Celebrate All Things Cask Beer at the Buffalo Cask Fest

12299269_430821870460613_7090635380027145464_nTonight is the night! The Buffalo Cask Fest, a favorite event amongst craft beer fans, returns to Mr. Goodbar for yet another year. The event runs all weekend long, December 1-4.

And it’s even bigger in 2016 with the addition of Thursday’s now sold out VIP Brewers Night, an intimate gathering featuring eight special casks, a tantalizing beery list that includes:

  • 12 Gates Brewing Coconut Stout
  • 42 North Brewing Barrel Aged Nelson Sauvin Pale Ale
  • Big Ditch Brewing Deep Cut
  • CBW Amazing Larry
  • Flying Bison Brewing Hoppy Brett
  • Hamburg Brewing Blackberry Gose
  • Resurgence Brewing Biere De Noel
  • Old First Ward – Irish Red w/Chicory

And for $10 more, add a Presale sheet worth $20 of cask beer good for the duration of Cask Fest.

14947504_1513708765312227_5822847970543127425_nBeyond the VIP Brewers Night, Cask Fest has a number of other delicious cask offerings for you to enjoy throughout the weekend, with confirmed casks including:

  • Jacks Abby Hoponius Union
  • Dark Horse 4 Elf Winter Warmer
  • Heavy Seas Winter Storm
  • Wagner Valley Sled Dog Dopplebock
  • Thin Man Imperial Coffee Stout w/ Cinnamon, Ancho Chilies and Cocoa Nibs
  • Blackbird New England Style Cider
  • Roosterfish Wildflower Wheat
  • CBW Heatrays
  • 12 Gates Pils

Starting at 6pm on Friday, Goodbar will be hosting a fundraiser for Alliance for the Great Lakes on the second floor. A $5 donation gets you your first pour of cask ale free. P.A. Line takes to the stage at 9pm on Dec. 2 (upstairs) while Two or Less with Max Muscato & the Outer Harbor Band will perform downstairs at 11pm and, on Dec. 3, Wacko Fest with Curiosity’s End at 9pm (upstairs).

For more information, please visit https://www.facebook.com/events/1249755755086717.

Brian Campbell is a co-founder/Brand Manager of the BNBA’s enthusiast arm, Buffalo Beer League, and writes the weekly Buffalo Beer Buzz column. If you have beer news that should be included in the Beer Buzz, Brian can be reached at buffalobeerleague@aol.com, on Twitter at @buffbeerleague, on Instagram at @buffalobeerleague and on Facebook at @thebuffalobeerleague.

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Buffalo Beer Buzz: Local BCBS alternatives, Flying Bison sour, Woodcock XPA 9.0, new Thin Man IPAs

Dark beer in a cellar

Why Truck Chase When You Can Drink Local?

If you missed out on Goose Island Bourbon County Brand Stout this year, don’t worry, because there’s plenty enough local stouts to fill the void. And you’re probably better off anyways. Bottles of Big Ditch’s Bourbon Barrel Aged Towpath Imperial Stout ($15, 10.8% ABV) can still be had and Resurgence Brewing is releasing their Bourbon Barrel Aged Sponge Candy Stout ($12, 10% ABV) on Wednesday, November 30 at 4pm. There’s also Community Beer Works’ The Snow (10% ABV), Pearl Street’s Liquid Courage (10.2% ABV) and 42 North’s Kosmonaut (9.5% ABV) to name a few. So, in other words, don’t truck chase, just grab yourself a fresh Buffalo heavy-hitter instead.

flying-bisonFlying Bison Preparing To Get Funky

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Flying Bison Brewing are preparing for the release of their first ever oak aged sour ale, Patrona Imperatrice, a golden sour ale fermented with a combination of wild yeasts inside an oak barrel for 12 months. “Patrona Imperatrice is the closest we’ve ever come to producing a Belgian-style lambic beer,” Flying Bison says. “The last sample we took from the barrel was an absolute delight and we can’t wait to try it bottle conditioned with champagne yeast!” Patrona Imperatrice will be released in limited 750mL bottles towards the end of the year. Plans call for only 120 bottles to be made available, so stay tuned for a release date.

