Meet a 2012 Widmer Brothers Brewing project – Raspberry Russian Imperial Stout. An Alchemy Project release, joining releases like – Brrrbon. (More Brrrbon on the shelves by end of ’11)
An extremely rich and complex beer. The addition of raspberries during the fermentation Continue Reading →
On October 24, Odell Brewing gets Friek-y. Friek returns! Its a framboise/kriek sour beer, that just took home gold at GABF this year.
“I think this beer best represents our collaborative culture,” said Brendan McGivney, head of production at Continue Reading →
The Shock Top Variety Pack is making it’s way to shelves. The pack includes the new Shock Top Pumpkin Wheat, along with Shock Top Raspberry Wheat (debuting early 2011) and regular Shock Top White.
The variety pack will be Continue Reading →
Goose Island Brewing is adding some flavor variations to Dominique, and American Wild Ale. Dominique is a bit of Belgian meets bourbon sexiness, as this sour ale is aged in bourbon county stout barrels.
Goose is adding variations to the Dominique Continue Reading →
Brewdog Brewing just made Prototype 17 available online. The brewers took 77 lager, added fruit & some barrel aging.
Prototype 17 is a 4.9% lager aged in whisky casks with raspberries. This is a one time only beer, and once it Continue Reading →
Founders Brewing just received approval to add 4,000 feet to the brewery in Grand Rapids, MI. The extra space will give Founders more brewing room, but will not be expanding the tap room. <MLive>
Also, the first of the brewery’s Continue Reading →
As previously mentioned, Dogfish Head Brewing is going “minty” with Black & Red. Raspberries & mint come together in a new one-off, draft only concoction. The brewery mentioned this is being kegged today.
From Dogfish:
Black & Red is a velvety smooth Continue Reading →
Meet a 2012 Widmer Brothers Brewing project – Raspberry Russian Imperial Stout. An Alchemy Project release, joining releases like – Brrrbon. (More Brrrbon on the shelves by end of ’11)
An extremely rich and complex beer. The addition of raspberries during the fermentation process results in an almost purplish opaque color with a beautful brown head. Warm chocolate and roasty notes compliment the hop bitterness.
Style: Russian Imperial Stout
Availability: 22oz bombers
Release: 2012
9.3% ABV
On October 24, Odell Brewing gets Friek-y. Friek returns! Its a framboise/kriek sour beer, that just took home gold at GABF this year.
“I think this beer best represents our collaborative culture,” said Brendan McGivney, head of production at Odell Brewing. “I cannot think of a beer that had as many hands involved in the process as this one from raspberry picking and cherry squishing to yeast and bug propagation, barrel handling, and 750 ml bottling.”
Friek is aged in oak barrels with Colorado cherries, AND Fort Collins raspberries. Then there’s the wild yeasts – lactobacillus and pediococcus to funk things up even more.
Expect it in 750ml corked & caged bottles. In Odell’s 10 state distribution network. There’s a “FRIEK OUT” party at the tap room on 10/29. Be a friek, celebrate a gold medal, and get a mouthful of sour. [PressRelease]
The Shock Top Variety Pack is making it’s way to shelves. The pack includes the new Shock Top Pumpkin Wheat, along with Shock Top Raspberry Wheat (debuting early 2011) and regular Shock Top White.
The variety pack will be available until early January, 2012. Pumpkin has already arrived in 12oz/6pks & draft.
“The Shock Top family’s popularity just continues to grow — up nearly 77% in the first half of the year, and we want to keep bringing new offerings,” said Paul Byrne, brand manager for Shock Top. “We’ve already expanded the family this year to include new styles and packages, and we’re excited about new opportunities for the brand in 2012.”
Shock Top Belgian White has had a few packaging change-ups in 2011 – with the addition of 12oz cans, and 22oz bottles. [PressRelease]
Goose Island Brewing is adding some flavor variations to Dominique, and American Wild Ale. Dominique is a bit of Belgian meets bourbon sexiness, as this sour ale is aged in bourbon county stout barrels.
Goose is adding variations to the Dominique line, by adding Blackberries and Raspberry editions. (Draft only, currently.)
Also, expect more of
Mae – Brewed with Saison and farmhouse ales of Belgium in mind, we added fresh Mick Klug’s Michigan peaches and Brettanomyces claussenii to a fresh white wine barrel and aged the Saison base for 9 months. Stretching boundaries of the traditional style, we decided to put our own little spin on it.
Eva – Brewed with the Saison and Farmhouse ales of Belgium in mind, we added fresh Michigan cherries and Brettanomyces to a wine barrel and aged the Saison base for 9 months.
Indira – Brewed with Lemongrass and Lemon Thyme in the brew kettle, Indira brings the citrus of her cousin Sofie but from different sources. A dry citrus finish blends with spices of the yeast and thyme.
Brewdog Brewing just made Prototype 17 available online. The brewers took 77 lager, added fruit & some barrel aging.
Prototype 17 is a 4.9% lager aged in whisky casks with raspberries. This is a one time only beer, and once it is gone it is never coming back, so get your paws on this delicious summer beer whilst you have the chance!
Founders Brewing just received approval to add 4,000 feet to the brewery in Grand Rapids, MI. The extra space will give Founders more brewing room, but will not be expanding the tap room. <MLive>
Also, the first of the brewery’s 750ml bottles are rolling off the line. Blushing Monk is the first of the new “Backstage Series.” Monk is a Belgian style fruit beer fermented with pure raspberries. (Previously brewed half a decade ago under the name Imperial Belgian Razz.)
Availability: 750ml bottles
Arrival: Released in Summer, 2011
As previously mentioned, Dogfish Head Brewing is going “minty” with Black & Red. Raspberries & mint come together in a new one-off, draft only concoction. The brewery mentioned this is being kegged today.
From Dogfish:
Black & Red is a velvety smooth dry-minted stout with a serious fruit problem! The huge portion of heavily roasted grains brings a dry, chocolaty character which contrasts its sweet fruity full body. As you tilt your glass, youll notice that the black color you are perceiving is actually a very deep reddish hue and the rich creamy foam has a tinge of pink to it. Black & Red starts off roasted and warming with a robust mintiness from 100lbs of organic mint (from our friends at Washington’s Green Grocer) added to the secondary fermentation and finishes out sweet and smooth.
