Ballast Point Red Velvet, seen on draft in the past, is now apart of a new “Nitro” bottle program.
Nitrogen infused bottles, once used exclusively by world renowned Guinness, have been adopted by various U.S. based breweries over the past few years. Left Hand Brewing was notably first with Nitro Milk Stout bottles debuting at the Great American Beer Festival in 2011. Samuel Adams and Oskar Blues have followed up with their own nitro releases. Now Ballast Point has their own nitrogen infused bottles to kick off 2017.
Ballast Point Red Velvet, a unique twist on an oatmeal stout, is a future Nitro Series release already available on nitro taps. The California based brewery created a chocolatey stout that resembles the cake for which it was named. So much so that pours red, thanks the to a hefty helping of beet juice. The foamy head on the beer truly is the icing on the cake.
You want a beer that gets weird? You’ve found it. It’s a stout that pours blood red, and tastes a bit like chocolate frosting, and creamy too. A beer that really makes you feel all the feels because your eyes are telling you one thing and your tastebuds are telling you another. Don’t worry about the beats either. You’ll only find them in the color. A tasty mindfu$k indeed.
Ballast Point Red Velvet is a 12 ounce bottle release, shipping nationally starting in January, 2017.
Debut: January, 2017
Stone 24 Carrot Golden Ale is coming to the brewery’s Collaboration Series. This release features Monkey Paw Pub and Brewery, and American Homebrewers Association winner, Juli Goldenberg.
Hot on the heels of Points Unknown IPA, Stone 24 Carrot Golden Ale is inspired by carrot cake. The liquid ode to cake is based as Belgian golden ale, with two key ingredients – 20 pounds of golden raisins and grated carrots.
Beet juice was also added to help with the carrot cake color. If you’ve had carrot cake before, the icing is a just as important as the cake itself. Goldenberg added lactose during the boil, and vanilla beans post fermentation.
Stone 24 Carrot Golden Ale is a 22oz bottles and draft in September/October, 2015.
Jester King Hibernal Dichotomous 2015 is ready to go. The brewery’s winter saison is the fourth seasonal Dichotomous released by the Austin, Texas brewery.
Jester King Hibernal Dichotomous 2015 heavily influenced by the winter season, from fruits or vegetables additions, to how it is fermented.
This round of Hibernal was brewed with December, 2014. Peeled and grated raw beets from Johnson’s Backyard Garden were added to the mash, and orange juice and zest from G and S Groves and fresh thyme from Pure Luck Farm were added to the whirlpool. While fermenting in stainless steel, the brewery added more of each six weeks later.
Jester King Hibernal Dichotomous 2015 will release on Friday, March 27th. The brewery plans to release and distribute around 3,500 bottles.
Images via Jester King
Tributary was brewed at the brewpub in Asheville (future home to New Belgium), and will release on November 15th, 2014.
Tributary features malt from Colorado Malting, and Riverbend Malt in Asheville. Additionally, the beer features yeast from both New Belgium’s brettanomyces strain and Wicked Weed’s saison/brett blend. Rounding out the ingredients are sugar beets, Mosaic hops, and one experimental, yet to be named breed.
Barrels of water were shipped from Colorado to be added to the brew as well, signifying water’s important role in brewing. Abby Dickinson, Marketing and PR at Wicked Weed:
“Two smaller tributaries coming together make a stronger, larger, more beautiful river… The same goes for craft beer. We are all a part of a larger community and when we can come together and support each other, we are a part of something more beautiful…”
A portion of the proceeds from bottle sales will benefit the Western North Carolina Alliances’s French Broad Riverkeeper program. Wicked Weed/New Belgium Tributary will be released at 2 pm on November 15th.
Images via Wicked Weed Brewing
Mikkeller has been releasing a new round of Spontaneous Series beers in 2013. This list is pretty long and diverse, and continues to follow that trend. For the offering you see above, beetroot (the earthy tasting taproot) is added to the lambic and fermented in oak.
Lambic, The Rundown.
A lambic is a spontaneously fermented beer. What’s that? The beer is exposed to wild yeasts and bacteria. In this case (most likely) these wild yeasts live in the oak of the barrels they are aged in. The result is a tart/sour tasting beer.
Troegs Brewery (Harrisburg, PA) as just released #107 in the Scratch Series – “Beet It“. The saison uses an interesting ingredient – beets. The recipe comes from The Metal Brewer home brew competition last year.