WICKED WEED BREWING TO PRE-SELL AND RELEASE THIRD SOUR IN ANGEL SERIES

ASHEVILLE, NC – June 25th, 2015 – WICKED WEED BREWING TO PRE-SELL AND RELEASE THIRD SOUR IN ANGEL SERIES: WHITE ANGEL BARREL-AGED AMERICAN SOUR WITH WILD GRAPES, SATURDAY, JUNE 27TH ONLINE. BOTTLES RELEASED JULY 19TH.
Wicked Weed Brewing is set to pre-sell the third offering in the Angel Series; White Angel, Saturday, June27th at 12pm (EST) via Brown Paper Tickets. Aged for a total of 10 months, this Barrel-Aged American Sour rested on a total of two and a half tons of locally harvested Muscadine and Scuppernog grapes as well
as Albariño grape must over the course of its life in the barrel. Tawny with a bright orange hue and wild grape aromas, this bone-dry ale echoes the sec traditions of champagne while still expressing the balanced tartness of American sour beers.

White Angel
“Over the course of its maturation we saw all these intense, beautiful grape notes coming out,” explains Head Blender and Owner Walt Dickinson. “White Angel is extremely dry and probably the driest sour beer we’ve ever produced. Assertively sour and tart with a juicy grape character this beer is a step in a different
direction for this series, and it’s really exciting for us to see where this beer can go.”
The pre-sale of White Angel will, again, allow for more sour enthusiast to pre-purchase either one 12 pack (limited) or one 6 pack of the third Angel offering. Purchase of a 12 pack will include a White Angel glass and an 8oz pour of White Angel, while purchase of a 6 pack will include a White Angel glass. Purchased bottles will be available for pick up in person during two sessions; July 18th and 19th beginning at 12pm both days at Wicked Weed’s Funkatorium with the newest Angel scheduled to be on tap both days.
The on-site bottle release and sale is currently scheduled for Sunday, July 19th at 12pm at the Funkatorium. In addition to the release, the brewery is planning a tap takeover with Cascade Brewing. The tap list will include all three angels, a variety of Cascade offerings, as well as a collaboration sour blend between the
two breweries. The pick-up and release weekend surrounds Wicked Weed’s Funk Asheville: A Gathering of Sour and Wild Ales benefiting Pints for Prostates. Though tickets for Funk Asheville are sold out those who pilgrimage to Asheville for the release can expect to see a variety of sour beer events and brewers in town that weekend as breweries from around the country represent at Funk Asheville.
For all official rules and details regarding the pre-sale and bottle release sale please visit www.wickedweedbrewing.com/brewery/upcoming-events/

ABOUT WICKED WEED BREWING
Wicked Weed Brewing is based in Asheville, North Carolina. Opened in December 2012, the original brewpub (91 Biltmore) consistently hosts 25+ beers on tap including hop-forward, West Coast-style ales, open fermented Belgians, and barrel-aged beers. With the opening of the second location, The Funkatorium, in October 2013, Wicked Weed is striving to become one of the leading producers of barrelaged sour and wild beers in the Southeastern United States. Wicked Weed Brewing was awarded a gold medal for both 100% Brettanomyces Serenity in 2013 and Mompara Honey Ale in 2014 at the Great American Beer Festival.

Wicked Weed is currently building a 40,000 square foot production brewery slated to open by fall 2015.
Learn more at www.wickedweedbrewing.com and on Facebook
at www.facebook.com/WickedWeedBrewing.

asn_banner_new

Hi-Wire Brewing to Open Biltmore Big Top on Saturday, July 25th

Asheville, NC — After a year of planning, Hi-Wire Brewing will open the doors of their new production facility, located at 2 Huntsman Place, on Saturday, July 25th at 5pm. To celebrate the occasion, the brewery will throw a grand opening party, a large event that will include aerial acts, live music and rare beers created just for the evening.

