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Category Archives: Beer Releases

Florida brewery to release beer barrel-aged under water

marker48Barrel-aging has become a common treatment of beer at many breweries across the country. But, most breweries put the filled barrel in a cool, dark place to age, Not the folks at Marker 48 Brewing Company in Weeki Wachee, Fla. For the second time, the folks at Marker 48 have filled a Four Roses Bourbon barrel with their Double IPA and submerged it 48 feet below the surface of a freshwater spring.

Get all the details in the official press release below:

WEEKI WACHEE, Florida (April 25, 2017) — Myriad wonders exist in Florida’s freshwater springs that bubble to the surface along the state’s Nature Coast.

Shark’s teeth and other fossils from eons ago, when the state was mostly submerged under a saltwater sea. The slow, gentle and endangered West Indian manatees, who seek the warmth of the consistently 72-degree waters in the spring during the colder winter months.

And live mermaids, of course, who perform every day in the underwater theater at Weeki Wachee Springs State Park in the tiny town of the same name, about an hour north of the Tampa Bay area.

Add one more wonder to that list: Beer.

For the second year in a row, Weeki Wachee’s own Marker 48 Brewing will sell to the public bottles of its Spring Release Double IPA that was transferred to Four Roses bourbon barrels and aged for about three weeks 48 feet deep in one of those freshwater springs, located on private property not far from the brewery.

In 2016, after a similar process, the Marker 48 staff transferred the inaugural Spring Release into bomber bottles for sale to the public. The bottles sold out quickly and were well-received by the craft beer community.

This year, about 400 bottles of the 10.9% ABV (alcohol by volume) 2017 Spring Release will go on sale at the brewery, 12147 Cortez Blvd., Weeki Wachee,  on Thursday, April 27, at noon.

There is a limit of two of the 750ml bottles per person, per day, while supplies last, and the cost is $20 per bottle. In addition, one sixtel keg of the beer will be tapped that day at noon for those who want to try the brew while it’s as fresh as possible.

For more information on the release, check the Marker 48 Facebook page, Twitter account, Instagram or call (352) 606-2509.

 
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Posted by on April 26, 2017 in Beer, Beer Releases

 

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New Belgium to release two new brews

New_Belgium_Sign_March_2017Two new flavors will be available from New Belgium in the next few weeks. The first, Voodoo Ranger Juicy Mandarina IPA, follows the current trend of juicy hops-forward IPAs.

The second is a  sour farmhouse ale aged in oak barrels named fittingly, French Oak Saison. Interestingly, this saison is a blend of a Wallonia-style saison with a soured golden ale.

Get more information about each beer below in the official press release.

Ft. Collins, Colo. – April 17, 2017 – New Belgium Brewing’s Voodoo Ranger line is adding a special release series to the mix. First up is Voodoo Ranger Juicy Mandarina IPA, an unfiltered wheat IPA. It bursts with citrus and juicy tropical flavors and features German Mandarina Bavaria and Australian Galaxy hops.

Juicy Mandarina IPA pours a hazy orange and comes in at 6.5% ABV. It’s available this spring in 22 oz. bottles and on draft.

French Oak Saison

Another special release addition to the New Belgium lineup, although not part of the Voodoo Ranger family, is French Oak Saison. This barrel aged sour farmhouse ale is a limited release. French Oak Saison brings together a dry, hop-forward Wallonia-style saison with a golden ale, which is soured in French oak foeders for 15-18 months. Rye and spelt grains give the beer a medium body, while Huell Melon and Tettnang hops provide a honeydew and white pepper aroma.

This saison has a mouthwatering sourness with a clean, dry finish. It comes in at 7.5% ABV and is now available in 22 oz. bottles and on draft.

 

To find Juicy Mandarina and French Oak Saison near you, use the New Belgium Libation Location tool: or download New Belgium’s Beer Mode app.

 
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Posted by on April 18, 2017 in Beer, Beer Releases

 

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Founders to re-release Doom IPA in Barrel-Aged Series

Founders-Doom-2017-750ml-and-Four-Packs-of-12-Ounce-Bottles-FeatureFounders Brewing Company is best known for its Kentucky Breakfast Stout and the fanatical following it garners. But, the brewery’s Barrel-Aged Series has been grabbing attention lately, too. Along with Frootwood, a cherry ale, and KBS, Founders has released Backwoods Bastard, a Scotch ale. Now the brewery has announced that it has revived its 2013 IPA, Doom and has had it hidden away in Bourbon barrels.

The barrel-aged version of Doom will be available in distribution by the end of May.

See the official press release below for more details.

GRAND RAPIDS, Mich., April 12, 2017 – Founders announced today that they will release Doom, an imperial IPA aged in bourbon barrels, as the next release in the Barrel-Aged Series.Founders last released Doom in 2013 as part of the Backstage Series of beers, and its return is highly anticipated.

