing Company is releasing Dry Wit on May 1, 2011. It’s a spicy wheat beer, perfect for summer. Dry Wit won an award from the Good Food Awards in January.
What You Need To Know:
The beer is a mixture of organic malts – two row pale, malted & unmalted wheat. Belgian aromatic malts & carastan malts are added too. The spices added to the whirlpool (post boil) include and infusion of dried orange peel, coriander, chamomile, & organic lavender. It’s fermented at a toasty 71 degrees with a Trappist yeast.
Style: Witbier
Hops: Nugget, Cascade
Malts: Organic Two Row Pale, Malted & Unmalted wheat. Belgian aromatic, & carastan.
Taste Expectations: Citrusy & spicy. Light fruits, bananas & apples & pears. Wheaty & light.
Availability: 22oz bombers. Draft & the Seattle Brewpub.
5% ABV
