Lakewood fully transitions Temptress to cans

Image credit: Lakewood Brewing Co.

After 12 years, Lakewood Brewing Co. of Garland has filled its last bottle of Temptress. The brewery's popular imperial milk stout, which reigns as the best-selling craft stout in Texas, is now available in cans statewide.

“We’ve been transitioning the Temptress lineup to cans for a few years now," says Wim Bens, founder and president of Lakewood. "The Seduction Series and Temptress Nitro have been doing great in cans. It was time to switch 100%. As we celebrate Stout Season, which will culminate with our 12th annual Bourbon Barrel Temptress release, beer lovers can now take all versions of Temptress anywhere, especially where glass isn’t allowed.”

A variety of taproom-only releases are on the agenda for Stout Month at Lakewood, with a new limited barrel-aged version of Temptress revealed each week during November.

Of course, as Bens mentions, this all leads up to the annual release of Bourbon Barrel Temptress (BBT) in December. To be sold exclusively in a two-pack of 12-ounce cans at the Lakewood Taproom, the 2024 edition of BBT will debut at a ticketed VIP event on Friday, December 6 (click here to purchase tickets). A party open to everyone follows on Saturday, December 7.

Oak Cliff readies first barrel-aged offering

Images courtesy of Oak Cliff Brewing Co.

Oak Cliff Brewing Co. is preparing a release which will represent a first for the Dallas-based firm in more ways than one.

"Bourbon Barrel Sombre is our very first venture into packaging and also our first barrel-aged beer, so we are very excited to get it out to D-FW craft beer drinkers," says Matthew Ayres, director of sales at Oak Cliff.

At its core, the beer is a barrel-aged version of Sombre, Oak Cliff's imperial stout brewed with house-made caramel sauce and vanilla. In this case, though, the base beer was altered slightly before aging to lower the ABV, making the finish smoother with a more balanced overall flavor.

"We took our staple imperial stout and put it into Jim Beam bourbon barrels in May of 2020, right in the thralls of the pandemic, when absolutely nothing was certain," says Ayres. "After letting it rest for a full 12 months, dark chocolate is the most forefront flavor, with other tasting notes including raisins, dried fruit, sherry and vanilla."

Bourbon Barrel Sombre will be sold primarily in 12-ounce, wax-dipped bottles.

As for how and when to get Bourbon Barrel Sombre, Oak Cliff is targeting an early July debut, with pricing and distribution taking a cue from the effects of the aforementioned pandemic.

"We are trying to price the beer as friendly as possible for people's wallets after the year we've all had," say Ayres. "Availability will almost exclusively be at independent mom-and-pop beer shops across D-FW, as well as at our brewery. Format will be 12-ounce, wax-dipped bottles, with a limited number of slim kegs going to accounts that were essential in keeping us alive and on our feet during 2020."

In other news, fans of Oak Cliff will be interested to know cans are also in the works for some of the brewery's most popular everyday beers. Not only that, Oak Cliff has six more barrel-aged releases planned for later this year, some of which will appear around the time of the brewery's third anniversary in September.

Lakewood liberates 2020 Bourbon Barrel Temptress

Image courtesy of Lakewood Brewing Co.

After sharing the news its annual December release would be delayed, Lakewood Brewing Co. of Garland has finally tapped the 2020 edition of Bourbon Barrel Temptress (BBT). 

“2020 wasn’t good enough for BBT,” jokes Wim Bens, founder and president of Lakewood. “All kidding aside, we wanted to make sure that our beloved BBT was the best it could be and that made us wait for a bit.”

According to a press release, this year's batch of BBT features a blend created with bourbon barrels sourced from Buffalo Trace, Heaven Hill, Jim Beam, and Wilderness Trails Distilleries. This blending of different barrels adds complexity and depth to the brewery's dark and sultry Temptress base beer.

As for what's to come in the year ahead, Lakewood has already started work on BBT 2021.

“We saw over 120 bourbon barrels arrive just this week,” adds Bens. “Now it’s time to fill them up and let them happily rest until November.”

BBT 2020 is available now on draft and in 22-ounce commemorative bottles at the Lakewood Taproom. Look for the beer to begin arriving at bars and retailers across Texas this week.

Celebrate Sasquatch with 903 Brewers, February 3

All images courtesy of 903 Brewers.

Since surfacing in Sherman during early 2014, Sasquatch sightings have become a regular occurrence around North Texas. Sightings of the beer from 903 Brewers, that is, as opposed to the manifestation of some mythical creature. Then again, a guy in an ape-like suit has played a part in the story of both beverage and beast. Thankfully, though, a reliance on fuzzy photographs isn't necessary to identify what's arguably one of the area's more recognizable beers.

