American Craft Beer The Best Craft Beer, Breweries, Bars, Brewpubs, Beer Stores, And Restaurants Serving Serious Beer.
(Courtesy Odell Brewing)
Well, it’s not over, but many states are lifting restrictions and people have begun to crawling out of their homes like on Groundhog Day.
And we’ve five fun new releases that pair smartly in a post-COVID-19 world.
Mango To Go Go (Ft Collins, CO) – Odell Brewing is returning one of the nation’s first fruited IPAs with an updated recipe and fresh mango puree from Big B’s Farms in Colorado. Odell Tree Shaker is an 8% ABV Imperial IPA with a sweet mango character balanced by a heavy dose of fruity hops and a hearty malt backbone.
An Escape Pause (Orange County, CA) – The Bruery’s hop-centric spinoff, Offshoot Beer has a new addition to year round offerings that’s a homage to Southern California’s distinctive IPA tradition. Clean, crisp and unapologetically hoppy, Offshoot Escape is a 7.1% ABV West Coast-Style IPA with BIG tropical passionfruit, grapefruit zest, and pine notes and a SoCal sensibility.
Jamtastic! (Alpine WY) – Melvin Brewing has a new June/July release with a name that celebrates the classic old school video game NBA Jam. Double dry hopped with absurd amounts of Azacca Hops, Melvin Boom ShakAzacca is an 8.4% ABV Hazy Imperial IPA with juicy tropical flavors and more than its share of game.
Becoming Unraveled (Grand Rapids, MI) – It’s not often that Founders Brewing adds something to its year-round portfolion, but they have and we’re intrigued. The brewery’s first juicy IPA to be released in cans, Founders Unraveled IPA is a 6.6% ABV juice bomb…A distinctive India Pale Ale that is nimbly dry hopped with traditional hop pellets along with lupulin powder.
Quintessential (Portland, OR) – Cascade Brewing is returning one of its most popular blends which has become over the years a quintessential part of brewery’s identity as a leading producer of Northwest sour ales. Cascade Apricot 2019 is a 7% ABV blend of sour blonde ales aged in oak wine barrels for up to 14 months, then naturally fermented with Northwest-grown apricots and aged on the fruit for an additional six months before packaging.
