An Imperial take on Funky Buddha’s Last Snow, a Porter that’s brewed with coconut and coffee, Last Buffalo has a warming alcohol hitting 11.5 percent alcohol by volume and a lush, full-bodied mouthfeel you’d find in a souped-up adult coffee drink.
How Barrelworks, Firestone Walker’s sour and wild beer program, got its unlikely start from an under-the-radar side project by two brewing professionals who had previously dedicated their careers to eradicating beer-spoiling bacteria.
Bierschnaps originated in Bavaria, where brewers with on-site stills often create a house spirit from leftover beer. Recently, more breweries outside of Germany are experimenting with the beery spirit.
There’s a growing wine-beer movement across the country, from the coasts of Oregon to Midwestern prairies and even Texas hill country. Brewhouses stacked high with barrels are increasingly looking and acting like wineries.
When Saffell and Walters had the idea for Foeder Crafters of America, they didn’t really know much about foeders, large oak tanks built for wineries but coveted by breweries such as Rodenbach in Belgium, New Belgium in Colorado, and now a growing number of smaller American breweries intent on making sour beers.
Adventurous brewers are now setting their sights on a relatively unexplored aging vessel: the tequila barrel. Will they be a short-lived novelty, a reaction to the bourbon derivatives crowding the market, or are tequila barrel-aged beers what’s next in wood?
Since 2009 Galway Bay has grown from supplying one bar with two beers to supplying nine bars in Galway and Dublin. Much of this success can be traced back to 2012, when the partners hired a 21-year-old biotechnology graduate with no professional brewing experience.