The Biltmore Big Top opening will run from 5pm to midnight with live music from Ben Colvin and Friends from 6pm to 9pm. Visitors to the party will be welcomed with a variety of one-time-release brews and free tours of the brewery from until 7pm. The circus-themed party will showcase numerous weird and wondrous characters until 9pm when the second band takes the stage and plays until midnight. In addition to the entertainment, a plethora of delicious food will be available including Sunshine Sammies ice cream sandwiches, Bom Bus food truck and Kernel Mike’s Famous Kettle Corn.

The event details are as follows:

Date: Saturday, July 25th

Time: 5pm to midnight

Location: 2 Huntsman Place, Asheville, NC 28803

Cost: Free entrance

Circus Performances: 6pm – 9 pm

Beer Available: Release of Hi-Wire’s Anniversary Hoppy Wheat and 5 to 10 One-Off-Brews Created for the Opening Event

AHA-webbanner-468x60

Free Tours of the Facility: Every Half Hour from 5pm – 7pm

Live music: 6pm – midnight

Food on Hand: Bom Bus Food Truck, Sunshine Sammies, Kernel Mike’s Famous Kettle Corn.

The public is invited to attend this free event and celebrate this momentous occasion in Hi-Wire’s short history with owners, brewers and other Hi-Wire staff.

About Hi-Wire Brewing

Located in Asheville, NC, Hi-Wire Brewing is known for producing approachable and balanced ales and lagers, most notably Hi-Wire Lager, Prime Time Pale Ale, Bed of Nails Brown, and Hi-Pitch IPA. Hi-Wire was awarded the most medals at the 2014 NC Brewer’s Cup and Best New North Carolina Brewery of 2013 by RateBeer. Hi-Wire’s award-winning beers can be found on draft and in bottles across North Carolina. Starting July 25th, craft beer drinkers will be able to enjoy Hi-Wire beer at their new Biltmore Big Top location, a 27,000 square foot production facility a half a mile from the Biltmore Estate. In addition to their flagship beers, Hi-Wire offers a rotating selection of seasonals, barrel aged beers from their Ringmaster Reserve Series, and a variety of other one-offs brewed and bottled in their original South Slope brewery. Learn more about the company at www.hiwirebrewing.com

cover_febmarch1ASN3

April-May news from The Southern Update

This was originally printed in the ALE STREET NEWS April-May issue. You can see the latest news at alestreetnews.com/

The Southern Update

Blue Pants in Madison, AL is releasing a new IPA variety pack called Blue Pants Hop Box that will feature four IPAs. The varieties include Weedy’s Double IPA, Peach IPA, Session IPA, and Hop Bursted. Look for Peanut Butter Pinstripe Stout as a special release in 22 oz. bombers. Blue Pants hoppy spring seasonal Pilsner is out and limited quantities were made this year due to constraints on ingredients reports the brewery. Singin’ River Brewery, Florence, AL is growing by leaps and bounds adding two 30 BBL fermenters this past January. After canning their Handy’s Gold and IPA the extra space was needed just to keep up with packaging demands. Owners Rob and Michelle Jones have expanded distribution to Tennessee and Mississippi as well. The brewery also added a nano system that utilizes three two BBL fermenters for test batches and one off beers for tap room release only.

The Alabama Brewers Guild brought together all of the brewers in the state for a collaboration called St. Stephens Stout 7.2%. The American-style Stout utilizes Alabama-grown rye and wheat malts provided by Bama Malting Company, and yeast propagated by Leavendary of Huntsville. St. Stephens was released in 22 oz. bombers on March 14th at Eat Drink Birmingham and then retail stores March 17th. Dan Roberts, Executive Director of the Guild told me that St. Stephens was a rough frontier town and the first capital of Alabama, serving as the territorial capital from 1817-1819. “This project was originally conceived as a way for the breweries in Alabama to mark the 100th anniversary of Alabama being dragged into statewide prohibition. The state legislature passed prohibition on January 22, 1915 over the veto of Governor Henderson and despite voters having rejected constitutional prohibition in 1909.” The Guild plans to do collaboration each year leading up to the bicentennial of Alabama in 1819.

