New Belgium Goes Sour with a 2014 Sour Vintage Single Batch Series

Having recently doubled its wood beer capacity with the addition of 32 new oak foeders, New Belgium Brewing is going sour with its latest Lips of Faith beers. La Folie and Transatlantique Kriek make a return in 2014 as part of a 2014 Sour Vintage Single Batch Series. La Folie is a wood-aged, sour brown that spends one to three years in large oak barrels, also known as foeders. When the beer finally hits the glass, it is sharp and sour, full of green apple, cherry and plum-skin notes. It pours a deep mahogany.

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“La Folie is a seriously sour beer, but we like to say that it’s sour in a good way,” said New Belgium Wood Cellar Manager, Lauren Salazar. “This Flanders-style reddish brown ale delivers plenty of green apple, cherry, sometimes even blackberry and chocolate notes. It’s the beer that launched our sour beer program in ’97.”

La Folie is 7% ABV and available now, while supplies last, in 22-ounce bombers and on draft.

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Transatlantique Kriek is a slightly sour cherry kriek beer. The 2014 edition began life in the oaken vessels of Frank Boon’s brewery, deep in Belgium’s Lembeek Valley. After two years of wood aging, Boon’s spontaneously fermented kriek shipped across the Atlantic and found its way to New Belgium’s Brewmaster, Peter Bouckaert. To go with Boon’s lambic ale, Bouckaert created a full golden brew to blend in, and round out, this light-bodied kriek. The intense cherry nose leads to a pleasing sweet and sour flash across the palate. Crisp and effervescent, Transatlantique Kriek is 8% ABV and available now, while supplies last, in 22-ounce bombers and on draft.

To celebrate these sour beers, New Belgium recently held a sour beer symposium that explored the art and science of blending beers, from grain to glass, followed by the brewery’s second-annual Lost in the Woods party. Here’s a look into the festivities, accompanied by some banjo playing (yes, we should probably just stick to beer), http://www.youtube.com/watch?v=vcndh6BjR9Q.

To find New Belgium beers near you, visit the libation locator at http://www.newbelgium.com/beer/locator.aspx.

New Belgium’s latest collaboration with Wicked Weed Brewing to be tapped March 8th

New Belgium Brewing teamed up with Wicked Weed Brewing to brew a collaboration beer in Fort Collins last fall.

A limited amount of the collaboration beer –a Brettanomyces IPA or Brett IPA– has made it to the East Coast. The East Coast tapping will occur at Wicked Weed’s Brewpub downstairs taproom at 91 Biltmore Ave. with representatives from both breweries on Saturday, March 8 at 3:00 p.m.

Wicked Weed owners and brothers, Luke and Walt Dickinson, jumped at the opportunity to collaborate with our brewer, Matty Gilliland after meeting at a beer dinner hosted at Wicked Weed’s brewpub. And, we jumped at the opportunity to work with them!

Last September 2013, the Dickinson’s came to Fort Collins to brew a 15 barrel batch of Brettanomyces IPA on our pilot system. Wicked Weed brought spelt from Asheville local Riverbend Malt House (love us some Riverbend!), and we contributed our Brettanomyces strain as well as a developmental hop variety.

“Brewing at New Belgium was probably one of the best experiences I’ve had making beer,” said Luke Dickinson.

The Colorado tapping and first release of the Brett IPA took place in Denver last fall – when the beer was about a month and a half old – during the 2013 Great American Beer Fest. Now, six months later, the beer is slated to be tapped March 8th on the east coast.

“This is a terrifically complex beer with a host of various flavors simmering at threshold level,” said Matty Gilliland, New Belgium Process Analyst, after his first tasting of the beer in Denver, “One can pick up notes of different fruits, herbs and even a black currant flavor. The bretta has a candied pineapple thing going on now, but will likely change over time.”

Ommegang Glimmerglass arrives as new spring seasonal

Brewery Ommegang, the Belgian-style brewery in Cooperstown, NY released its newest seasonal beer, Glimmerglass, this week. The new spring Saison is the fourth seasonal offer for the brewery (following Scythe & Sickle, Fleur de Houblon, and Adoration) and pays homage to Cooperstown’s pristine Otsego Lake.

Glimmerglass was the name given to Otsego Lake by author James Fenimore Cooper in his historical novel series, The Leatherstocking Tales. Nestled between gentle mountains, the pure and clear lake reflects not just objects held up to it but also the joyful spirit of its home Village of Cooperstown upon the arrival of each new spring.

