|Bayou Teche's Karlos Knott sitting behind a pint glass full of cracklins, because why not.|
Monday, December 23, 2013
My Christmas gift to you is lots of interesting articles about beer!
Saturday, December 14, 2013
I went to Elio's the other day and saw some cool special Stone bottles that just came in:
So according the the websiite, the Crime and Punishment release is "our chile-infused bastardizations of two of the more robust members of the Arrogant Bastard Ale clan, are more than just spicy. They are downright incendiary."
Crime is Lukcy Basartd Ale (a blend of Arrogant Bastard Ale, Double Bastard Ale and OAKED Arrogant Bastard Ale) brewed with freshly harvested peppers and aged in bourbon barrels. Like a criminal act, this capsicum-laced temptation—brewed with jalapeños and black nagas, to name but a few—provides entrée into the seedy underbelly of Stone’s pepper-induced purgatory. Similarly, Punishment is 2013 Double Bastard Ale brewed with freshly harvested peppers and aged in bourbon barrels. Brutally hot and unyielding in its imposition, this intensely hellish spawn of Caribbean red hots, fatalis and Moruga scorpion peppers is a just dessert for any spice-taunting masochist who dares to engage it.For the Southern Charred:
2012 Double Bastard Ale was funneled into heavily blackened Kentucky bourbon and American oak barrels, as well as a special set of Kentucky bourbon receptacles previously used to age a smoked imperial porter. Over a year later, the result is a monster of a beer that, in addition to its brawny malt bill and raging hop character, also pounces on taste buds with a well-rounded assault of vanilla, smoke, butterscotch and caramel.So... if you're into that kind of thing (I am not) then check 'em out.
Friday, December 13, 2013
Winter beers are still my bread & butter right now: check out my writeup on the Alcohol Professor. I'm pretty sure next week I'll have yet another one published online. For my weekly Gambit column, I discussed Parish Brewing's upcoming Grand Reserve Barleywine release.
Tuesday, December 3, 2013
How was your Thanksgiving? Uh-huh, uh-huh, that's cool, I don't really care. So much is happening in the wide world of beer!
|My cover story for the current edition of Southern Brew News|
FIRST of all, NOLA Brewing is gearing up to release their newest New Belgium collaboration called Black Strap Chicory Stout. It's a milk stout made with black strap molasses and chicory. Brewmaster Peter Cadoo and brewer Mike "Indy" Grap went out to Fort Collins at the end of October/start of November to brew the beer. Stay tuned for info on its release.