Coming Soon

Perennial Sump will return in January, 2017

Perennial Artisan Ales Sump Coffee Stout returns again in January, 2017.

Sump is an imperial stout brewed with local coffee roaster Sump Coffee. The St. Louis, Missouri based brewery mentioned today that fans can expect the next round at the start of Continue Reading →

Posted in Half Acre Brewing, Coming Soon

Half Acre Big Hugs with Coffee and Vanilla coming in December

Half Acre Big Hugs with Coffee and Vanilla will join the brewery’s lineup alongside the annual Big Hugs release.

2016 marks the 8th release of Big Hugs, an imperial stout brewed with Dark Matter Coffee. As an added treat, the Chicago based brewery will release an edition with extra vanilla – aka Half Acre Big Hugs with Coffee and Vanilla.

22 ounce bottles will be available at the brewery on December 11th, 2016. $14 per bottle.

Style: Imperial Stout (w/ Coffee, Vanilla Beans.)
Availability: 22oz Bottles, Draft. Brewery only.
Debut: 12/11/16

10% ABV

by Reid Ramsay
Posted in Creature Comforts, Coming Soon

Creature Comforts Oh Fantastic Then! release on hold

Creature Comforts Oh, Fantastic Then! was coming to the brewery’s Taproom Series this week. The brewery has put this beer on hold. A new date has not been set.

Starting back in October, the Athens, Georgia based brewery launched a canned series of taproom releases, coinciding with an expansion to the brewhouse. The expansion allowed the brewery a little wiggle room in the production schedule.

So far, that room as allowed for Crescendo, Duende, and now a new pale ale – Oh, Fantastic Then!

This “balanced and elegant” pale ale features Southern Passion hops from South Africa, plus the well known Azacca and Mosaic hops.

The result is a fruity, earthy, & funky beer.

Creature Comforts Oh, Fantastic Then! will be a 12 ounce can and draft offering, available on the tour at a future date.

Style: Pale Ale
Hops: Southern Passion, Mosaic, Azacca

Availability: 12oz Cans, Draft. Brewery only.
Debut: TBA

5.6% ABV

 

 

by Reid Ramsay
Posted in Nantahala Brewing Company, Coming Soon

Nantahala Midnight Topher, brewed with local espresso

Nantahala Midnight Topher, an espresso milk stout, will join the brewery’s lineup on Black Friday.

This specialty release uses a base stout to infuse with local Tribal Grounds Coffee espresso beans. Nantahala’s head brewer Chris White used to work as a barista. His past work with coffee beans inspired what he calls an “illicitly indulgent stout.”

The beans were introduced after primary fermentation, but before carbonation. This method gives the beer more iced coffee, roast and chocolate flavor, with less astringency, than adding coffee to the beer’s boil.

 “Some coffee beers only have mild flavors or hints of coffee but that was not what I wanted. I was aiming for a robust coffee flavor with lots of roast character and I think I succeeded. This is the kind of coffee beer that I want to drink.“ – Chris White

Nantahala Midnight Topher will be available in 22 ounce bottles, starting Friday, November, 25th.

Style: Milk Stout (w/ Coffee. Lactose.)
Availability: 22oz Bottles, Draft.

Debut: 11/25/16

6% ABV, 33 IBUS

by Reid Ramsay
Posted in Perennial Artisan Ales, Coming Soon

Perennial Sump will return in January, 2017

Perennial Artisan Ales Sump Coffee Stout returns again in January, 2017.

Sump is an imperial stout brewed with local coffee roaster Sump Coffee. The St. Louis, Missouri based brewery mentioned today that fans can expect the next round at the start of the new year.

Style: Imperial Stout (w/ Coffee.)
Availability: 750ml bottles.
Next Return: January, 2017

10.5% ABV

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by Reid Ramsay
Posted in Firestone Walker Brewing, Coming Soon, Headlines

Firestone Walker XX Anniversary blends 5 beers, 250 barrels

Firestone Walker XX, the brewery’s coveted anniversary release, debuts in November, 2016.

The anniversary series started in 2005. Firestone Walker’s brewmaster Matt Brynildson already making a special beer for the brewery’s 10th anniversary, aka X, when a barrel broker named Tom Griffin tracked down Brynildson. You know how the rest turned out.

Now, 10 years later, the Firestone Walker Anniversary Series has become an more than just a beer, but a session of friends creating a one of kind celebration blend.

