New Braunfels Brewing Company Releases Saison de Clementine. The newest release in our saison de series was crafted with whole fresh clementines.
The fruit was processed by first zesting and peeling by hand. By hand we mean that 4 of us sat in the brewery for hours and told inappropriate jokes while working together to peel 300 lbs of fruit. The flesh was cut into quarters but left whole to slowly break down over the next few weeks of fermentation and maceration. The flesh was open-fermented in barrel with Blondine, our 85% white wheat sour wheat, and our mixed culture of wild yeast and bacteria.
The beer was pressed off of the fruit 4 times, with shortening fermentation times for each press. Each press from the fruit provides a volume of beer with a uniquely different personality. The earlier presses express more fruit as the later ones present more funky fermentation notes. Blended together they create a final beer with more complexity and maturity.
Once all 3 presses were blended together, the reserved zest was added back to the beer under CO2 pressure to extract the bright citrus aroma and flavor of the zest. Everything was allowed to blend for a week prior to packaging.
The morning of packaging fresh, unfermented wort was added to the broken down clementines in the barrel for an hour to begin fermentation. It was then pumped into the tank holding the final blend and recirculated to evenly distribute the sugars. Bottles and kegs were filled directly off the tank and allowed to carbonate naturally for a few weeks prior to release.
Saison de Clémentine is a dynamic expression of the fruit. Minimal processing and a love for the crisp flavor of clementines inspired a surprisingly drinkable and refreshing sour fruit beer. This is a beer that will age well due to its acidity and bold flavors so you may want to lay some down, but with the vibrancy of a young Saison de Clementine, we recommend putting at least one in your face now.
Blend3 was packaged on March 28 and consists of 47 total cases of 500ml bottles and 18 kegs. Because of the limited quantity, SdeC will likely not see distribution outside of Texas.
In our downtown taproom 500ml bottles are 14.25 and 12oz pours are 10.
As of today, bottles and kegs will see distribution around TX.
STEVENS POINT, Wisconsin – The Stevens Point Brewery is rolling out a multi-tiered sweepstakes primarily for the Wisconsin market this spring through summer. Specially-marked 24-pack cans of Point Special Lager will be in stores this month promoting the sweepstakes. One out of approximately every 40 cases will contain a winning red can of Point Special Lager. Prizes range from limited edition Point Brewery items to custom fat bikes, longboards, electronics, and experiences.
Point Brewery’s previous summer contests awarded a limited number of larger prizes. This year’s campaign is designed to reward a greater number of customers. According to Julie Birrenkott, Director of Marketing, “We had a lot of success with the campers, boats, and kegerators in years past, but we thought it would be fun to reach more of our customers with more prizes!”
ASHEVILLE, North Carolina — Summer calls for a bright and balanced white ale in a stellar can. Grapefruit peel, candied ginger, and coriander give a fresh approach to a classic white ale in Highland Brewing’s first seasonal beer in a can.
Trace Redmond, R&D Brewer, wanted to mirror the spicy character of the Belgian ale yeast. “In addition to the non-traditional fruit peel, we integrated the spicy characteristics of Saphir hops and rye with the Belgian yeast,” said Trace. “I love the balance in the traditional approach, so we have that and some fun complexity.”
EVERETT, Massachusett — Down The Road’s Brew Chef Project kicked off with a bang thanks to the absolutely off the chain preparations by Toro and Little Donkey. However, we’ve never been the kind of brewery to rest on its laurels, so we’re coming in hot with another round of delicious beer and food pairings. On Tuesday, April 24th, executive chef Derek Barragan from Boston’s W Hotel will be serving up creative, beer-inspired plates at Down The Road’s Everett taproom.
The next small batch brew is Good Things Hoppin’ – a triple IPA and the first of its kind produced by DTR. Uplifted by a juicy bouquet of Galaxy, Citra, Amarillo and Simcoe, this hoppy booze bomb clocks in at 11% ABV. A hearty helping of oats and wheat imbues Good Things Hoppin’ with a gorgeous haze, and it’s finished with the same proprietary yeast blend we used in our popular Sunna Double IPA. This beer will be paired with The W’s main course for the Brew Chef Project, and it will be available for a limited time at our taproom after the dinner.
