(Cooperstown, NY) – Brewery Ommegang has a couple new beers coming in the next few months.
The week of July 18th will bring a specialty draft-only offering called Belgian Independence Day Saison. The beer is a celebration of Belgium’s big day, July 21st. Marketing Chief, Larry Bennett, said that this will differ from the brewery’s year-round Saison, Hennepin, in that it will bring a more prominent spiciness due to the addition of white pepper.
The launch of this beer will take place at events throughout the country that week though it may appear at a couple limited special events before then.
Another upcoming specialty release, whose name is still being finalized, is scheduled to hit shelves and draft in August. The beer is fermented with Brettanomyces and features raspberries and pears in fermentation.
For kegs, fermentation with Brett will take place over the course of two months. For bottles, an Ommegang yeast strain will be used in primary fermentation with Brett being incorporated in bottle-conditioning.
Bennett describes the concept as a light-bodied beer (uses Pils malts) that is dry and balances barnyardy notes from the Brett with sweet and tart notes from the fruit. The brewery is aiming for an 8% ABV target on this beer.
[Disclaimer: Beernews.org is a leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Thanks!]
(Cooperstown, NY) – Brewery Ommegang has a couple new beers coming in the next few months.
The week of July 18th will bring a specialty draft-only offering called Belgian Independence Day Saison. The beer is a celebration of Belgium’s big day, July 21st. Marketing Chief, Larry Bennett, said that this will differ from the brewery’s year-round Saison, Hennepin, in that it will bring a more prominent spiciness due to the addition of white pepper.
The launch of this beer will take place at events throughout the country that week though it may appear at a couple limited special events before then.
Another upcoming specialty release, whose name is still being finalized, is scheduled to hit shelves and draft in August. The beer is fermented with Brettanomyces and features raspberries and pears in fermentation.
For kegs, fermentation with Brett will take place over the course of two months. For bottles, an Ommegang yeast strain will be used in primary fermentation with Brett being incorporated in bottle-conditioning.
Bennett describes the concept as a light-bodied beer (uses Pils malts) that is dry and balances barnyardy notes from the Brett with sweet and tart notes from the fruit. The brewery is aiming for an 8% ABV target on this beer.
[Disclaimer: Beernews.org is a leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Thanks!]
(Tourpes-Leuze, BELGIUM) – When most American craft beer drinkers think of Brasserie Dupont, they think of the brewery’s work within the Saison style. That may change in 2011 as the brewery will show the U.S. market what it can do with other styles.
To date, there are seven beers available from Brasserie Dupont here in the U.S.. Five of those are Saisons and then there is Moinette Blond and Brune. Here is a summary of five Dupont beers that Vanberg and Dewulf will import before the end of 2011:
MONK’S STOUT
According to Chuck Cook, this debuted in Belgium late last year. Label approval hasn’t come in yet and it appears to be on the schedule for later in the year. “As Dupont has extra fermentation capacity now, Olivier has the luxury of crafting some new brews, or re-creating some old specialties. Brasserie Dupont Brewmaster/Director Olivier Dedeycker told me on my June 2 visit to the brewery that the next new brew on his agenda would be Monk’s Stout. This is a beer his grandfather brewed in the 1950′s. There are two versions of Monk’s Stout. Both are 5.2% abv. One is dry and roasty, and another is said to be a little more rounded.”
REDOR PILS
Considered by many the finest traditional Belgian Pils brewed in Belgium today, REDOR is made from 100% barley malt, Styrian and Golding hops, proprietary Dupont yeast, pure well water, untreated with added salts or minerals, lagered for minimum 2 months, 5% ABV, and UNPASTEURIZED.
Debuts on draft in U.S. in May [Ed. note: not sure about bottle availability]
LA BIÈRE DE BELOEIL
One of Belgium’s most historic castles is a few miles from Dupont. It merits a visit next time you are in Hainaut. Dupont brews a special beer for the chateau. Beloeil once housed a brewery on site and made a beer called Saison Roland.
Beloeil has a rich white meringue head and a beautiful hazy amber red color. The funky Dupont yeast announces itself but is laced with herbs, nectarine, and a mineral edge. The warming finish has notes of wood and spice. Bottle conditioned.
