Topic Archives: Gentian Root
Wild Heaven Electric Avenue, the 8th Bulleit collab
Wild Heaven Electric Avenue, the latest in the brewery’s ongoing collaboration with Bulleit Whiskey debuts this week.
Munichwine. You don’t see that style in the beer often- if at all. This is a first in 16 years for Beer Street Journal. The idea is pretty simple- think barleywine with mainly German Munich malts.
The 8th Collaboration.
Electric Avenue marks the 8th collaboration with Bulleit Frontier Whiskey, with the first release being 95 Shilling, dating back to one of the worst years in human history, 2020. There are two components to each collab – the brewer and the distillery. In Wild Heaven’s case, each of these unique releases have been the brainchild of head brewer Josh Franks. Franks excels at digging out the right beer style to compliment what barrels Bulleit will send down to Georgia.
Fresh, just emptied “wet” barrels head 437 miles south to Wild Heaven, (also one of the beer collaborations) to be filled with what Franks and co-founder Eric Johnson concocted. Having had 7 of these beers thus far, the fresh barrels make all the difference in the end result.
“Bulleit-vardier”
The Wild Heaven team were on a trip to the Bulleit Distillery last year, drinking Boulevardier cocktails (a bourbon-swapped take on the Negroni) where the idea of a cocktail-inspired “Bulleit-vardier” came to mind. The challenge? Making the herbal and bitter notes of the cocktail work in this barrel-aged beer. That’s where the additions of Gentian root, rubarb root and Angelica come in.
“The question had become what style would work well for the cocktail idea and I had really liked the idea of a Munichwine, I’m a big fan of Munich malt. But some of that Munich and aromatic malt profile doesn’t feel dissimilar to red vermouth so I ran with it,” says Franks.
Tonight we find out the result at a special Bulleit & Beer media preview at Wild Heaven’s new Toco Hills location.
Wild Heaven Electric Avenue debuts this week in 12-ounce cans and draft for a limited time.
Style: Munichwine (w/ Gentian Root, Rhubarb, Angelica. Barrel Aged. Bourbon.)
Availability: 12oz cans, Draft.
Debut: Mid-March, 2025
9.6% ABV
Highland Slow Crush in May that tastes like an Aperol Cocktail
Highland Slow Crush Tart Spritz Ale will join Asheville, North Carolina’s oldest brewery’s lineup in May.
After speaking with Highland Brewing this morning, it’s very evident the team is excited about this new release. Slow Crush, subtitled a “tart spritz ale”, is a kettle sour that mimics the Aperol Spritz cocktail.
To achieve this, Highland used a few botanicals you don’t find very often in beer – gentian root, cinchona bark, and hibiscus flowers. They contribute the kettle soured base beer, brewed with flaked rye malt and Citra and Amarillo hops. The result according to the brewery is an effervescent beer with a refreshing acidity that is perfect for any occasion.
“This is a dynamic time in the industry and at Highland.We are exploring what Highland beer can be and creating beers that are different from anything we have ever done before. Slow Crush refers to the tradition of gruits and aperitifs and the way that brewers and distillers tried to achieve balance with different herbs and spices… – Trace Redmond, R&D Brewer
Highland Slow Crush will be available in 16-ounce cans year-round starting in May 2019.
Style: Kettle Sour Ale (w/ Cinchona Bark. Hibiscus Flowers. Gentian Root.)
Hops: Citra, Amarillo
Availability: 16oz Cans, Draft. Year-Round
Debut: May 2019
5% ABV
Dogfish Head Birra Etrusca Bronze Arrives in December
Joining Dogfish Head Brewery’s Ancient Ale Series is Birra Etrusca Bronze. Beer truly meets history in this release, as Sam Calagione traveled to Rome, Italy to meet with molecular archaeologist Dr. Pat Mc Govern. Joining the duo is Leo DeVencenzo of Birra del Borgo and Teo Musso of Baladin. The group analyzed drinking vessels found in 2,800-year-old Etruscan tombs. Wouldn’t you know it? Another ancient culture has a love of beer. If anyone is going to remake it, you know Dogfish Head will.
A wide range of ingredients are used in Birra Etrusca.The backbone is two-row malted barley and an heirloom Italian wheat. Additions include hazelnut flour, pomegranates, Italian chestnut honey, Delaware wildflower honey and clover honey. Etrusca is bittered with gentian root and Ethiopian myrrh resin.
Birra del Borgo, Birra Baladin and Dogfish Head will release a version of Etrusca. In an interesting twist, each brewery will ferment the beer in a traditional vessel. Dogfish Head will use bronze, Baladin in wood, and Birra del Borgo will use terra cotta. The flavor profiles will be slightly different for each. No word of the Italian editions being released in the states.
Style: (w/ Hazelnut flour, Pomegranates, Italian Chestnut Honey, Delaware Wildflower Honey, Gentian Root, Ethiopian Myrrh)
Availability: 750 ml bottles
Arrival: December, 2012
8.5% ABV