Doom is the third release of 2017 in the brewery’s esteemed Barrel-Aged Series, preceded by Frootwood and KBS. In addition to Backwoods Bastard, there are two remaining beers yet to be announced in the series this year.

Doom will be available in the taproom beginning on May 12 with remaining states seeing it shortly thereafter. Doom will have a suggested retail price of $14.99/4-pack 12oz bottles and $11.99/750mL bottle.

“Imperial IPA and barrel-aging – two of our greatest strengths coming together to create the masterpiece we call Doom,” said Co-Founder and President, Dave Engbers. “This is a huge beer with a big attitude. We are so happy to bring this beer back for those who have been vocal in asking for its return and we look forward to introduce it to those who haven’t yet had the opportunity to try it.”

 Founders will announce the remaining two releases in the Barrel-Aged Series later in the year.

 
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Posted by on April 13, 2017 in Beer, Beer Releases

 

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Irish Wheat new Guinness offereing

Irish Wheat 1Guinness, the classic brewer from Ireland has been expanding its portfolio of beers lately and are now releasing a new product dubbed Guinness Irish Wheat. The brew is a classic wheat utilizes the same yeast found in the brewer’s stout. The result is a refreshing, light beer with notes of banana, cloves and citrus.

To learn more about the new beer, read the official press release below:

DUBLIN (March 30, 2017) – The good times that begin on St. Patrick’s Day don’t have to end by March 18 – after all, spring is here, summer’s on its way, and there’s much more to celebrate. With that spirit in mind, the Guinness brand is introducing Irish Wheat, the brewer’s newest beer.

“When the weather’s warmer, people love crisp, refreshing-tasting wheat beers,” said Padraig Fox, the General Manager for the Open Gate Brewery in Dublin, where Guinness Irish Wheat was brewed. “So now is the perfect time to unveil Irish Wheat, our uniquely Guinness spin on a really popular style of beer. From the ‘Sunny South’ of Ireland, where we source our wheat, to the USA – sláinte.”

The Open Gate Brewery is home to a group of Guinness brewers from all over the world whose job is to explore new recipes, reinterpret old ones, and ultimately, bring exciting beers to life. It’s a process that takes time and patience, which is also the right approach to enjoying these brews. Irish Wheat is the latest in a line of creations that includes Rye Pale Ale, Antwerpen Stout, Nitro IPA, and Guinness Blonde American Lager – each with its own unique story.

“I wanted to help create the best wheat beer outside of Germany,” said brewer Jasmin Winterer, whose native home of Germany led her to come up with the concept for Irish Wheat. “The style is familiar, but if you look closer, you’ll see how we made it distinctly Guinness – this beer uses 100% wheat sourced in Ireland and the very same yeast that goes into our world famous stout.”

Irish Wheat is right in line with a brewery that’s been putting its own spin on things since day one. In the late 1700s, Arthur Guinness, like most brewers at the time, based his operation on a steady production of ales. That all changed in 1799 when he chose to switch things up from those ales and focus more on darker, stouter beers, including the stout the world knows now. A couple of centuries later, this taste for innovation would also lead to the world’s first nitrogenated beer.

Guinness Irish Wheat will be available nationwide in the U.S. for a limited time in six packs of 11.2 oz. bottles for a suggested retail price of $9.99.

Tasting Notes

  • Irish Wheat is a clean, crisp refreshing tasting beer with notes of zesty citrus, subtle clove and banana
  • Appearance: light, golden with a typical wheat haze
  • Aroma: cloves with a hint of banana and citrus
  • Taste: clean, low bitterness with a subtle clove/banana flavor and a hint of zesty citrus
  • ABV: 5.3%
  • IBU: 21
  • Hops: Mount Hood & Amarillo
  • Malts: Irish Wheat & Stout Malt

To keep up with all things Guinness beer in America, be sure to follow @GuinnessUS on Facebook, Twitter, and Instagram. And whether enjoying a bottle of Irish Wheat out in the sun, or sipping on any beer from the Guinness family, please remember to respect the beer and drink sensibly.

 
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Posted by on March 31, 2017 in Beer, Beer Releases

 

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Oskar Blues GUBNA switching to draft only

hand-picking-hops-for-oskar-blues-gubna-imperial-ipa-craft-beerWhen GUBNA first came on to the beer scene in 2011, it quickly became a sensation with its in-your-face wallop of hops. Since then the annual release has been something that many hop heads look forward to with great anticipation. In the past, cans of the pungent brew were available in most markets served by Oskar Blues. But, this year the brewery is changing things up and only making it available on draft in most markets. Cans will only be available at the brewery’s taprooms in Colorado and North Carolina.