woodcock-brothers-breweryWoodcock Brothers’ XPA 9.0 Is Coming

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The ninth version of Woodcock Brothers Brewing XPA, which has quickly become one of the most sought after locally made beers, is coming, sooner rather than later. XPA 9.0 (6.5% ABV) will be brewed with Citra, Simcoe and Mosaic hops, and due to massive demand, the latest iteration will be brewed as a double batch for the first time ever. While the case count will remain relatively unchanged, Woodcock will be dramatically increasing the amount allocated for draft distribution to Western New York bars and restaurants. Although there is no firm release date as of yet, Woodcock Brewing says they are looking at a late December can release.

thin-manThin Man To Become ‘Burning’ Man With New IPA

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Thin Man Brewery will increase their stable of IPA’s by two come this Thursday with the release of the new Burning Money IPA (6.6% ABV), thusly named because ‘hops are expensive and we used a ton in creating this juicy bomb of a beer,’ Thin Man says. “Drink this 6.6% IPA fresh and really taste the orange juice, pineapple juice, mango juice and juice juice,” they add. Burning Money IPA will be tapped at 4pm on Thursday, December 1. Additionally, No Pressure (5.1% ABV), Thin Man’s New England-style IPA, will return to the draught lines on Thursday. Crowlers of both beers will also be available to go.

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Five & 20 Brewing ups the ante (and ABV) with new barrel aged beers

20161117_215520_1479518854382As temperatures lower, beers tend to get darker and a hell of a lot stronger. Case in point – barrel aged beers. Well, Five & 20 Spirits and Brewing apparently received that memo and have released the first of their ‘Tier 3’ beers in bottles, Rhiskey Business, Barrel Aged Hawt Roxx and Stout Lucia.

To properly review these beers, a number of Buffalo Beer League’s finest took up residence at Resurgence Brewing to pop a few corks. We also obtained a bottle of Five & 20’s Beethoven Commemorative Kölsch Ale (4.5% ABV), brewed as a partnership with the Erie Philharmonic to celebrate Beethoven’s 250th birthday, thanks to BBL co-founder Scott, for the occasion.

20161117_180113_1479518855027We kicked things off with the kolsch, which was quite enjoyable to make a long story short. It was saison-y in character with notes of grape must and bready malts. Easy drinking and effervescent, it opened with a typical kolsch sweetness before a rather dry finish. It was light and approachable.

20161117_181610_1479518854970Next up was the Barrel Aged Hawt Roxx (6.4% ABV), Lake Erie Ale trail’s collaboration stein bier that was aged five months in Five & 20’s own bourbon barrels. We were expecting a bigger body after the beer opened with a toffee and bourbon-laced nose, but this 6.4 percenter didn’t play out as such. There was an early burn followed by a smooth finish with boozy notes as well as vanilla, oak and smoke throughout. This one was good.

20161117_183550_1479518854901Third times a charm as they say, and in this tasting of four beers, the third, Rhiskey Business (7.1% ABV), was the best of the bunch by far. Aged 7 months in freshly emptied Five & 20 Rye Whiskey barrels, Rhiskey Business presented a sweet bourbon and oak nose, followed by vanilla, caramel, warming booze and rye spice. Even though the general feeling was that we wished there had been more spice, the group agreed that this was the beer of the night.

20161117_192139_1479518854733Unfortunately, Stout Lucia, Five & 20’s flagship stout aged for six months in five, seven and nine year old dark St. Lucian rum barrels, was the least popular of the group. The nose imparted strangely medicinal notes of black liqourice and Sharpie markers. The beer itself was reminiscent of a peaty scotch with hints of molasses and smoke, though an astringent white rum bite overpowered our taste buds for the most part. The consensus was that the base stout needs to be stronger to stand up to the aging or the aging process needs to be shortened. We’d be open trying this one again in the future.

In addition to these beers, Five & 20 have also released (Drink That) Funky Cherry (Whit Boy), an American Wheat Ale fermented with New York cherries then aged 10 months in red wine barrels inoculated with brettanomyces yeast. For more information on these, and all of Five & 20’s year round offerings, visit www.fiveand20.com.

Brian Campbell is a co-founder/Brand Manager of the BNBA’s enthusiast arm, Buffalo Beer League, and writes the weekly Buffalo Beer Buzz column. If you have beer news that should be included in the Beer Buzz, Brian can be reached at buffalobeerleague@aol.com, on Twitter at @buffbeerleague, on Instagram at @buffalobeerleague and on Facebook at @thebuffalobeerleague.