“Having grown up in Cooperstown and spent so much time enjoying Otsego Lake, this was a very special beer for me to brew,” said Brewery Ommegang’s Innovation Manager, Mike McManus. “It’s the perfect beer to sip as you begin to migrate back outside again with warmer weather. I hope everyone who drinks Glimmerglass finds it evocative of a refreshing and relaxing day aside a breezy and lively lake.”

“Clean water is one of the most important ingredient in our beer and we’re very fortunate to brew in Upstate New York where there’s such an abundance of perfect water, said Ommegang Brewmaster Phil Leinhart. “Glimmerglass is our testament to the pure lakes and springs that our region is known for and a bit of a tribute to our home village and its wonderful history.”

Glimmerglass is brewed with white wheat, hopped with Bravo, Styrian Golding, Columbus and Cascade hops, and spiced with pink peppercorns and sweet orange peel. Fermented with a classic saison yeast strain and bottle conditioned with Ommegang’s house yeast, Glimmerglass has fruity aromas of pear, apple and slight citrus balanced with a delicate floral hop character and a touch of spiciness. The taste is clean with pronounced fruit flavors and delicate bready malt following by welcomed spicing. A crisp finish offers lingering yet subtle notes of yeast and touches of fruity pepper. Glimmerglass is available now for a limited time on draft and in 12 oz. four-packs.

Oskar Blues’ Gubna Imperial IPA returns with specialty dry hops

Oskar Blues announces the fourth incarnation of their Gubna Imperial IPA.

Weighing in at 100+ international bitterness units and 10 percent ABV, this complex and chameleonic concoction packs a wallop. The Granddaddy of all Oskar Blues’ hop grenades in a can, GUBNA obliterates the ordinary. If G’Knight or Deviant Dale’s seem too tame for you, it’s time to experience the most challenging and notorious elixir from OB’s diabolical roster of ferocious fermentables.

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Every year, Oskar Blues’ eccentric fellowship of deranged brewers work with hop growers to seek out the most potent, unique and mind-bending hop varietals of the season. By annually altering the hop bill, GUBNAcontinually reinvents itself while letting the best and brightest of these powerful flowers flourish.

GUBNA v 4.0 is aggressively dry-hopped with the citrusy Chinook (this year’s legendary crop was especially complex), the tropical fruit and red berry notes of Mosaic, and the zesty lemon Sorachi Ace strain. Showcased on a base recipe of Rye (now double the amount than previously used), North American Pale, and Munich malts, these three formidable hop varieties are given free rein to assault the senses in a strangely schizophrenic symphony of bewildering bitterness, complemented perfectly by the pleasant warmth to be expected from that 10 percent booziness.

The GUBNA pairs beautifully with grilled salmon, cured meats, sharp cheeses and spiced or caramel-rich desserts. Simultaneously subtle yet over-the-top, GUBNA also holds up wonderfully when used for grilling beer-can chicken. Of course, this frothy behemoth is glorious on its own as well.

Spring’s hoppy answer to the gargantuan chocolate malt bomb Ten FIDY (OB’s infamous Winter seasonal), GUBNA 2014 will be available on tap and in 12-ounce 4-packs from March until May. Always evolving, no two GUBNA years will ever be the same, so grab version 4.0 while you still CAN!

In honor of this auspicious occasion, both Oskar Blues locations (in Brevard, NC and Longmont, CO) will be hosting release parties on Saturday, March 1, 2014 at both Tasty Weasel tap rooms. If you’re lucky enough to be in either location, stop in and enjoy specialty barrel-aged and firkin variations on GUBNA 4.0, along with food, brewery tours, live music and general debauchery.

Oskar Blues gained notoriety as the first craft brewery to seriously consider putting serious beers into recyclable aluminum cans more than 10 years ago. Initially laughed at by their colleagues, the trend caught on when other breweries took notice and agreed that cans are simply a better vessel for keeping beer fresher longer, away from the adverse effects of UV light and ingress oxygen.

Since then, OB has evolved into an off-kilter “jack of all trades” in the beer world, adding four Colorado restaurants , the Hops & Heifers Farm and REEB Cycles hand-made bicycle company to the family. Seriously focused on having fun, pushing boundaries and making stuff we like, Oskar Blues is like no other craft brewery in the world.

Do yourself a favor and get some GUBNA before it’s gone. If you need help, visit our on- line beer locator.