Rogue Ales & Spirits, the country’s only brewery-distillery-cooperage, announces the release of 2017 Rolling Thunder Imperial Stout. Brewed with ingredients grown at Rogue Farms and ocean aged in Dead Guy Whiskey-soaked handmade Oregon Oak barrels coopered at Rogue’s Rolling Thunder Barrel Works, Rolling Thunder Imperial Stout is the culmination of a long journey from bark to bottle. In 2015 Rogue acquired vintage, WW II era, coopering equipment and subsequently established Rolling Thunder Barrel Works to take on the ancient art form of barrel making. Using Oregon Oak, Rogue’s cooper Nate Lindquist assembles, raises, toasts, chars, hoops, cauterizes, sands and brands one barrel a day, all by hand.
“At first it was a creative challenge,” said General Manager Dharma Tamm, “to see how we could incorporate our brewery, distillery, cooperage and farm into one beer. However, our brewers, distillers, coopers, farmers – and even graphic designers turned it into a quest to create a world class beer that exemplifies the Rogue spirit of challenging the norm and pushing creative boundaries.”
Black with a creamy head, Rolling Thunder Imperial Stout features deep sherry notes accentuated by hints of coconut, cherries, dark fruit and vanilla held up against a dark roasted malt backbone with earthy hops. At 14 percent alcohol, this year’s Rolling Thunder is bigger and bolder than the inaugural 2016 release. Limited quantities of Rolling Thunder Imperial Stout will be available on draft and in 1-liter swing-top bottles at Rogue public houses starting July 21, then at select retailers nationwide on August 1. For more information visit Rogue.com.
For the first time, Chimay has utilized its original Christmas brew, Chimay Grande Réserve, with triple fermentation and maturation in wooden barrels to create their latest addition to the Chimay Trappist family — Chimay Grande Réserve Barrel Aged Rhum Edition. The flavor profile of this brew not only embodies its original characteristics of Grande Réserve with a fresh yeast fragrance, slight notes of caramel and vanilla, but also builds the profile to include an incomparable rounded, oak flavor.
The unique triple fermentation process starts during the brewing process, then in the wood cask, and lastly in the bottle. For this specific batch, rhum-aged barrels were used to create the third round of Chimay Grande Réserve Barrel Aged Rhum Edition. This edition from February 2017 boasts an excellent blend of characters of Chimay Grande Réserve and Rum. Unfiltered and unpasteurized, this Belgian strong ale is an exceptional ale with 10.5 percent alcohol by volume.
Chimay Grande Réserve Barrel Aged is available in the 75 cl (25.4 fl. oz.) bottle format only and is ideally served at cellar temperature (50 to 54°F). It is currently available in the United States (depending on geographic location), and is a rotating item which means it will not be available year-round.
Brännland Cider won two trophies and were announced class winners in two competition categories, as well as winning gold medals for its remaining entries at the International Cider Challenge.
Brännland Cider Barrique 2014 was announced category winner in the Specialty Cider category. Brännland Iscider x 3, multipack, was announced the winner in the design Innovation category. Brännland Iscider 34 Brix 2014 and 35 Brix 2015 won gold medals in the Specialty Cider category.
“We’re once again pleased to have shown that our ciders hold their own in an international setting. The fact that we managed to win categories that underline both the quality of the cider itself as well as how we approach the presentation of the product is fantastic. We’ve been working with Pernilla Sundgren Graniti at Congenial advertising from the beginning and are very happy to have confirmed by an independent judging panel that our packaging communicates the premium product that we produce,” said Andreas Sundgren Graniti, Brännland Cider.
“Out of this year’s entries the Scandinavian entries stood out a bit more than those from the other countries and they seem to have taken the category a bit more seriously,” said Chairman of the Design Judges Paul Foulkes-Arellano on the Design and Innovation award. “One of these was the clear winner: Brännland Cider’s Iscider from Sweden. What was really interesting was that it had a really stripped back design and it was understated but elegant and it looked a million dollars. It really reflected that Scandi design feel. As an ice cider going up against ice wine the producer wants it to be paired with food, and this really came across in the design. It stood head and shoulders about everything else; a great design and not overloaded with stuff.”
Brännland Cider produces cider using 100 percent Swedish apples for a national and international market. The company’s first vintage, an ice cider produced in the Swedish county of Västerbotten, not far from the arctic circle, using Swedish apples in adherence to the denomination set in the country of origin of ice cider, Canada, was released in 2012.