A few news tidbits to start the week. I spent the weekend in Minneapolis and had my first visit up to Surly Brewing. Let me say that this place blew me away. The food, the staff, and of course… the beer were top notch and I’ll post more on this visit and all other other breweries I visited while in Minny. I talked to a number of staff members and was told that Todd the Axeman will be canned in July, but they couldn’t tell me whether we would see it in Iowa or if it was just a Minnesota release. Stay tuned for more info on this but if we can get Todd in cans in Iowa, this will be one happy beer drinker.
The 2nd bit of news is that Guinness will be releasing a canned Nitro IPA for U.S. consumers. I still really enjoy a pint or 2 of Guinnesss but it might take some persuading for me to purchase this brew. I’m not a nitro pale/IPA fan but who knows, maybe I’ll enjoy it.
And last but not least New Belgium Hop Tart is the latest offering from the Hop Kitchen series. This beer uses pale malt with the addition of Nelson Sauvin, Galaxy, and an experimental hop to give it that fruit flavor. It checks in at 5% ABV, here’s more from the folks at New Belgium:
There’s quite a lot of cool stuff to pull out of Hop Tart, but you’re pretty busy, so I’ll distill it down to three simple points:
- Like Snapshot, Hop Tart undergoes lactic fermentation in a stainless steel tank, using a single lactobacillus strain we pulled from our malt and propagated in our lab.
- The beer’s malt bill includes one of our new favorite varieties: Colorado Belgian-style Pale Malt, made locally by the Colorado Malting Co.—it’s super juicy and sweet.
- We’re really excited to combine the lemony lacto flavors with über-fruity hop varieties: Hop Tart’s brewed with the likes of Cascade and Mandarina Bavaria, and dry-hopped with Galaxy, Nelson Sauvin and Experimental Hop 522. The result is a tropical bomb with a clean, tart bite in the back.
While Hop Tart stems from a collaboration we did with Bluejacket before our D.C. Tour de Fat in 2014, we’ve toyed with hoppy sours for a while now. Our popular dry-hoppedLips of Faith Le Terroir is a favorite both in and out of the brewery (that one’s 100-percent barrel aged in our foeders), while our brewers have experimented with dry-hopped Berliners and the like on very small scales. We thought it was time to bring our newest iteration of the hoppy sour to draft accounts throughout our distribution because, well, is there anything more magnetic right now than the idea of a sour ale dry-hopped with some of the coolest, trendiest hops around? (hint: no)
So, check out the video above, which features our one of the Hop Kitchen brewers Matty Gilliland diving into the beer, and then stay tuned as we gear up for the official launch of this awesome beer June 15.
Have beer news? Send it my way!