Learn more about this year’s incarnation of GUBNA in the official press release below:

 Longmont, CO, Brevard, NC, & Austin, TX – Oskar Blues Brewery’s GUBNA Imperial IPA is back in the mix for year six with an emphasis on the sticky-icky and a hop punch-in-the-mouth.

Every year Oskar Blues’ eccentric fellowship of deranged brewers work with hop growers to seek out the most potent, unique and mind-bending hop varietals of the season. By annually altering the hop bill, GUBNA continually reinvents itself while letting the best and brightest of these powerful flowers flourish. This year’s disestablishmentarian dankness comes from a blend of Azacca, Sterling, and Crystal hops hand-selected by sensory panels at each of OB’s three breweries.

“The traditional hops beat out some newer, experimental varietals this year, which surprised many of us  here at OB,” said Tim Matthews, Head of Brewing Operations. “But the hops just spoke to the nearly 100 employees that participated in GUBNA hop selection and we must obey the rub.”

GUBNA clocks in at over 100 IBUs and at 10% ABV it’s a beer that you better sit down to drink before it sits you down. Expect big zesty lime and orange flavors, with a spicy/herbal sweet aroma and all the dank you’d expect from the intense hop load. The GUB, as always, sits on a base of Rye, North American Pale, and Munich malts, which offers a smooth and flavorful backbone to support the gargantuan load of hops.

In an effort to preserve GUBNA’s finest quality, the freshness of its hops, the imperial IPA, previously featured nationally in cans, will switch to a draft-only offering across the country. 12 oz. cans will only be available for to-go purchase in the Colorado and North Carolina Tasty Weasel taprooms.

Free-flowing GUBNA goodness will be available nationwide on draft in bars from March to May while supplies last. Use our Beer Finder at http://www.oskarblues.com/beerfinder to load up.

 
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Posted by on March 22, 2017 in Beer, Beer Releases

 

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Hunahpu’s Day 2017: A long road to perfection

Hunahpus-Day-2017-Tease-300x300Back in 2010, Hunahpu’s Imperial Stout made its debut in the beer scene. The decadent stout aged on cacao nibs, Madagascar vanilla beans, ancho chilies, pasilla chilies and cinnamon garnered Cigar City a gold medal at the 2010 and 2011 U.S. Open Beer Championships catapulting it to the national beer scene’s attention.

In that first year, Hunahpu’s release day was a relatively small event held in the brewery tap room. Several hundred beer-lovers gathered to taste and purchase bottles of the beer with little fanfare. But, as word of the beer spread through the beer community, demand began to grow. The beer became a hot commodity on many beer trading websites and, as bottles became more scarce, demand grew to a fever pitch.

Taking notice of the demand for the beer, the brewery planned a bigger event for the second release date. Dubbed Hunahpu’s Day, in 2011 guest breweries were invited to bring their rare and specialty beers, set up tents and offer tastes of their beers on a pay-per-pour basis. Crowds were heavy, but manageable. Except for a few scuffles over line position, the event went well enough for Cigar City to plan the same type of event for the next year.

By 2013, the hype of Hunahpu’s Day had built to such a level that hundreds – perhaps thousands — of beer aficionados queued up to get their allotment of the brew. The line was so long that the line ran several blocks up the street from the brewery and into a nearby shopping center parking lot. Rabid fans began lining up as early as 8:00 p.m. the night before, camping out at the gates of the brewery in order to be one of the first to sample the cornucopia of rare beers brought by breweries from all over the country. Many brought coolers and shared beer as a way to whittle away at the time.

Complaints of long lines began within the first hour or so of the event. Crowds crushed in to lines at the most popular tents creating waits of more than an hour. Often, unscrupulous guests would cut the line and walk right up to the front much to the ire of those who had been waiting in the hot Florida sun. To make matters worse, a staffing agency had been hired to provide servers who had no training on how to pour beer causing even longer waits.

After the event was over, it was estimated 9,000 guests passed through the gates at Cigar City leaving over-flowing port-a-lets, mounds of trash and myriad complaints from guest who were unable to get beers they had set their minds on drinking. But, due to some quick thinking by Cigar City owner, Joey Redner who reduced bottle purchase limits from three per person to two, anyone who wanted a bottle of Hunahpu’s was able to purchase one.

The massive crowds of the past led Redner and Cigar City Brewing President Toni Derby to change the format to a ticketed event in 2014. It was also decided that the event would be limited to 3,500 attendees. Ticket holders were entitled to unlimited tastes of guest beers and guaranteed an opportunity to purchase an allotment of three bottles. When the tickets went on sale on Eventbrite, they sold out in less than two hours. In theory, by limiting the number of guests, the brewery would be better able to plan for the event and insure that there would be plenty of beer for everyone. Further, guests were to be issued a silver wristband upon entry that would be removed when they had purchased their bottles of beer. Guests were told that they could purchase their allotment of bottles any time during the day, but that at 4:00 p.m. remaining bottles would be available for purchase without limit.

