October news from Bell's Brewery

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By: Eric Strader
ericstrader69@gmail.com

image courtesy of Bell's Brewery

Bell’s Brewery’s Planets series continues with Venus: The Bringer of Peace (Blonde Ale Brewed With Honey, Apricot, Cardamom, and Vanilla, 7.5% ABV).  

It has made its way down the bottling line and will start shipping to distributors soon. According to the brewery tasting notes, “it starts with spicy, fruity and light citrus notes along with herbal notes from cardamom in the aroma. Apricots contribute a very distinct tart character and sweetness from the vanilla rounds out the finish. More than 60 pounds of hand sliced vanilla beans were used to ferment this strong fruit and spice beer with a complex herbal fruit character.”

Since we received a fair amount of the first release in this series — Mars — I expect that we will see this second release in Michiana as well. Coming in December is Mercury: The Winged Messenger (Belgian Single).

Roll Out the Barrel Party: Sunday, Oct. 5

If you haven’t already heard, the largest barrel aged beer event in the area will be taking place on Sunday, Oct. 5 at Bell’s.  I loved Bell’s barrel aged beers, and they will have over 20 on tap at this event.  This is the second annual celebration of barrel aged beers, and here is the full lineup:

NEW THIS YEAR

  • Mango Habanero Oberon (6.61% ABV) — Oberon aged in bourbon barrels with mango and habanero peppers. Tasting Notes: Soft mango, hot, spicy
  • Pecan Pie Porter (6.6% ABV) — Porter aged in bourbon barrels with toasted pecans and vanilla beans.  Tasting notes: Nutty, mild wood notes, chocolate, sweet
  • Mocha Porter (7.93% ABV) — Porter aged in bourbon barrels with Water Street coffee, cacao nibs and vanilla beans.  Tasting Notes: Smooth, espresso, cocoa
  • Quince Third Coast Old Ale (14.6% ABV) — Third Coast Old Ale aged in Traverse City Whiskey barrels with quince fruit.  Tasting notes: Light bourbon, vanilla character, and cherry. Dry.
  • Morning Mary Ale (5.85%) — Third Coast Beer aged in bourbon barrels with all of the fixings for a Bloody Mary (tomato paste, Worcestershire, black pepper, hot sauce, limes, garlic, horseradish and celery salt).  Tasting notes: Dill, horseradish, garlic, tomato. Tastes like a Bloody Mary.
  • Honey Hearted (16.7% ABV) — Un-dry hopped Two Hearted re-fermented with honey and champagne yeast, then aged in Traverse City Whiskey barrels with orange and lemon zest.  Tasting notes: Effervescent, big citrus notes, honey notes, champagne like, dry
  • Cinnamon Sunrise Stout (12.7% ABV) — Special Double Cream Stout aged in Traverse City whiskey barrels with cinnamon and vanilla beans.  Tasting notes: Light whiskey, vanilla, woody, creamy, cinnamon
  • Quince Love (13.7% ABV) — Wheat Love aged in bourbon barrels with quince fruit

RETURNING FAVORITES

  • Bourbon Barrel Aged Kalamazoo Stout (7% ABV) – Kalamazoo Stout aged in barrels previously used for Black Note for eight months.
  • Third Coast Old Ale Reserve (10.89% ABV) – Aged in bourbon barrels for two years
  • Traverse City Cherry Third Coast Old Ale (11.9% ABV) — Aged in Michigan whiskey barrels with Traverse City cherries
  • Black Note (11.5% ABV) — Blend of Special Double Cream Stout and Expedition Stout aged in bourbon barrels
  • Mr. Castries Vilnius (11.3% ABV) — Our Baltic Porter aged in Jamaican rum barrels
  • Bourbon Barrel Aged Dagger Stout (11.2% ABV) — Dagger Stout is a reinterpretation of Batch 7,000.
  • Toasted Coconut Espresso Java Stout (8.6% ABV) — Organic coconut, toasted in house
  • Breakfast Blend Double Cream Stout (6.9% ABV) — Aged with Midnight Oil coffee from Water Street
  • Toasted Coconut Espresso Third Coast Old Ale (11.1% ABV) — 2013 Old Ale aged with organic house toasted coconut and Water Street espresso
  • X-Slam (10.6% ABV) — Barrel aged blend of Hopslam and Expedition Stout
  • The Wild One (6.8% ABV) — Sour brown ale fermented with wild yeast
  • Raspberry Wild One (6.8% ABV) — Wild One fermented and aged with Michigan raspberries
  • Kal-Haven Ale (6% ABV) — Rye Ale fermented with Brettanyomyces (Brett yeast) in wooden foeders

Looking ahead on your calendar, you will want to mark save this date: Sunday, Nov. 2.  This will be the Sixth Annual All Stouts Day at Bell’s. The winner of this year’s Bell’s Homebrew Competition will be announced and look for the stout tap list soon.

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