elvety - Bourbon Barrel Aged Baltic Porter. A super smooth beer with flavors of chocolate, dried fruits and dark sugar. Mmmhmm, Velvety! #Dugges #DuggesFuture #Systembolaget #Beer #CraftBeer #BarrelAgedBeer #BalticPorter #BarrelAgedBalticPorter #BourbonBarrel #BourbonBarrelAged
Imperial pastry stout with ginger ,cinnamon,nutmeg,cocoa nibs and marshmallows.
Popihn (FRA) - NEIPA DDH - Barbe Rouge / Idaho7 / Rakau // DDH NE IPA // 7.1%
A cross between a Flanders Red and a British Stock Ale, brewed with a
mixture of crystal, amber and rye malts. Primary fermentation was
undertaken with one of our favourite brettanomyces blends, in addition
to our house culture of yeast and bacteria.
The beer was then blended (70/30) with 2 year old Amber Sour Beer aged Rye Whiskey barrels.
We transferred this blended beer directly onto the lees and spent fruit
(200kg redcurrants/blackcurrants) from our previous Flanders Red - Blood
Incantation, in addition to another 200 kg of whole victoria plums,
harvested at Pittormie Fruit Farm, 7 miles from the brewery.
A portion of these plums were smoked at the brewery, using oak staves
from a red wine barrel. The resulting beer is complex and vinous, with a
subtle smoke.
This time we created a masterpiece Triple New England style ipa with a west coast twist clocking at 9.3% abv !!
Triple
dry hopped with luscious amounts of the freshest and Juiciest hops we
could find such as Citra ,Strata and our new favorite Nectaron from Nz!!
The result is that this rad brew is an out of this world tropical hop
bomb with full body and silky mouthfeel, flooded with ridiculous big
pineapple,mango and passionfruit aromas !!!
We named this beer “Guardians of Ethos“ to
emphasize on the continuous efforts we put all the time to always
provide the best beer possible to all of you out there and doing that
using only pure love and passion when brewing with our friends from
Alesmith !!!
My Paradise In Burning has a dense,
velvety mouthfeel and a deep, indulgent malt character, completed by
layers of toasted walnut, dark chocolate and hints of dark fruit jam.
Okay, so Polly's have finally got their hands on the
golden goose that is New Zealand hops; we've done the big celebration
single hop beer, we've done a NZ/US pairing, but where next? Of course,
you've just gotta slam those ultra-rare South Pacific hops together to
create a full on tropical fruit salad NZ/Australian Antipodean IPA!
Enigma takes the lead as the base hop in this beer; imparting a whole
host of redcurrant and crisp pinot gris notes, before a equal measures
of Galaxy and Nelson Sauvin take the party to juice town - bringing
super ripe gooseberries, clean peach and pineapple notes, and a final
lashing of passionfruit, before NZ blends The Betty and The Bruce bring
their unique orange blossom flavours to round things off.
For those that loved our Birthday No 2 beer. We've bumped up the abv
& the body, thrown in some extra strawberry, seasoned it with
spatterings of lemon zest and balanced that tart acidity with milk sugar
to add a little residual sweetness. The result is a strawberry,
sherbert daydream. If that sounds like your thing, then get involved!
Stripping
back the adjuncts and focusing on the Imperial Stouts’ inherent flavour
profiles for the latest iteration in Tom J Newell’s Imperial Stout
totem pole. The series’ signature milk chocolatey, treacle-toffee base this time includes a touch darker roast malts, delivering a more prominent toasted profile, with tobacco and bitter dark chocolate on the finish.
For this collaboration we have brewed a full-bodied classic barley wine
to which we added many classic Rodenbach ingredients after fermentation,
such as cranberry, elderberry and sour cherries. This has resulted in a
beer with a unique taste dimension. At first you taste the full-bodied
barley wine with its maltiness and ripe fruits, after which the nicely
balanced, classic Rodenbach acidity comes up and you can clearly taste
the cranberry and sour cherries.
