Breweries have been releasing their beer release schedules for the year so thought it would be helpful to list some of them off here for you fine folks. Most of these are special seasonal brews that will be out during certain parts of the year. Click on more to view Dogfish Head, Lefthand, Ommegang and St. Arnold’s 2009 release schedules.
Year Round Beers:
– 90 Minute IPA
– 60 Minute IPA
– Raison D’Etre
– Indian Brown Ale
– Palo Santo Marron
– Midas Touch Golden Elixir
– Spring: Aprihop (available in March & April)
– Summer: Festina Peche (available in June & July)
– Autumn: Punkin’ Ale (available in September & October)
– Winter: Chicory Stout (available in December)
Occasional Rarities (limited quantites, while supplies last):
– 120 Minute IPA (available in January, May & September)
– Burton Baton (available in March, July & November)
– Red & White (available in January & February)
– Black & Blue (available in March & April)
– BRAND X (will be available in April & May, but we’re not ready yet to tell you what it’ll be!)
– Immort Ale (available in April & May)
– Chateau Jiahu (available in June & July)
– Theobroma (available in July & August)
– Pangaea (available in September & October)
– Olde School Barleywine (available in October & November)
– World Wide Stout (available in November & December)
– Fort (available in November & December)
**Please note… we base our availability estimates with assumptions on when orders are placed and deliveries are made by our distributor and retail partners. We cannot guarantee retail dates for any of our beers. Please visit your favorite beer store, bar or restaurant for the latest on when they will have Dogfish beers available. thanks!
Oak-Aged Imperial Stout
Available – MARCH
Our limited edition Oak-Aged Imperial Stout is back for the 1st time in 2 years, but with a couple of new twists – instead of being aged in French Oak Wine Barrels, we opted to age it this year in Heaven Hill brandy barrels from the hills of Kentucky. (And like all of our Big Mo Limited Edition releases, it’s available in 22 oz. bombers now instead of the 750ml caged & corked Belgian beer bottle.) We racked Imperial Stout into the barrels back in June of this year, and will blend it with un-aged Imperial Stout to woody perfection. At 22 degree plato and 10.4% ABV, it’s the perfect warmer for those cold February, early March nights. Enjoy the complex flavors revealing hints of raisin, black licorice, coffee, dark chocolate, and, of course, a hint of brandy. Order quickly – we’ve decided on our blend already, and we’ll only be packaging about 150 barrels of it this time around. So, in other words, get it when you see it, b/c who knows what type of barrel we’ll try again in ’11.
St. Vrain Tripel
Available – LATE MAY
Also back from a 2-year hiatus is our limited edition St. Vrain Tripel Ale. If you’ve been out to the brewery, you must have seen the ‘raging’ mighty St. Vrain Creek that churns due west of the brewery in the shadow of the Rocky Mountains. Named after Ceran St. Vrain, an early settler to the valley who built a trading fort in the area. A reflection of this dedicated spirit can also be found in the beers of Belgium, where brewers, often monks, developed beer styles over the past 900 years of distinctive character. At 20.5 plato, St. Vrain is a classic Belgian Style Tripel. It’s beautifully light in color and lightly bittered with Spalt hops. A touch of sweetness from clear Belgian candy sugar tempers the warm spiciness hidden within beers of this gravity. To maximize authenticity, the entire brewing staff shaved their heads and bathed in baptismal ecstasy on the banks of the St. Vrain. 9.0% ABV, 20 IBU’s.
Oktoberfest Märzen Lager
Available – LATE JULY/EARLY AUGUST
The beer pours an alluringly clear copper color, with a short white head and good lacing. The malt bouquet is accented by toasty, bready aromas. As you lift your stein in high anticipation, your palate is well rewarded for its patience. The sweetness of the German malts dominate upfront, while the noble pedigree hops allow for a proper dry finish, true to style. Medium-bodied, with the subtle elegance of a well-balanced beer. Clean and crisp, this Märzen Lager can easily become your session beer this Fall. 6.0% ABV with 27 IBU’s. Beer Advocate Magazine said of it in their October 2007 issue: “We sized this one up and it came through like a champ. A complex but drinkable malt bomb on the taste buds.”
Snow Bound Spiced Strong Ale
Available – OCTOBER
Brewed once a year to fight cabin fever, this spiced strong ale uses all natural ingredients, including crushed cinnamon, chopped ginger, orange zest, cardamom and cloves. The addition of locally harvested clover honey, coupled with the sparing use of hops and a malty foundation, creates the illusion of a liquid cake. Deep red in color, this medium-bodied beer is a winter warmer – enjoy on a cold night in front of the fireplace. 8.6% alcohol by volume, and available in 22 oz. bombers & kegs. Beer Advocate’s issue last year said “this is a spiced ale done right, nothing light and dainty about this beer at all – just the way we like our winter warmers.” And Celebrator’s issue this month called it Exceptionally Great, big sweet, spicy nose with hints of ginger and other spices.
Warrior Fresh Hopped IPA
Available – OCTOBER
The vibrant aromatics and flavors that are derived from the use of exuberant amounts of fresh flower hops are what helps create and set apart this most unique beer. While the addition of locally grown hops from the brewery’s own hop farm contributes to the bright floral hoppiness, the majority of the hop volume comes from the Warrior hops that are overnighted from Yakima, WA. Yet true to the brewery’s fundamental belief system, the strong hop character is balanced by a strong malt foundation, allowing for an approachable, drinkable IPA that finishes amazingly clean. The beer is full-bodied, bronze in color, and tips the scales at 6.6% alcohol by volume and 60 IBU’s. Available in 22 oz. bombers and kegs. Modern Brewery Age’s December 2007 edition said “Warrior IPA takes no prisoners. It slays lesser brews.superb in every respect.”
