2009 Release Schedule: Left Hand Brewing

I am SO freaking pumped! A couple of revived brews from the recently lethargic (at least in their distribution to New England) Left Hand Brewing. Revisited are the Oak-aged Imperial Stout, which I've never had, and the St. Vrain Tripel, which is the beer that got me into tripels. From the newsletter:

Oak-Aged Imperial Stout

Available - MARCH

Our limited edition Oak-Aged Imperial Stout is back for the 1st time in 2 years, but with a couple of new twists - instead of being aged in French Oak Wine Barrels, we opted to age it this year in Heaven Hill brandy barrels from the hills of Kentucky. (And like all of our Big Mo Limited Edition releases, it’s available in 22 oz. bombers now instead of the 750ml caged & corked Belgian beer bottle.) We racked Imperial Stout into the barrels back in June of this year, and will blend it with un-aged Imperial Stout to woody perfection. At 22 degree plato and 10.4% ABV, it’s the perfect warmer for those cold February, early March nights. Enjoy the complex flavors revealing hints of raisin, black licorice, coffee, dark chocolate, and, of course, a hint of brandy. Order quickly - we’ve decided on our blend already, and we’ll only be packaging about 150 barrels of it this time around. So, in other words, get it when you see it, b/c who knows what type of barrel we’ll try again in ‘11.

St. Vrain Tripel

Available - LATE MAY

Also back from a 2-year hiatus is our limited edition St. Vrain Tripel Ale. If you’ve been out to the brewery, you must have seen the ‘raging’ mighty St. Vrain Creek that churns due west of the brewery in the shadow of the Rocky Mountains. Named after Ceran St. Vrain, an early settler to the valley who built a trading fort in the area. A reflection of this dedicated spirit can also be found in the beers of Belgium, where brewers, often monks, developed beer styles over the past 900 years of distinctive character. At 20.5 plato, St. Vrain is a classic Belgian Style Tripel. It’s beautifully light in color and lightly bittered with Spalt hops. A touch of sweetness from clear Belgian candy sugar tempers the warm spiciness hidden within beers of this gravity. To maximize authenticity, the entire brewing staff shaved their heads and bathed in baptismal ecstasy on the banks of the St. Vrain. 9.0% ABV, 20 IBU’s.

Oktoberfest Märzen Lager

Available - LATE JULY/EARLY AUGUST

The beer pours an alluringly clear copper color, with a short white head and good lacing. The malt bouquet is accented by toasty, bready aromas. As you lift your stein in high anticipation, your palate is well rewarded for its patience. The sweetness of the German malts dominate upfront, while the noble pedigree hops allow for a proper dry finish, true to style. Medium-bodied, with the subtle elegance of a well-balanced beer. Clean and crisp, this Märzen Lager can easily become your session beer this Fall. 6.0% ABV with 27 IBU’s. Beer Advocate Magazine said of it in their October 2007 issue: “We sized this one up and it came through like a champ. A complex but drinkable malt bomb on the taste buds.”

Snow Bound Spiced Strong Ale

Available - OCTOBER

Brewed once a year to fight cabin fever, this spiced strong ale uses all natural ingredients, including crushed cinnamon, chopped ginger, orange zest, cardamom and cloves. The addition of locally harvested clover honey, coupled with the sparing use of hops and a malty foundation, creates the illusion of a liquid cake. Deep red in color, this medium-bodied beer is a winter warmer - enjoy on a cold night in front of the fireplace. 8.6% alcohol by volume, and available in 22 oz. bombers & kegs. Beer Advocate’s issue last year said “this is a spiced ale done right, nothing light and dainty about this beer at all - just the way we like our winter warmers.” And Celebrator’s issue this month called it Exceptionally Great, big sweet, spicy nose with hints of ginger and other spices.

Warrior Fresh Hopped IPA

Available - OCTOBER

The vibrant aromatics and flavors that are derived from the use of exuberant amounts of fresh flower hops are what helps create and set apart this most unique beer. While the addition of locally grown hops from the brewery’s own hop farm contributes to the bright floral hoppiness, the majority of the hop volume comes from the Warrior hops that are overnighted from Yakima, WA. Yet true to the brewery’s fundamental belief system, the strong hop character is balanced by a strong malt foundation, allowing for an approachable, drinkable IPA that finishes amazingly clean. The beer is full-bodied, bronze in color, and tips the scales at 6.6% alcohol by volume and 60 IBU’s. Available in 22 oz. bombers and kegs. Modern Brewery Age’s December 2007 edition said “Warrior IPA takes no prisoners. It slays lesser brews.superb in every respect.”

Oak-Aged Widdershins Barleywine

Available - LATE NOVEMBER

And rounding out our limited edition Big Mo’ Series of Beers for the year is Oak-Aged Widdershins Barleywine. And, just like it’s brother Imperial Stout, we’ll be aging this big beer in the same Heaven Hill brandy barrels from the hills of Kentucky. We’ll rack Widdershins into the barrels in April of this year, and will blend it with un-aged Widdershins to woody perfection. Counter clockwise to the traditional American style barleywines, we designed this beer to be rounder and smoother than some less refined versions. Full of caramel and malt flavors, yet balanced with a variety of hop varieties, all vying for your attention. Oak aging and sparing use of specialty malt add complexity to this already deep beer. Full bodied, copper in color, Widdershins tips the scales at 8.8% alcohol by volume. And, just like Imperial Stout, get it when you see it, b/c who knows what type of barrel we’ll try again in ‘11.