ATLANTA, Georgia – Following its successful launch onto the craft beer scene in the heart of Atlanta, New Realm Brewing Company is taking steps to expand its brewing capacity. The southeast based craft brewery, founded by Carey Falcone, Bob Powers and Mitch Steele, recently purchased brewing equipment located at the former Green Flash Brewing Company facility in Virginia Beach. NewRealm is currently exploring options for the location of the equipment and a potential new taproom.
“This equipment presents an incredible opportunity to expand our capacity in a meaningful way while staying committed to our roots,” said Carey Falcone, CEO and co-founder of New Realm Brewing. “New Realm is proud to be part of the Atlanta community and we are enthusiastic about the opportunity to serve more New Realm fans.”
MORGANTON, North Carolina — Catawba Brewing is now pouring a Small Batch Session Coffee Porter (4.3 percent ABV). Brewed with six specialty grains, this full-flavored English-style session beer is infused with Peruvian coffee from Dynamite Roasting Co., lending bold flavor notes of roast and dark chocolate. It finishes silky smooth, without any lingering bitterness.
Blushing Star Barrel Aged Pilsner is made with Maine grown Blushing Star Peaches from Kelly Farm. Available starting at 11 a.m. this Saturday, April 21, at the brewery and on tap at the bar at noon. This is the first release of our 2018 barrel aged series. Head brewer Greg Abbot shares some detail about Blushing Star below. This is a rare opportunity to have this level of insight about a new beer release.
Q: Where does the name come from?
TORRANCE, California — Smog City Brewing Company is celebrating their anniversary on April 28th with the release of their 2018 anniversary beer, Awkward Teenager. The 2018 anniversary beer is a super hoppy farmhouse ale with tropical fruit and is truly a unique beer that will be the perfect companion to the day’s festivities.
Awkward Teenager is a fruit forward Saison, brewed with guava and tangerine and dry-hopped with a generous amount of Citra and El Dorado hops to add that super hoppy bitterness and aromatics so many people crave. Awkward Teenager is an easy drinking beer, ringing in at 6% ABV, and is exceptionally food friendly. Smog City Brewing Co. strives to brew creatively inspired beers and this year’s anniversary beer is no exception. The name is a reference to where Smog City Brewing Co. feels its business is at this current moment in time – those awkward teenage years when your arms were too long and your feet too big. They look grown up but are still knocking things off tables and tripping over themselves, yet feeling the exhilaration of all that potential.
CAPE MAY, New Jersey — Cape May Brewing Company is pleased to announce the continuation of a seven-year partnership as the exclusive beer sponsor of the Exit Zero Jazz Festival, running April 20-22.
This year, the brewery has devised a beer inspired by the popular cocktail known as a Moscow Mule. Characterized by the commingling of a strong ginger ale with muddled lime and mint in a copper mug, Cape May Brewing Company has replicated this in a Belgian-style ale called Harmonic Rhythm.
PACIFIC CITY, Oregon — There’s nothing quite like an early morning fog on the coast. The same can be said of Pelican’s new small batch masterpiece, Marine Layer Foggy IPA—born of a creative collaboration between Pelican’s Cannon Beach brewer Coren Tradd and The Bier Stein’s longtime beer buyer, Dave Stockhausen. The two popular craft beer leaders have innovated a delicious semi-hazy IPA which is on-tap now only at Pelican Brewing at Cannon Beach and The Bier Stein in Eugene—and only while the kegs last which could be just a few more days at The Bier Stein based on popularity!
“At The Bier Stein we are always looking for interesting, inventive beers you are just not going to find elsewhere so when this opportunity came up to co-brew with a talent like Coren at Pelican, it was a perfect opportunity for us,” says Stockhausen of The Bier Stein in Eugene, which boasts an 18-door cooler with over 1,000 bottles of beer from around the world and 30 taps with rotating drafts. “We had this idea to do a hazy or foggy IPA and I wanted to add the grapefruit to accentuate the stone fruit and tropical flavors. This recipe resulted in such a creamy and juicy IPA—I thank Pelican for a great collaboration and an educational experience.”