Swung by Half Acre Brewing (Chicago, IL) yesterday and learned about this upcoming beer. First and foremost – the label is awesome. Nintendo, retro goodness. Ambrosia is a wheat beer brewed with hibiscus flowers and oranges.
The label is indeed a Continue Reading →
Another update on Abita Brewing’s 25th Anniversary beer. It will be a vanilla double turbodog – “Vanilla Doubledog”. Headed to bombers & draft this summer. The description says it best.
From the Label:
Turbog dog is the inspiration for this robust dark Continue Reading →
Firestone Walker Brewing (Paso Robles, CA) is debuting a new beer in their Proprietor Reserve series – Abacus. Abacus is a barrel aged barleywine appearing in 22oz bombers, and very limited draft. Previous beer in the Reserve series is Parabola, Continue Reading →
Uinta Brewing (Salt Lake City, Utah) is joining the American Black Ale/ Black IPA craze with “Dubhe”. Dubhe will be an imperial black ale brewed with hemp seed. Hemp seeds are actually interesting sources of food. They contain all the Continue Reading →
21st Amendment Brewing’s “Hell or High Watermelon” wheat ale arrives again in March 2011. Like Brew Free or Die, the beer has a new label. Sent to me by a one of their brewery reps – aka “Can Evangelists”, Continue Reading →
Sierra Nevada Brewing’s newest series of beers edges closer. The first edition of the Ovila series “Dubbel” has now been bottled per Sierra Nevada’s Facebook page.
The Ovila series is a new venture by Sierra Nevada. They will be collaborating with Continue Reading →
Avery Brewing (Boulder, CO) has a very successful and very rare. Only 248 cases produced. Release date – Friday, 2/25/11.
Experimentation.
Ales and lagers that defy styles or categories. This is what we are about: our driving force, our passion. To further facilitate this innovative spirit, we’ve developed our Barrel-Aged Series where anything, and we mean ANYTHING, goes! Brewed for those as adventurous as we are!
Flavor Profile:
Aged for eighteen months in fresh Cabernet Sauvignon wine barrels, Dihos Dactylion features a primary fermentation using a proprietary blend of saison yeasts, a secondary fermentation of our house brettanomyces wild yeast strain, along with lactobacillus and pediococcus bacteria added to sour things up. Dihos Dactylion bursts with aggressive aromas of red wine and a touch of brett; delightfully sour to the taste, initial lactic acid flavors hit high in the cheekbones before transitioning to complex layers of soft fruit, oaky-tannins and red wine.
