For our February release, we’ve got some really exciting new beers to share that represent a mix of bigger styles to finish out the cold wintry days and a couple of lighter offerings that make a nod towards springtime weather that is hopefully just around the corner.  Look for more detailed posts about each of these beers on our blog and make sure you're on the mailing list if you want to have access to all of them!  February 25 is the official release date, so mark your calendars!

Mocha Rhino Suit


A blend of imperial stouts aged over 10 months in Heaven Hill bourbon barrels and finished on Eugene’s Coffee Plant Roasters’ Costa Rican coffee beans and Chocolate Alchemy’s Honduran cocoa nibs. Velvety layers of vanilla, coconut and bourbon marry with dark cocoa and roasty coffee flavors for a decadent treat any time of day. Click for the full backstory

ABV:12.0%
IBUS: 31
Cases Produced: 175
Malt: Simpson Golden Promise, Rahr 2-row Pale, Weyermann Munich, Caramunich, Simpson Light Crystal, Double Roasted Crystal, Coffee malt, Gambrinus Honey Malt, Patagonia Perla Negra, Dark Chocolate Malt, Crisp Black Malt, Roasted Barley, Flaked Oats
Hops: Magnum, CTZ, Kasbek
Yeast: Saccharomyces
Barrels: Freshly emptied Heaven Hill Bourbon barrels
Special Ingredients: Coffee Plant Roaster Costa Rican single origin coffee beans, Chocolate Alchemy's Honduran cocoa nibs
Food pairings: Smoked spareribs, Cowgirl Creamery Barely Buzzed cheddar, blueberry donuts, raspberry cheesecake

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Maestro


Barleywines have often been considered the dean of beer styles, and our Maestro is no exception. Aged in a combination of whiskey (bourbon, wheat and rye) and red wine barrels, this oak-forward leader crescendos from first sip to last. Toffee, vanilla, and spice aromas lead the band and a balanced sweet, caramel-like malt flavor rounds out this full-bodied ale. Click for the full backstory

ABV:14.0%
IBUS: 31
Cases Produced: 118
Malt: Simpson Golden Promise, Weyerman Carafa III, Flaked Oats
Hops: Magnum, UK Progress
Yeast: Saccharomyces
Barrels: 27% wheat whiskey, 27% rye whiskey, 31% Pinot Noir, 14% bourbon
Food pairings: Braised beef cheek, Rogue Creamery Caveman blue cheese, chocolate hazelnut torte

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Cocoa Maestro


We worked with Eugene’s Chocolate Alchemy to source whole roasted Indian cocoa beans and used them to create a cocoa version of our oak-aged barleywine, Maestro. Notes of dark chocolate, vanilla, toffee, and spice aromas lead the way, with sweet yet balanced malt flavors rounding out this decadent ale. Click for the full backstory

ABV:14.0%
IBUS: 31
Cases Produced: 8
Malt: Simpson Golden Promise, Weyerman Carafa III, Flaked Oats
Hops: Magnum, UK Progress
Yeast: Saccharomyces
Barrels: 27% wheat whiskey, 27% rye whiskey, 31% Pinot Noir, 14% bourbon
Special Ingredients: Chocolate Alchemy’s roasted Indian cocoa beans
Food pairings: Cocoa braised lamb shank, English stilton, Mississippi mud pie

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Cherry Parliament


Inspired by the red and brown ales from the Flanders region in Belgium, we initially matured this unique wild ale in Oregon Pinot Noir barrels. It was then moved into second-use bourbon barrels with bing and lapin cherries from Hood River, Ore., to provide tart and sweet flavors that marry with the mild oak and funkadelic yeast complexities. Ya dig? Click for the full backstory

ABV: 7.4%
IBUS: 2
Cases Produced: 125
Malt: Rahr 2 row pale, Weyerman Vienna, Dark Munich, Acidulated malt, Castle Biscuit, Special B, Caragold, Simpson Dark Crystal, Roasted Barley, Malpass unmalted Wheat
Hops: Aged Lambic Blend
Yeast: Saccharomyces, lactobacillus, brettanomyces, pediococcus
Barrels: Oregon Pinot Noir and second use Heaven Hill Bourbon
Special Ingredients: Whole Oregon-grown cherries
Food pairings: Steamed mussels, marscapone with tart cherries, black forest cake

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Here Comes the Sun


Traditionally brewed during the long cold winter months for the arrival of a new spring, Biere de Mars marked the beginning of the warm drinking season. Our farmhouse ale, following tradition, is uniquely crafted with a host of spices and hops to create a dry, quaffable offering, laced with a background of orange and lime citrus-like flavors and mild peppery aromas.

ABV: 5.6%
IBUS: 24
Cases Produced: 150
Malt: Weyerman Pilsner, Vienna, Spelt malt, Rye malt, Acidulated malt, Carabelge, Munich II, Malpass unmalted wheat
Hops: Magnum, Lemon drop, Denali, Citra
Yeast: Saccharomyces
Food pairings: Thai curry, baked brie with spiced apples, lemon ginger sorbet with spice cake

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