Barrel Aged

Posted in Coming Soon, Lompoc Brewing, Mother Earth Brewing

Mother Earth Windowpanes Series Release #3: Figs & Raisins

The third edition in Mother Earth Brewing’s (Kinston, NC) Windowpanes Series  is about ready for the big time. Panes is a series of North Carolina inspired beers that contain fruit  rom the states farms, then aged in pinor noir, chardonnay, or brandy barrels. The total production per release is limited to just 20 barrels. (620 gallons.) Blackberries was the featured fruit in release #1. Peaches (currently available) is release #2. Coming soon is Figs & Raisins.

The base beer for this release is a Belgian-style dubbel, fermented with local figs and raisins, then aged in North Carolina Brandy Barrels.

Style: Dubbel (w/ Figs, Raisins, Barrel Aged. Brandy)
Availability: 750 bottles, Corked & Caged
Arrival: TBA

?? ABV 

Read more: Windowpanes Series, Mother Earth

by Reid Ramsay
Posted in Golden Road Brewing, New Beers

Golden Road Bourbon Barrel Brown

Golden Road Bourbon Barrel Brown

by Reid Ramsay
Posted in New Beers

Silly Barrel Aged Scotch Ale

Silly Barrel Aged Scotch Ale

by Reid Ramsay
Posted in Seasonal Return, Wild Heaven Craft Beers

Wild Heaven Ode To Mercy Special Winter Ale Returns Late November

Wild Heaven Ode To Mercy Special Winter Ale

has become a seasonal Atlanta favorite over the past few years. The Avondale Estates, Georgia based brewery will bring the beer back to taps in a few weeks. Brewmaster Eric Johnson took Ode To Mercy, and added bourbon soaked oak chips.  The result is a winter beer with oak, vanilla, coffee, with a semi sweet finish.

Style: American Brown Ale (bourbon oak chips)

Availability: Draft only. Winter seasonal

8.2% ABV

by Reid Ramsay
Posted in Clown Shoes Brewing, Coming Soon

Clown Shoes Celebrates 3 Years with Luchador El Fuego

Clown Shoes Luchador El Fuego

Clown Shoes (Ipswich, MA) celebrates 3 years with Luchador El Fuego. The beer is a 100% barrel aged edition of they brewery’s Chocolate Sombrero with a couple of extra editions. Wrestle with this: the beer is chocolate imperial stout, brewed with Ancho chili powder, vanilla extract, and cinnamon. For this edition, they added extra ancho chilies and chipotle peppers. Then aged it Wild Turkey and Heaven Hill barrels.

Our third anniversary beer up sizes Chocolate Sombrero, using extra ancho chili and adding chipotle peppers. We aged the brew 100% in Wild Turkey and Heaven Hill barrels. May it leap onto your palate majestically, like a luchador who flies into the ring from atop the highest rope.

Style: Imperial Stout (w/ Vanilla, Chipotle & Ancho Chilis, Cocoa, Barrel Aged)
Availability: 22oz bombers
Arrival: Mid-Late December, 2012

11% ABV

by Reid Ramsay
Posted in Bayou Teche Biere, New Beers

Bayou Teche Joie a Tous 2012

by Reid Ramsay
Posted in Coming Soon, Sierra Nevada

Sierra Nevada Barrel Aged Bigfoot Release Looms

Sierra Nevada Barrel Aged Bigfoot

Over a beer with Sierra Nevada brewer Terrance Sullivan earlier this year, he told me about plans to release a barrel aged edition of Bigfoot in 2012. The North Carolina build tentatively pushed this release into 2013, but the plans remain intact. Sierra obtained a mixture of whiskey barrels (Jack Daniels, Heaven Hill, Jim Beam) for this project. 750 is the bottle size and the labels are painted.

Our Bigfoot Barleywine is a craft beer legend. Each winter, this beast of a beer appears and wreaks havoc on unsuspecting palates with its intense bittersweet flavors. This year–in honor of the 30th Anniversary of this style-bending brew– we’re releasing a very special version of this cult classic: Aged in oak whiskey casks for nearly two years, this barrel-aged Bigfoot is incredibly complex. The assault of resinous hops has mellowed, and the influence of the wood has shifted focus toward the malt–with rich burnt-sugar flavors and notes of vanilla, toasted coconut, and raisins. Grab this elusive beast while you can, because it won’t be around for long. 

Style: Barleywine (Barrel Aged)
Availability: 750 ml bottles
Arrival: TBA

11.8% ABV

by Reid Ramsay