Briar Scratch Brewing, Cottontown, TN opened in mid-February by Brad Singleton with four beers, Cottontown Brown 4%, Creekbank Blonde 5.2%, Night Rambler, and Pop’s Hops. Brad uses a 2.5 BBL nano system to craft his beers. He started brewing while at the University of Tennessee in 2009 and has never looked back after getting hooked on craft beer. Another new Tennessee brewery has opened in Knoxville, Fanatic Brewing Company. Marty Velas heads brewing duties for Fanatic, and they released Tennessee Blonde Ale back on March 6th.

Birdsong Brewing, Charlotte, NC and Hi-Wire Brewing Asheville, NC collaborated on a peated Wee Heavy Ale called Bird On A Wire 8%. It was released March 13th at Charlotte Beer Week and can be purchased and both breweries tasting rooms and in limited bottle shops across NC. Birdsong brewer Conor Robertson traveled to Asheville to work with the Hi-Wire brewers on the special beer that uses peated malt, and Scottish yeast. Be on the look-out for Natty Greene’s next Silo Series release, Old Fort Black IPA. It blends a variety of dark malts to make medium-bodied, hoppy west coast ale. You can find Old Fort on draught through April. Carolina Brewery celebrates 20 years of brewing in Chapel Hill. Owner Robert Poitras has been working with Head Brewer Jon Connolly for the entire run and they have made a great team as is proven by their longevity and growth in the market. When Carolina Brewery began they were operating as just a brewpub, but now have two locations and are distributed across the state of North Carolina and in South Carolina as well. Look for a new operation in Shelby, NC in the form of Newgrass Brewing Company. Plans are to be open by mid-summer in a location that was previously Hudson’s Department Store. The building was originally built in 1909. The brewery will be run by Shelby native Jordan Boinest. She is very excited to not only help to preserve the historic building but bring a new destination for visitors to Shelby and Cleveland County. Head Brewer Lewis McCallister is excited to start brewing on the new system that has been delivered and awaits construction build out to be completed. Boisest told Casey White of the Shelby Star “For us, myself and Lewis, this is coming home and getting to do what we love,” Boinest said. “We couldn’t be more proud to share this with anybody but Shelby, North Carolina.”

northern_brewer_homebrew

New releases from one of my favorite breweries Wicked Weed Brewing, Asheville, NC are on the way. Starting March 29th Red Angel 7% bottles were released. Red Angel is the first of a once-a-year release in their Angel Series. The beer is “a vibrant blood red sour ale that received 1.5 pounds of fresh raspberries per gallon and was aged in red wine barrels for nine months.” The beer was then blended onto another pound of raspberries per gallon and aged an additional two months. The Wicked Weed team was in San Diego in March – look for some sort of collaboration between them and Stone Brewing in the near future. Tony Kiss reports that Nantahala Brewing, Bryson City, NC will be installing a bottling line and additional brewing equipment so we can expect to see more of their beers out in the market. Head Brewer Greg Geiger operates a 10 BBL system that puts out around 1,200 BBL per year.

Bluegrass Brewing Company, Louisville, KY celebrated 10 years of The Blessing of the Beer, the annual celebration that unofficially kicks off St. Patrick’s Day and the release of BBC Bourbon Barrel Stout. The celebration includes a blessing of the barrels by Father Joe Fowler, members from the local Ancient Order of the Hibernians in kilts with bagpipes, and each year several people are chosen to be knighted into the order. This year Co-founder of BBC Phil Dearner was knighted.

In South Carolina Swamp Rabbit, Travelers Rest has hired Andrew Myers on as a cellar and apprentice brewer. Swamp Rabbit celebrated one year of business on March 28th and owner and Head Brewer Ben Pierson keeps turning out his excellent creations like a new Cherry Wit brewed with 180 pounds of Michigan Cherries. Swamp Rabbit makes a killer Oktoberfest that just brewed on February 3rd so it should be ready soon! Also look for Ben’s Double IPA 7.8% brewed and dry hopped with Kent Goldings for an English twist, German Pilsner5.2%, and his multiple award-winning Wit 5.5%. Brock Kurtzman has left New South Brewing, Myrtle Beach, SC after nine years to pursue other brewing opportunities and has been replaced by John “Jilly” Garner. Jilly has been a home brewer since the early 90s and started the local homebrew club in Myrtle Beach. When asked about his new position he told me “I’m the luckiest guy in the world and have been given the chance of a lifetime – my dream job.” Jilly is a great addition to the team at New South!

