PORTLAND, ME – All self-restraint has been cast away with the release of our new Oak Aged Mocha Stout. It’s an irresponsibly delicious blend of our three favorite things — chocolate, coffee and beer! A rich stout serves as a backbone, with organic black malt and chocolate malt providing a luscious foundation. During the boil, we add artisan chocolate from our friends at Taza. During conditioning, we add coffee from our friends at Coffee by Design. Then, this concoction is oak-aged, resulting in soft vanilla notes.
We also re-released Simcoe Spring. It’s a classic pale ale, single-hopped and dry-hopped with Simcoe hops, which provide unique pine and apricot notes. Cold fermenting gives the beer a crisp, dry finish, so the hops really pop.
This is the latest release in our seasonal series, which we designed as a vehicle to showcase wonderful new hop varieties that are now being developed organically (Citra, Summit, Simcoe, etc.). It’s been an honor working with our friends and farmers Jason, Brad, Patrick, Darren, Mike and Pat to bring these incredible new hop varieties to life in an organically-grown, pure format.
Lastly, we just shipped the 2012 edition of our King Crimson, a luscious Imperial Red Ale with a royal bounty of citrusy, fruity American hops, lavishly added in the boil and dry-hopped in the fermentor. At 9.2 % ABV, it has a rich, sweet malt backbone to back up the poignant hop character. This beer pairs especially well with spicy appetizers, grilled meat, asiago cheese, peppery cheeses and chocolate dessert.