"Sasquatch is the beer we're known for," says Jeremy Roberts, co-founder of 903. "That's thanks to winning a silver medal for the beer at the Great American Beer Festival, winning back-to-back medals at the U.S. Open Beer Championship, and being named one of the top ten stouts brewed in America by Beer Info."

Nowadays, Sasquatch is more a family of beers, rather than a single, solitary beast. It can be found seasonally in different forms, including Winter Sasquatch (with holiday spice), Birthday Sasquatch (with fudge and toasted marshmallow) and Barrel-Aged Sasquatch.

Of course, those are just the Sasquatch siblings you'll encounter out in the wild. Small-batch offerings have emerged from time to time at 903's taproom, and just last summer the company starting bottling varieties to be sold as brewery exclusives.

"One of the reasons we converted to a brewpub license was to be able to do brewery-only releases," explains Roberts. "Plus, Sherman is a beautiful one hour drive north, and we want people to come see us. Brewery-only releases have given more people a reason to visit, which is what we want, because we're excited about converting the old Lee School building into our future taproom."

Left: Bottle Club members have access to Barrel-Aged Maple Sasquatch, Ogre Imperial Oatmeal Stout,
Coffee Coconut Barrel-Aged Sasquatch, Scotch Barrel-Aged Sasquatch, Red Wine Barrel-Aged Sasquatch and more.

Right: Special glassware available to those attending Sasquatch's Fourth Birthday Party on Saturday, February 3.

Along those lines, 903 announced a new line of brewery exclusives in early January. The series, which will be doled out individually over the course of 2018, consists of beers like Barrel-Aged Maple Sasquatch, Coffee Coconut Barrel-Aged Sasquatch and Barrel-Aged Birthday Sasquatch.

Those beers and others can be obtained by way of the new 903 Bottle Club, with memberships available at shop903.com. Joining the club provides members with guaranteed access to a total of eight specialty beers (all packaged in either 22-ounce or 750mL bottles), not to mention exclusive glassware and a year's worth of discounts on brews purchased in the taproom.

Consumers can also get a taste of the three beers mentioned above by making the trip to Sherman this weekend for Sasquatch's Fourth Birthday Party. Going on Saturday from 12-5 p.m., the event will also feature a tapping of two other Sasquatch varieties: IronRoot Republic Barrel-Aged Sasquatch and Barrel-Aged Sasquatch with cacao nibs and vanilla. No ticket is needed to attend, but you'll want to arrive early for a chance to pick up special Birthday Sasquatch glassware.

As for what the future holds for Sasquatch and its brethren, rest assured there are even more varieties in the works.

"We have a new beer coming out called Friday Slide," reveals Roberts. "It's Sasquatch aged in Jack Daniel's barrels with coffee liqueur and Irish cream."

Look for that brew to arrive in March.

Oak Highlands enlists Jack Daniel's for 2017 BBA Chump Change

Image courtesy of Oak Highlands Brewery.

Initially teased in a Facebook post over the summer, Oak Highlands Brewery has partnered with Jack Daniel's Tennessee distillery for the 2017 release of Bourbon Barrel Aged Chump Change (11.3% ABV, 28 IBU).

Led by Kevin Sanders, a.k.a. "The Barrel Man," representatives from Jack Daniel's hand-delivered 34 spent barrels to Oak Highlands in late June, after which those casks were filled with the brewery's seasonal imperial black saison. Now, six months later, those barrels are being emptied in preparation for the beer's taproom debut, something set to occur on Saturday, December 16.

Rolling barrels into the brewhouse with "The Barrel Man" (Oak Highlands Brewery).

In addition, Bourbon Barrel Aged Chump Change will be packaged for the first time for sale in four-packs of 12-ounce cans.

"Previously, all of our barrel-aged releases have been draft only," says Brad Mall, co-founder of Oak Highlands. "In working with Jack Daniel's on this year's release of Bourbon Barrel Chump Change, we decided to broaden the reach and also offer it in four-pack cans."

Bourbon Barrel Aged Chump Change is the first barrel-aged brew

Oak Highlands has packaged for retail sale (Oak Highlands Brewery).

Quantities of the packaged beer will be very limited, with only 275 cases to be available. Consumers can expect the beer to start showing up at both retail and draft accounts during the week of December 18.

A number of joint launch events with Jack Daniel's are also being planned, according to Mall. Details on those festivities will follow in the coming weeks, so be sure to keep up with the brewery's social media channels (Facebook, Twitter) for the most up-to-date details.

Rahr & Sons taps Jack Daniel's for 2017 BBAWW release

Image courtesy of
Rahr & Sons Brewing Co.

It's a year of firsts for one of Rahr & Sons Brewing Co.'s most popular beers, as the Fort Worth brewery readies the 2017 release of Bourbon Barrel Aged Winter Warmer (BBAWW).

