Barrel Aged

Orpheus Brewing Minotaur hits distribution

Orpheus Brewing Minotaur, the Atlanta, Georgia brewery’s whiskey barrel-aged sour, debuts today in the taproom.

As summer wound down, the brewery released Coffee Minotaur, a whiskey barrel-aged edition of the same sour, brewed with coffee. Orpheus Brewing Minotaur is aged for Continue Reading →

Wicked Weed Dark Arts 2016: Rum aged

Wicked Weed Dark Arts, an American wild, barrel aged, imperial stout, returns again in October. This monstrous beer is an annual release, and 2016 marks just the third appearance.

Wicked Weed Dark Arts is brewed right up to the North Carolina alcohol cap of 15%. The Continue Reading →

Posted in Orpheus Brewing, New Releases

Orpheus Brewing Minotaur hits distribution

Orpheus Brewing Minotaur, the Atlanta, Georgia brewery’s whiskey barrel-aged sour, debuts today in the taproom.

As summer wound down, the brewery released Coffee Minotaur, a whiskey barrel-aged edition of the same sour, brewed with coffee. Orpheus Brewing Minotaur is aged for 6 months in Heaven Hill 10 Year and Jack Daniels Single Barrels.

Orpheus Brewing Minotaur is a 22 ounce bottle release, now in limited distribution in November, 2016.

Style: American Wild/Sour Ale (Barrel Aged. Whiskey.)
Availability: 22oz Bottles. Limited.
Debut: 10/20/16 (Taproom)
Distribution: November, 2016

?? ABV

Pic: Beer Street Journal 

by Reid Ramsay
Posted in Rogue Brewing, Don't Miss This, New Releases

One of the most labor intensive beers out there has to be Rogue Rolling Thunder

Rogue Rolling Thunder, is a barrel aged imperial stout. Think that’s not very unique in the beer industry these days? When it comes to this beer, think again.

For the barrel-aged beers you’ve had in the past, the process looks like this – buy wet bourbon whiskey barrels, brew a big imperial stout. Place in barrels. Wait. Bottle.

For Rogue to do the same thing… they just wouldn’t be Rogue. This is the “Rogue” way to release a barrel-aged imperial stout. Grow your own hops and malts in nearby Independence and Hood River, Oregon. Mash in on a new brew at your brewhouse in Newport, Oregon. Take some of that beer mash and distill in into white whiskey. Cooper your own barrels. Char those barrels. Age your whiskey those barrels. Take the whiskey out, and put your homegrown, imperial stout in those barrels. Age, and bottle.

Absolute insanity. Also, a way to take “craft” to the next level.

Rogue Rolling Thunder Imperial Stout is a culmination of their own farmers, brewers, coopers, distillers, and by-hand swing top packaging team. Brewed with eight different grains, Rogue Liberty and Freedom hops, plus brown sugar, dark cherries, vanilla and chocolate. Then aged for six months in Dead Guy Whiskey barrels.

Rolling Thunder is on shelves now, but limited. A big, luscious beer with dessert-like qualities, full of chocolate, vanilla and of course, whiskey flavors. Rogue wasn’t stingy on the size either. Drink this beer with friends. Keep in mind the homegrown ingredients and talents spanning hundreds of miles across Oregon it took to make this beer.

Rogue Rolling Thunder is available in 1 liter swing top bottles, in limited quantities starting July 15th. and if you are lucky, still waiting for you on a shelf near you.

Style: Imperial Stout (w/ Brown Sugar, Dark Cherries, Vanilla Beans, Chocolate. Barrel Aged. Whiskey.)
Availability: 1 Liter Swing-Top Bottles
Debut: 7/15/16

11.8% 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
Posted in Goose Island Brewing, Don't Miss This

Goose Island Bourbon County Stout Proprietor’s early? Join this lottery

Goose Island Bourbon County Stout Proprietor’s 2016 will be available to a select few a week early this year. All you have to do is win the lottery.

Next month marks the return of Goose Island Bourbon County Brand Stout nationally, hitting taps and shelves on while everyone shops on the infamous Black Friday. Those located in Chicago get an extra treat – Goose Island Bourbon County Stout Proprietor’s. Available in Chi-town on one day only.

Beginning October 18th and running through Tuesday, October 25th, Goose Island will run a lottery. Winners selected by the system will get two tickets for the Bourbon County Stout Proprietor’s release. Each ticket will allow the guest to purchase 1 bottle of Proprietor’s, as well as select Bourbon County vintages, as well as attend the celebration in the Barrel Warehouse. You can entry the lottery once per day.