Since 1983, Dupont has produced a beer especially for a Gallo-Roman site near the brewery where Iron Age life is interpreted.
Inspired by research into drinks of the Gallo Roman era, Posca Rustica is surely one of the Dupont’s most exotic beers. It is a “Cervoise” beer spiced with a gruit (an old-fashioned herb mixture used to bitter and flavor beer, that was popular before hops came to predominate). Sweet woodruff (known as Galium odoratum or wild baby’s breath) and bog myrtle are just two of a dozen different spices used.
Posca Rustica has a unique, aromatic and spicy character and certainly is the sweetest beer from this brewery famous for its fully attenuated, dry beers. Altogether beguiling. Bottle conditioned.
Another great beer from the endlessly inventive Dupont. We are so happy to once again have a wheat beer in our portfolio. Foret Blanche is 5.5% ABV. The color is a foggy golden honeycomb color. In the Dupont fashion, it is drier than most witbiers, with a more yeasty, tart profile. A rare and delicious interpretation of the wheat beer style from the champion of organic beers in Belgium.
[Disclaimer: Beernews.org is a leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Thanks!]
(Escondido, CA) – Stone Brewing has received approval for Belgo Anise Imperial Russian Stout.
Perhaps more important than this approval is the fact that Imperial Russian Stout “Classic” has been delayed again. A post I put up recently for the original version mentioned that Imperial Russian Stout was scheduled to be released on May 2nd. The website now says May 31st. There is no release date listed for the Belgo Anise version.
A word of caution…the back label here notes that this beer screams “notes of anise.”
[Disclaimer: Beernews.org is a leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Thanks!]
(Anchorage, AK) – Anchorage Brewing, a new project from Gabe Fletcher, formerly of Midnight Sun Brewing, will release its first beers soon.
Well, that’s not exactly accurate since the brewery already released a sneak peak of Anticipation Double IPA earlier this year. That and every other beer Anchorage will be doing is brewed at Sleeping Lady Brewing’s facility according to the Alaskan Beer blog. Howell updated in mid-March, “[Fletcher] reports that he has at last gotten all of his final approvals and is fully licensed and ready to ‘get some brew out.’”
Each beer is triple fermented: first in the tank with a Belgian yeast, second in french oak barrels with brett, and finally in the bottle with a third yeast for natural carbonation.
Here are the label descriptions for the first three beers to be approved, each packaged in cork-and-caged 750s.
Bitter Monk Belgian-style Double IPA: Ale brewed with Apollo, Citra and Simcoe hops. Dry hopped in the barrel with Citra hops. 100 IBUs. Second fermentation in Chardonnay barrels.
Love Buzz Saison: Ale brewed with Hobbs Family rose hips, peppercorns, and fresh orange peels. Dry-hopped in the barrel with Citra hops. Second fermentation in Pinot Noir barrels.
Whiteout Wit Bier: Ale brewed with lemon peel, black peppercorns and coriander. Second fermentation in
Chardonnay barrels.
The Tide and Its Takers Triple. Made with Sorachi and Styrian Golding hops. Aged in French oak Chardonnay barrels. 9% ABV & 30 IBUs.
Brettality Belgian Black Bier. Made with Summit and Amarillo hops. Cabernet Grapes added to the French oak Cabernet barrels. 8.5% ABV & 25 IBUs.
Darkest Hour Belgian Imperial Stout. Made with Summit hops, molasses, dark brown sugar, and Italian black licorice. Aged in Pinot Noir barrels. 13% ABV & 33 IBUs.
Fletcher posted on the brewery’s website in November that there are currently 140 barrels “in its cellars.”
Also of note, each label features the signature of Fletcher and a second person. One features his wife, another features Tom Dalldorf of Celebrator Beer News and another features Alaskan-based beer columnist, Dr. James “Fermento” Roberts.
The Shelton Brothers will be handling distribution for the brewery. I’ve contacted them in hopes of getting more info about availability.
[Disclaimer: Beernews.org is a leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Thanks!]
(Pleasantville, NY) – A few new approvals from Captain Lawrence Brewing.
A while back, Captain Lawrence got approvals for its first beer in the Barrel Select Series, a beer called American Sour Ale aged in oak barrels. Now there are two more coming in the series, American Sour Ale with raspberries and American Sour Ale with cherries. These beers have been in the barrel for over four years according to the labels.