Due next month, this year's batch of BBAWW was aged 100% in Jack Daniel's Single Barrel Tennessee Whiskey barrels. In the past, Rahr & Sons has blended the aged beer with a fresh batch of Winter Warmer (the base beer) to fine tune the flavor, but the 2017 edition of BBAWW will be the first to emerge in unblended form.

On top of that, Winter Warmer was brewed to a higher strength ahead of the aging process in order to withstand the alcohol present in the barrels. As a result, consumers should expect BBAWW to have a stronger overall flavor profile.

“Jack Daniel’s has a storied history as the first registered distillery in the country,” says Rahr & Sons owner Fritz Rahr. “We are thrilled to work with such a recognizable brand and utilize their whiskey barrels to create our delicious, bold Bourbon Barrel Aged Winter Warmer.”

According to a press release, Rahr & Sons partnered with Jack Daniel’s as part of the distillery's barrel program, in which whiskey barrels are supplied to select independent brewers to utilize in making craft beers. As part of the program, Jack Daniel’s produced a video about Rahr & Sons’ process of brewing BBAWW to promote the beer’s launch (click here to view).

Also a first, BBAWW will roll out to retailers in 4-packs of 12-oz cans. Look for it, as well as Angry Santa (which will also be canned for the first time), to hit shelves in November.

A darkness is emerging from the Rabbit Hole

Image credit: Rabbit Hole Brewing.

This week, Rabbit Hole Brewing of Justin will release Midnight Snark (10.6% ABV), a beer that should fit the bill if you're feeling a need to embrace the dark side.

Originally appearing on occasion as a brewery-only offering, this will be the first time Midnight Snark as been available commercially. The beer is an export stout that's spent more than four months aging in bourbon barrels sourced from Witherspoon Distillery of Lewisville. However, don't see "Snark" and assume that Midnight Snark is simply a barrel-aged version of Dark Snark, another of Rabbit Hole's seasonal offerings.

According to co-founder Laron Cheek, the recipe behind Midnight Snark is slightly different than that of its sibling brew. For one thing, there's no fruit addition in Midnight Snark, a beer that also features a heftier grain bill, not to mention a change in hops. Rabbit Hole used Phoenix hops for this creation, a variety which should complement the base beer well. That's because chocolate and molasses are among the hop's characteristic flavors.

On that note, Midnight Snark is said to be a smooth, roasty brew that features elements of caramel, coffee, cocoa and vanilla. Naturally, bourbon is player as well, adding what the brewery describes as a "bold spirit finish" to the beer. That, Rabbit Hole says, makes Midnight Snark the sort of brew one seeks to help ward off the approaching autumn chill.

As for when it will hit the streets, launch parties for Midnight Snark are scheduled to occur at various locales on Thursday, October 19 (see list below). It will also be on tap at the brewery beginning Friday, October 20, where you can also pick up bottles to take home. Rabbit Hole will release a total of 660 22-ounce bombers of Midnight Snark, with the first 240 to be sold at the brewery. Remaining bottles will appear at select retail locations in North Texas (and Austin) starting next week.


Look for Midnight Snark at these upcoming events:

Thursday, October 19

• Dallas Craft Co., The Colony - 6 p.m.
• Dallas Craft Co., Keller - 6 p.m.
• Drunken Donkey, Lewisville - 6 p.m.
• State Draft House, Flower Mound - 6 p.m.
• World of Beer, Arlington - 6 p.m.

Friday, October 20

• Rabbit Hole Brewing, Justin - 5 p.m. (bottle and draft release)

Saturday, October 21

• Rabbit Hole Brewing, Justin - 12 p.m. (bottle and draft release)

Tuesday, October 24

• Kool Keg, Arlington - 6 p.m.

Thursday, October 26

• LUCK, Dallas - 6 p.m.

Lakewood set to release Barrel-Aged Raspberry Temptress

Image courtesy of
Lakewood Brewing Co.

Following up on a promise made when the brewery unveiled its 2017 release calendar in November, Lakewood Brewing Co. of Garland is ready to release the first in a run of barrel-aged versions of its popular Seduction Series.

Barrel-Aged Raspberry Temptress will be unleashed in draft-only form, and only at select locations beginning at the end of February.

"We're excited to finally release these highly-limited beers, starting with Barrel-Aged Raspberry Temptress," says Wim Bens, president and founder of the brewery. "For this release, we used bourbon barrels from Breckenridge Distillery. It's everything you love about Bourbon Barrel Temptress with a big burst of raspberry flavor and aroma."

According to a press release, Lakewood chose bourbon barrels for the initial release after experimenting with the blend a couple of years ago. Moving forward, though, fans should expect to see a variety of other barrels used for upcoming releases.

