Rogue Oregon Single Malt Whiskey has debuted, the first 5-year aged spirit by the brewery/distillery.
Every bit of the Single Malt Whiskey has Rogue’s fingerprint on it. The brewery grew the malt on Rogue Farms. The yeast is Rogue’s Proprietary Pacman Yeast. It was distilled on site in Newport, Oregon, and transferred to barrels Rogue coopered and toasted onsite. Then, of course, bottled by hand.
Oregon Single Malt Whiskey opens with an attractive aroma of floral honey, peach and mango. Medium-to-full bodied, the aromas slowly transition to lush, ripe fruit and brown spice.
Rogue Oregon Single Malt Whiskey is available in year-round at select retailers in 750-milliliter bottles.
Style: Single Malt Whiskey
Availability: 750ml Bottles
Debut: February 2018
80 Proof, 40% ABV
Image: Rogue Spirits
Hoppin Frog Barrel Aged Gavel Slammer will be available on Black Friday.
Huge. Best descriptor for this big beer. On Black Friday, Hoppin Frog Barrel Aged Gavel Slammer. The 17.2% alcohol by volume dark has been aged in brewery selected whiskey barrels.
Barrel-aged over-the-top ale like no other, with a truly magnificent character from aging in select whiskey barrels. Rich, aromatic, lively and dark, with layer after layer of roasted, toasted, and caramelized malts, beautifully balanced from the oak barrel. We’ve done our part, slamming the hammer down for freedom from alcohol limits.
Hoppin Frog Barrel Aged Gavel Slammer will be available in 12-ounce bottles at 10 am on November 24th.
Style: American Strong Ale (Barrel Aged. Whiskey.)
Availability: 12oz Bottles. Brewery only release.
17.4%, 65 IBUs
Hi-Wire Sour Pumpkin Ale is all over the flavor map. That’s a good thing. There’s a lot going on in this beer.
As fall creeps in, Asheville, North Carolina based Hi-Wire Brewing has released Sour Pumpkin Ale. Put the pumpkin spiced latte down because things are about to get a little weird.
After spending time wandering around local Rayburn Farm, Hi-Wire was struck with the idea of sourcing a beer from a single farm source. Sure, this is a pumpkin ale so you’re probably thinking something with pumpkins, cinnamon, and cloves. Make it taste like pie and ship it, right? Wrong.
Let’s talk pre-barrel. The base beer spent time in stainless steel tanks, with roasted delicata pumpkins, cinnamon basil, and blue ginger. Blue ginger is a Hawaiian variety known for its superior flavor. Cinnamon basil is also called Mexican spice basil. Methyl cinnamate found in the cultivar gives off flavors of the cinnamon spice when the leaves are crushed.
If this beer is already sounding unique, Hi-Wire isn’t done yet. After three months in stainless steel, the beer was split into rum, whiskey, and red wine barrels for six months, then blended back again. There’s nothing “basic” about this creation.
At this point, it is downright impossible to use something as simple as “pie” to describe Hi-Wire Sour Pumpkin Ale. It just doesn’t fit. Sour Pumpkin is aggressively sour as you dive in, melding into a light wash of ginger and cinnamon. As the beer warms, the blend of barrels are fighting for palate domination. Honestly, we think the rum won. This is no simple wild ale, with typical flavors. Everything about this beer is unpredictable in the best of ways. Speaking in the spirit of Hi-Wire’s hometown of Asheville, “Keep Fall Weird.”
Hi-Wire Sour Pumpkin Ale is a limited, 375-milliliter bottle release. Not for the faint of heart (or palate).
Style: American Wild/Sour Alehttps://beerstreetjournal.com/tag/american-wild-ales/ (w/ Pumpkin. Blue Ginger. Cinnamon Basil. Barrel Aged. Whiskey. Red Wine. Rum.)
Availability: 375ml Bottles
PIC: Beer Street Journal
Hi-Wire Blackberry Sour joins the Asheville, North Carolina based brewery’s sour & wild lineup on April 1st.
18 months of fermentation were required to make Hi-wire Blackberry Sour, a blend of stainless steel, rye whiskey, red wine and North Carolina rum barrel ales.
Think blackberry jam, brett, and oak in this balanced and drinkable ale.
Hi-Wire Blackberry Sour can be purchased in 750ml bottles on Saturday, April 1st at the brewery’s South Slope location.
Image: Hi-Wire Brewing
Boulevard Show Me Sour debuts in the “Show Me” state this week. The first in a line of sessionable sours.
This beer first appeared in 2015 as a collaboration between Boulevard’s brewmaster Steven Pauwels and and Side Project’s Cory King. Both brewers are inspired by low alcohol, Belgian table beers.
Show Me Sour features 2 Row Pale, Maris Otter, and Amber 50 malt, plus Midnight Wheat. It is brewhouse soured, and after primary fermentation, was transferred into second use oak whiskey barrels. The final beer was blended back with fresh beer, resulting in a beer-y take on the whiskey sour cocktail.
Boulevard Show Me Sour is pleasantly puckering and an excellent choice alongside burnt ends, rum cake, salads with acidic dressings and soft cheeses. – Jeremy Danner, Ambassador Brewer
Boulevard Show Me Sour debuts this week in Kansas City. 12 ounce bottles can be found on shelves around the U.S. in the following weeks.
4.3% ABV, 12 IBUs
PIC: Beer Street Journal
Martin House Acheron, the Fort Worth, Texas based brewery’s barrel-aged imperial stout, is now available in cans.
Does this beer look and sound a little death metal to you? Acheron in Ancient Greek means “River of Woe”, one of the rivers of Hades in Homer’s The Odyssey. In Dante’s Inferno, the Acheron river forms the border of Hell. Like we said… metal.
Martin House Acheron dark, burly, and boozy. The 12% alcohol by volume imperial stout is unblended, aged six months in whiskey barrels. The brewery finished it with a touch of brown sugar, balancing the bitterness and increasing the ABV.
…this 12% abv stout will satiate your sinuous desires for something bold, burly, boozy, and barbarous.
Martin House Acheron is available in 12 ounce cans, in 2-packs. Think of it as two extra ounces when compared to the traditional 22 ounce bomber.
PIC: Martin House Brewing
Nantahala Brewing Judaculla, a barrel-aged Russian imperial stout, is available once again.
This once a year beer got its start in 2011. Nantahala Brewing Head Brewer Greg Geiger and Owner Joe Rowland created that combined the boldness of a big imperial stout, the vanilla notes of whiskey, and a local flavor that set it apart. The duo identified sorghum, which is produced in the Western North Carolina mountains, to add to the beer. Sorghum (used in root beer) adds molasses notes to Judaculla.
The imperial stout is brewed with sorghum, and then transferred to Jack Daniels barrels for four months. Finally, Judaculla is blend again with fresh, hoppy roasty stout.
“Judaculla took on a life of its own. It’s a complex beer that represents a style we love and offers a blend of flavors that are unique to the culture and history of our area.” – Co-owner Joe Rowland
Nantahala Brewing Judaculla is available in 22 ounce bottles in the taproom and limited distribution.
Latest Return: 12/20/16