Friday, March 24, 2017
MBR March 24, 2017 - New Brunswick/Prince Edward Island Edition
Here is the beer news for the first week of Spring??
A reminder Upstreet Craft Brewing is releasing a new beer next week. Go Devil is an American IPA with a tempting hoppy flavour and a fun fresh finish. Weighs in 6.66% ABV and 43 IBU's.
Big Axe Brewery says the Maple sap is running and they are ready to make their annual Maple Amber. Enhanced and renamed to "Maple Stone Amber" brewed with 100% maple sap from Stone Family Maple Products of the historic Pokiok sugary. Watch for the release date.
Graystone Brewing has a new pale ale for you all to try. Lost Pale is 4.9% ABV, 50 IBUs and hopped with Czech Saaz and Fuggles. This pale is a light easy drinking beer with some spicy notes from the saaz.
Hammond River Brewing introduced Mount Carleton Grapefruit IPA. The American IPA was brewed exclusively with Summit hops giving it wonderful citrus aromas of Orange, Tangerine and Grapefruit. Since Summit hops were used, and Mount Carleton is the highest Summit in the Maritimes, the name seemed fitting. Also added to this beer was lots of freshly zested Grapefruit peel. This IPA is 6.5% ABV, hopped to 60 IBUs, and will be at HRB tap accounts this week.
Loyalist City Brewing have released the second batch of their flagship beer, Lupulus Interruptus. They have refined their recipe to produce an even hoppier, crisp American style IPA. Hopped with as much Citra, Cascade, and Simcoe that they could fit in a batch. Limited release.
They also have their first release for the spring season, Württemberg Weissbier. This classic German weissbier, or hefeweizen, is brewed with 100% German malt, hops, and yeast to create an authentic, refreshing, and flavourful ale.
Württemberg Weissbier is a medium bodied, highly carbonated, refreshing German mit hefe weissbier that has a sweet bread like flavour complimented by banana and clove flavours from our Bavarian yeast strain. German malted wheat and pilsner malt is mashed together in a traditional three-part step mash to produce a wort that promotes the development of the unique banana and clove flavours that complement the complex wheat body of the finished beer. The mash is done in soft water that replicates the water found in Pilsen, Germany to allow the natural flavour of the wheat to come through and be complimented by the subtle floral hop aroma.
The finished beer is gold in colour with a fine haze, and a pleasing banana-clove aroma that is complimented by moderate bready malt flavour from the German wheat and Pilsner malt. Named after Württemberg, Germany the historical German territory that was home to the majority of the German-Canadian settlers that helped to colonize the Atlantic Canadian provinces. Württemberg Weissbier is brewed according to the 500-year-old German traditions of the Reinheitsgebot, or German purity law, that shaped modern brewing techniques across the world.
Look for this to be hitting the taps soon with an early release Cask & Kettle Irish Gastropub.
Slow news week, have a good week end and I will be back next week with the news.