2016 New Glarus releases

I would have trouble believing this will sell out in short order with a two case limit.

Beer nerds have proven me wrong before though.

 

I don't know how much they made, but I'd guess it's close to 100% there will still be some Friday. Outside of this thread I doubt there's many people that will make the trip just for Zwickel.

 

Plus they didn't add fruit

 

It makes perfect sense to have a brewery-only zwickel. Unfiltered, ideally unpasteurized, which is something NG probably couldn't away with if they were sending it out to sit on shelves for months and months. So they can keep it in house, monitor how it's stored, and probably brew it as often as they want.

If it's great, it's a good excuse to visit the brewery and pick some up.

 

Is it spontaneously barrel aged?

...psh

 

Guessing they brewed quite a bit of it.

A lot of zwickels are traditionally aged in oak barrels and are unfiltered, so I'm interested in hearing how they "age" theirs.

 

I've never heard of a Zwickel being 'aged' at all, let alone on oak. Which ones are made that way?

Edit: Maybe I'm missing your sarcasm?

 

I'm probably far to used to Toppling Goliath releases.......

 

Just picked up some. Multiple stacks in the beer depot. Should be plenty by Friday.

 

It's not an AWA. It'll last.

 

I'm just waiting for @Ri0 to post a picture of his glass of it so I can get a good look at it

 

Heh, I don't have any plans to make it to New Glarus. You'd have to bring some to Madison for that to happen.

 

Nah, I meant fermented in oak casks (traditional method), and then served fresh (obviously, out of the zwickel tap on the cask). Probably not likely that NG used giant oak casks for primary fermentation of this one.

 

And????

 

I could easily take down a sixer. Crisp and refreshing.

 

Looks like I'll take a visit to New Glarus this weekend. This one I don't think I've ever had, and I've been really enjoying lagers lately.

 

We really need to figure out a way to get Dan Carey obsessed with high gravity beers and bourbon barrel aging. If that happened, I suspect it wouldn't be more than two or three years before Goose Island would have to start playing catch up.

 

I missed the boat on Tail Wagger so I'm wishing on a star that they decide to brew a Barley wine again someday...

 

I don't know Ed...high gravity and barrel aged is a dime a dozen. While enjoyable and popular, and I'm certainly of fan of those beers as well, there's an excellence and vision with New Glarus that I find enjoyable and refreshing. I'm thrilled with New Glarus's mainly low abv beers, their consistent and excellent quality, and their persistence in making beers more in their domain and less to cater the beer crowd.