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Pearl Street brews up some Liquid Courage

15085632_10100826728521653_6546817238044490966_nIn honor of their 19th anniversary, and because we can never have enough high octane stouts in Buffalo this time of the year, Pearl Street is brewing up some Liquid Courage, Liquid Courage Imperial Oatmeal Stout that is.

This heavy hitter is a 10.2% ABV oatmeal stout to be exact; smooth and rich, with overtones of toast, dark chocolate and booze. The additions of English hops round out the flavor for a complex sipper to keep you warm as subzero temperatures permeate the weather forecast. And with the first snow of the season falling in Buffalo, what better beer would you want in your hand to help ring in the holiday season?

For the past two years, to celebrate their 17th and 18th anniversaries respectively, Pearl Street brewed an imperial version of their flagship Trainwreck Amber Ale, but, as head brewer Chris Herr says, they decided on an imperial stout because it’s been a long time coming.

“We haven’t always brewed an anniversary beer, but as we’re approaching our 20th birthday (and with all of the growth in our city regarding the craft beer scene) it feels appropriate to celebrate the longest continually operating brewery in the city,” Herr says. “What better way than with a special beer? The last two years we brewed an imperial version of our best-selling amber ale, Trainwreck, but this year we thought we would switch things up and try an imperial stout, which we haven’t had on draft in over 10 years.”

“Liquid Courage is brewed with oats, unmalted roasted barley and 3 types of toasted malt for a long, toasty malt character on the palate,” he adds. “The hops we used are relatively aggressive for bittering [in order] to combat all of the residual sugar that comes along with a high ABV beer and woody English Fuggle hops add a complex hop flavor that compliments the roast and toast from the grain, while oatmeal and honey malt round the flavor out for balance and complexity. This is the cabernet sauvignon of beers – dark, rich, and complex with a long finish.”

Dark beer in a glass

As for his own favorite imperial stouts, Herr admits that he loves Southern Tier Brewing’s Blackwater series and Samuel Smith’s Imperial Stout, as well as a number of bourbon barrel aged stouts such as Bourbon County Stout from Goose Island, Black Ops from Brooklyn and Yeti from Great Divide. But for as good as those are, he says there are plenty of quality homegrown stouts to be had right here.

“Shout out to some of my buddies locally who have made excellent ones as well – Resurgence, Community Beer Works, Thin Man and Hamburg Brewing all make an excellent imperial stout (when you can find it!),” he says.

Speaking of barrel aged stouts; Herr says that 11 gallons of Liquid Courage is being aged in bourbon barrels from Niagara Craft Spirits that once held 1808 Gold Bourbon. Be on the lookout for more information on the release of the barrel aged version of Liquid Courage.

You can enjoy some Liquid Courage at the official release party on Tuesday, November 22, 5-8pm with discounted pours available from 5-7:30 downstairs in Brawlers Deli. So whether you need a little liquid courage to get outside and shovel the driveway, hang some Christmas lights or clear the walkway, make Pearl Street’s liquid courage your beverage of choice.

For more information, check out https://www.facebook.com/psgbuffalo.

Brian Campbell is a co-founder/Brand Manager of the BNBA’s enthusiast arm, Buffalo Beer League, and writes the weekly Buffalo Beer Buzz column. If you have beer news that should be included in the Beer Buzz, Brian can be reached at buffalobeerleague@aol.com, on Twitter at @buffbeerleague, on Instagram at @buffalobeerleague and on Facebook at @thebuffalobeerleague.

 

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Buffalo Beer Buzz: Community Beer Works expanding, Pearl Street dishes Liquid Courage, Cask Fest returns, Big Ditch breaks out the dark stuff

15078856_1520038788022638_5617947161126459135_nCommunity Beer Works Is Taking Over

Get ready to see a lot more of Community Beer Works. In addition to their existing Lafayette Avenue location and satellite brewery at Hydraulic Hearth, Buffalo’s first nanobrewery has announced plans to expand to a 14,000 square foot retail operation at 520 Seventh Ave. Plans call for a reported investment of over $1 million into the new site, which will include a packaging center, tap room/kitchen and possible outdoor beer garden. They’ve also announced a new three story brewpub and barrel bar (complete with basement 3BBL brewhouse) coming to 324 Niagara Street in Niagara Falls, a development partnership with Buffalove Development and Savarino Companies. Embeer Buffalo!

