Victory Brewing is celebrating 16 sweet years with a chocolatey offering – Eclat Cocoa Lager. The lager is a collaborative effort with Eclat Chocolate, based in West Chester, Pennsylvania. Eclat is brewed using the world’s rarest cacao bean- the Peruvian Pure Nacional.
I’m going to just straight up throw out the press release, and develop it further…
Dogfish Head Craft Brewery and Deltron 3030’s Dan the Automator have teamed up to create Positive Contact, a hybrid of beer and cider based on Dan’s favorite ingredients and Continue Reading →
It was hinted a while back that Russian River & Sierra Nevada were working on a collaboration. The idea will culminate soon. Brew day is fast approaching for Brux (aks Brettanomyces bruxellensis) the yeast you’ll find in Continue Reading →
Not too much of a surprise as Dogfish Head had Urkontinent on the 2012 schedule, but with no release date. This worldly offering is a techie collaboration with a fairly unknown company called Google. Do a Yahoo search to find Continue Reading →
It was mentioned on BSJ last month that Stone Brewing, Bear Republic & Fat Head’s Brewing were collaborating. The result of that pre-Christmas collaboration is TBA the newest collaboration to roll out of Stone. TBA follows More Brown Than Black IPA, Continue Reading →
Alan Sprints From Hair Of the Dog Brewing (Portland, OR) has been named as the 2012 collaborator with Dirk Naughts of De Proef Brewing. Previous collaborations include:
Brian O’Reilly of Sly Fox Brewing – Broederlijke Liefde
Terrapin Brewing – Monstre Rouge
One of St. Louis, Missouri’s newest breweries Perennial is collaborating with Half Acre Brewing (Chicago, IL.) The beer is dubbed Plan B, is the first collaboration by Perennial. Brew day is this Friday according to the brewery. “B” will be Continue Reading →
Victory Celebrates Sweet 16 with Eclat Cocoa Lager
Victory Brewing is celebrating 16 sweet years with a chocolatey offering – Eclat Cocoa Lager. The lager is a collaborative effort with Eclat Chocolate, based in West Chester, Pennsylvania. Eclat is brewed using the world’s rarest cacao bean- the Peruvian Pure Nacional.
“Working with Eclat was an obvious choice for us for our birthday beer,” said Ron Barchet, CEO and co-Brewmaster of Victory Brewing Company. “Their dedication to the finest ingredients and flavors mirrors our own.”
Victory Eclat Cocoa Lager is a draft only offering in February 2012.
Style:Dark Lager (w/ cocoa) Availability: On tap beginning February 15th. Draft only. Area: Limited to PA, NJ only
New Dogfish Head Musical Collaboration: Postive Contact
I’m going to just straight up throw out the press release, and develop it further…
Dogfish Head Craft Brewery and Deltron 3030’s Dan the Automator have teamed up to create Positive Contact, a hybrid of beer and cider based on Dan’s favorite ingredients and Dogfish Head’s innovative brewing practices.
Deltron 3030 is an adventurous hip-hop collaboration between Dan and Del the Funkee Homosapien. Deltron’s self-titled debut album, released in 2000, was an instant classic and is included on many hip-hop best-of lists. It got an 8/10 rating on NME, which called it “a crazed sci-fi journey to Planet B.S. that takes myriad detours around the galaxy. The most purely enjoyable hip-hop album of 2000.”
Over a decade in the making, the new Deltron 3030 album is set to drop this spring, and Positive Contact was brewed to celebrate the release.
Named after a key track on the first album, Positive Contact is a 9% ABV hybrid of beer and cider brewed with wood-pressed Fuji apples, roasted farro, a handful of cayenne peppers and a late dose of fresh cilantro. This sweet-and-sour Belgian-ish brew is a light straw color with fruity, cider-like notes. The cayenne and alcohol give it a warming finish.
The beer will be released in a dynamic box set of six 750-ml champagne bottles, with a 10-inch vinyl EP of four new Deltron 3030 remixes created exclusively for this project, and a list of Deltron 3030-inspired recipes from a small group of renowned chefs (see below). Invite some friends over, rock the album, drink the beer and whip up a multi-course meal. It’s a house party in a box.
Positive Contact box sets will be released in May throughout Dogfish Head’s distribution network, in accordance with local and state laws. Stay tuned.
For more information on the beer Positive Contact, contact Sam Calagione at [email protected]. For more information on Deltron 3030, contact Toni Isabella at[email protected].