About this year’s Goose Island Bourbon County Stout Proprietor’s.

This year’s edition will not feature scotch whisky barrels. The brewery has whisky barrels, but opted to go the traditional bourbon route for 2016. BCBS “Prop” features the imperial stout aged in bourbon barrels that previously aged maple syrup, along with chipotle peppers and cocoa nibs.

Goose Island Bourbon County Stout Proprietor’s is only available on Black Friday in Chicago.

Style: Imperial Stout (w/ Chipotle Peppers, Cocoa Nibs, Maple Syrup. Barrel Aged. Bourbon.)
Availability: 16.9oz Bottles. Limited.
Debut: Black Friday, 2016

?? ABV

by Reid Ramsay
Posted in Coming Soon, Don't Miss This, NoDa Brewing

NoDa Monstro is back after two years, now in cans

NoDa Monstro, the Charlotte, North Carolina’s barrel-aged imperial stout, will return once again. This time in cans.

The first release of NoDa Monstro was in 2014. The stout was aged in Pappy van Winkle barrels. In 2016, the barrel of choice is Heaven Hill.

Neptune said to the sea these should be a terrible Monstro, born from its deepest depths. It should be stout with the strength of a whale. this is that beer… of toasted barley mass, rounded out by the vanillas, molasses and oak of bourbon barrel aging. Enjoy the deep.

NoDa Monstro will be available at a special tap room release on October 23rd at the brewery in Charlotte in 16 ounce cans. The brewery is deciding on limits and price at the time of this article.

Style: Imperial Stout. (Barrel Aged. Bourbon.)
Availability: 16oz Cans
Latest Return: 10/23/16

11.2% ABV

by Reid Ramsay
Posted in Wild Heaven Craft Beers, Don't Miss This

Wild Heaven Emmylou, the first in a new sour series

Wild Heaven Emmylou, the first in the Georgia based brewery’s fruited sour series, debuts today.

Eric Johnson (brewmaster) laid the groundwork for Wild Heaven Emmylou almost two years ago, when he started souring a base golden ale in oak barrels. The oldest barrels are 18 months old.

Five different Bordeaux barrels containing kumquats, D’Anjou pears, cantaloupe, gooseberry and Asian persimmon comprise the final blend for Sour No. 1.

The result is a game-changing sour for Wild Heaven. The sour/wild ale is impressively complex, with light notes of the unique fruits on which Emmylou has been aging, finishing with a beautiful flavor of the barrels.

Wild Heavy Emmylou is available in 500 milliliter bottles at the brewery on October 15th, with limited distribution to follow this week. Expect more fruited sours to follow in the coming months.

Style: American Wild/Sour Ale (w/ D’Anjou Pears, Cantaloupe, Gooseberries, Asian Persimmon, Kumquats)
Availability: 500ml Bottles
Debut: 10/15/16

5.5% ABV

by Reid Ramsay
Posted in Coming Soon, Wicked Weed Brewing Co

Wicked Weed Dark Arts 2016: Rum aged

Wicked Weed Dark Arts, an American wild, barrel aged, imperial stout, returns again in October. This monstrous beer is an annual release, and 2016 marks just the third appearance.

Wicked Weed Dark Arts is brewed right up to the North Carolina alcohol cap of 15%. The 2014 edition was aged in bourbon, 2015 in tequila, and 2016 is aged in rum barrels. 

A barrel-aged imperial stout of such a high alcohol content can be cloyingly sweet. Head of brewing operations, Walt Dickinson, uses Brettanomyces yeast to cut down on the sweetness and dry out the beer. Wicked Weed Dark Arts is typically brewed in late summer/fall, and racked to barrels for nearly a year.

When you think about really good spirits, they are innately dry (not sweet) and without residual sugar,” adds Walt, Head of Brewing Operations. “Barrel aged stouts can be cloyingly sweet, but because we use brett, Dark Arts is a dry beer. Any residual sugar not usually consumed by traditional brewers yeast will be consumed by the brett and you won’t have to fight through too much sweetness.”

Wicked Weed Dark Arts Wild Imperial Stout will be available in 16.9 ounce bottles starting October 21st. A coffee variant, Dark Arts Espresso, will be available as well on the same day.

Style: American Wild Ale  (Barrel aged. Rum.)
Availability: 16.9oz Bottles, Draft.
Arrival: 10/21/16

15% ABV

by Reid Ramsay