15027732_1143785505707327_3388553197143316425_nGet Some Liquid Courage At Pearl Street Brewery

Pearl Street is celebrating its 19th anniversary by doling out some Liquid Courage, their new 19th anniversary beer, a 10.2% oatmeal stout. Described as ‘smooth and rich, with overtones of toast, dark chocolate and booze,’ Liquid Courage was brewed with English Fuggle hops for a complex hop flavor that compliments the roast from the grain. “The oatmeal and honey malt round the flavor out for balance and complexity,” head brewer Chris Herr says. “This is the cabernet sauvignon of beers – dark, rich and complex with a long finish.” The beer will be released on Tuesday, November 22 at 5pm.

12299269_430821870460613_7090635380027145464_nBuffalo Cask Fest Returns for Another Year

The Buffalo Cask Fest at Mr. Goodbar returns for yet another year, December 1-4, and it’s even bigger in 2016 with the addition of the VIP Brewers Night ($20, Dec. 1, 7pm), an intimate gathering featuring eight special casks (tentatively 12 Gates Brewing Coconut Stout, 42 North Brewing Barrel Aged Nelson Sauvin Pale Ale, Big Ditch Brewing Deep Cut, CBW Amazing Larry, Flying Bison Brewing Hoppy Brett, Hamburg Brewing Blackberry Gose, Resurgence Brewing Biere De Noel, Old First Ward – Irish Red w/Chicory). And for $10 more, add a Presale sheet worth $20 of cask beer good for the duration of Cask Fest.

15109386_1184983384888278_2301030227980692996_nGive Thanks With Stouts At Big Ditch

The night before Thanksgiving is the biggest drinking night of the year, so why not do said drinking at Stoutsgiving at Big Ditch? Beginning at 11am on November 23, you can imbibe five available stouts, including Make Me Wanna Stout, a coffee stout brewed with Revolution coffee beans from Public Espresso, Vanilla Oatmeal Stout, Towpath Imperial Stout, Oatmeal Stout on cask with bourbon-soaked oak chips and the new 10.8% ABV Bourbon Barrel Aged Towpath Imperial Stout, available in 22oz. bottles. Don’t worry; Big Ditch will be cracking a few for limited 9oz. pours. Kick your holiday weekend off right with Stoutsgiving!

Brian Campbell is a co-founder/Brand Manager of the BNBA’s enthusiast arm, Buffalo Beer League, and writes the weekly Buffalo Beer Buzz column. If you have beer news that should be included in the Beer Buzz, Brian can be reached at buffalobeerleague@aol.com, on Twitter at @buffbeerleague, on Instagram at @buffalobeerleague and on Facebook at @thebuffalobeerleague.

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Buffalo Brewpub celebrates 30 years of good beer and good friends with special new brew

herz-townsellBuffalo Brewpub, New York State’s first and oldest brewpub, is celebrating three decades in business by, what else, releasing a new beer, one that’s very near and dear to their hearts.

The Brewpub returned to where it all started by teaming up with Flying Bison Brewing Company, whose founder Tim Herzog actually began his brewing career at the brewpub. The special new concoction, a 6.5% Chocolate Oatmeal Stout, was helmed by a pair second generation brewers, Christopher Townsell, nephew of Brewpub founder Kevin Townsell and son of proprietor John Townsell, and Colin Herzog, son of Tim Herzog.

The Chocolate Oatmeal Stout pours a deep brown, almost mahogany, capped off by a thick tan head. Cold black coffee, chocolate and vanilla dominate the roasted nose, with a classic creamy stout mouthfeel to follow. From there, the stout imparts dark chocolate and bitter cocoa notes complemented by subtle hops and sweet malts. In other words, it’s reminiscent of a dark chocolate malted milkshake.

Townsell admits that when it came to decide on which beer to mark a landmark occasion such as being open for 30 years, the decision wasn’t all that complicated because of past experiences they have had with the style.

“We chose an Oatmeal Stout, in part, because the Brewpub has a long and successful history with this style of beer,” he says. “We included cocoa nibs in the recipe to give it a sweeter taste.”

