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Category Archives: Beer Releases

3 new Bold City brews you must try at downtown tap room

bold_City_DTWhen I talked to Brian Miller, co-owner of Jacksonville’s first craft brewery, Bold City Brewing Company a few months ago about the just-opened downtown brewery and tap room, he told me that his vision was to rotate his brewers through the smaller brewery and let them exercise their creativity. This weekend we will get to reap the fruits of Jeremy Baker’s, one of the Bold City brewers, labors.

Beginning at 11:00 a.m. Friday, May 26, Baker’s first brew — The George and the Dragon Oatmeal Stout — will be on tap. Then at 2:00 p.m., The Jam ESB will become available and finally, at 5:00 p.m., The Pryed of Frank and Stein Rye IPA will flow.

Inspiration for the new brews lean heavily towards Baker’s British roots. The name for his stout is drawn from visits to family in England as he grew up.

“The legal drinking age is lower there,”  Baker said in an email from Bold City. “So the first time I could legitimately drink a beer at a bar was just down the hill from my Grandparent’s house. The pub was named The George and the Dragon and George.

The combination of that early drinking experience and the fact that his grandfather’s name is George provided the inspiration for his rich, chocolate forward oatmeal stout. IN keeping with the U.K. theme of the beer, Baker utilized British Phoenix hops in this 5% ABV work of art.

For his 5.5% ABV The Jam ESB, Baker again turned to his British heritage by trying to create a traditional Engish-style pale ale. In this brew he balanced English two-row, mild malts and a touch of crystal/caramel malts with a variety English of hops.

“My goal with this one was to emulate what you would get if you were in an English pub and asked for a pint of bitter,” Baker explained. “This is one of the first styles of beer I fell in love with as a young man.”

The Pryed of Frank and Stein, Baker’s third beer to be released is an English-style IPA brewed with rye that clocks in at 7% ABV and has an American twist — he aggressively hopped the brew with a combination of spicy and earthy hops from the U.S. and Europe. Perhaps most interesting is the highlighted use of experimental hop, HBC 682 said to have a mild and pleasant aroma with herbal, floral and spicy characteristics. In addition, both English and American pale malts were sourced along with distinctive rye malt.

“The ingredients came from all over,” Baker said. “To create a Frankenstein of a beer.”

With Jazz Fest and the opening of Daily’s Place downtown this weekend, you may want to get to Bold City early to stake out a place and try all three of these new additions to the Bold City line up.

 
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Posted by on May 25, 2017 in Beer, Beer Releases

 

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Danish brewer goes from the pisser to the pint glass

mannekenpisBrewers like to make unique, memorable beers. In the past there have been beers made with yeast from a brewer’s beard, a pizza beer and a beer made from purified waste water. But, a brewer in Denmark may have gone too far by making a beer from human urine.

Nørrebro Bryghus, a Danish microbrewery located in Copenhagen, has gone to the toilet for their new “Pisner” beer.

According to Rueters, the brewery is using 50,000 gallons of urine collected from a music festival to brew the novelty beer. This begs the question, which came first the beer or the piss?

But, in case you just started feeling a bit queasy, the beer is not made from filtered urine. Instead, the urine was used to fertilize the barley used in the brewing process.

“When the news that we had started brewing the Pisner came out,”  said Henrik Vang, Chief Executive of brewer Norrebro Bryghus in the Reuters article. “A lot of people thought we were filtering the urine to put it directly in the beer and we had a good laugh about that.”

About 60,000 bottles of the beer are available to adventurous drinkers.

 
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Posted by on May 12, 2017 in Beer, Beer Releases

 

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Spencer Trappist to release Belgian-style quad

smrThe first certified Trappist brewery in the United States, Spencer Trappist Brewery, has announced that they will release a Belgian-style quad ale. This announcement brings the brewery into alignment with many of its brethren breweries in Belgium. This is because quads are most closely identified with Trappist breweries like Sint Sixtus brewers of the coveted Westvleteren XII and Trappistes Rochefort 10.

Learn more from the official press release below.

Spencer Trappist Brewery announced today the forthcoming release of its new Spencer Monk’s Reserve Ale, a classic Trappist Quadrupel in the Belgian tradition.

Belgian brewing tradition developed a system of characterizing bottle-conditioned ales based on the quantity of malt and the ale’s original gravity. The resulting categories include the Single, the Dubbel, the Tripel and the Quadrupel (or Quad). Quads are “big”, strong, dark, ales that typically contain 10%+ alcohol by volume and are considered top-of-the-line products.

Spencer Monks’ Reserve Ale is fragrant, robust and full bodied, mahogany in color and crowned with a dense, tan, frothy head. Its malt-forward profile yields to a warm finish, with an ABV of 10.2%.

The recipe development phase of this Quad stretched over three years and 13 experimental brews. The Spencer monks sought an alternative to the use of spices for flavor enhancement by pushing the boundaries of traditional Trappist Quad malt profiles, even incorporating some local barley grown in nearby Barre, MA, which was craft malted in Hadley, MA. The outcome is a unique product with a distinct flavor profile well situated within the Trappist family of Quadrupel ales. Spencer Monks’ Reserve Ale received the approval of the International Trappist Association in March 2017.

In announcing Spencer Monks’ Reserve Ale, Father Isaac Keeley, Spencer Brewery Director, notes, “It is a major event for a Trappist brewery to introduce a new Quad. We took our time developing this one and we are rather happy with the result.” This beer was well received in Brussels by the Board of the International Trappist Association to whom it was presented for sensory evaluation and a vote of approval. The monks of Spencer look forward to serving this new Quad during their Sunday supper, as well as sharing it with their friends in the United States, Europe, and Asia.

Spencer Monks’ Reserve Ale will be available for public tasting in the US at the BeerAdvocate Microbrew Invitational at the Seaport World Trade Center in Boston on June 2-3, 2017. Spencer Monks’ Reserve Ale will be available to our distributors on June 12th and at retail shortly thereafter. It will be featured at The Spencer Brewery’s Open House on June 24, 2017.

In 2013 St. Joseph’s Abbey became home to The Spencer Brewery, which is one of eleven certified Trappist breweries in the world and the only one located outside of Europe. The monks of Spencer make bottle-conditioned ales in the centuries-old tradition, as well as various American craft beers – all while living the motto “ora et labora” (pray and work). In accordance with the Trappist way of life, all proceeds from their work are used to support the monastery, with any surplus donated to charity – primarily charities that help the poor. The beers crafted by The Spencer Brewery are available in Massachusetts, New Hampshire, Connecticut, Ohio, Michigan, and throughout Europe. Outside our distribution area Spencer products are available at belgianstyleales.com. The Spencer Brewery plans to start exporting to Asia later this year.

 
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Posted by on May 5, 2017 in Beer, Beer Releases

 

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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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