*New Belgium Salted Caramel Brownie- I just saw this release on beerstreetjournal.com and at first glance I was pretty excited. I wasn’t a huge fan of the Belgium Salted Chocolate but I’m hoping this one satisfies my taste buds. A collab brew with Ben and Jerry’s ice cream sounds excellent. This will be available in 22 oz bottles and comes in at 6.5%. More from the brewery:
When two B Corps come together, delicious ideas are created. Our mutual dedication to using business as a force for good means you get to enjoy this brown ale laden with the chocolatey, salted-caramel, vanilla goodness while helping Protect Our Winters combat climate change. Dig in!
*Bell’s Saturn – the latest from the planet series brings us the Bringer of Old Age, a barrel-aged barleywine that checks in a big 11.5%. The brewery says the shelf life is unlimited, so this might be one to snag a few of. We should be seeing this beer this month. Here’s more from the brewery:
The fifth release in the Bell’s Planets Series is strong, robust and complex. Saturn is a bourbon barrel aged barleywine loaded with notes of toffee, caramel, oak and vanilla that finishes with a warming touch. The first beer brewed for this series, Saturn has been aging in casks since July 2014. True to its name, this beer is well suited for vintage aging.
*Green Flash Cellar 3 Series – with the popularity of the Silva Stout release Green Flash not only has one more Silva Stout release this year but will also be release many more. Will we see these beers? Hard to say. I’m hoping so, but my guess is that they will be extremely limited. Here’s what Green Flash is up to courtesy of thefullpint.com:
The Cellar 3 lineup in 2015 will include the following outstanding rare ale releases:
Silva Stout (2 releases in 2015)
Green Flash Double Stout ages in oak bourbon barrels, and artfully emerges as Silva Stout. Thismidnight black ale features elegant notes of oak, vanilla, dark chocolate, coffee, roasted barley and ripe cherry. Round and delicately balanced in body, each sip envelops the palate with its impressively complex craft composition.
Originally released in 2013 during beer week, this highly coveted rare ale was the first sour produced by Green Flash. Flanders Drive is the result of intense Brewmaster contemplation. Built on a canvas of structured malts, the sourness develops during extended aging in wood barrels lending to the beer’s depth and complexity. Heady top notes of tart cherry and dark fruit mingle with rich, subtle malt in the background for a truly satisfying sour ale.
Plum, Natura Morta Series
The first release from Cellar 3’s Natura Morta Series of fruit fermented beers, this extraordinary ale begins as a Belgian-style Saison fermented in foudres with Brettanomyces. It is then aged in red wine barrels with Italian plum puree. After six months, a pink hued ale emerges. Elegant and flavorful, it renders notes of tart plum, rosewater and almond, balanced by barrel-drawn tannins and a refined dry finish.
Le Freak Barrique
Our Belgian-Style Trippel and American Imperial IPA hybrid ale is inoculated with Brettanomyces to create Le Freak Barrique. Highly nuanced, the resinous hop characteristics are refined by barrel-drawn notes of vanilla and French oak tannins. Wild yeast imparts a barnyard funk with hints of apple orchard that linger in the finish.
Cherry, Natura Morta Series
The second release from the Natura Morta Series is a refined evolution of our Belgian-Style Saison is foudre-fermented with Brettanomyces, then aged in red wine barrels with dark sweet cherry puree. After six months, an effervescent crimson ale is released with flavors of ripe stone fruit and barrel-drawn tannins. Retaining hints of earthy wild yeast, Natura Morta Cherry finishes like a fine Beaujolais.
*Destihl Brewing Cerise Stout Imperiale – another beer that I’m quite sure its availability or even its release date is Cerise Stout Imperiale. The original beer release had it come in at 9.5% but according to mybeerbuzz.com this version will be 11%. More from the brewery:
Cherries and chocolate are made for each other, and in this case, it’s sour cherries and chocolate & roasted malts combining in this imperial stout made with Belgian yeast and aged in oak barrels. Black in color and full bodied with subtle aroma, flavor and tartness perceived from the addition of sour cherries and Belgian yeast.
*Boulevard Hibiscus Gose – a beer we saw a little glimpse of last year is making its return and I for one, am very excited. I thought Boulevard did a wonderful job with this beer. 4.2% and perfect for a warm spring day. More from the brewery:
Our version of an unusual, yet resurgent, beer style. It pays tribute to the pleasantly sour, slightly salty wheat beers that originated in Goslar and became popular in Leipzig, Germany around the late 1800’s. A great introductory sour beer, Hibiscus Gose receives coriander and sea salt during boiling, then we steep dried hibiscus flowers at the end to create a vibrant pink hue (really, though, it’s pink!). The result is a tangy, sweet and sour ale with a refreshing citrus character.