Though they offer 34 taps of craft beer, including their house made IPA and amber ale, they have become just as known for their food over the years, with local favorites such as wings and beef on wecks leading the charge.

“Since opening, we have evolved while staying true to the original business plan,” Townsell adds. “We continue to enjoy being considered a staple in the WNY community.”

But it is more than food and beer that made the Buffalo Brewpub a staple. Yes, those things have certainly helped to keep the doors open since they first did on Halloween of 1986, but it’s the Brewpub’s willingness to help those in need and efforts to give back that have made them a community leader. Their “Dr. Andy’s Day for Kids” have supported Sister’s Hospital NICU for the past 26 years, helping to raise over $300,000.

For more information on the Buffalo Brewpub, including beer and food menu options and hours of operation, visit www.buffalobrewpub.com.

Brian Campbell is a co-founder/Brand Manager of the BNBA’s enthusiast arm, Buffalo Beer League, and writes the weekly Buffalo Beer Buzz column. If you have beer news that should be included in the Beer Buzz, Brian can be reached at buffalobeerleague@aol.com, on Twitter at @buffbeerleague, on Instagram at @buffalobeerleague and on Facebook at @thebuffalobeerleague.

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Time flies when you’re having fun: New York Beer Project is turning 1!

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If you blinked you may have missed it as it has already been a year since New York Beer Project opened their doors to the public in Lockport. And when you hit that type of a milestone, there’s nothing left to do but celebrate, and celebrate they will on Saturday, November 19 at their official one-year anniversary party, a full day celebration for the entire family.

Starting bright and early at 11am, NYBP will tap a pair of new and very special beers. The first is about as apropos as they come for a birthday celebration – Liquid Birthday Cake Ale – a blonde ale with the flavor of celebration (think of pairing beer with fun-fetti birthday cake, the brewery says).

The second special release is Supernatural, NYBP’s first kettle sour beer. In addition to a late hop addition, 132 pounds of passionfruit were added in order to symbolize NYBP’s passion (NYBP also has another sour – an American Wild Sour brewed with local Caravienne malt – currently being aged in 6 2010 J. Lohr Cabernet Sauvignon barrels, FYI).

For the special occasion, NYBP will feature their new Prohibition style cocktail menu with drinks such as the ‘Project Dark and Stormy’ made with ginger beer, and the Grapefruit Cake Martini, in addition to the ‘Outrageous Bloody Mary’ with a fully loaded skewer of cheese, pepperoni, and shrimp.

14292256_818372171599070_2180913112369760183_nNYBP Anniversary Chili will be served all day in the taproom for free while it lasts. Additionally, NYBP will roll their Beer Project Year Two menu, which includes new Beer Project flights such as the Smoker flight (smoked pulled pork, brisket and ribs), Taco flight (tacos featuring three different proteins), the Pizza Flight (one pizza prepared four different ways) and the Beer Project Fantasy Flight (pulled pork slider, brisket biscuit and an upper East side burger slider (cheddar, avocado, and smoked bacon)).

At 5pm, exactly one year after officially opening their doors, a toast to a successful Year One and an amazing NYBP Year Two will be held.

There will plenty of live music throughout the day as well. Ed Wyner will perform from 4-8pm, while the Blue Ribbon Bastards will take to the stage from 9-12:30pm.

You can also take a tour of NYBP Phase 2, which includes a look at their upstairs indoor beer garden and fully stocked beer garden bar, as well as their New Yorker Private Dining Room, which will host four course beer / food pairing dinners, as well as  beer and cheese pairing Happy Hours.

Happy birthday New York Beer Project – cheers to one year! Now let’s all raise a pint to many, many, many more!

For more information, visit https://www.facebook.com/NewYorkBeerProject.

Brian Campbell is a co-founder/Brand Manager of the BNBA’s enthusiast arm, Buffalo Beer League, and writes the weekly Buffalo Beer Buzz column. If you have beer news that should be included in the Beer Buzz, Brian can be reached at buffalobeerleague@aol.com, on Twitter at @buffbeerleague, on Instagram at @buffalobeerleague and on Facebook at @thebuffalobeerleague.

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Beer: It’s what’s for breakfast at Resurgence Brewing’s Kegs & Eggs

ld-716develop-breweries-1226db6aOn Sunday, November 13, beer will be the main course of breakfast at Resurgence Brewing’s Kegs & Eggs, the latest in their ongoing series of one-off experimental and limited release beers. And breakfast.

