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These are the beers that I wish I could taste for the first time.
Stone is putting their name on their second release from their Matrix-y side project. And this one, seems a little more suited to the ethos of the project and looks like an interesting beer as well. A golden blonde no matter how aged isn’t a proto-typical Stone offering.
(Plus the gargoyle is more prominent too)
Just this month, I kvetched about the loss of some iconic Anchor Brewing beers and a replacement IPA. But then news comes down the beer pike about their new spring seasonal, a saison. And my hopes are lifted again.
I still would like to see the Bock back though.
You will see semi-frequent posts about how I believe that craft beer and good food can be paired and now Mikkeller is putting his gypsy brewing stamp to it as well with the MAD project. He has teamed with Chef Jakob Mielcke to create a line of beers to pair with food specifically to very specific flavors. Such as….bitter, salt, sweet, sour and umami.
And here is how the Salt beer looks…
I would love to see a brewery and restaurant team up in LA and in every city and do this same sort of project.
http://madbeer.dk/?utm_source=RateBeer+Weekly&utm_campaign=24f16db828-rbweekly_83a3&utm_medium=email&utm_term=0_33216a9626-24f16db828-307447785#!home
from Fort George comes another hoppy can.
“SINGLE ORIGIN HOPS + SINGLE ORIGIN BEANS
Mornings are for coffee. Evenings are for beer. Java the Hop is timeless. Don’t let that glowing orange hue fool you. As you raise this pint to the nose there is absolutely no doubt what you are getting – a coffee IPA. Packed with the flavor of Coava Coffee Roaster’s Kochere, and a taste of chocolate, Java the Hop satisfies to the finish.”
Seems like the coffee beer train is too caffeinated to stop.
The first beer out of the gate (as it were) of Barrelworks in Buellton will be The Feral One on March 8th.
According to the press release, “The Feral One is a blend of Sour Opal, SLOAmbic, Agrestic and Lil’ Mikkel, all aged for an extended period in American and French oak barrels. Only 500 cases of 375ml bottles were produced.”
You will only get it at Barrelworks or in Paso Robles starting the 9th. And it will probably cost a pretty penny. But it will be good and one of those whales that people will proudly name drop in beer circles.
Uh-Oh. Now it’s getting serious, Beachwood Brewing is releasing 8 Buffalo Imperial Stout.
It is the kick-off for the 2014 series of barrel-aged Beachwood beers.
As Brewmaster and co-owner Julian Shrago explains, “We are so excited to finally release our first large scale barrel aged beer! It’s been amazing to taste 8 Buffalo along the way, we are very proud of the final blend.”
The limited edition 8 Buffalo Imperial Stout will be released on March 4th at 5pm at Beachwood BBQ & Brewing in Long Beach, CA.
Now that we get some Double Mountain love down here in Los Angeles. I can dream about actually (possibly) getting some of their special releases and these two labels have me a bit giddy to try them because fruit and beer really can mix well together especially when it is locally grown cherries.
There are some weird beers and weird named beers on the Bruery Reserve Society list. But for the mere mortals who are not in that rareified group this looks like one that you should be on the look out for since it came out on the 10th. It will be a big bruiser at 15% but I like when the Bruery goes English.
And then there are two more coming in the months ahead that sound really good. 6th Anniversary – Sucré and a chocolate dubbel with the hard to spell name of Couverteur.
When I heard that Anchor Brewing was stopping their bock, I was a bit miffed. Certain styles in the U.S. were being phased out it appeared. Anchor had done such a good job adding a lager to their line-up that I felt a step had been taken backward.
That worry was amplified by what appears to be the replacement, another IPA. I certainly hope it is good. I will try it but I wish they could do it and the bock ½ and 1/2.
Here is how Jay Brooks at the Brookston Beer Bulletin, described the new beer, “Anchor IPA is brewed with six different hops, including Apollo, Bravo and Cascade for bittering, and the five used in dry-hopping are Apollo, Cascade, an experimental hop still know as 431, Nelson Sauvin and Citra.”
I don’t know about this experiment but I really like that it is tabbed as an experiment. So many beer releases have fancy, dressed up names but this one I may try because of the fact that they own up to their testing. Kudos to Harvester Brewing!
“Apple IPA features the wonderful characteristics of a dry cider crossed with a classicly-hopped Northwest IPA. It starts with an IPA base brewed with buckwheat and chestnuts and kettle hopped with three large aroma additions of Centennial hops. Then apple must is added to create a mixture of 51% IPA and 49% cider. The blend is fermented with an American ale yeast, and is finished by dry- hopping with 10 lbs. of Centennial hops.”
