Monday Night Whirling Dervish is the newest seasonal release by the Atlanta, Georgia based brewery.
A dry Irish stout serves as the canvas for the Batdorf & Bronson coffee roasted especially for this release. Monday Night’s creative brewer Josh Johnson had cold winter nights in mind with designing this recipe. “We packed a lot of roasty and toasty flavor into this beer. It’s an everyday drinker on cold winter nights – or anytime you need a little coffee kick,” he says.
Ren Doughty with Batdorf & Bronson roasted the coffee beans darker in order to bring out notes of chocolate, molasses, toasted almond and orange zest. The resulting stout that will help you forget the almost single digit temperatures so many people are drinking through this winter.
This isn’t the first time the brewery has worked with Batdorf & Bronson. Bed Head (a coffee IPA), as well as award-winning milk stout Tears of My Enemies, make use of the talents of the local roaster.
Monday Night Whirling Dervish will be available in 12-ounce cans and draft starting January 20th.
Billed as the “loftiest sour” they’ve ever crafted, New Belgium Geisha debuts.
There are a lot of elements at play in this La Folie Grand Reserve release. First, the name “Geisha”. It comes from the highly sought after Geisha coffee bean that hails from Ethiopia. It found international fame after the bean was imported to Panama and produced by Hacienda La Esmerelda. The family-run coffee grower submitted the bean to the Best of Panama Auction in 2004, winning first place. The Geisha bean continued to win five more times from 2005 to 2010. Basically, it’s a badass.
New Belgium Wood Cellar Director Lauren Woods Limbach’s vision was to blend the Geisha bean’s delicate aromatics with the brewery’s sour beer Oscar. Incidentally, Oscar is the base beer that is blended into famed La Folie Sour Brown Ale. In order to do so, the brewery needed another “threaded” beer to make Geisha work.
Local Fort Collins-based Troubadour Maltings provided a few special malt varieties for a special beer to thread into Geisha. New Belgium calls is a “smuggler” beer, bringing in the oils needed for beer head retention, bridging the gap between Oscar, and the Geisha bean.
“There’s this apprehension to do right by Geisha. I’ve thought more about this beer than any beer I’ve made in my life. Not just because of the expense of the coffee, but because we’re attempting to put something that doesn’t have the classic coffee aroma—floral, tea, notes of citrus and stone fruit—into a coffee beer. – Lauren Woods Limbach
One of the world’s most exclusive coffee beans, an award-winning wild ale program, and an expert blender come together for what New Belgium hops is a truly unique and bold American wild ale.
New Belgium Geisha is available in 750-milliliter bottles in select markets, and both of the brewery’s taprooms starting November 3rd. There’s a price tag for this kind of sensory experience. A bottle’s retail price is around $48 dollars.
Evil Twin Double Barrel Aged Imperial Mexican Biscotti Cake Break, a double-barreled variant of the epic mash-up release, is now available in bottles.
This beer is a mashup that started off the coast of South Carolina. Mount Pleasant, South Carolina’s Westbrook Brewing was also one of the U.S. homes to Evil Twin Brewing on a contract basis. Each of the two breweries have a very popular dessert-style beer offering. Evil Twin’s is Biscotti Break, an imperial stout with flavors mimicking the coffee shop dessert. Westbrook celebrated an anniversary a few years ago with Mexican Cake Imperial Stout. As it turns out, that beer was so popular the brewery has been releasing it annually ever since.
Since both beers were brewed in the same house by friends, last year Evil Twin and Westbrook combined the two together creating Imperial Mexican Biscotti Cake Break. The best of both worlds in under one cap. Needless to say, your palate had a lot to sort out with each beautiful sip.
Popping up now is the epic mashup that has seen multiple barrels – Evil Twin Double Barrel Aged Imperial Mexican Biscotti Cake Break.
The imperial stout brewed with coffee, cinnamon, almonds, cocoa nibs, vanilla and habanero peppers has been resting in both bourbon and marsala wine barrels, resulting in an even more complex beer than before. It’s enough to make any barrel-aged beer fan sweat.
Evil Twin Double Barrel Aged Imperial Mexican Biscotti Cake Break will be available in 22-ounce bottles in very limited quantities. The first bottles surfaced around Halloween.
