Lexington Brewing (Lexington, KY) has released a new, limited seasonal Kentucky Rye Barrel IPA.
The base beer is an imperial IPA brewed with copious amounts of rye malt, the aged six weeks in Alltech’s own Town Branch Rye Whiskey barrels and Kentucky bourbon Continue Reading →
Deschutes Brewery (Bend & Portland, OR) is releasing a special edition of their Batchelor Bitter. As a reward for the Deschute Pub loyal, Veronica Vega, Assistant Brewmaster and brewing team upped the recipe a bit, and then aged it in sherry, Continue Reading →
Clown Shoes Crasher In The Rye joins the brewery’s lineup this month.
The base beer for Crasher is an oatmeal milk stout, aged in both bourbon and rye whiskey barrels.
Ahhh, what better smell is there than chupacabras, defeated, burning in a Continue Reading →
Red Brick Brewing (Atlanta, GA) is taking a hint from the lovers of 20th Anniversary Imperial Stout, when it comes to their February Imperial Stout release.
The 20th Anniversary release (imperial stout aged in bourbon barrels) was one of the brewery’s fastest selling, Continue Reading →
Modern Times City of the Dead has just been bottled by the California brewery.
Modern Times City of the Dead is a coffee stout, that uses house-roasted coffee beans, aged in bourbon barrels. How do you bourbon barrel age coffee beans? Take Continue Reading →
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 →
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 →