Hops – Columbus, Chinook, HBC 472
Water, barley, oats, yeast, Honey, Hazelnut, cocoa, Coffee
"Darker than Darth Vadars Heart, this sumptuous imperial stout brewed
with Honey, hazelnuts, coffee, and cocoa, has layers of flavour working
in harmony with the big boozy finish,"
You can order here: FCK CANCER
Maple Coconut & Chocolate Imperial Granola Stout. Rich, luscious, fudge, nutty and outright delicious. This imperial stout
has a great blend of sweet and salty with a touch of class from bitter
cacao. It’s a party!
🔴 Table Service, Cloudwater x @runawaybrewery x @squawkbrewingco
Table Beer with New Zealand hops, 3.2%
🟠 Sunset Wilds, Cloudwater x @elusivebrew
West Coast-style Red IPA, 6%
⚫ What Now? What Next?, Cloudwater x @rockleopardbrewing
Raspberry and hibiscus Stout, 7.5%
🟤 Honk?, Cloudwater x @wildhorsebeer
West Coast Haze DIPA with NZ hops, 8%
🟢 Slow and Low, Cloudwater x Donzoko
Smoked Baltic Porter, 10%
🔵 When It Pours It Rains, Cloudwater x Rivington
TIPA with Sabro and Strata hops, 10%
TIPA – Dry hopped with Strata, Motueka & Citra.
6th Anniversary Series - Brewed in collaboration with Other Half. Dry-Hop: Mosaic, Strata, Motueka, Belma & Mosaic Cryo.
Frank Boon, the founder of our brewery, passes the torch to his sons Jos and Karel. He can look back with pride on his career as a lambic brewer. For this occasion, Frank created a special blend, Apogee, with lambic beer from the oldest and the newest foeder. Frank's pioneering role in putting traditional lambic beers back on the map is invaluable. Thanks to his passion, knowledge and craftsmanship, you can enjoy a nice glass of Oude Geuze at home and in many cafes. With Apogee, the brewery celebrates Frank Boon's brewing career on the one hand, and the transfer of Brouwerij Boon to the next generation, Jos and Karel Boon, on the other.
The Oude Geuze Apogee was bottled on April 29, 2019 and is a blend of 1, 2 and 3 year old lambic. Mainly 2-year-old lambic was used from our newest casserole (N°83), along with 3-year-old lambic from the oldest foeder (N°79). In total, about 22,500 bottles were filled. Each bottle is numbered. You will find the bottle number on the back of the bottle.
We're joining the celebrations of Day of The Dead with a
double release. We've brewed a brand-new IPA, brewed with all
Neomexicanus hops (All Saints), and a Chocolate & Chilli Stout, with Mexican
Mulato and Arbol chillies (All Souls).
This Double IPA is a doubled mix of malts and 2 types of hops. HWM is an
elegant game of pleasant strong bitterness with fresh floral and honey
aromas.
The name refers to the legendary band Hot Water Music from Gainesville,
Florida, which was named after the third collection of stories by
Charles Bukowski.
Like sad but realistic stories of Bukowski and sincere melodies of Hot
Water Music songs, our DIPA is perfect for both: to drown your
loneliness in the bar, as well as gather with friends to remember joys
and sorrows of life.
Gnosis is inspired by Saison brewing traditions from Belgium. Brewed
using locally harvested, barley, wheat and oats, and hopped in the
kettle with aged Scottish First Gold.
We fermented this for 4 months, using a blend of Belgian Saison yeast
strains, Brettanomyces and a mix of microbes cultured from spontaneous
beers.
Gnosis was dry-hopped with whole leaf First Gold hops, along with bitter
orange peel and the zest, flesh and juice of green bergamot. The
bergamot citrus was harvested whilst still green and unripe, as this is
when its oils and aromatics are at their most punchy.
Imperial Fruited PB&J Sour Ale with Blackcurrant, Strawberry,
Cherry, Redcurrant and Peanut Butter. Dare you dance in the house of the
bat?
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