And this Kegs & Eggs could be the best one yet, because the taps flow at 10am thanks to the New York State Brunch Law, which Governor Andrew Cuomo signed into law in September. The new law legalizes sales of alcohol before noon on Sunday, meaning that restaurants and taverns with liquor permits can sell alcohol on Sundays, beginning at 10 a.m. The prior law blocked Sunday sales before noon.

As for the kegs portion of Kegs & Eggs, Resurgence will roll out a beer list that consists of two beers that were brewed with Niagara County Community College students, a Holiday Porter and Lemon Drop IPA, an all-Western New York grain Oak Smoked Chocolate Porter made by Nick the Cellerman, an Amarillo Smokey Amber brewed by Layne the Intern, Teaches of Peaches, a Peach Apricot Dubbel, brewed by kitchen staffer ‘Chuckles,’ Pineapple IPL, Nitro Imperial Sponge Candy Stout and Gin Spiced Cucumber Saison. There is also talk of a pair of casks.

kegs-editedThe eggs portion of Kegs & Eggs will be provided by Webster’s Bistro & Bar, a menu that includes Croissants with Jam – $2 (two croissants with seasonal jam, whipped butter and Nutella), Cast Iron Breakfast Potatoes – $4 (Russet potatoes, sweet peppers, onions and fresh herbs) and Webster’s Sausage Gravy and Cornbread – $6 (cornbread served with duck and pork sausage gravy, garnished with chives). There will also be an omelette station – $8 (choice of veggie (button mushrooms, arugula, heirloom tomatoes, bell peppers, chevre), Meat-lovers (Webster’s sausage, smoked bacon, Raclette) and Cheese (Chevre, Asiago, Raclette).

For more information, check out the Kegs & Eggs event page and find RBC on Facebook.

Brian Campbell is a co-founder/Brand Manager of the BNBA’s enthusiast arm, Buffalo Beer League, and writes the weekly Buffalo Beer Buzz column. He can be reached at buffalobeerleague@aol.com and on Twitter at @buffbeerleague.

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Buffalo Beer Buzz: Woodcock birthday, new Thin Man beers, Resurgence Imperial Sponge Candy release, Five & 20 barrel aged beers

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Woodcock Brothers Brewing Turns 4!

https://www.facebook.com/woodcockbrothers

Break out the candles and the cake because Woodcock Brothers Brewing is turning 4! Yes, we know, they grow up so fast don’t they? And, in honor of their impending name day, Woodcock is releasing not one, but two, bourbon barrel aged beers at their 4th anniversary party – the Imperial Orange Chocolate Stout (8% ABV) and Stiff Mitten Spiced Winter Ale (7% ABV) – both aged in Woodford Reserve barrels for six months. Woodcock Brothers’ 4th Anniversary Party is an all-day event beginning at noon on Saturday, November 12. Free chowder will be provided on the patio starting at noon until it runs out and live music will be provided by Mike Tilton from 4-7.

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The Taps At Thin Man, They Are A Flowin’

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There is so much going on beer-wise at Thin Man Brewery that we might not be able to get to it all. Eh, who are we kidding, of course we will. First off, Bliss DIPA is back for batch 2 and they have a bunch of new beers in the coming weeks, including a session IPA (Citra, Amarillo, Wai-iti), a new IPA (Simcoe, Citra and Nelson), a hoppy collaboration with Barrier Brewing (Nelson, Chinook, Wakatu) and a Brett-finished Belgian Pale. Thin Man will also be pouring two test batches of new sours at Sour Saturday on November 19 – a wild ale aged on plums and a dry-hopped brett wild ale with Sauvignon Blanc juice, peaches & Nelson hops. Sadly though, batch 2 of No Pressure is running low, so it’s not all fun and games.