"We're constantly trying to push ourselves creatively," explains Bens. "Each of our Seduction Series beers has its own unique personality, so we're interested to see how different spirits and barrels can add to that mystique."

As for this release, Barrel-Aged Raspberry Temptress will be available for a limited time.

"We are only releasing a handful of kegs of each Barrel-Aged Seduction Series release to the entire market," says Bens. "Get them while you can!"

New beers, bombers on tap for year two at Bitter Sisters

The year-round lineup at Bitter Sisters will soon include Family Trip, a Belgian-style tripel (Bitter Sisters Brewing Co.)

During a visit to Bitter Sisters on the occasion of its first anniversary last weekend, I took some time to talk to owner Matt Ehinger about what fans of the Addison brewery can look forward to as it embarks on its second year in business. Looking back on its first 12 months as a point of reference, it would seem that Ehinger has followed his original plan for the company to the letter. Of course, that's based on what he shared with me when we met prior to Bitter Sisters' grand opening last year. In addition to developing a portfolio of year-round brews, Ehinger has introduced the brewery's first seasonal and specialty beers, and has also begun work to establish a small-scale barrel program.

As for year two, Ehinger says there's more to come in all of the aforementioned areas. In terms of year-round brews, Family Trip is poised join an everyday lineup that currently consists of Busy Body Blonde Lager, Cat Fight IPA, Hissy Fit Märzen Lager and Knock Out Irish Red. Family Trip first came out last August under the name Bitter Sisters Belgian Tripel, but now that it's being bumped to year-round status, it'll be only one of two full-time North Texas tripels.

On the topic of specialty brews, Ehinger is working on three new beers to fill out that segment of the brewery's offerings. A steam beer is currently slated for the summer, to be followed by an imperial märzen and a double IPA in the fall. Ehinger says the timing of each could change, though, depending on when he settles on a recipe and how quickly each beer receives label approval.

Left: A version of Knock Out Irish Red aged in barrels from Russell's Reserve (Brian Brown).
Right: Labels are approved for the pending release of Barrel Aged Knock Out in 22-ounce bombers (Bitter Sisters Brewing Co.)

What may generate the most excitement, though, has to do with what's going on relative to Bitter Sisters' barrel program. The brewery currently has Nicaraguan rum barrels in house, as well as a stock of bourbon barrels from the likes of Russell's Reserve, Buffalo Trace and Woodford Reserve. Thus far, Ehinger has used the rum barrels to age Family Trip, while Knock Out has spent time in both rum and bourbon barrels. A barrel-aged Family Trip and a couple of varieties of Knock Out were tapped at the anniversary party last weekend, with the batch of Knock Out aged in Russell's Reserve barrels being particularly good. In that case, the barrels imparted notes of toffee, vanilla, and maybe even a hint of coconut, which proved to be a great compliment to the rich, malty nature of the underlying Irish red.

Regarding the availability of each of the above-mentioned barrel-aged beers, batches of Family Trip and Knock Out aged in rum casks are set to be taproom exclusives. On the bourbon barrel side of things, though, one variation will end up being the first bottled beer to emerge from Bitter Sisters, as the brewery has already gotten label approval ahead of what will be a very limited release of Barrel Aged Knock Out in 22-ounce bombers.

Beyond that, one other thing Ehinger has penciled in for the future is a move to packaged products for retail sale. That probably won't happen until 2017, but when it does the intent is to go with the canning option when it comes to Bitter Sisters' standard brews, with bombers continuing to be an option for specialty releases on into the future.

Deep Ellum bottling Barrel Aged Cherry Chocolate DBS

BACCDBS is a 100% cask strength selection, re-fermented with
additional cherries (Barrett Tillman/Deep Ellum Brewing Co.)

The first beer of the year to emerge from the barrel program at Deep Ellum Brewing Co. is being packaged today. To be released in individually boxed 22-ounce bombers, Barrel Aged Cherry Chocolate Double Brown Stout (BACCDBS) is expected to be delivered to local retailers as early as next week.

As the name implies, BACCDBS is based off the brewery's popular Cherry Chocolate Double Brown Stout, a product which comes out annually around Valentine's Day. For this edition, a batch of the base beer was aged for 11 months in bourbon barrels, then extracted and re-fermented with nearly 300 pounds of cherry puree. The finished beer is 100% barrel-aged, having not been combined with a fresh batch at any point in the process. This means the final product will be released to the public at cask strength.

Barrett Tillman, brewer and barrel wrangler at Deep Ellum, said he's excited about this beer and others the brewery has in the works with its barrel program.

"We have some great beers in the lineup for this year, with BACCDBS being the first," said Tillman. "For this release, beer was aged in several different casks that were selected for a lush presentation. Some barrels had a refined toasted oak character, while others had richer chocolate or silky vanillin notes. The resulting blend is layered with deep cherry fruit, embellished by rich malt, bittersweet chocolate and toasted almonds, all finished with warming bourbon."

