(Placentia, CA) – The latest from The Bruery’s Tasting Room email newsletter…

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1. Hottenroth Release: This Friday we’ll be releasing Hottenroth, our tart, German-style Berliner Weisse. We use lactobacillus and a hint of brettanomyces to sour this very unusual, low gravity wheat based beer. The result is tart, mildly funky and unquestionably refreshing. Hottenroth will be available in bottles and on draft beginning this Friday.

2. BeMangoed: This Friday we will also be releasing a fun smaller-batch brew to the public. BeMangoed is a blend of our sour blonde ale and mango puree. That brew flaunts an intensely fruit forward body that complements itself well with the sour blonde.

3. Reserve Society Exclusives: This Friday our Reserve Society will get a sneak peak at Saison L’Imprévu, our new rustic Saison brewed with Belgian Yeast, German Malt, American and Eastern European hops with hints of date sugar and grains of paradise. Sunday we’ll be pouring Floyd d’Rue and Rue d’Floyd in our Tasting Room for members who can’t attend the formal release party earlier that day. We’ll be limiting pours of our 3 Floyds Collaboration Brews to one per member to help allow as many of our members as possible to try those extremely limited brews.