The brewery’s latest seasonal, Lips of Faith, Hop Kitchen, and stainless steel offerings pair perfectly with the final days of summer
(Ft. Collins, CO) – New Belgium Brewing has four new releases to help make the fall transition a little easier to bear. The beers include Pumpkick, a fall festival favorite; Le Terroir, one of New Belgium’s favorite wood-aged sours; Bretta IPA, which crosses wild Brettanomyces yeast with fruity hop varieties; and Fruit Fly, a refreshing stainless steel sour.
Pumpkick Spiced Seasonal Ale
Pumpkick is back bringing a bite of tartness to New Belgium’s traditionally spiced pumpkin ale. The tart cranberry kick offers a bright burst of seasonal flavor. Pumpkick pours a slightly hazy, glowing orange, packed with pumpkin juice, cinnamon, nutmeg, allspice, and a snappy dose of cranberry. The mouthfeel is creamy from added oats, followed by a quick, dry finish, making Pumpkick the perfect beer to kick off fall.
Yeast: Ale yeast
Malts: Pale, Munich, Caramel
Availability: Now in 6-and 12-packs
Le Terroir Dry-Hopped Sour Ale
Le Terroir, named after the French term meaning “of the earth,” packs the bold and hoppy nose of an American IPA, plus the pucker of a well-crafted sour. Felix, New Belgium’s wood-aged pale sour beer, is dry hopped with Amarillo and Galaxy hops to create Le Terroir. The mango and peach tones of the hops playfully complement the wood-aged backbone without any bitterness, creating a beer that changes every time New Belgium brews it.
Yeast: Lager yeast
Malts: Pale, Wheat, C-80, Carapils, Oats
Special Processing: Dry Hopped with Amarillo and a little Galaxy in stainless tanks in wood cellar
Availability: August 29 in 22 oz. bombers and on draft
Bretta IPA, part of New Belgium’s Hop Kitchen series, which showcases New Belgium’s hop heavy beers, is out now. This beer crosses wickedly wild Brettanomyces yeast with some of New Belgium’s favorite fruity hop varieties. Bretta is conditioned on two strains of Brettanomyces for a month, giving it citrusy, piney hop notes thanks to Equinox, Galaxy, and Warrior. It has a bite that lingers, but a sweetness that emerges with a touch of pineapple.
Yeast: Ale yeast, Brettanomyces Clausenii, Brettanomyces Bruxellensis
Hops: Cascade, Equinox, Galaxy, Warrior
Malts: Pale, Caramel 120, Spelt
Special Processing: Brewed with two types of Brettanomyces yeast and dry-hopped with Equinox, Galaxy and Warrior.
Availability: Now on draft
Fruit Fly Passionfruit Citra Sour
Fruit Fly is a fruity, refreshingly tart, and juicy summer release, putting a new spin on the classic tartness of Berliner weisse. New Belgium acidifies this stainless steel sour beer with its house lacto strain, then dry-hops it with fruity Citra. During fermentation 800 pounds of tropical passion fruit is blended in. Fruit Fly has big citrus flavors and rich guava-like aromas, with a finish that is tart and dry; an ideal summer beer.
“At New Belgium, fruited beers are very much a part of our DNA,” said Andrew Emerton, New Belgium specialty brand manager. “We’ve been using real fruit since the very beginning with a beer called Old Cherry and since 1991 we’ve sent to market 34 beers brewed with fruit. Last year, our Pilot Brewers were challenged with creating a few stainless steel sour recipes featuring our proprietary lacto blending process and beautifully tart house lacto strain. While all recipes were great we felt the Passionfruit Citra Sour just killed it.”
Special Processing: Additions of passion fruit and dry-hopped with Citra hops.
Availability: Now on draft
To learn more on the differences between stainless steel sours, like Fruit Fly, and wood-aged sours, like La Folie, check out: How is your New Belgium Beer Sourced? (http://www.newbelgium.com/community/Blog/new-belgium-brewing/2016/06/01/how-is-your-new-belgium-beer-soured)