Cherry Chocolate Double Brown Stout is going from barrel to

bottle to box. (Barrett Tillman/Deep Ellum Brewing Co.).

Sharing his thoughts further, Tillman also singled out elements of fig, hot cocoa, light barrel char and medium roast while talking about how BACCDBS continues to develop as it warms. Something else he mentioned, though, with regard to the balance between its bitter and sweet malt characteristics is what stood out to me most after sampling the beer.

For me, there's a distinctive cherry flavor upfront, something which is followed by a rich chocolate wave that mingles with the inner workings of the oak barrels. This all leads to a warm and lingering aftertaste I would describe as being akin to bourbon-dipped chocolate covered cherries. The other complexities Tillman mentions come and go with time and temperature, but the balance between fruit, bourbon and beer seems to maintain throughout the drinking experience.

As for when you'll be able to take home a bottle for yourself, that depends on when the label is approved by the TABC. Once that happens, look for BACCDBS to appear on shelves wherever seasonal and specialty offerings from Deep Ellum are sold.

Martin House delves into the Abyss with Acheron

Image courtesy of Martin House Brewing Co.

Drawing once again on a literary reference (à la Kafkaesque) in the creation of one of its beers, Martin House is preparing to release its fourth barrel-aged beer in the form of Acheron.

Acheron is a name that comes from Dante's Inferno, the first cantica of Dante Alighieri's 14th-century epic poem, the Divine Comedy. In that work, Dante and his guide, Virgil, seek to cross the river Acheron to gain entrance to Hell, but they must first obtain passage from Charon, the ferryman of Hades (or as I like to call him, the chauffeur to the Abyss).

As for the story of the beer, Acheron (12% ABV) is described by the brewery as a "deep, dark and ravishing imperial stout...that will satiate your sinuous desires for something bold, burly, boozy and barbarous. It's brewed with oats, black barley and a mix of black, chocolate and crystal malts, then finished with brown sugar and Columbus hops to balance its leviathan body." And, if that depiction isn't enough to convince you to try it, Martin House suggests "drinking it will help Charon determine your fate."

According to brewery co-founder Cody Martin, Acheron was aged for six months in a combination of first-use barrels from Woodford Reserve and second-use barrels from a Colorado distillery the brewery previously utilized for Christmas in July (a.k.a. barrel-aged Sugar & Spice). The finished beer was then extracted from the casks and kegged as-is, rather than blended with a non-barrel-aged batch, in order to achieve maximum barrel character.

Acheron will debut at Martin House during a Barrel-Aged Pop-Up Dinner being held at the brewery in conjunction with the Dallas gastropub LUCK. Happening on Friday, February 19 at 7 p.m., tickets for the event can be purchased at the following link: http://martinhousebrewing.com/Events/barrel-aged-pop-up-dinner.

Subsequent to that, the beer will be available on a limited basis at select draft accounts throughout the Metroplex beginning February 25.

Rahr & Sons readies 2015 Bourbon Barrel Aged Winter Warmer

To be on shelves in time to enjoy with your Thanksgiving dinner, Rahr & Sons is set to deliver the 2015 edition of Bourbon Barrel Aged Winter Warmer.

This year, Rahr & Sons has taken its seasonal Winter Warmer and aged it for 12 weeks in bourbon barrels with freshly toasted American oak. The goal being "to create a balanced, yet bold blend of oak, English hops, dark fruit flavor and a touch of vanilla."

Image credit: Rahr & Sons Brewing Co. (click to enlarge)

As it's done every year since Bourbon Barrel Aged Winter Warmer first debuted, Rahr & Sons has again refined its brewing and wood-aging techniques to build upon past successes. According to a press release, changes made for 2015 have led to a more flavorful beer with higher alcohol content (10.37 % ABV) compared to prior years.

Rahr & Sons brewing operations manager, Craig Mycoskie, commented on the release by saying, "Bourbon Barrel Aged Winter Warmer helped put Rahr & Sons on the map. We strive to make each year's version increasingly better and are very excited for our fellow craft beer lovers to experience our 2015 brew."

Bourbon Barrel Aged Winter Warmer will be available on tap and in 22-ounce bottles. Packaged products will feature a new metallic holograph design on the bottle surface, continuing the brewery's tradition of updating the label design each year to make it a unique collector's item.

903 Brewers unleashes Balcones Barrel Aged Sasquatch

Image credit: 903 Brewers
(click to enlarge).

Still riding a high after a 2014 vintage of Sasquatch won a silver medal at this year's Great American Beer Festival, 903 Brewers in Sherman is ready to release a special version of its most popular, and now award-winning beer.

