Upcoming Limited Bottle and Can Releases
Hopefully you’re all enjoying our most barrel aged release of Leon Russian Imperial Stout. The 2017 version was our largest release of this beer at 800 bottles and was aged in Four Roses Bourbon barrels for a year. We’re pretty stoked on it, and hope you are as well. At the moment there are only 80 bottles left, so grab one while you can.
Next up we have a few limited releases we think you might just wanna get your hands on.
This coming Thursday, May 11th at 5PM we’re releasing the first barrel aged version of our Baltic Porter that we’ve dubbed Goodnight Baltic Prince. This Woodford Reserve Double Oak Bourbon barrel aged Porter had a nice 12-month slumber in the barrels and then was conditioned on Blueberries, Cocoa Nibs, and Maple Syrup for another two months before bottling. The end result is a robust, silky, smooth chocolate dessert with a side of fresh blueberry pie and pancakes, with hints of vanilla, toffee, and coffee as well.
This is a public release, 300 total bottles, limit 2 per person, $20 per bottle.
Haze is all the craze, they say…
Are you ready for The Shape of Haze to Come?
Without getting into a long-winded rhetorical post about hazy versus clear beer, and which is better, and whether or not we’ve had a stance one way or another, the truth of the matter is that we’ve never had a thing against hazy beer, but we’ve been very vocal about overly turbid beer.
Among many, there are four things that hurt a beer’s shelf life, which is something we take very seriously since we’re a production brewery that sells the majority of our beer through distribution. When considering how to keep our beer as fresh and shelf stable as possible, we’ve always leaned towards clear beer, and whenever possible removing as much yeast, trub (protein), and hop material in our final draft and canned/bottled beer, and avoiding as much exposure to oxygen as possible throughout the entire process.
Since the purchase of our centrifuge in August of 2016 we’ve been playing around with different techniques to eliminate as much trub and yeast from our beers while trying to keep as much hop flavor in, and as much oxygen out of our beer as possible. Our first attempt was the first 2017 release of Blitzkrieg Hops this past January where we dry hopped after spinning the beer through our centrifuge and removing as much yeast and trub haze as possible. We then racked the beer off the dry hops without any additional separation and packaged the beer with whatever hop haze remained. 100% unfiltered hop haze. We were quite happy with the final result, which we plan on repeating again at the end of this month, and used it as a guide for this ‘version’ of our popular Imperial IPA, The Shape of Hops to Come.
For starters, without a doubt, The Shape of Hops to Come is a West Coast inspired Imperial IPA, so with a name like The Shape of Haze to Come we’re obviously looking at the East Coast, and specifically New England, for inspiration with this version. Some of the ‘hallmarks’ of the style are certainly lower bitterness, with an emphasis towards late kettle or whirlpool and dry hopping only, not to mention some new theories in dry hopping like Bio-Transformation, etc.
We built The Shape of Haze to Come with the same grist percentages as it’s big brother, except this time we didn’t use any Caramel malt, instead opting for Honey malt instead. As for the hopping, we once again used the same hops from the Shape handbook, only this time scaling back the bittering charge to a small Apollo first wort addition, and shifted all the Newport, Simcoe, and Topaz to all 15 minute or later kettle additions, with an additional charge of Mosaic added during an extended whirlpool.
From there we double dry hopped with Citra and Mosaic, the first dry hopping occurring two days into fermentation, and the second after seven days and spinning the yeast, trub, and first dry hop out through our centrifuge into the second dry hop in a CO2 purged tank, greatly reducing the amount of oxygen exposure; without a doubt far lower than any hoppy beer and procedure we’ve done in the past.
The end result is something we’re really proud of, and we feel brings together the best of West Coast and New England IPAs. While the bitterness is noticeably softer than any of our other Double IPAs, it’s not gone either, and the late kettle hopping combined with our dry hopping method has created a mango and stone fruit forward juicy IPA that we think you’re really going to like. It’s dank, it’s juicy, it’s hazy, and it’s not going to be a shelf turd in three weeks.
THURSDAY MAY 18th: 150 total cases with very limited draft going to the SEPA market. $22 six-packs, $75 a case, 1 case per customer limit.