Because of the popularity of the event in the past and the speed at which tickets sold out, a lively secondary market for ticket sales popped up on other online outlets such as Craigslist. Since tickets purchased on Eventbrite can be printed at home, at least one – and likely several – purchasers made copies of tickets and sold the copies online. As the counterfeit tickets began appearing at the festival gates, arguments between duped guests and ticket-takers broke out. The line to get into the event began to grow and tempers flared. A snap decision was made to open the gates to everyone. The influx of bodies filled the brewery parking lot to capacity and beer lines grew longer and longer.

Then, at 4:00 p.m. when open bottle sales began the crowd shifted from the tasting lines to the purchase lines. Thousands crowded in, vying to get extra bottles.  Many purchased the 22-ounce bottles in cases of 12. But, as the feeding frenzy escalated, it became apparent that there were many guests who still had their silver wristbands and had not been able to purchase their promised three bottles. Clashes broke out between those buying extra bottles and those trying to get their allotment.

By 5:00 p.m. the bottles sold out. Redner, looking frazzled, put his hands into the air and announced that there were no more bottles to sell and police officers moved in to close the metal bay doors. The crowd became even more agitated with several banging on the doors others chanting, “Cigar City sucks!” To many caught in the middle of the crowd, it looked as if a riot could break out.

In the end, the festival was concluded early and, as the dust settled, Redner made an apology and a promise to get Hunahpu’s to any who did not get their allotment. Later, in a statement, he said, “I am acknowledging defeat. That was the last Hunahpu’s Day. The beer will go into distribution next year and hopefully spread out among many accounts, it will get to consumers more fairly.”

But, though it looked as if Hunahpu’s Day would never happen again, Cigar City surprised consumers and announced that there would indeed be a Hunahpu’s Day 2015. But, the event would be a strictly controlled, ticketed event limited to 2,000 attendees with a ticket price of $200. Each ticket included four bottles of Hunahpu’s to be handed out as guests left the festival. They also included food and unlimited tastings of guest beers.

The event went off without a hitch.

Then, in 2016, the brewery decided to take its show on the road and hold the event at Cotanchobee Fort Brooke Park on Tampa’s waterfront. The change of venue allowed the event to stretch out a bit and kept it from feeling so crowded. It also allowed the event to grow to include more brewers and that meant more exceptional beers to taste.

This year, Cigar City’s Hunahpu’s Day will once again occupy Cotanchobee Fort Brooke Park with even more brewers than 2016. The lineup includes such luminaries in the brewing business as Anderson Valley, Black Project, Crooked Stave, Firestone Walker, Fremont and Toppling Goliath. In addition, there are 16 breweries from 13 different countries as far flung as Russia, New Zealand and Sweden that will afford beer lovers tastes of beers they may never otherwise be able to try.

The 2017 edition if Hunahpu’s Day takes place Saturday, March 11 from 11:00 a.m. to 4:00 p.m. at Cotanchobee Fort Brooke Park, 601 Old Water St., Tampa, Fla.

Cigar City advises all attendees to plan on taking Uber to the event.

 
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Posted by on March 8, 2017 in Beer, Beer Festival, Beer Releases

 

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New Belgium La Folie marks its 20th anniversary

2017_la_folie_22oz_bottleSour beer lovers look forward to the annual release of New Belgium‘s La Folie with puckered lips. This year marks the 20th anniversary of the superbly blended beer. Get all the details about it from the official press release below.

Ft. Collins, Colo. – February 20, 2017 – This year marks New Belgium’s 20th year for making sour beers, which first launched its wood beer program in 1997 with La Folie. The award-winning sour ale’s 2017 version is now available and continues the sour ale tradition thanks to the craftsmanship of New Belgium’s blending team.

Every year, Eric Salazar, New Belgium’s Wood Cellar Manager, and Lauren Salazar, New Belgium’s Sour Beer Blender, coordinate a blending of various foeders (oak barrels) to make La Folie a winning interpretation of a Flanders-style sour brown ale.

“We’ve been blending and experimenting with sour wood beers for two decades and as the name La Folie implies it’s always with a touch of eccentric madness,” said New Belgium Spokesman, Bryan Simpson. “We combine multiple barrels based on continual tasting to create a combination that is just right. Once again, the crew nailed it this year.”

The 2017 La Folie is a sharp, tart sour ale full of green apple, deep cherry, dark chocolate, and tannin-like plum skin notes. It’s 7% ABV and available in both 22-oz. bombers and on draft.

 
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Posted by on February 22, 2017 in Beer, Beer Releases

 

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