[Sponsored Post by Untapped Festival:]
Every year prior to announcing our full beer list, we handpick and feature a few beers you simply must sample at Untapped. Whether you’re a beer novice or a bonafide beer expert, you are sure to enjoy these tasty treats from some of our favorite local and nationally renowned breweries. But remember, these and other rare beers won’t last long so secure your VIP or Stout passes to get early access to the fest.
= THE FULL 2016 BEER LIST WILL BE ANNOUNCED THIS WEEK =
UNTAPPED HOUSTON BEER FEATURES
Saint Arnold Bishop’s Barrel 2 – Old Ale aged in Chardonnay Barrels with Cherries (7.8%)
This is a beer for people who like their beers a little funkier, while not being a completely wild beer. The Chardonnay barrels came from Saintsbury, Saint Arnold founder Brock’s cousin’s winery in Napa, California where they ferment the Chardonnay in the barrels. On December 3, 2011, we filled the barrels with Saint Arnold’s Christmas Ale. They then added sour cherries to the barrels and put them up in their barrel room where they rested, fermented, aged and developed for the next 14 months.
Saint Arnold Bishop’s Barrel 13 – Belgian Quadrupel aged in Bourbon Barrels (12%)
The base beer for Bishop’s Barrel No. 13 is, fittingly, Divine Reserve No. 13, Saint Arnold’s big, but drinkable Quad. BB13 brings forth a bouquet of bourbon, vanilla and Belgian yeast characteristics.
Saint Arnold Bishop’s Barrel 15 – Barleywine aged in Rye Whiskey Barrels (13%)
Bishop’s Barrel 15 started as an idea of how to make a beer like a cocktail without adjuncts or spices. The Old Fashioned was the inspiration and Saint Arnold was able to source Whistle Pig Rye Whiskey barrels. This English style barleywine emphasizes the malty side of the beer equation. And, of course, there is a distinct rye character from the barrel aging, imparting the taste not just of rye whiskey, but also of spice and wood. The alcohol by volume is high- 13.1 percent by volume, to be exact- and it’s the most potent Saint Arnold Brewing release to date.
Saint Arnold Bishop’s Barrel Pumpkinator (11, 13, 15)
Pumpkinator is a big, black, full of spice, full of flavor beer. Originally released in 2009 as Divine Reserve No. 9, it is an imperial pumpkin stout and Saint Arnold’s answer to how a pumpkin beers ought to taste.
Avery Rumpkin – Annual Barrel Series (18%)
Rumpkin is a monstrous pumpkin ale, plump full of spicy gourdiness, were aged in fine fresh rum barrels to add suggestions of delicate oak and candied molasses, cinnamon, nutmeg.
Bruery Melange #14 (13.4%)
The Bruery’s Mélange series is a chance to roll out the barrels and explore flavors that cannot be achieved outside of the art of the blend or by any one beer. This mélange fuses the mature character of some of The Bruery’s most vintage barrels of barleywine and old ale with the dark depth of their imperial stouts. This mélange is one for all, with rich, complex notes and the signature kiss of oak.
Bruery Mash & Vanilla (13.3%)
Classic bourbon barrel-aged barleywine – kicked up a notch. The Bruery took Mash, already oaky, sticky and sweet, and amplified its barrel character with the addition of fresh vanilla beans. This vanilla prominence is complemented by the woody bourbon flavors and coconut notes that are imparted to the beer as part of its extensive maturation in oak bourbon barrels. Mash & Vanilla is best enjoyed fresh to experience the vanilla flavors at peak strength.
Bruery Poterie (14.8%)
The Bruery’s eighth anniversary ale, Poterie, follows in the footsteps of their anniversary releases before it, which are loosely based on an English-style old ale, fermented with their house yeast strain and then blended using the solera method. This means that a portion of each anniversary ale is saved in oak barrels and blended in with the next year’s production, providing more complexity and depth of character as the years go by. The result is layered in robust and complex flavors of toffee, caramel, dark fruit, vanilla and oak. Poterie will age gracefully for decades when cellared properly. Best stored and served around 55 degrees in a tulip, wine or hand-sculpted pottery glass.
Boulevard Love Child #7 Barrel-Aged Wild Ale (8.2%)
Boulevard’s Love Child Series of “wild” ales are barrel-aged with such boisterous cultures as Lactobacillus and Brettanomyces. Funk, Sour, and Fruit, presenting a picture of the ale at the time it was. A blend of wood and stainless aged sour beer, Love Child No. 7 is composed of multiple vintages of a Flanders style sour red. This release features soft lactic acidity punctuated with very slight acetic notes and a tart, fruity flavor.
Deschutes Pinot Suave (11.8%)
This Belgian style ale was aged for 18 months in French & American Oak barrels that previously held Pinot Noir and filled with Pinot grape must. The result, a unique flavor profile with some delicate notes of acidity and wine tannins. The light malt body makes sure the berry flavors stay at the forefront. A unique Belgian-style ale with notes of Pinot grape, berries and dried fruit along with light malt and caramel flavors.
Jester King Space Waves (5.6%)
Jester King’s collaboration with Jolly Pumpkin Artisan Ales! Space Waves is a blend of farmhouse ale brewed with lime salt, and barrel-aged sour beer refermented with Michigan cherries. Space Waves is an ode to the pioneering nature of Jolly Pumpkin, its ethereal approach to brewing, and its founder Ron Jeffries.
Jester King Fen Tao (6.4%)
分桃 (pronounced Fēn táo) — a barrel-aged wild beer refermented with peaches from the Texas Hill Country. After slowly fermenting for months in oak barrels with naturally occurring wild yeast and native souring bacteria, 分 桃 was racked to one of their oak tanks or “foudres” filled with several hundred pounds of fresh peaches from Fredericksburg, Texas. They then allowed the beer to slowly referment the peaches to dryness, resulting in a unique beer that reflects their setting in the Texas Hill Country.
Peticolas Ghost of Alfred Brown
A cask of Alfred Brown Ale dosed with ghost peppers by Chris “Burnleg” Martinez inspired this commercially kegged brew. Adding ghost peppers into a fermenter full of Alfred Brown gives this beer a wicked twist. Notes of tobacco, chocolate, and malt sweetness give way to a slow building warming sensation imparted by the infamous ghost pepper chili. Consistent with Peticolas’ brewing philosophy, this beer delivers flavors associated with the ghost pepper in a subtle manner so as to enhance the underlying character of their traditional Alfred Brown.