The brewery also got approval for a Saison, dry-hopped with U.S.-grown hops.
All three beers will be packaged in 750s (and the Saison recently got draft approval).
[Disclaimer: Beernews.org is a leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Thanks!]
(San Francisco, CA) – Some news and notes from the Craft Brewers Conference…
Beer drinkers lusting for Russian River Brewing outside of their distribution area, may finally have their chance to buy it right off the shelf…in a way.
Sierra Nevada Brewing is planning to do another collaboration beer with Russian River. Unlike the Symposium Sour Brown released at the Public House event last night, this one will be packaged in 750ml bottles and distributed nationwide. The beer will be a Belgian-style Pale Ale finished with Brettanomyces. Details like suggested price and what it will be called is still up in the air but things are in motion for a 2012 release. Expect to see more about this collaboration in the weeks ahead.
The Sierra/RR event wasn’t the only brewers night event taking place on Thursday. Over at 21st Amendment Brewery, Ninkasi Brewing was on hand as the brewers debuted a test batch of an Old Ale recipe that is part of a “future big collaboration.” As recently mentioned, these two breweries are among the fastest growing in the country (top five among those producing at least 10,000 barrels).
Meanwhile, Lagunitas Brewing and Anchor threw a party at Fillmore West where Richard Thompson was performing.
Lagunitas was also the subject of some interesting news earlier in the afternoon.
Draft Magazine reports that, like Stone Brewing, they’re also considering going Euro. “After speaking with him today, it seems the idea of Lagunitas possibly starting a brewery in Europe, or arranging a deal with an existing brewery, is a budding topic of conversation. ‘The idea of craft beer going around the world—it’s going to happen,’ said Magee, ‘but we’re just talking about it now and it’s far into the future.’ While this is all still speculative, and a ways down the road, Magee already has his three favorite locations picked out: Scotland, Italy and southern Germany.”
Dan Kopman of Schlafly is awarded the Defense of the Industry Award.
Jennifer Talley of Squatters/Salt Lake Brewing Co. is first woman to receive Russell Schehrer Award for Innovation in craft beer.
2011 Brewers Association Recognition Award goes to John McDonald of Boulevard Beer.
Former Craft Brewers Conference Director, David Edgar, said that attendance is 39% higher than last year. The total attendance for this year’s event is 3,900 (up from 2,800 in Chicago). One can only imagine, with the World Beer Cup returning next year and the conference being held in sunny San Diego, how fast the 2012 conference will sell out.
[Disclaimer: Beernews.org is a leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Thanks!]
(Bloomington, IN) – Some news regarding Upland Brewing‘s Lambic program…
Here’s the newsletter update:
Upland’s Blackberry and Cherry Lambics will be available for online reservation beginning at noon on Wednesday, March 16th. Just visit uplandbeer.com and follow the link on the the reservations page. Due to limited supply, reservations will be limited to one bottle of each style per person. Each bottle is $20 + tax.
You’ll be able to pick up your bottles from our Bloomington Tap Room or Indy Tasting Room from March 29th through April 12th. That’s right, unlike previous releases, you’ll be able to choose whether to pick up your Lambics in Indianapolis or Bloomington!
As before, someone else can pick up your bottles for you, but they must show a copy of your ID.
There is no set time that reservations will close – we’ll keep it open until we run out. But don’t wait too long. Reservations closed after only 18 hours last time, and we have even fewer bottles this go-around…
[Disclaimer: Beernews.org is a leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Thanks!]
(Chico, CA) – Sierra Nevada Brewing‘s second Ovila beer has been approved.
Here’s the label description:
A collaboration between Sierra Nevada Brewing Co. and the monks at the Abbey of New Clairvaux, Ovila Abbey Saison brings the centuries-old monastery brewing tradition to America.
Ovila Abbey Saison is complex and contemplative-but also refreshingly dry and drinkable. With earthy and spicy aromas, this rustic Saison has notes of green grass and a faint citrus tang. The body is light and layered with fruit and spice accents and a dry, peppery finish.