Participating chefs
Critically acclaimed chef, restaurateur, award-winning author and television personality Mario Batali is one of the most recognized and respected chefs working in America today. With business partner Joe Bastianich, Batali has created an uber-successful restaurant and culinary empire in New York, Los Angeles, Las Vegas and Singapore. www.mariobatali.com
Frdric Morin and David McMillan, the radical chefs behind Joe Beef, are passionate about French market food, and they serve it Quebec-style: loud and fast. Morin and McMillan seek out the best local ingredients and keep Joe Beef’s menu brief so they can change it on a whim.www.joebeef.ca
David Chang is the chef and owner of the Momofuku restaurants. He has been honored with awards from Food & Wine and Bon Appetit, named a Man of the Year by GQ, and called one of the “most influential people of the 21st century” by Esquire. Chang also has taken home three James Beard Foundation awards. www.momofuku.com
Californian Sean Paxton, known as the Homebrew Chef, believes in beer. On his popular blog and web series, Paxton explores the complexity beer adds to food, whether paired with it or incorporated into the recipe. www.homebrewchef.com
Named a “Restaurant Empire Builder” in 2011 by Food & Wine, James Syhabout made his reputation at the Michelin-Starred Commis in Oakland, Calif. He flexes his casual culinary muscles at Hawker Fare, focusing on inexpensive dishes inspired by the street markets of Southeast Asia. www.commisrestaurant.com
It was hinted a while back that Russian River & Sierra Nevada were working on a collaboration. The idea will culminate soon. Brew day is fast approaching for Brux (aks Brettanomyces bruxellensis) the yeast you’ll find in these bottles. The collab is brewed at Sierra Nevada (who doesn’t use much wild yeast at their facility.)
Sierra Nevada will package and ship Brux through their distribution network. For many markets, this might be the 2nd time you will see a Russian River beer on the shelf. Those in Avery Brewing’s distribution network will recall Collaboration, Not Litigation, a blend of each of the breweries Salvation ales.
What began as mutual admiration between Sierra Nevada’s Grossman family and Russian River’s Cilurzos has grown and progressed into genuine friendship. Brux began as an idea and has grown into something altogether different:
The liquid manifestation of change over time.
Refermented in the bottle with Brettanomyces bruxellensis, Brux will change and develop over time. Copper-colored, dry and complex, with slightly tart notes of green grass, pear, spice and lemon – this ale will progress in the bottle for many years.
Style: American Wild Ale Availability: 750ml bottles, corked & caged. Arrival: July, 2012
Not too much of a surprise as Dogfish Head had Urkontinent on the 2012 schedule, but with no release date. This worldly offering is a techie collaboration with a fairly unknown company called Google. Do a Yahoo search to find out who they are. The beer is styled after a Belgian dubbel, using a host of worldly ingredients. It was released last year at the brewpub. The video below gives you all you need to know about this “feedback” based beer.
URKontinent is brewed in the style of a Belgian Dubbel. It begins with Pilsner, Munich and Chocolate Malts and Belgian Dark Candi syrup. Then we add unique ingredients from around the world. Wattleseed from Australia imparts a chocolate, coffee, and hazelnut taste to the beer. Toasted Amaranth from South America gives it an earthy, grainy flavor and a little additional roast flavor. Green Rooibos from Africa contributes a floral aroma and slight astringency. Myrica Gale from Europe supplements the bitterness from minimal hopping. Hive Plex Honey from California adds a subtle sweetness while maintaining the dry finish.The careful combination of all these ingredients creates a complex dark Belgian style ale with wonderful coffee and chocolate covered cherry flavors. The roastiness of the malt and wattleseed melds with the fruity esters from the yeast, the floral notes from the rooibos, and the malty yet dry signature of a Belgian Dubbel. Perfect to enjoy with friends as the weather begins to cool.
Let’s look at what the hell these ingredients are:
Amaranth – the grain is gluten free, and has an earthy/nutty flavor. South America
Rooibos – Part of the legume family. Adds a bit of astringency to this beer. Africa.
Myrica Gale – Also called bog myrtle. Perfumey and floral. European origin.
Honey – Comes from bees. California bees to be exact. Google bees. See video.
Wattle Seeds – Australia. Adds chocolate & coffee flavors
It was mentioned on BSJ last month that Stone Brewing, Bear Republic & Fat Head’s Brewing were collaborating. The result of that pre-Christmas collaboration is TBA the newest collaboration to roll out of Stone. TBA follows More Brown Than Black IPA, brewed with The Alchemist in Vermont, benefitting Hurricane victims.
Nothing say Christmas like hanging out with good friends and brewing up something special. Thanks to Matt Cole from Fat Heads and Richard (Ricardo) Norgrove from Bear Republic for braving pre-holiday travel to come to Stone then week before Christmas holiday and brew this “sort of” old-school American (or Texas) brown ale. The recipe we came up with has a host of specialty malts, molasses, brown sugar, Columbus, Bravo, Brewers’ Gold, and for the first time at Stone, Cascade Hops! We’re hoping our brew brings back fond memories of the earliest classic craft brews. Enjoy your trip down memory lane!
Style: American Brown Ale Adjuncts: Brown Sugar, Molasses
Hair Of The Dog Chosen As Next De Proef Collaborator
Alan Sprints From Hair Of the Dog Brewing (Portland, OR) has been named as the 2012 collaborator with Dirk Naughts of De Proef Brewing. Previous collaborations include:
One of St. Louis, Missouri’s newest breweries Perennial is collaborating with Half Acre Brewing (Chicago, IL.) The beer is dubbed Plan B, is the first collaboration by Perennial. Brew day is this Friday according to the brewery. “B” will be a sour mash Belgian Dark Ale, brewed with black currants. Currants are perennial berries, with a sweet taste.
Style: Belgian Strong Dark Ale (w/ Black Currants) Availability: 750ml bottles. Arrival: Bottling in January, 2012. Distribution through Perennial’s channel.
8% ABV
note: The green in the artwork is an error in the file. Better artwork to follow.
