Grow the Revolution
The Chatoe line keeps rolling along with the OREgasmic. Truly local beer this is. This is part of what the RogueNation is saying about it…”2010 Chatoe Rogue products will use Rogue Micro Farms’ Independence, Revolution, Liberty, Freedom, Newport, Rebel and Alluvial hops from the Wigrich Appellation and Dare, Risk and Dream malts from the Tygh Valley Appellation. Chatoe products will include Pinot Envy Ale, Dirtoir Ale, Single Malt Ale, and OREgasmic Ale.”
Improved glassware from New Belgium
New Belgium Globe Glass
*A narrow opening that benefits foam and enhances the beer’s bouquet.
*A globe shape that captures and directs the beer’s aromas toward your nose.
*New etchings inside create a continuous stream of bubbles to release and refresh flavors.
*A stem that keeps your hand from warming the beer and allows unobstructed viewing pleasure.
*Decidedly thicker, our new glass is more durable from the beaded lip down to the reinforced stem.
East meets West meets Italy
“This may well be the craziest and amazing brewery in the world” – Leonardo Di Vincenzo, Brewmaster, Birra del Borgo
Truer words may never have been spoken. Four breweries collaborating on one project! Two Italian craft brewers – Teo Musso, Brewmaster of Birrificio Le Baladan and Leonardo Di Vincenzo of Birra del Borgo, and two Italian-American craft brewers – Sam Calagione of Dogfish Head Craft Brewery and Vinnie Cilurzo of the Russian River Brewing.
The first beer will be an English Mild with a dash of chestnut.
Review – Alpine Beer Co. Duet
IPA. How I love those initials. When it is done right, there is nothing better. This one is right up there in the top 20.
Cookie Jar Porter
The brewers at Brooklyn have had some wacky ideas in the past but now they are going back to an old style, the oatmeal stout. Here is what the Brooklyners say…”Of course, oatmeal in beer isn’t a new idea. For centuries brewers have added oats to the mash, giving the resulting beers – usually stouts – silky smooth textures. But how best to create the flavors we had in mind? Out in Jersey City (NYC’s 6th borough), Tom’s friends at Feed Your Soul Bakery make some of the tastiest oatmeal cookies we’ve ever had. After talking to the bakers (and eating a lot of cookies), we brewed a beer from floor-malted barley malt, golden oats, raisins, brown sugar, honey, vanilla beans and a subtle dash of spice.
Brooklyn Cookie Jar Porter brings all these flavors together with light chocolate, coffee and caramel flavors to create a beer that will warm up the coldest nights, even if you don’t have a peat fire. It’s very nice by itself, but perhaps even better with roasted pork, barbecue, or traditional Mexican mole dishes. Or, of course, some oatmeal cookies and ice cream.”
Marin Brewing + Chinese herbs
Marin Brewing has created a new and unusual beer, an herbal beer made in collaboration with San Anselmo herbalist Dr. Yen-Wei Choong. Yen-Wei runs the Yellow Emperor Natural Healing Center and Zen Garden.
from Jay Brooks
“Marin Brewmaster Arne Johnson started with his E.S.B. as the base beer. To that, he added 38 pounds of the proprietary mix of Chinese herbs that Dr. Choong created.”
Demolition…
…is a new year-round offering from Goose Island in Chicago. Initially brewed for stalwart regulars who kept the brewery afloat while construction was going on all around their building, it is now coming out in bottles. Here is their description…
“It’s brewed with Saaz and Styrian Golding hops for a grassy, citrus aroma and lots of the finest pale malt for a ‘honey’ malt middle and intense flavor.”
Sierra Nevada 30 # 1
Sierra Nevada has really been putting out new stuff left and right. Kellerbier, Life and Limb, Glissade and now the new 30th Anniversary series is under way.
The label reads, “Fritz Maytag, owner of San Francisco’s Anchor Brewing Company, is regarded as the founding father of the craft brewing movement. Frtiz agreed to guest brew this very special ale with us in honor of our 30th anniversary. As a nod to the dark ales and stouts that seduced both Fritz and Ken in the early years, we bring you this pioneering stout, a rich and roasted ale, perfect for aging, and worthy of your finest snifter.”
Future collaborators may include Jack McAuliffe of New Albion fame, Fred Eckhardt (who already has a Hair of the Dog beer with his name) and Charlie Papazian, the noted homebrewer.
Check the Sierra Nevada website HERE for more up to date information.
John John from Rogue
Here is more news on the John John line of Rogue beers (of which I have had the Hazelnut/Rum). The Gin collaboration sounds intriguing.
In a collaboration of crafts, Rogue Brewmaster John Maier and Rogue Spirits Master Distiller John Couchot have joined forces to create a distinct, innovative series of brews called John John Ales. The series will take Rogue Ales legends and age them in Rogue Spirits barrels. A 3,100 gallon batch of John John Ale produces 1357 cases of beer.
The first of the John John series is John John Dead Guy Ale, Rogue’s award winning Dead Guy Ale matured in Rogue’s award winning Dead Guy Whiskey barrels. The cross collaboration of these two products starts with the distilling of Dead Guy Ale wort to create the Dead Guy Whiskey. The Whiskey is aged in Oak Barrels and bottled, then the Oak Barrels are taken from the distillery, by forklift, across the parking lot to the Brewery where they are filled with Dead Guy Ale and matured for three months.
Each John John product will be a limited release, starting with John John Dead Guy Ale, followed by the John John Juniper Pale Ale, Rogue’s Juniper Pale Ale matured in Rogue Spruce Gin barrels, and the John John Hazelnut Brown Nectar, maturing Rogue’s Hazelnut Brown Nectar in Rogue’s Hazelnut Spiced Rum barrels.
John John Dead Guy Ale will be available on draft and in 22oz bottles at select retailers in January 2010.