Wicked Weed Brewing (Asheville, NC) has created a new draft only line up for the world cup.
Starting the week of June 12th, head brewer Luke Dickinson will unveil weekly beers inspired by traditional ingredients or beer styles from countries around the world. One of the releases in a “Chicha Ale,” only the brewery isn’t going to chew the ingredients like Dogfish Head did on their tv show Brew Masters.
“I was inspired by the idea of the whole world coming together for one event,” said Luke. “The World Cup gives us a unique opportunity to showcase beer styles from around the world and celebrate them in an interesting way.”
The first beer in the lineup (below) taps at 4 pm on June 12th at the pub in Asheville, NC.
Week of June 12th:
Country of inspiration: Brazil
Concept: To create a Caipirinha inspired ale
Ingredients of interest: Sugar cane rods and lime zest from 30 pounds of limes
Country of Inspiration: France
Concept: A saison brewed with French hops, French yeast and French mushrooms, Chanterelles
Ingredients of interest: French Aramis hops, French saison yeast, and Chanterelles sourced from France
Week of June 19th:
Country of Inspiration: Mexico
Concept: A light, spicy beer brewed with cilantro.
Ingredients of interest: Anaheim, Fresno and Habanero chilies, and cilantro.
Country of Inspiration: Germany
Concept: Traditional Bavarian Hefeweizen made with two uncommon German hops.
Ingredients of interest: Mandarina Bavaria and Huell Melon hops and Bavarian Hefeweizen yeast
Country of Inspiration: Australia
Concept: A 7% ABV ale brewed with 5 types of New Zealand or Australian hops and Lemon Myrtle.
Ingredients of interest: Orbit, Green Bullet, Wakatu, Pacific Gem and Pacific Jade hops and Lemon Myrtle.
Week of June 26th:
Country of Inspiration: England
Concept: An English bitter brewed with yeast brought back from Everards brewery in the UK when the Dickinson brothers brewed there last February.
Ingredients of interest: East Kent Golding hops, Everards Brewery house strand of yeast and Maris Otter barley.
Country of inspiration: Peru
Concept: Wicked Weed’s take on the local alcohol Peruvian Chicha with numerous traditional spices.
Ingredients of interest: Corn and barley base with spearmint, cinnamon, clove and lemon zest.
Country of Inspiration: Ethiopia
Concept: Brew a beer based on Tej, a honey wine that originates in Ethiopia made with gesho root.
Ingredients of interest: Gesho root and 300 pounds of Orange Blossom honey and Wild Blossom honey.
Jester King Brewery’s releases can be as fascinating as they can be complicated. On Friday, April 25th, the brewery will release Hibernal Dichotomous in the tap room. What is it? Let’s break it down.
Jester King Hibernal Dichotomous is made using a practice called biere de coupage or beer that is “cut.” It is blending technique dating back hundreds of years. Hibernal is a blend of young farmhouse ale (63%), mature barrel aged beer brewed with rosemary, lavender, and spearmint (25%) from November, 2012, and fresh pressed watermelon juice.
The finished beer is 5.8% ABV, 12 IBUs, and retails for $14.
Style: Farmhouse Ale (w/ Spearmint, Rosemary, Lavender, Watermelon Juice. Barrel Aged)
Availability: 750ml Bottles
Mint chocolate works quite well in ice cream, and surprising translates to beer too. Shipyard Brewing Co (Portland, ME) will be showing you this flavor exploration soon in the Pugsley’s Signature Series (named for their brewer).
Mint Chocolate Stout is a dark, silky beer with aromas of chocolate and licorice. There are notes of chocolate and coffee upfront followed by a subtle spearmint finish.
Availability: 22oz bombers
9% ABV, 53 IBUS
Ska Brewing will release the third edition in their Seasonal Stout series: Vernal Minthe Stout on Wednesday. The stout brewed with peppermint, spearmint, cocoa and vanilla beans. The beer will hit shelves on March 20th, the date of the spring equinox.
“Spring is a good time to brew up a reward for making it through winter, said Ska Overlord of Brewing Operations Bill Graham. “The Vernal Minthe Stout is a treat: sweet, but with great roasted and chocolate notes for balance–and a peppermint note that reminds me of spring. I bet I’m not the only one who could use a reward about now.”
Look for the next announcement in June, corresponding with the Summer Equinox.