A lot of ground to cover so let’s just get right to it. From Weyerbacher Brewing‘s most recent newsletter:

“Friday night August 7th from 5 to 7:30 p.m. stop by the brewery for a tasting and/or purchase of Riserva 2009. We’ll have 120 cases for sale and they may all go that night. Same price as last year, $145 for a case of 12 cork ‘n’ cage 750mls. This years edition is deeper and more complex than last years. Reusing many of the same barrels from last year’s version has allowed the micro-flora to flourish in those barrels resulting in this much greater complexity. To be assured a chance to purchase, you’ll need to stop by that evening. Any cases left will be available for purchase the next day during regular tour hours, (if any remains). We will be shipping about 150 cases to specific wholesalers the following week. Follow us on twitter for updates on the shipments as they go out.

Additionally at this event we’ll present a special dark version of 14 [Anniversary Ale] that we’ve brewed for sale at the brewery only. This 11.8% wheat wine is incredibly smooth for as young as it is. We used dark wheat malt for the special version of this brew instead of regular wheat malt.”

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More news came out of Avery Brewing albeit nearly two weeks ago (pardon my lay off, no pun intended). A lot of interesting stuff coming down the pipeline. Via the newsletter:

“Pediococcus, lactobacillis and acetobacter are organisms most commonly associated with things like vinegar and yogurt, and occasionally may be used in reference to infected, poorly made beer. While we at Avery Brewing Company have spent the greater part of two decades making sure that these bugs stayed away from our brews, recent years have seen our brewers redefining their attitude towards them and fostering a new awareness of what these bacteria have to offer beer flavor.

Avery fans residing in the Front Range were welcome observers of (and partakers in!) our Tap Room expansion last fFll, but most didn’t realize the full extent of what it meant: behind the new public space, the expansion made a home for hundreds of new oak barrels, enabling us to greatly expand our oak-aging operations. Put another way; we made a new space, acquired all manner of oak barrels, and laid out a welcome mat for bacteria to invade our concoctions!

The brews we put into the barrels over the past year are now nearing completion, and Avery drinkers can expect a slew of new, small-batch, “one and done” releases to hit shelves in coming months. Here’s the short list:

Blended, Barrel-Aged Sour Ale
Set to release the week of the Great American Beer fest (9/24-9/26) at the Avery Tap Room in Boulder. This beer was crafted in the tradition of perennial Tap Room favorites De Vogelbekdieren and Voltron.

Gosling’s Rum Barrel-Aged Oatmeal Imperial Stout

The title is a bit of a mouthful but the beer is even more so! Look for this one in late 2009.

Avery Cerasus

The second installment in our Barrel-Aged Series is a sour-cherry infused masterpiece. Look for it in late 2009.”

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Other Rants & Raves:

Stone Brewing announced on Twitter that they are approved to ship beers to TX and it should only be a few more weeks. Oh, and Stone Sour Fest pics if you missed it . . . Ever wondered what goes into The Bruery Autumn Maple? Yams and Grandma’s Molasses. They have a photo journal up for the brewing of this year’s batch . . . Cigar City Brewing set some target bottling dates: Bolita Double Nut Brown Ale as next Monday and Improvisacion Oatmeal Rye India-Style Brown Ale sometime at the end of next week or early the following week . . . finally, that stealth Portsmouth Kate the Great tapping the brewery was talking about doing actually did happen. A little over three gallons sold out in less than an hour last Tuesday. Now we have to wait until March, 2010 for the next tapping.