The next beer coming out of SweetWater Brewing’s “Dank Tank” has a philanthropic side. It benefits Camp Twin Lakes based here in Georgia. This week, Crank Tank tapped at SweetWater for the weekly tours. The draft and bombers make a debut next Continue Reading →
Stone Brewing (Escondido, CA) has been releasing “Vertical Epics” since 02.02.02. Each year the beer is slightly different, but with one goal – to be consumed sometime after 12.12.12, when the last beer in this series is released. Here’s a Continue Reading →
I just received details about Terrapin’s Georgia Theatre Sessions Volume #3 “Sound Czech.” As you hopefully know by now, these beers benefit the rebuild of the famed and beloved Georgia Theatre taken by fire last year.
Session 3 is a Continue Reading →
More info has been released on Terrapin Brewing / Left Hand Brewing’s Midnight Project # 3 “Oxymoron.” As you might know by now, Oxymoron follows the extremely popular and now nearly completely extinct Depth Charge.
This years Continue Reading →
Innis & Gunn (Edinburgh, Scotland) has made a real name for themselves in the United States with their “Oak Aged Beer.” Quite possibly one of the most flavorful easy drinking barrel aged beers I’ve ever had. Innis & Gunn Continue Reading →
Still working on verifying with Bell’s Brewing, but the talk on BeerAdvocate.com & Beernews.org is that Bell’s Brewing (Kalamazoo, MI) will be releasing Hopslam in the “Oberon Style” mini keg’s this year. Bell’s just completed a 5+ million dollar Continue Reading →
I received a press release today about Rogue’s 3rd edition of their “John John” Ale series – “John John Hazelnut Brown Nectar.
(Newport, OR) — In their third collaborative effort of 2010, Rogue Ales Master Brewer John Maier and Rogue Master Distiller, John Couchot, are releasingJohn John Hazelnut Brown Nectar. This unique ale consists of Rogue Hazelnut Brown Nectar aged in Rogue’s Hazelnut Spiced Rum barrels.
To craft this exceptional brew, John Couchot first distills Rogue Hazelnut Spiced Rum and ages it in white oak barrels, allowing the barrels to soak up the subtle flavors of Oregon hazelnuts, vanilla and spices from the rum. When the rum is finished aging, the barrels are emptied and John Maier immediately fills them with Hazelnut Brown Nectar.