The brewery’s home of Paso Robles, California known for Cabernet Sauvignon and Zinfandel producers, so Bryndilson invites dozens of local winemakers to help blend the final release. The 2016 blend is thanks to 17 winemakers, blending 5 different component beers that have been aging in over 250 oak barrels.

“There is just so much going on in this beer. It’s big and complex, with all of these different facets from our barrel-aged program that are so seamlessly integrated. We wanted to produce something really special for our 20th anniversary, and I think we did it.” – Brynildson

The final blend: 

Parabola – Russian imperial Stout, aged in new oak & bourbon barrels. 40% of Blend
Stickee Monkee – Belgian-style Quadrupel, aged in new oak & bourbon barrels. 20% of Blend
Velvet Merkin – Oatmeal Stout, aged in bourbon barrels. 17.5% of Blend
Bravo – Brown Ale aged in bourbon. 12.5% of Blend
Helldorado – Blonde barleywine aged in bourbon. 10% of blend

Firestone Walker XX Anniversary will be available in 22 ounce bottles across the brewery’s entire distribution network in November, 2016.

Style: American Strong Ale (Oak Aged. Barrel Aged. Bourbon.)
Availability: 22oz Bottles. Limited.
Debut: November, 2016

Ed note: The team for the final blend included these wineries

Scott Hawley – Torrin (Winning Blend)
Sherman Thacher and Daniel Callan – Thacher Winery
Matt Trevisan – Linne Calodo
Connor McMahon and Kyle Jury  – Booker
Terry and Natalie Hoage –TH Estate Wines
Russell From and Philip Muzzy – Herman Story
Molly Lonborg and Kevin Sass– Halter Ranch
Brock Waterman – Brochelle Vineyards
Justin Smith – Saxum Vineyards
Mark Adams – Ledge Vineyards
Neil Collins and Chelsea Franchi – Tablas Creek Vineyard

by Reid Ramsay
Posted in Coming Soon, Headlines, Highland Brewing

Highland Imperial Cold Mountain celebrates 20 years of the seasonal

This year, on the 20th anniversary of Cold Mountain’s release, another beer will join the ranks for a limited time – Highland Imperial Cold Mountain Winter Ale.

Yes, the longest running seasonal will have some “imperial” company. The extremely popular base beer is Cold Mountain, that features flavors and spices like vanilla and hazelnuts, amplified with a bigger malt bill, resulting in an 8% alcohol by volume edition. (The regular edition of Cold Mountain hovers around 5% ABV.)

The brewery describes Highland Imperial Cold Mountain as being a bit more chocolate-forward, with hints of fruits and nuts.

Bigger and bolder, Imperial Cold Mountain Winter Ale perfectly accompanies holiday gatherings  celebrations. This special version of our beloved season commmemorates 20 years of an Asheville favorite. Malty in body, and lightly hopped, the brew is rounded out with intense, tasty hints of spices, nuts, and fruit.

Highland Imperial Cold Mountain Winter Ale will be a 22 ounce bottle and draft offering, starting November 10th.

Style: Imperial Winter Warmer (w/ Spices)
Availability: 22oz Bottles, Draft.
Debut: 11/10/16

8% ABV

by Reid Ramsay
Posted in Goose Island Brewing, Coming Soon

Goose Island Bourbon County Maple Rye Stout has been left to age

Goose Island Bourbon County Maple Rye Stout will not be a part of the brewery’s Bourbon County Series this year. The brewery will be leaving it to age in barrels longer.

The Bourbon County Series returns on Black Friday each year. In recent years the lineup has expanded with a few new variants. Among those Proprietor’s edition aged in maple syrup bourbon barrels, to be released solely in Chicago. The 2016 lineup will include Bourbon County Stout, Bourbon County Barleywine, and Bourbon County Coffee Stout.

After a few barrel pulls, the brewing team has determined Goose Island Bourbon County Maple Rye Stout won’t be ready for the light of day in 2016. The beer needs more time before considering whether to release it.

This edition features the base imperial stout, aged in both bourbon and rye whiskey barrels with maple syrup, cacao nibs, and chipotle peppers. When and if it will ever be released remains to be seen.

Style: Imperial Stout (w/ Maple Syrup, Cacao Nibs, Chipotle Chili Peppers. Barrel Aged. Rye Whiskey.)
Availability:
Debut: No Date Set

13% ABV

Ed note: Corrected the barrels used in Proprietor’s 2016 to reflect bourbon. 

by Reid Ramsay