Joining this double barrel bottle of ridiculous is Evil Twin Maple Bourbon Barrel Aged Imperial Mexican Biscotti Cake Break.
By now you should be familiar with Oskar Blues Ten Fidy, one of the most well-known imperial stouts in the business. The barrel-aged edition has proven to be an instant hit, and not easy to find. This month a Java Ten Fidy will return to both of the brewery’s taprooms for one day only.
Ten Fidy has been aged in a blend of bourbon barrels for nearly a year before a finishing flourish of Hotbox Roasters coffee being added. That’s the same coffee found in the brewery’s Hotbox Porter, and Hotbox IPA.
There is a downside, however. Unlike the national availability of BA Fidy, Java Ten Fidy will only be available at Oskar Blues in Brevard on November 11th, 2017. Numbered wristbands will be handed out starting at 9:30 am, with sales commencing at 10 am.
Evil Twin Maple Bourbon Barrel Aged Imperial Mexican Biscotti Cake Break debuts as October comes to a close.
What started with two highly sought after beers: Evil Twin Biscotti Break and Westbrook Brewing’s Mexican Cake Imperial Stout. Since Evil Twin was gypsy brewing until Westbrook’s roof, the brewery’s opted to combine the two beers into one beast of a beer – Imperial Mexican Biscotti Cake Break. The result was dark, bold and complex.
Now some barrel-aged variants will be available to fans – Double Barrel Aged Imperial Mexican Biscotti Cake Break, aged in Marsala wine and bourbon barrels, and Evil Twin Maple Bourbon Barrel Aged Imperial Mexican Biscotti Cake Break.
The latter uses the base mash-up, an imperial stout brewed with coffee, cinnamon, almonds, cocoa nibs, vanilla and habanero peppers, aged in maple bourbon barrels. A mouthful? Yes. Sound delicious? Of course.
Evil Twin Maple Bourbon Barrel Aged Imperial Mexican Biscotti Cake Break will be available in 22-ounce wax top bottles for the first time in the last week of October.
Coffee and bourbon barrel-aging meet in SweetWater Sinners Son, a release that truly needs to be on your radar.
The road to this release began with SweetWater Bourbon Barrel-Aged Imperial Stout. After years of working on the barrel-aged stout, it was finally released in 2015.
Earlier this year, SweetWater opened a new extension to the brewery designed just for wild ales and barrel-aged beers dubbed The Woodlands. Ever so casually, the brewery introduced a coffee infused edition of the bourbon imperial stout on draft in the expansion. The result? Absolutely incredible.
The blend of vanilla oak, freshly roasted coffee, and a touch of bitter chocolate makes SweetWater Sinners Son one of the best barrel-aged coffee stouts we’ve ever tried. It was finally bottled under its new name.
Sinner’s Son is ripe with age, driven to the cellar for months to mature in bourbon barrels. Just prior to bottling, a fresh blend of coffee and espresso beans from the JavaVino farm was introduced to harmonize with roasted malts and bring balance to its complex barrel aged soul. This imperial stout is decadent at 12.4% ABV with rich chocolate and vanilla notes, a velvety mouthfeel, and hints of oak.
SweetWater Sinners Son was blended in late-September and bottled this week.
Availability: 500ml Bottles, Draft.
Debut: Halloween Weekend 2017
A new coffee heavy milk stout has is hitting shelves around the U.S. – Bell’s Arabicadabra.
The coffee puns abound in this new seasonal release. Bell’s Brewery chose Grand Rapids, Michigan based roaster Ferris Coffee for the beans. As far as the 2017 seasonal lineup is concerned, Bell’s Arabicadabra will stand in for the longstanding fan favorite, Java Stout.
Arabicadabra uses a cold coffee extract made on site at the brewery, using Nicaraguan and Sumatran coffee beans and a touch of the milk sugar.
Java Stout will always have a special place in our portfolio and isn’t being permanently retired. This year, we are changing things up a bit. Arabicadabra is a different take on a coffee stout and very similar to a local favorite that was released at our pub and at some events. It’s time to share it with an even larger audience.” – Laura Bell, CEO
Bell’s Arabicadabra is now available in 12-ounce bottles and draft for a limited time.