Originally introduced in 2014, Sasquatch is the brewery's imperial chocolate milk stout, and it's a beer that's getting the barrel treatment just in time for North Texas Beer Week. According to co-founder Jeremy Roberts, a recent batch of Sasquatch spent two months in barrels supplied by Balcones Distilling of Waco. It's a significant pairing, says Roberts, because "the distillery's barrels are really hard to get. They are small like us, so we were only able to get a limited amount of barrels for this first run."

As for how the two Texas companies came together, Roberts says it all happened quite naturally. "We are huge fans of Balcones, and we met the distillers one Saturday at the brewery. They loved our Sasquatch, and the conversation quickly turned to how good we all thought it would be in their barrels. The rest, as they say, is history."

Roberts seems happy with the result based on how he describes the finished beer, "On the nose you get whiskey aromas out of the gate, with the first sip adding a lot of vanilla notes from the barrels, backed by a hint of whiskey in the taste. After that, Sasquatch takes over giving you the chocolate and roasted malt flavors we all love from the original beer."

At total of only 22 kegs of were made, meaning Balcones Barrel Aged Sasquatch will be available on a very limited basis. Additional batches are planned, though, with Roberts indicating that he hopes to get the beer into bombers for retail sale sometime in January.

For now, though, 903 fans will have to try and tame the brewery's newest beast during North Texas Beer Week events occurring over the next ten days (though, if you miss it don't despair, Craft & Growler will tap it post-beer week on Wednesday, December 2).


Saturday, November 7

• Tour & Tasting at 903 Brewers in Sherman, 12 p.m.
• Untapped Festival at Fair Park in Dallas, 2:30 p.m. (click here to purchase tickets).

Monday, November 9

• Release Party at Noble Rey Brewing Co. in Dallas, 6 p.m.
• Special tapping at The Bearded Lady in Fort Worth, 6 p.m.

Tuesday, November 10

• Pint Night/Meet the Owner at East Side Denton, 7 p.m.

Wednesday, November 11

• Sasquatch Side by Side (a keg of Sasquatch aged in barrels from Iron Root Republic will also be available) at Jack Mac's Swill & Grill in Dallas, 7 p.m.

Thursday, November 12

• Trivia night at 903 Brewers in Sherman, 5 p.m.

Saturday, November 14

• Tour & Tasting at 903 Brewers in Sherman, 12 p.m.

Sunday, November 15

• Special tapping at The Bearded Monk in Denton, 4 p.m.

Clown Shoes' Fistful is a punchy pour

It was late 2011 when Clown Shoes first stepped foot in Texas, a turn of phrase I used in the title of a piece I did on their arrival back in my Examiner.com days. Looking back on what I wrote, while I made a point to share some thoughts on other products in the brewery's portfolio, there's no denying I was most taken with one in particular - that being the mythical beast of a beer known as Blaecorn Unidragon. In fact, not long after that the beer became a staple in my personal imperial stout rotation.

Since then, the beer Clown Shoes says is brewed with a "monstrous amount of malt" has gone on to form the basis of a number of different offshoots. One of these, Porcine Unidragon, was a barrel-aged version of Blaecorn brewed with beechwood-smoked malt. Another, called The Good, The Bad and The Unidragon, was a Texas-only release using dark malts sourced from the state's Blacklands Malt Company.

The latest entry in the series is A Fistful of Unidragon, and while the name may or may not imply it, the beer is one that's seemingly been influenced by each of the above incarnations. Also a Texas exclusive, it's a barrel-aged version of The Good, The Bad and The Unidragon that adds Blacklands' mesquite-smoked malt to the baseline recipe.

Image the property of Tenemu.com/Brian Brown.

Taking stock of the result, the swarthy brew that is A Fistful of Unidragon emits ample aromas of dark chocolate, backed by moderate bourbon, light smoke and some lingering wood tones. The chocolate intensity maintains throughout the taste and into the bitter finish, met there by a stronger sense of both smoke and bourbon.

Regarding the first of those descriptors, A Fistful of Unidragon isn't exceedingly smoky, but the mesquite has a presence that contributes well to the beer's complexity. Considering the ingredient's origin, I suppose you might even say it has a taste of Texas terroir.

On the topic of the bourbon, though, one could certainly say that A Fistful of Unidragon has a bit of a boozy air about it. It doesn't quite drink like a shot of bourbon, but there's a lasting warmth that leaves little doubt that this beer is a stiff drink. The good thing is that the malt base is rather burly to begin with, so in that respect things never seem too far out of balance.

Despite the show of strength (and an ABV of 14%), A Fistful of Unidragon drinks remarkably well. A fair dose of carbonation helps to lighten the load of what is otherwise a full-bodied affair. It's not so much that the beer has a thick and heavy feel, but the palate is chewy and the flavors do tend to coat the tongue with what amounts to a dark chocolate, bourbon-laced blanket. Naturally, this works to create a lasting impression of the beer's flavor profile that stays with you long after each sip is spent.

