Sprecher Brewing Company (Glendale, WI) will release Commando and Czar again this month. Both offerings have been aging in bourbon barrels for two years.
Sprecher Czar is a Russian imperial stout, 12% ABV. Commando is a scotch ale, also 12% ABV.
For the 2014 release, the brewery has changed the package for both offerings to 12oz bottles/ 4 packs. Expect bottles in the brewery’s gift shop immediately after packaging and distribution in mid-November.
Newcastle’s special release series continues in 2014 with the addition of Newcastle Caledonian Scotch Ale. The scotch ale style got its start in Edinburgh, Scotland in the 18th century. “Scotch Ale” was a terminology for strong ales that were exported out of the city. Strong Scotch ales are sometimes called “wee heavy.”
Scotch Ale is a classic brew that originated in Edinburgh, Scotland in the 18th century. Rich, full-flavoured and fulfilling, our Scotch Ale is a blend of malts with toffee notes and a mellow hop.The beauty of this style is its fulsome malt character that is simply mouth-watering.
Caledonian Brewery opened in Edinburgh, Scotland in 1869. It is the only surviving brewery built in the 19th century. Heineken purchased the Caledonian Brewery in 2004. It is fitting, the oldest Scottish brewery would brew this historical offering.
Style: Scotch Ale
Availability: 12oz Bottles, Draft.
Now you can Ride the Lion. The brewery has aged a wee heavy scotch ale in bourbon barrels.
Descended from a notorious clan of Scottish lore, head brewery Dan Lipke channeled the Tartan tapestry encoded in his DNA to create a formidable Wee Heavy. The beer has been aged 100% in fresh bourbon barrels. Ask yourself, “Who needs to ride the lion?”
Clown Shoes Ride the Lion will be available in 22oz bombers.
Style: Scotch Ale (Barrel Aged. Bourbon)
Availability: 22oz Bombers
F.X. Matt Brewing Company (Utica, NY), brewer of Saranac beers, introduce Saranac Single Malt Scotch Ale.
This one off release joins the brewery’s High Peaks Series. Saranac Single Malt Scotch Ale was aged in whiskey barrels from the Tomintoul Distillery in Scotland. These barrels are over 100 years old and have aged both whiskey and sherry.
Saranac Single Malt Scotch Ale is available in 4-packs and draft for a limited time.
9% ABV, 35 IBUs
Oskar Blues Brewery (CO/NC) is upping their nitro game with the addition of Oskar Blues Old Chub Nitro Cans.
Old Chub has been available on Nitro taps prior to this release. Nitro cans are a first for the craft beer in a can pioneer. Cans officially launch this week in Denver at the Craft Brewer’s Conference. National distribution announcement to follow.
OLD CHUB NITRO utilizes an existing widget technology developed by Ball. The Nitro widget is attached to the bottom of the can and is charged with liquid nitrogen during the filling process. The widget releases the nitrogen when the can is opened, liberating the cascading creamy smooth nitro pour.
Oskar Blues first launched nitrogen infused versions of their beers in 2009, thanks to brewer Juice Drapeau. Offerings since have included Dale’s Pale Ale, G’Knight Red Ale, alongside a few small batch offerings.
16oz/4 pack cans launch Friday, April 11th.
Style: Scotch Ale (Nitrogen)
Availability: 16oz Cans
pic via Oskar Blues
It’s cold in the south, and Back Forty Beer Company (Gadsden, AL) has a beer to help warm you up. Scotch Ale,their latest seasonal, is back on shelves.
“Our winter seasonal Scotch Ale was created for those cold Southern nights. The full body and unique blend of spices does a great job of keeping you warm.” said Jason Wilson, founder and president of Back Forty Beer Co. “It’s also a great complement to hearty winter meals.”
Scotch Ale rounds out the brewery’s four seasonal releases, Spring, Summer, Fall and Winter. The brewery also teamed up with Chef Chris McDonald of Huntsville, Alabama’sThe Bottle to create a mussels recipe you’ll want to try at home.
Availability: 22oz Bombers. Winter seasonal
7.5% ABV, 26 IBUS
Blue Hill Bay Mussels with Back Forty Beer Company’s seasonal Scotch Ale
1 pint Back Forty Scotch Ale
2 pounds Blue Hill Bay mussels
2 tablespoons olive oil
1 shallot- minced
2 cloves of garlic- peeled and chopped
2 sprigs of fresh thyme
2 fresh bay leaves
1 orange- juice and zest
2 tablespoons soft butter
Pinch of sea salt and crushed red pepper to taste
Over medium heat add the olive oil, shallots, garlic, bay leaves and thyme to the sauce pan and sauté until translucent. Add the mussels and stir to coat well. Add in the Back Forty Scotch Ale, orange juice and zest and cook covered for 5 to 7 minutes. When the mussels have opened, transfer them to a serving bowl with a slotted spoon. Add in butter and allow the cooking liquid to reduce for 2 to 3 minutes. Pour the reduced liquid back over the mussels and serve with toasted pretzel bread.