|Brewery: Third Wheel|
|Location: St. Peters, MO|
|Name of Beer: Dabble In The Snooze|
|Beer Style: Barleywine|
Our Thoughts: It looks like Third Wheel is dabbling in the dark arts of the resplendent barleywine with this new brew. Dabbling in the Snooze will be an American style barleywine, which are typically more aggressively hopped than their English counterparts, which tend to be more balanced between malt and hops. Third Wheel has already produced Old Town Barleywine, which was aged in bourbon barrels, so they have proven that they are already adept at brewing the style. We'll be on this like ugly on an ape. Barleywine is life!
|Location: Springfield, MO|
|Name of Beer:Hipster Banana|
|Beer Style: New England Style IPA|
Our Thoughts: Once an obscure fruit, the paw paw has seen a resurgence lately and has been embraced by the locavore movement. It has also earned itself a new nickname: the hipster banana. Featuring a plethora of intense flavors, including mango, pineapple, banana and citrus, all of which would be right at home in an IPA, it figures that it didn't take long for brewers to add it to their beer. Mother's in Springfield and Rebel Kettle in Little Rock, Arkansas have put their heads together to bring us Hipster Banana, a kettle soured New England style IPA brewed with paw paws. Kettle souring is a quick way for brewers to introduce tart flavors into the beer without having to resort to traditional aging periods which can take up to 24 months. With only 10 IBU's, this promises to be a very fruity and flavorful IPA with almost no hop bitterness. We're excited by the creativity of this beer and know it will be worth the effort to track down. Look for this in 22 ounce bottles.
|Location: Kansas City, MO|
|Name of Beer: Brett Pils|
|Beer Style: Imperial Pilsner|
Our Thoughts: Brettanomyces is a strain of yeast that works more slowly than the normal Saccharomyces yeast used to ferment beer, but produces flavors ranging from tropical fruit and peach to horse blanket and barnyard, depending on the strain used. It's typically associated with funky, tangy flavors. Boulevard has chosen to use it in the new Brett pils, an imperial pilsner clocking at 7.5 % ABV. Pilsners are typically crisp, clean and refreshing no-frills beers, so the addition of brett will bring a whole new dimension to the beloved style. We think it's intriguing that Boulevard chose to use brettanomyces with a pilsner base beer, as there aren't many commercial examples of this. This also strikes us as a very unique beer, so if you see this on draft, be sure to give it a whirl because you probably won't find another beer like it.