SEATTLE, Washington – Born at Redhook Brewlab in Seattle, My Oh My Caramel Macchiato Milk Stout, Redhook’s new spring seasonal, is a rich, espresso-driven milk stout with the perfect hint of caramel sweetness. Inspired by the popular caramel macchiato coffee drink, Redhook head brewer Nick Crandall first brewed the beer last year as an experimental recipe poured exclusively at Brewlab. To celebrate the introduction of My Oh My in 6-packs and draught in the Pacific Northwest, Redhook is hosting a launch party at Brewlab on Thursday, January 11 from 5-8pm.
“After opening our new brewery in Seattle last summer, we wanted to brew a beer that celebrates Seattle’s place at the epicenter of coffee and craft beer culture,” said Crandall. “We used a blend of dark roast coffee and dark malts to create a well-balanced beer with hints of chocolate, caramel and espresso. My Oh My was a big hit on tap when we first brewed it, so we decided to brew and package it as our first seasonal in 2018.”
With the release of My Oh My in bottles, Redhook is introducing a new artistic package design for its 2018 seasonal lineup: My Oh My kicks off the year and will be followed by Tangelic Halo, a tangerine IPA brewed with a quartet of hops this summer, and then Winterhook, Redhook’s winter beer, which will be an India Brown Lager this year. The new package designs highlight each beer’s unique ingredients and flavors through bold, colorful artwork that Redhook fans can get excited about in 2018.
“With our new lineup of seasonal beers, we wanted our packaging art to tell a story about the beer in the bottle,” said Angela Saunders, Redhook Brewery brand manager. “For the My Oh My label, we focused on the ingredients of this distinctive beer and used playful custom illustrations and a bold color scheme that put coffee and caramel front and center.”
My Oh My Caramel Macchiato Milk Stout Release Party
Redhook will host a My Oh My Caramel Macchiato Milk Stout release party at Brewlab on Thursday, Jan. 11, 2018 from 5-8pm, where guests can enjoy special pricing on pints and crowlers of My Oh My.
During the event, Seattle’s Comfort Baking Co. will be sampling cookies baked with malt from My Oh My. Additionally we’re also featuring ice cream sandwiches on the menu with cookies made from My Oh My malt and Salt & Straw salted caramel ice cream. The sandwich will be offered with a pairing of My Oh My on the menu for $10. This pairing is a limited time offering and sure to go quickly!
For additional information about Redhook Brewery, visit redhook.com and follow the brewery on Instagram, Facebook, and Twitter. Or, to find My oh My near you, visit Redhook’s beerfinder: http://www.Redhook.com/find-beer.
My Oh My Caramel Macchiato Stout
My Oh My Caramel Macchiato Stout is brewed with an indulgent blend of coffee and dark malts; its bold coffee flavor and aroma is rounded out with sweetness from lactose milk sugar. My Oh My is Redhook’s new spring seasonal in 2018, available in 6-packs and on draught in the Pacific Northwest.
Malts: Pale, Munich, C-80, Dark Chocolate
Hops: Millennium, HB 472
ABV: 5.5%
IBU: 33
About Redhook Brewery
Redhook was born out of the entrepreneurial spirit of early 1980s in the heart of Seattle. While the term didn’t exist at the time, Redhook became one of America’s first craft breweries with its focus on creating a better beer. From a modest start in a former transmission shop in the Seattle neighborhood of Ballard, to a Fremont trolley barn that housed The Trolleyman brewpub, to its current breweries in Seattle, Wash., and Portsmouth, N.H., Redhook has become one of America’s most recognized craft breweries. Redhook opened Brewlab, an experimental10-barrel brewery and pub in the Capitol Hill neighborhood of Seattle in 2017.
Redhook’s beer lineup includes Big Ballard IPA, Bicoastal IPA, ESB, Long Hammer IPA and a variety of seasonal beers, including My Oh My Caramel Macchiato Milk Stout, Tangelic Halo Tangerine IPA, Winterhook, and more. Redhook beers are available on draught and in bottles and cans around the country. Redhook Brewery, Est. Seattle, WA 1981