January 2017

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Uinta Brewing Company - Baba Black Lager
Utah's Uinta was founded all the way back in 1993 and became completely wind-powered in 2001, adding solar power as well in 2011. Light on booze, this USDA certified organic schwarzbier style lager still packs plenty of flavor with loads of dark malt richness and a hint of smoke.
Avery Brewing Company - Ellie's Brown Ale
This dark and delicious brown ale clocks in at a moderate 5.5% abv and remains our concensus store favorite of Avery's year-round offerings. On the darker end of brown, this is a roasty and delicious brew you could almost mistake for a porter. Five different malts, London Ale yeast, and an unusual hop bill (Hersbruker hops? Bullion hops?) combine to make a very complex but very drinkable beer.
Prairie Artisan Ales - BOMB!
One of the top rated imperial stouts in the world, this is the beer that cemented Oklahoma's Prairie Artisan Ales reputation amongst craft beer enthusiasts. Often imitated (even by Prairie themselves in the form of Birthday Bomb! and Pirate Bomb!), this is one of the more singular beers in the imperial stout category. At 13% abv, this is a massive beer aged on coffee, cacao nibs, vanilla beans, and chili peppers, so sip with caution! It's the bomb!
Knee Deep Brewing Company - Breaking Bud
We're not sure whether we love the label or if we merely love it slightly more than we hate it, but we have no conflicting feelings in regards to the bottle's contents. Super hoppy but not especially bitter for the style, this one features mosaic, simcoe, and CTZ hops. Pair it with some of the blue stuff and a close, critical listen to Badfinger's Straight Up.
De Troch - Oude Gueuze
The De Troch family and their descendants have been brewing in the countryside outside Brussels since 1898, and have long been one of the most respected producers of Lambic. Only sporadically seen on shelves in the USA, we were able to nab perhaps more than our fair share of this one last time around. A great introduction to this unique style of beer, famous for it's open-air spontaneous fermentation process. Get wild!


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