All things considered, at least for me A Fistful of Unidragon stands out among the growing ubiquity of bourbon barrel-aged stouts. The reason likely has to do with how the smoked malt adder has been executed, as it seems to give the beer that little something extra. Then again, "extra" is a term that could be used to describe everything about this beer. A Fistful of Unidragon is big and bold, to be sure, but that just makes it a beer befitting its Texas roots.

*Originally published on Tenemu.com.

Stone's newest Bastard bears forth

Images the property of Stone Brewing Company (click to enlarge).

I don't normally do a write-up on new release from Stone because, well, everybody and their mother usually just does a copy and paste of the press release and goes on about their day. But this time, I'll make an exception because the press release in this case, if you can even call it that, calls out this very practice in saying "...this release does not do your work for you. I understand you are overworked and underpaid, but you will have to write this one up yourself. It’s called 'journalism,' not 'copy and paste-ism.' For better or worse, I trust in you. I truly hope you share that trust in yourself."

It's no surprise to find out that Stone is the brewery behind such arrogance, and it's even less surprising (not to mention completely appropriate) that such dialog is offered in association with the newest incarnation of the, yes, legendary Arrogant Bastard Ale.

So, without further adieu, know that a new breed of liquid arrogance is coming your way in the form of Bourbon Barrel-Aged Arrogant Bastard. Referred to as "an oak-matured cohort" of the original, the new beer asks that you make the pleasure of its acquaintance so you might find not only "enlightenment and sensual glory," but also an "an opportunity for significant self-improvement." If, however, you are not "brave and astute enough to appreciate the onslaught of flavor," the beer goes on to suggest that there may literally be something wrong with you.

"Aspire to free your mind. Use a crowbar if you must." Seek out the Bastard's truth in six-packs of 12-ounce bottles, set to arrive at retail forthwith.

A taste of Ranger Creek's new Texas Bourbon Barrel series

The first of Ranger Creek's new Bourbon
Barrel line of beers (Brian Brown).

When Ranger Creek Brewing & Distilling opened its doors in late 2010, it became the first business of its kind in the State of Texas. Being part brewery, part distillery, it was only natural to assume that barrel-aged beers would become a mainstay of their portfolio. Indeed, in the years that have followed, the brewing side of the business has put out a handful of these types of beers, but up until now there hasn't been anything along the lines of a recurring barrel-aged offering. That's expected to change, however, with the introduction of the brewery's new Texas Bourbon Barrel series.

According to co-owner Mark McDavid, a regular or year-round bourbon barrel beer has always been part of the plan. Sharing what could be thought of as a company motto, he says he and his fellow partners are "most intrigued and excited by products that showcase the relationship between beer and whiskey." As to why develop a standalone series now, as opposed to in the past, it has as much to do with timing as it does a desire to build on the success of prior barrel-aged brews like Small Batch Series Nos. 4 and 5.

At the same time, McDavid explains that the idea also has roots in the belief that "the coolness and uniqueness of using our own barrels just wasn't being highlighted enough." Of course, Ranger Creek's ultimate goal is to one day be able to use in-house barrels exclusively when aging their beer. "We do that as much as possible now," he adds, "but we're still small so we need to supplement our own barrels." For the Texas Bourbon Barrel series debut, that meant adding Four Roses vessels to a mix that included their own Rimfire and .44 Rye barrels.

An Imperial Brown kicked off the series in late January, with the underlying style choice being motivated by a wish to do something other than yet another bourbon barrel stout. "We like to do things that people recognize, but do them a little differently to keep people interested," McDavid says, "so we thought an Imperial brown ale would be delicious, but also intriguing." Based on public reception, consumers would seem to agree.

As for my own impressions, I found the beer to be sweet and warm with a nice bit of nuance to go with what most would consider a slightly bourbon-forward brew. The primary flavors consist of toffee, caramel, roasted malt and dark fruit, but there are secondary notes of oak and a nutty character which develops over time as well. A vanilla essence fills out the finish, with mild carbonation and a soft palate working to enhance the overall drinkability.

From a technical point of view, Ranger Creek's Imperial Brown is strong, but it maintains balance and there's not a feeling that the barrel influence overtakes the beer. Then again, the primary reason to brew an "imperialized" version of a brown ale prior to barrel aging is to ensure just such a thing doesn't happen. As far as execution goes, I think Ranger Creek has done well here in that regard.

Looking ahead, Ranger Creek is testing new recipes before settling on what will be the next Texas Bourbon Barrel release. Whatever that beer turns out to be, the brewery hopes to have it out by mid-to-late summer. Until then, take note that bottles of Imperial Brown are still on sale at some retail locations around North Texas. As always, check with your local bottle for availability.

