By Mitchell West
Snallygaster is coming up next weekend, so it’s time to prep for our day of drinking. I’m putting together a series of lists of beers to try, the first of which will feature 10 that I’ve never had, but am very interested in.
Top Snallygaster Beers I Haven’t Tried
BEAR REPUBLIC BARREL-AGED OLD BAB YAGA (VINTAGE 2013)
BARREL-AGED IMPERIAL STOUT (COGNAC) | CALIFORNIA | 11.5% | WASHINGTON
California’s Bear Republic is best known for their Racer 5 IPA, but this Cognac barrel-aged Imperial Stout sounds outstanding.
SOUR BLOND ALE (W/ BRETTANOMYCES + SEMILLON & VIOGNIER GRAPES) | CALIFORNIA | 9.5% | WASHINGTON, DC DEBUT!
I’m not familiar with Smog City, but I’ve had enough amazing beers from the Bruery to know that when you see one you haven’t tried, you try it. Atomic Kangaroo is a Sour Blond Ale with Brettanomyces and two types of wine grapes, both from Australia. Can’t wait.
EVIL TWIN IMPERIAL DOUGHNUT BREAK
IMPERIAL SWEET STOUT (W/ VANILLA, COFFEE, ALMONDS & DOUGHNUTS) | DENMARK/NEW YORK |
Dessert in a glass, and it’s actually brewed with doughnuts. WHAT?!
SAINT SOMEWHERE CRÉPUSCULE
SAISON | FLORIDA | 5.0%
Saint Somewhere is well regarded for their Saisons – the few I’ve tried at past beer events have been amazing. Looking forward to this one.
PRAIRIE FUNKY GOLD MOSAIC
SOUR BLOND ALE (W/ BRETTANOMYCES & DRY-HOPPED) | OKLAHOMA | 6.5%
A Sour Ale, dry-hopped with super citrusy Mosaic hops, from a much buzzed-about brewery.
PERENNIAL BARREL-AGED SUMP: RWANDAN KYOTO EDITION
BARREL-AGED IMPERIAL STOUT (RYE; W/ KYOTO BREWED RWANDAN COFFEE) | MISSOURI | 10.5% |WASHINGTON, DC DEBUT!
An Imperial stout brewed with spicy Rye and Kyoto-brewed Rwandan coffee. I’m not going to pretend I know what Kyoto-brewed Rwandan coffee is, but I bet it’s great.
NEW BELGIUM FELIX W/ VIRGINIA PEACHES
SOUR BLOND ALE (W/ PEACHES) | COLORADO | 6% | WASHINGTON, DC DEBUT!
Peaches are used in this Sour from the Colorado powerhouse. Virginia peaches, at that, and at the height of peach season.
FIRESTONE WALKER BRETTA WEISSE
BARREL-AGED BERLINER WEISSE (W/ BRETTANOMYCES) | CALIFORNIA | 4.9% | WASHINGTON, DC DEBUT!
Berliner Weisse is a style that’s become quite popular with the recent interest in sours. These beers are always light, refreshing and low alcohol, but I’ve never heard of one being barrel-aged – and I’ve never had a Firestone Walker beer I didn’t love.
BOULEVARD HIBISCUS GOSE
GOSE (W/ HIBISCUS FLOWERS) | MISSOURI | 4.5% | WASHINGTON, DC DEBUT!
Kansas City, Missouri’s Boulevard Brewing produces some amazing beers, and I’m excited to try their version of a Gose, a low-ABV German style brewed with wheat and salt. The addition of Hibiscus flowers sounds refreshingly appealing.
BROOKLYN WILD HORSE
ROBUST PORTER (W/ BRETTANOMYCES) | NEW YORK | 7%
A big, roasty Porter from Brooklyn sounds very quaffable. The addition of Brettanomyces, the wild yeast that produces a huge funky flavor, sounds like it will cut through that roasty flavor very well.
LAMBIC (W/ RASPBERRIES) | DENMARK | 7.7%
7.7% ABV sounds high for a Lambic, and I’m very interested to see what’s going on here. Spontaneously fermented by wild yeast and aged in oat barrels, a Lambic with raspberries will have a bit of sweetness. The “gypsy brewer” Mikkeller doesn’t make beers not worth trying, so definitely try this.