(Athens, GA) – Terrapin Beer Co. has a ton of upcoming releases. Here are the all the details.

If you haven’t already, check out my recent write-ups on Terrapin Boom Shakalager and Terrapin Double Feature. All my recent Terrapin posts are linked in that Boom Shakalager piece and more details on that beer in a minute . . .

As for the beer featured above, here is the label description:

“Terrapin Side Project 12 is none other than the fearless Hopzilla Double IPA. This hoptastic creature clocks in at 110 IBUs and has all the hop explosions of a B-rate monster movie.

Made with 100% Maris Otter malt to back up the barrage of hop bitterness, flavor and aroma, this beast knows no boundaries. With all of this hoppy goodness packed into one beer, we wouldn’t have called it by any other name.” 10.8% ABV.

A recent tour visitor found out lots of information about what is coming later this year.

Side Project #13 will be called, “So Fresh and So Green, Green,” a tribute to the popular Outkast song. “They’re planning a Hop Harvest Festival around the release […] and are over-nighting in hops just to brew it.” Side Project #14 will be called, “Big Daddy Vladdy,” obviously something that will be “imperial” in nature.

The blogger also revealed that they will bring back Side Project #8, PumpkinFest Ale, as a seasonal this fall and what appears to be a new beer, Chocolate Milk Stout for the winter. Terrapin Depth Charge, the collaboration beer with Left Hand Brewing, is an espresso milk stout so this could be a variation of that beer.

Speaking of the Left Hand collaboration, we know what this year’s will be. The brewery will be traveling to Longmont, Colorado, to brew a German-style Lager and hop it like an IPA. It will feature all-German ingredients. That scoop comes from the HopCast visit from February at Terrapin Beer Co. shown below.

As promised, here are more details on Boom Shakalager from a recent Know Your Brewer interview with Buckowski:

“I have no idea what the hell it is. It’s not really a style. It’s gonna be about a nine, nine-and-a-half percent lager. It’s all Pilsner malt, with a little bit of Munich and Vienna thrown in for good measure, a little bit of 60 Lovibond CaraMunich, and probably about 70 BUs, dry-hopped with Tettnang.”

For homebrewers, etc., Spike says in the same interview that Monstre Rouge was brewed with Westmalle yeast and that Monk’s Revenge was brewed with Chimay yeast.