A portion of proceeds from this ale goes toward the restoration of the historic Santa Maria de Ovila chapter house on the grounds of the Abbey of New Clairvaux. This medieval building stood for nearly eight centuries in Spain. William Randolph Hearst purchased the monastery in 1931 and planned to use the stones for a castle even grander than his famous San Simeon. Although Hearst’s plans crumbled, these historic stones will rise again in a California Cistercian abbey.
This beer, along with a Quadrupel, will be released this summer. The first beer in the series, Ovila Abbey Dubbel, will make its debut at Extreme Beer Fest this weekend.
[Disclaimer: Beernews.org is a leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Thanks!]
(Colorado, Springs, CO) – Lots of news out of TRiNiTY Brewing…
Attached below is the latest newsletter:
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A word from the brewer
Spring is almost here and that means so is St. Paddy’s day! We’ve got a number of seasonals and special events planned for the warmer weather that March brings. For all the cherry Saison loving Pappy Legba fans, you’re in luck, as ‘The Pappy’ returns this Friday for the first time ever in 750ml bottles! First Saturday Firkin will highlight Flo IPA dry hopped with Kent Goldings, Willamette, Chinook, Columbus, and Citra hops to create a nice piney and citrusy profile for only $3 a pint .
We also have a number of lighter Saisons in March. The ever popular Farmhouse Beach House, aged on ripened bananas and cacao nibbs is currently pouring strong. Next this month is a new Saison for 2011 dubbed “Rebel Son Saison,” this recipe is a smoked saison inspired by Willie Nelson, Waylon Jennings, Billy Idol, Bob Marley, and Hunter S. Thompson. That Saison releases on the 11th. For St. Paddy’s day Darren has whipped up our annual batch of Wee Banshee Heather Ale, featuring additions of ancient Isle ingredients including a dry spice with a copious amount of Heather Tips. Our final release for the month of March comes on the 25th, as the popular Three Flower Farmhouse returns to our faucets.
The next beer dinner we host with be an IPA dinner, featuring 6 unique IPA’s artistically paired with 6 courses of our chef’s best dishes! That dinner will be held on Sunday April 11th, but get your tickets fast as we have only a limited number of seats available and we always sell out!
Jason Yester, President
Upcoming Events and Exciting News at TRiNiTY BREWiNG Co.:
Pappy Legba Release…
March 4th at 5 PM!
Brewed with just a touch of flaked maize for a seductive and creamy texture, this crimson Saison is undeniably focused on fruit. Post fermentation, this special Belgian is aged on a grip of pie cherries, lending it more of a Kriek profile rather than a Saison. 13%ABV! For the first time ever, Pappy Legba will be available in 750 ml bottles only!
“First Saturday Firkin”
Saturday, March 5th at Noon!
Come on out and try our Flo IPA ~ $3 Pints all day!
Friday, March 11th ~ 5 PM
Rebel Son Saison Release Party
Rebel Son Saison was inspired by five of our more rebellious contemporaries. To this recipe we added artichoke hearts for Waylon Jennings, smoked malt for Willie Nelson, Marris Otter for Billy Idol, molasses for Bob Marley, and star anise for Hunter S. Thompson. 5.4% ABV.
St. Patricks Day PARTY!!!
AND…Wee Banshee Irish Heather Ale Release!
We will be having our 3rd Annual St. Patty’s Day Party!!! Disc Golf in the garden….Get a FREE beer for sinking a putt! Yeah!
Pliny the Elder Tapping:
March 20th at Noon!
Come and celebrate the first day of Spring with us at TRiNiTY!!! We will be tapping Pliny the Elder at Noon…come early, it doesn’t last long!
March 25th ~ 5 PM
Three Flower Saison Release (and Beers and Boards Skateboard Art Show)
Farmhouse, Three flower Saison: Again going back to the earth with this version of our seasonal Belgian, we age this orange hued ale on the tops of three varieties of flowers. We promised not to give up our secret on this beer, because it’s just too good of a secret! Authentically Belgian and only available as the weather warms and flowers begin to appear. 7.0% ABV
Stay tuned…in April we will be Releasing/Tapping:
Slap Your Mammy – 8th
Pliny the Younger – 11th
Emperor Wears No Clothes – 20th (at 4:20 PM)
TPS Report – 29th
[Disclaimer: Beernews.org is a leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Thanks!]
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