Oak-Aged Widdershins Barleywine
Available – LATE NOVEMBER
And rounding out our limited edition Big Mo’ Series of Beers for the year is Oak-Aged Widdershins Barleywine. And, just like it’s brother Imperial Stout, we’ll be aging this big beer in the same Heaven Hill brandy barrels from the hills of Kentucky. We’ll rack Widdershins into the barrels in April of this year, and will blend it with un-aged Widdershins to woody perfection. Counter clockwise to the traditional American style barleywines, we designed this beer to be rounder and smoother than some less refined versions. Full of caramel and malt flavors, yet balanced with a variety of hop varieties, all vying for your attention. Oak aging and sparing use of specialty malt add complexity to this already deep beer. Full bodied, copper in color, Widdershins tips the scales at 8.8% alcohol by volume. And, just like Imperial Stout, get it when you see it, b/c who knows what type of barrel we’ll try again in ’11.
Inauguration Ale (a.k.a. Obamagang)
January – February
6.2% ABV – Draft only
The TTB won’t let us call the beer Obamagang on the keg label. So it will be known legally as Inauguration Ale 2009, but the tap handles will be more…um…direct. The style lies between a porter and stout, with a bit of Kriek and a touch of chocolate blended in. It will be on draft only, beginning with the inauguration – in limited areas including DC, NYC, Syracuse, Philly, Chicago and Boston. We will donate a percentage of sales to charities in the respective cities where the beer is sold, and we’ve asked our distributors to match our donations and pick the local charities. (Also please note that the beer is not an endorsement of Obama.)
Ommegang Biere de Mars
January – March
6.5% ABV – 750 ml bottle only
Belgian-style amber with Brettanomyces in the secondary fermentation, and also dry-hopped, making Biere de Mars amber ale with a bit of extra zing, extra tartness, and a touch of farmhouse funk. The original batch was brewed in the summer of 2008 for sale only at the brewery, but the response has been great, so here it comes for all.
Ommegang Rouge Flemish Red Ale
April – June
5.5% ABV – Draft only
Authentic Flemish Sour Red Ale. Brewed with our Belgian partner Bockor Brewery and imported to the US. The beer is spontaneously fermented, and then refermented and aged at least 18 months in French oak casks. It’s an unblended “Grand Cru- style” Flemish Sour Red Ale. Available on draft only, and an amazingly pleasurable drink.
Ommegeddon Funkhouse Ale
June – August
8% ABV – 750 ML bottle only
Ommegeddon is an 8% ABV Belgian-style ale with a wild twist – a dose of Brettanomyces yeast and a blast of dry hopping. It’s a strong blonde ale with a sharp citrus flavor that, like other Ommegang ales, has a dry finish. Its dryness and funkiness begat the name of Ommegeddon. This will be the fourth official brewing of the beer and we expect it to continue to evolve.
Ommegang Chocolate Indulgence
September – November
7.0% – Draft and 750 ML bottle
Since the 2007 – 10th Anniversary Edition – of Chocolate Indulgence Stout, our brewstaff and Department of All Things New and Delicious have been conducting research and experiments to further develop the character of the beer. (We tend to never sleep when it comes to fine-tuning the flavor and character of our beers.) We feel that the just-released 2008 batch has been honed to sublime levels of chocolaty / malty / decadent goodness – and that the 2009 brew will break some other new ground.
Ommegang Christmas/Noel/Winter Beer
November – December
It’s never too early to start thinking of next Christmas. The final name, ABV and packaging are under wraps for now, but the beer will – probably – fit somewhere in the range of a high-gravity Belgian-style winter warmer, with an Ommegang twist. (Feel free to send ideas, recommendations and samples of Noel beers you love. We promise to use for educational purposes only.)
Divine Reserve (an occasional special release that doesn’t really have a timeline)
Divine Reserve is a series of single batch beers, each brewed with a completely different recipe. The batches are identified by the number on the neck label. There is no particular theme to the beers, although it can be assumed that most all of them will be big. Many will benefit from being aged under refrigeration, not at room temperature.
Spring Bock: Early February
This strong, deeply flavored lager has been aged to create a smooth, malty taste with a hint of sweetness. A light addition of German hops balances the malt flavor.
Summer Pils: Early April
A true bohemian-style pilsner. Saint Arnold Summer Pils has a delicate, sweet malt taste complemented by an abundant hop aroma and flavor. This beer is brewed with fine German malt, and a copious quantity of “noble” hops imported from the Czech Republic.
Oktoberfest: Late August
This rich beer has a round malt flavor and an above average alcohol content perfect for a cool fall evening.
Christmas Ale: Late October
A rich, hearty ale perfect for the holiday season with a malty sweetness and spicy hop character. The generous use of five different malts is responsible for the full flavor and high alcohol level of this beer
Winter Stout: Late December
A creamy, full bodied sweet stout with subtle chocolate and coffee flavors and a well balanced soft roastiness. Saint Arnold Winter Stout is loosely filtered to preserve a rich mouthfeel which is particularly satisfying during the colder months.