Newbies – New Releases That You Want to Look Out For

American Craft Beer|December 22nd, 2014|

So many beers, So little time… Stone has just released a revisionist take on their popular Enjoy By Series, and it’s conceptually brilliant! We’ve more on that for you – plus we’ve some exciting new beers from Founders and The Lost Abbey that you’ll want to chase down over the holidays.

Iron Borne (Abita Springs, LA) – Abita Brewing is rolling out a bold new “Louisiana-style” IPA that you need to check out.Abita Wrought Iron IPA is a 6.9% ABV hop-bomb forgedwith Apollo, Equinox, and Mosaic hops and brewed with pale ale malt for a deep golden color.

A Stone Release That You Need To Wait On (Escondido, CA) – Stone has just released a revisionist take on their popular Enjoy By Series, and it’s conceptually brilliant. Stone EnjoyAfter 12.26.15 Brett IPA is a 7% ABV India Pale Ale that is inoculated with Brettanomyces, a wild yeast that transforms the beer over time when stored under proper cellaring conditions…and that’s both the beauty and the intent behind this beer.

Getting Deep Sixed (Baltimore, MD) – Heavy Seas Beer is releasing the newest addition to their seasonal lineup in January. Heavy Seas Deep Six is a 6.2% ABV “English-style” Porter – a robust, dark, and earthy ale – that will soon be availableon draft as well as in 12 oz. bottles.

Lushes All (Grand Rapids, MI) – Founders recently released the newest addition to their Backstage Series and it’s a good one. Founders Big Luscious (2014) is a 7.8% ABV deep and dark Stout that’s brewed with all-natural dark chocolate and tart raspberries.

Cuvee de Tomme A “Draft-Only” Release This Time Around (San Marcos, CA) – This is a one-time situation, so don’t be freaking out. First produced in 1999 when Tomme Arthur was Head Brewer at Pizza Port Solana Beach, The Lost Abbey’s 2014 Cuvee de Tomme will be released as a draft-only beer this time around due to packaging constraints.This popular blended beer starts with a base of Judgment Day (a Belgian Quad brewed with raisins) that is then aged with Brettanomyces in bourbon, brandy, and red wine barrels.