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Five & 20 Spirits & Brewing Breaks Out The Barrel (Aged Beers)

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Westfield’s Five & 20 Spirits & Brewing are cracking open some of their many, many barrels with the release of a trio of new BA beers – Barrel Aged Hawt Roxxx (6.4% ABV), the barrel aged version of the Lake Erie Ale Trail’s collaboration stein bier, Stout Lucia (7% ABV), their stout aged for six months in five, seven and nine year old dark St. Lucian rum barrels & Rhiskey Business (7.1% ABV), their rye pale ale aged 7 months in freshly emptied Five & 20 Rye Whiskey barrels. The bottles will be available at the brewery on November 10, 5-8pm, at a special Meet the Brewers event. Brewmaster Jimmy Walsh will be on hand talking beer, brewery tours will be offered every hour and there will be plenty of giveaways and beer specials as well. Let’s get heavy!

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Resurgence Brewing’s Imperial Sponge Candy Stout Is Back

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Resurgence Brewing’s Imperial Sponge Candy Stout returns for a third year on November 9, when bottles go on sale at the brewery from 4-9pm. Aging brings out the depth of flavor and boozy heat of this imperial offering brewed with Watson’s Sponge Candy, which is blended into a stout with raw sugar for a smooth caramel finish. Resurgence is releasing only 2,300 bottles this year, so make sure you get there early for a good spot in line. Bottles are $9 each (they will be priced $9.99 when they hit retail) and there is no limit per person. Additionally, the bourbon barrel aged version will be released in the coming weeks.

Brian Campbell is a co-founder and Brand Manager of the BNBA’s enthusiast arm, Buffalo Beer League, and writes the weekly Buffalo Beer Buzz column. He can be reached at buffalobeerleague@aol.com and on Twitter at @buffbeerleague.

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Into The Deep End: Community Beer Works Makes Their Can Debut

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Community Beer Works are diving into the deep end of the retail market with the release of their first ever canned beer, That IPA, which is now available in 16oz. 4-pack cans.

Sure, you can go to the 15 Lafayette Avenue brewery and bring home a growler or a 32oz. Dixie can (no, it’s not called that, that’s copyrighted), but now you can bring home a four pack of their beloved flagship IPA offering, which is available at the brewery and at Consumers Beverages locations.

Although CBW considered canning other such flagships as Frank and The Whale, President and Co-Founder Ethan Cox admits that landing on That IPA was a fairly easy decision. But, as he also assures, ‘either [of those other beers] could still happen in the future.’

“In essence, it’s our best selling beer and, more broadly, people like IPAs, and given the size of the run, an IPA is a good choice for something that will disappear fast,” Cox says.

And disappear fast is will as only 3200 cans will be available for sale initially. That’s why customers will only be allowed a 2 x 4-pack limit to start. At the brewery itself, four packs of That IPA will run you $11 each, including tax and deposit.

Putting their beer in cans was always the plan for the nanobrewery, who have only been open for just over four and a half years, though CBW had to have a certain comfort level before moving forward to the next stage. They are currently canning That IPA up in Wilson, NY at Woodcock Brothers Brewing Company.

“We really had to feel entirely comfortable and confident on Woodcock Brothers brewing system, and now that we’ve been brewing there a while, we felt we were.”

14344087_1446526382040546_8246741994967287716_nWhile we might not know what beer CBW plans to can next (“we’ll be doing several runs of That IPA before we do the next/second beer,” he says), Cox has no fears about the market being saturated. “Well, I’m gonna say it’s not yet, and certainly not with CBW!”

Now that what’s done is done and CBW has entered the craft can market, Cox admits that he is both excited and nervous for what is to come and what this huge step means for the brewery.

“Excited because we know it’s a format people like; nervous because packaging and the shelf life that comes with it, things like aging and warm storage, rarely improves a beer. So, we hope it’s all consumed quickly.”

That IPA four packs will be available at all Consumers locations on November 4. You can sample cans at these following locations – 6161 W Quaker St., Orchard Park (3 to 5 p.m. Nov. 4), 3025 Sheridan Drive, Amherst (5:30 to 7:30 p.m. Nov. 4), 2440 Clinton St. (Noon to 2 p.m. Nov. 5) and 8580 Transit Road, East Amherst (2:30 to 4:30 p.m. Nov. 5).

For more information, check out https://www.facebook.com/communitybeerworks.

Brian Campbell is a co-founder/Brand Manager of the BNBA’s enthusiast arm, Buffalo Beer League, and writes the weekly Buffalo Beer Buzz column. He can be reached at buffalobeerleague@aol.com, on Twitter at @buffbeerleague and on Instagram at @buffalobeerleague.

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