Goose Island has ramped up production on two yearly releases, Lolita and Juliet, their wine barrel aged Wild Ales. The increase in production also moved the bottles from 22 oz to 750 ml, giving them a look more akin to a wine bottle. Today, Mike and Shane are sampling Juliet which is fermented with wild yeasts and aged in wine barrels with blackberries.
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Dubbed in-house at Stoudts as “Winey Dog” – this iteration of Fat Dog is aged in red wine barrels for 14 months, putting a unique spin on their classic Imperial Oatmeal Stout. I had the chance of grabbing a pour on-tap at Stoudts and also took a few bottles to-go. Previously, the only other iteration of Fat Dog to be bottled to my knowledge has been a bourbon barrel version.
Even though we’ve had a warm week (and it’s still technically summer), it is September and there are still pumpkin beers to be had. My next pumpkin beer of the season is Fat Jack from Samuel Adams. This is an 8.5% ABV pumpkin ale boasting plenty of malt and spices. The label says “Double Pumpkin” which I assume means it should have a bit more oomph to it.
Prairie Artisan Ales, the relatively new brewery out of Oklahoma, has made a splash in the craft beer community with their farmhouse-style saisons and stouts. In April of this year, they successfully funded their Kickstarter for 100% barrel aged beers. Most notably, their Imperial Stout Prairie Bomb aged on coffee, cacao nibs, vanilla beans, and chili peppers garnered a nearly perfect score on BeerAdvocate (currently 99/100).