Goose Island Beer Co. (Chicago, IL) teased their fans today with a pictures of Bourbon County Brand Stout being added to barrels with (presumably) maple syrup.
Goose Island calls it “Maple Innovation” right now, with a little “BCS” abbreviation visible in Continue Reading →
Scottish craft brewer, Brewdog, might be eyeing a United States production location.
Stone Brewing Co. announced late last year that the brewery would build an east coast facility in Richmond, Virginia. Brewery co-founder Greg Koch mentioned on the brewery’s Facebook page that Continue Reading →
Almanac Cognac Barrel Noir takes aim at the brewery’s Farm to Barrel Series. These small batch barrel aged offerings typical feature local fruits, mixed with wine, bourbon or spirits barrels.
Almanac Cognac Barrel Noir is a base imperial stout that spent Continue Reading →
Brooklyn Brewing’s next Quarterly Experiment is Brooklyn “K” is For Kriek, brewed a year ago.
In 2014, the brewery added Montmorency cherries to their Local 2 offering, an abbey ale, and aged it in American charred oak bourbon barrels. Over time Continue Reading →
Elysian Brewing Co. (Seattle, WA) was acquired today by one of the world’s largest brewers, Anheuser-Busch.
The label for Elysian’s year round offering, Loser might be deemed a little ironic now. The beer celebrates 20 Years of Sub-Pop records, known for Continue Reading →
Smuttynose Brewing (Hampton, NH) will release a new seasonal next month, alongside the opening of their farmhouse restaurant, Hayseed.
The brewery renovated a Victorian-era farmhouse into a 95 seat restaurant, with space for 35 more in in the beer garden. Hayseed features tables made Continue Reading →
Bayou Teche Biere (Arnauldville, LA) releases the first to three sours on January 31st at their five year anniversary party.
Bayou Teche Persimmon Sour starts as a berliner weisse. The brewery used Lactobacillus to sour French pilsner malt, then added persimmon Continue Reading →