2014 Bourbon Barrel Temptress is true to its name

Image credit: Lakewood Brewing Company

If you live in North Texas, you know there are few locally-made beers that cause as much of a frenzy as The Temptress from the Lakewood Brewing Company. A versatile Imperial milk stout, it has been the subject of numerous adjunct treatments over time, even going on to inspire a line of specialty beers known as the Seduction Series. That bawdy band of brews includes the likes of Raspberry, Mole, French Quarter and Sin Mint Temptress.

However, no version of Lakewood's siren that "pairs well with sin" sparks a fervor like Bourbon Barrel Temptress (BBT). First made available in wide release on draft in December 2012, BBT didn't debut in bottles until a year later. Fast forward to the present, and its one of those beers you've got to get while the gettin' is good, because packaged product generally sells out in a matter of hours.

As for the 2014 vintage of BBT, the product has undergone what some might call a significant change. No longer aged in spent casks from Bulleit Bourbon, as it has been since 2012, this year's edition spent nearly six months in barrels from Woodford Reserve. According to the brewery it was simply a matter of availability, as stock from Bulleit was not as easy to obtain.

Making the move doesn't seem to have affected online ratings or the public's general overall thirst for BBT compared to prior years, but if you ask me the beer does present itself a little differently than it has in the past. At least to my taste, it seems there's a bit more barrel going on in this particular beer.

Interestingly, elements in the aroma come across as being much more subtle, with bourbon and light wood tones overlaying hints of roast, caramel and dark chocolate. It's in the taste, though, that the barrel influence really shows itself, with additional oak and a stronger shot of boozy bourbon. The beer isn't hot, but it's definitely warm, as the flavor foundation mixes with a rush of vanilla and drying tannins to round out the finish.

Now, to be clear, there are no complaints buried in the bottom of all this barrel talk. Straight up, I drank this bourbon like there was no tomorrow. Soft carbonation and a lighter-than-expected body make BBT a remarkably easy drinker. Wait, did I say bourbon? Obviously, I meant beer, but therein lies the point. When it comes to bourbon barrel beers, it's ultimately a question of what you want out of such a thing. For me, I'd like a little more beer - and maybe some more body in this case - to balance out all the rest. At the same time, I know plenty who sing an entirely different tune - anyone up for a chorus of "Roll out the Barrel?" To each his own, of course, and perhaps after a few months in the cellar things will come together and make BBT even better for everyone. All I know is, barrel-forward or not this is a brew that didn't spend a lot of time lingering in my glass, and I imagine that's what ultimately matters most.

*Originally published on Tenemu.com.

Community's Barrel Aged Legion better in the bottle

Image credit: Community Beer Company

Appearing in early December, Barrel-Aged Legion is not the first foray into barrel aging for the now two year-old Community Beer Company. In the past, the brewery has released limited barrel-aged versions of their spiced winter brew, Regalement, and their award-winning coffee porter, Ascension. This is in addition to Bourbon Barrel Aged Glenstemmons, a somewhat more widely available treatment of a Scotch ale.

The Legion release, however, represents the first time Community has put out a barrel-aged beer in bottles. It won't be the last either, as additional batches of the Russian imperial stout - aged in various barrels - are expected to be unveiled in the coming months as part of an ongoing Barrel Aged Series to be sold in four-packs.

As for this installment of Barrel-Aged Legion, it reportedly spent around four months in barrels obtained from the Heaven Hill Distillery in Bardstown, Kentucky. When brought together with the beer, these barrels impart the expected elements of oak, vanilla and a hint of charred wood, all of which are somewhat subtle on the nose but certainly more forward in the taste.

In terms of flavor, the underlying malt complexity comes across as a bit subdued at first, but it's something that opens up considerably as the beer warms. A quick swirl helps as well, revealing notes of licorice, roasted malt, chocolate and dark fruit that seem to intensify with each passing sip. Even so, none of these ingredients take on a position of dominance, leading one to appreciate the overall balance of this slightly full-bodied brew. If anything, chocolate overtones fill the finish, which is otherwise warm and smooth with only faint tannins adding a touch of closing bitterness.

Now, as the title above suggests, had this been a review of a tap sample of Barrel Aged Legion, these comments would have been decidedly different. On draft in Community's taproom, the beer was intensely woody with vanilla and oak tannins more or less defining the brew. In the bottle, however, it's an entirely different experience. Blended and balanced are the two words that come to mind first, which falls right in line with what I look for when drinking a barrel-aged beer. Truth be told, I might like the malt to stand up a bit more, but I can also see how others might wish for a bolder boozy tone. Either way, for me the beer is good as it stands now, but it's definitely one worth cellaring to see how it develops over time.

*Originally published on Tenemu.com.