More New Goodies

Well, another week brings even more new goodies. Let's start with the beer and tomorrow I'll tell you all about the new wines we have in stock.

Allagash Interlude

Instead of my notes here is the info on this wine straight from the brewery:

"Allagash Interlude

The first release in our new experimental series, Allagash Interlude pushes the limits of beer. An innovative brewing process, special fermentations, and French oak barrel aging all contribute to a beer that has remarkable wine-like qualities.

Two yeast strains were used to create this unique 9.5% ABV Belgian style ale. The first, a Belgian farmhouse yeast, establishes the flavor foundations of a classic Belgian-style ale. The second, a house strain of Brettanomyces yeast, brings it to the next level contributing an intriguing myriad of flavors including pear, apricot, graham cracker, and bread crust. Finally, a portion of the Interlude is aged in French Merlot and Sirah oak barrels, which impart a distinctive vinous plum character and a drying, almost tannic finish. Try complementing its audacious character with food pairings such as sausages, salami, smoked meats, and bold cheeses.

True to traditional Belgian-style brewing, we bottle condition the Interlude. Just prior to bottling, a fresh dose of sugar and yeast is added to the ‘still beer’ (at this stage there is no carbonation present). After bottling, the beer is aged in a warm room, where the fresh dose of yeast ferments the sugar and naturally carbonates the beer.



Available in: 750 ml bottles
Original Gravity: 1080
Recommended Cellaring Temperature: 55°F
Recommended Serving Temperature: 45-55°F"

Allagash Hugh Malone

"Allagash Hugh Malone Ale

Hugh Malone Ale’s base includes English two-row malt and pale crystal malts, establishing an understated sweetness. To give Hugh Malone its hop character we use generous portions of Simcoe hops at three points in the brewing process. To begin with, we use a technique referred to as first wort hopping, in which Simcoe is added to the sweet wort as it enters the kettle. When the wort comes to a boil in the kettle we add Warrior hops, adding another layer to the bitterness of the beer. Later in the brewing process we steep a large amount of Simcoe in the whirlpool to impart a distinct hop aroma. Finally, during secondary fermentation in our conditioning tanks, we dry hop the beer, which instills a hoppy aroma with notes of pine and grapefruit. This 8.5 % ABV ale has a malty palate and a pronounced bitterness. It has a pleasant dry, hoppy finish.

Hugh Malone is a tribute to responsible agricultural practices and informed consumption. Allagash Brewing Company is donating $1 from every bottle of Hugh Malone sold to the Maine Organic Farmers and Gardeners Association (MOFGA), the country’s oldest and largest state organic farmer coalition. MOFGA is a non-profit organization that educates farmers and gardeners about organic cultivation. They work to create resources for consumers interested in buying local and organic foods. With more than 5,500 members and 2,000 active volunteers MOFGA continues to inform consumers about the connection between healthful food and environmentally sound growing practices. www.mofga.org More on philanthropy.

Available in: 750 ml bottle/limited release
Original Gravity: 1080 by volume
Recommended Serving Temp: 45 - 50°F
Recommended Cellaring Temp: 55°F"

De Proef and Bell's Van Twee

The latest in the line of beers in the De Proef Brewmasters collection collaboration beers. This effort was a collaboration between the world famous Dirk Naudts of De Proef and John Mallet of Bell's brewery. For those not familiar with Bell's, it is a world class brewery in Kalamazoo/Comstock Michigan that produces some of the best beer in the world. I had the pleasure of selling this beer in Minnesota and have sent numerous E-mails trying to get them into Washington. For now, this beer will have to suffice. Here is the description from De Proef:

"Van Twee -
Brewmasters Collaboration with John Mallet

The 2009 collaboration brew was created with John Mallet of Bell's Brewing in Michigan. Van Twee is a "mash-up" of the porter and dubbel styles blended with sour cherry juice from Michigan and brettanomyces in the secondary fermentation. It is a rich, dark beer capped by tan foam. Malty layers of chocolate and coffee trade on the palate with sour brett and dark fruit notes. Reminiscent of the famous fruit-filled chocolates of Belgium. July 2009 selection - Michael Jackson's Rare Beer Club

Original Gravity: 1072
IBU's: 18
ABV: 7.5%
Cases of 6/25.4 bottles"

Dogfish Head Old School Barleywine

One of my favorite Barleywines made. This is definitely a sipper as it weighs in around 15%! Dark fruit, orange peel, raisin, brown sugar, stone fruit, and a light smokiness accentuate the vinous sweetness and help conceal a good dose of the alcohol. In all, this beer could use a little time to mellow, but is not to be missed!

Dogfish Head World Wide Stout

Beware of this huge high alcohol imperial stout. A very subtle carbonation is barely perceptible in this jet black brew. The palate is creamy and syrupy at the same time and finishes with a boozy viscous mouthfeel. The alcohol is certainly present, but it seems to mellow after a few sips (it might just be a burnt palate :)). Chocolate. smoke, and dark fruits abound with a touch of soy sauce like saltiness. A bourbon-y vanilla viscosity tickles the palate with a creamy sweetness while the alcohol makes your face as red as santas. If you've never had this beer you have to at least give it a shot!

That's it for now. As always shoot me an e-mail at tbjoehaugen@gmail.com with any questions or post them on here.

Wine will be posted tomorrow.