Fifteen…count ’em…fifteen breweries east of the Mississippi featured in today’s first half of beer notes covering missed tidbits from the last 10 days.

Cigar City Brewing: “On Saturday the 21st, we will release a very special beer we have been working on, Nielsbohrium, which is part of the collaboration we brewed with Mikkeller back in December. This Imperial Sweet Stout brewed with raisins has been resting in rum barrels for months and has just been bottled and will be ready to go just in time to be part of our celebration. More details on the release to follow, but the bottles will be available and it will make a very special, limited appearance on tap.”

Three Floyds Brewing: “Those [Templeton Rye Whiskey] barrels stacked on the rack are ready to get filled with delicious beer.”

Hoppin’ Frog Brewery: “We are currently aging our next special release ‘Barrel Aged BORIS Royale.’ We have not finalized the label yet. We plan on a brewery only release of our initial batch in May or June. Watch for updates on Facebook and our website. We will be aging the first production batches in special, very flavorful, Canadian whiskey barrels, instead of American Bourbon barrels. We are scheduling a production release in about 12 months.”

La Birreria: “[Tuesday] night was a blast in the big city. Had a meeting at Eataly NYC. Brewery is installed. Waiting on boiler inspection.”

F.X. Matt Brewery: The makers of Saranac beers are going “off the grid” and producing their own energy.

Bell’s Brewery: “As BBD wrote yesterday, Reyes Holdings closed the sale on Schenck [a Florida distributor] earlier this week, but not all craft brands were a part of the deal, leaving some brands free agents. The pieces have not all fallen into place yet, but we know that Bell’s is now with red distributor Brown Distributing Co., and some have speculated that Avery is on the move, though their marketing chief couldn’t yet comment on the situation…”

Shipyard Brewing: “Shipyard Brewing Co. took delivery of new equipment Thursday as part of a $1 million expansion of its plant on Newbury Street. The new equipment will enable the company to brew 180,000 barrels of beer yearly, up from its current capacity of 140,000 barrels, said Alan Pugsley, Shipyard’s master brewer.” The brewery is up 20% in Q1.

Narragansett Brewing: “[…] last month the ‘Gansett team met at the historic CJ Fox building in downtown Providence to view the facility as a potential brewery site and to discuss plans for 2011. The building is located right on Route 95 between the Convention Center and historic Federal Hill. We’ve had a great start to 2011, with total sales up over 50%.”

East End Brewing: Speaking of expansion and new facilities, East End is moving into a 17,000 sq. foot building and will have an initial capacity of 5,400 barrels.

Flossmoor Station: “We have the perfect bier for these windy spring days, and it’s our Stammtisch Alt! [We tapped] the German ale [on] Tuesday, the 19th. It gets its name, stammtisch, from the German word to describe the “regulars” table. Found at many pubs, the stammtisch table is set aside for the regular diners/pubbers, and is generally set aside and marked off so that not just anyone can sit down at it.”

The brewery also announced that it will be releasing bottles of Saison and Garfunkel next Friday at the pre-DLD event.

Former Flossmoor Station Head Brewer, Bryan Shimkos, left his post this week and said that he was hoping for a job in the Chicago area. Nick Barron takes over.

Troegs Brewery: Sharing the blueprints and here’s more on the brewhouse(s)…oh, and some background on the Brotherly Suds collaboration appearing at Philly Beer Week.

Clown Shoes Beer: “Lubrication: The artwork is almost done. The beer will be either an American Black Ale or a Belgian-Style Black Ale, depending on which of the test batches we like more. The first release will be in six weeks in bombers, then shortly after in four packs.

Blaecorn Unidragon Russian Imperial Stout: We are almost there with the recipe. I want to do one more test batch to add a little sweetness, possibly by adding maris otter malt. The beer will be made in June or July and released in October. Stacey George has already completed the artwork.”

Jackie O’s Brew Pub: There are a bunch of updates on new beers and barrels from last week. Brad updated the blog again this morning, “The next release will be June 25th. We will be releasing bottles of Bourbon Barrel Dark Apparition, Brandy Barrel Dark Apparition, Bourbon Barrel Sweet Chocolate Love, and Kentucky Monk.”

Yazoo Brewing: The new bottling line has arrived. Also of note, “For [Hop Project #48], we used Columbus, Warrior, and Chinook for bittering; Hallertaur, Citra, and Amarillo for flavor at 30 minutes; Hallertaur, Citra, and Amarillo at 5 min; and dryhopped with Amarillo and Centennial.” It was bottled during the second week of April.

Revolution Brewing: “Chicagoist can confirm that Revolution Brewing and Firestone Walker Brewery will be working on a collaborative beer at Revolution’s brewpub. Revolution Brewer Jim Cibak told us that he and Firestone Walker lead brewer Dustin Kral will be brewing a dry, West Coast-style IPA.”