We had a chance to check out the new restaurant Suelto at Holy City Brewing, Charleston SC this past month. Chef Shay MacDonald has joined the team full time and is operating out of a new expanded kitchen at the brewery. The menu was simple but exciting. Our daughter had the Ciabatta French Toast with Peanut butter and strawberry cream cheese stuffing, while we enjoyed the Pork Chili Verde done with home fries, green chili pork, a six minute egg and cheddar cheese. The menu changes each time you go and is posted on the Suelto Facebook page. There were a slew of killer beers on tap, around twenty, so plenty to choose from. We enjoyed the IPA aged in tequila barrels and aged on pineapple and jalapenos. Yeast Wrangler DIPA 10% was smooth and pleasantly hoppy and the Holy COAST Black Rye IPA collaboration was excellent.

I recently had the chance to try some delicious brews from JDub’s Brewing Company, Sarasota, FL. Their UPTOP! IPA 6.5% had strong aromas of tropical citrus and grape fruit notes from Falconers Flight and poured a beautiful orange with nice lacing in the glass. UPTOP was very smooth and easy to drink, not overpowering like some IPA’s. Their Esperanza 8% rum barrel-aged Scottish Ale was on the sweet and malty side, and defiantly worth seeking out. The rum barrel imparted and excellent flavor and married up well with the Scottish ale style. Next was their first anniversary beer, Dub-ious 8.3%, a sweet, strong stout brewed with oak spirals that were soaked in brown sugar, blueberries, navel oranges, Siesta Key spiced rum, and vanilla beans. The spirals were then caramelized over hickory smoke to add complexity to the brew. This was a great beer to share with friends before we poured Legacy 3, a 10% imperial smoked porter brewed with Beachwood smoked malt and Oak smoked wheat malt. Northern Brewer and Chinook give the beer a nice bitterness that doesn’t overpower the smoke character or malt in the beer. Barrel aging in 14 year old George Dickel barrel adds another layer of complexity to Legacy 3 with notes of vanilla and coconut.

Kent Waugh has joined the team at the new Crooked Can Brewing, Winter Garden, FL. He leaves Big River Disney to take over the brewing duties at this new startup. Brewing began in February of the four flagship brands High Stepper Imperial IPA7.2% and 92 IBU, McSwagger’s Own American Amber Ale 6.8%, Duck Tail American Pale 6.5% and Belgian Golden Strong Ale 9.5%. Kent won GABF medals for Big River and you can expect more great things from him at Crooked Can now that he will have more creative license. Other new Florida breweries to open are Barrel of Monks in Boca Raton, brewing Belgian-style ales. Opened by Bill and Maria McFee and brewing duties headed up by Kevin Abbott previously with Due South and Funky Buddha. From the operators of Tequesta Brewing comes Twisted Trunk Brewing, Palm Beach Gardens. They opened with El Dorado IPA, Session IPA, German Pilsner, Irish Red, Watermelon Saison, English Stout, and Black Saison. Fran Andrewlevich and Matt Webster are the pair behind this new gem of a brewery.

Terrapin Beer Co. Goes Out to Lunch with Next Side Project Brew

June  2015 – Athens, GA  Got lunch? Terrapin Beer Co. is making sure the grown-up kids get a balanced meal with the release of Side Project 25 – Liquid Lunch Peanut Butter & Jelly Porter.

Summer is in full swing, complete with sunny afternoons just begging for a picnic adventure. You could always just grab some juice boxes, but wouldn’t you rather have something that appeals to your adult sensibilities? Something without a miniature pointy-ended straw? Brewed with raspberry puree and peanut butter essence, Liquid Lunch raises the bar for brown-bagging it to your favorite picnic spot.
PBJPorter

From the label:
Cut off the crust and unwrap the flavor of this fruit centric beer. Hand crafted using real raspberries, “Liquid Lunch” Peanut Butter and Jelly Porter combines all the elements of a familiar lunchtime snack.
ABV: 7.7%
IBU: 30
OG: 18.5

Malts: 2-Row Pale, Cara Pilsner, Malted Wheat, Crystal 85, Crystal 120, Chocolate Malt, Chocolate Wheat, Black Malt
Hops: US Golding
Other: Raspberry Puree, Peanut Butter Essence

Liquid Lunch will be available on draft and in 22 oz. bottles and will ship to Terrapin’s full distribution network through the month of July.

ABOUT TERRAPIN BEER CO. 

Terrapin Beer Co. has a portfolio of six year-round beers, four Seasonal Sessions beers, the Monster Beer Tour collection of four high-gravity selections, and the Side Project series of one-time releases. Terrapin co-owners John Cochran, President, and Brian “Spike” Buckowski, Brewmaster, have developed a reputation for high-quality beers that push the boundaries of creative brewing.

Terrapin Beer Co. is open to the public for tours every Wednesday – Sunday with live music and tastings; please see our website for hours of operation. The brewery is located at 265 Newton Bridge Road in Athens, GA. The tours are an excellent opportunity to taste Terrapin’s full line of award winning beers at their freshest and to see the brewing process first hand. For more information visit the website or Facebook page.

###

Expansion of Taste from Highland Brewing

ASHEVILLE, NC – Highland Brewing Company is surging with energy, forming a path paved with beer styles rarely seen from this regional brewery. As experienced leaders blend with new staff members, many of whom hail from respected national breweries, Highland is flexing its brewing muscle. Changes are apparent in the new bottling line project and the construction of an event center which includes a rooftop with capacity to hold 300 people. But it’s really about the beer, and that expansion begins in July with a new series that brings taste buds to full attention.

6653352a-ff22-41fb-a686-e1facf2e3096Calling on the brave legends of the Scottish Highlanders as a guide, Highland Brewing’s new family of beers is called the Warrior Series. High gravity, with bold aromas and flavors, styles will vary widely and will be released four times per year in limited quantities of kegs and 12-ounce four packs. To lead the series, Head Brewer Hollie Stephenson created a double IPA “hop bomb” dubbed King MacAlpin, who was the first king of Scotland. It is packed with 5.5 pounds of hops per barrel. Aromas and flavors offer layered fruits finishing with piney bitterness and a citrus punch at 10% alcohol by volume. When asked about the beer she said, “Highland is known for balanced traditional styles, rather than high-gravity hop forward beers.  If there is balance, this beer is balanced in its extremes.  It clocks in at 90 IBUs, with slight malt sweetness, and is double dry hopped with piney and citrusy Pacific Northwest Centennial, Amarillo, Chinook, and Simcoe hops. This beer will uphold Highland’s commitment to high quality and consistency, while expanding the style profile one can expect from the brewery.”

Future Warrior beers styles will include a chocolate milk stout, a Scotch ale, a Belgian tripel and more. “Gaelic, our flagship, is growing double digits,” said President Leah Wong Ashburn. “At the same time, we want to showcase our talent and taste for bolder beers. We’re in the best position in our 21-year history to give consumers more choices at the highest quality.”

The release party for King MacAlpin Double IPA is Friday, July 17, from 4-9pm, with free live music from 6-8pm and local food trucks on site. The brewery is located at 12 Old Charlotte Hwy, Suite 200, Asheville, NC. It offers indoor and outdoor venues in a comfortable atmosphere.

Highland Brewing

 

King MacAlpin Double IPA will be available in Highland’s major markets at limited retail locations. The next Warrior beer will appear in September – a frenzy-inducing chocolate milk stout that was born in the pilot room will be tweaked and graduated to the 50-barrel system.

Sharing professional brewer recipes with home brewers across America

© 2011-2015 The Lost Beers All Rights Reserved -- Copyright notice by Blog Copyright