Saturday, February 17th, 2018

New Beers Saturday: Perennial Sump Coffee Stout, Stone Xocoveza Charred and more

Ron Swarner


Happy Saturday Peaks and Pints Pals!

Head to Peaks and Pints’ cooler for all the new craft beers and cider Saturday, Feb. 17, 2018. Sure it seems totally natural and obvious that you damn well right deserve to get whatever you want, anytime you want, without ever leaving your couch, and never you mind the countless millions of man-hours, massive carbon footprints, cheap factory labor, ridiculous over-packaging and insane technologies required to keep you from ever interacting with anyone other than the stressed-out UPS driver. But, just in case …

Double-Mountain-Oak-Aged-Dry-Cider-TacomaDouble Mountain Brewery, Hood River, Oregon, Oak Aged Dry Cider: Aged eight years in bourbon barrels then two more years in Clear Creek Apple Brandy barrels for savory caramel, bright vanilla and dry, tannic character. 9.7%, 12.7oz

Fort George Brewery, Astoria, Oregon, Matryoshka Bourbon Barrel Aged Russian Imperial Stout: named after a Russian nesting doll set, Matryoshka has sat for over one year in Four Roses Bourbon barrels. The beer offers layers of elegant complexity from this barrel aging process with lots of bourbon, chocolate, vanilla and some sweet booziness on the nose followed by moderately sweetness with bourbon, leather, vanilla, chocolate, burnt barrel and boozy notes. 12%, 16.9oz

Grand Teton Brewing, Victor, Idaho, Barrel Aged Double Vision: the fifth release in the brewery’s Brewers’ Series, this doppelbock was aged 10 months in 7-year-old Heaven Hill Kentucky bourbon whiskey barrels for cocoa, dark fruits, chocolate and subtle coffee notes from a heavy dark and roasted malt bill. When the coconut, vanilla, oak and residual bourbon flavor from the casks meld with the craft beer it becomes a complex, velvety smooth treat. 11%, 11.2oz

Little-Beast-Animal-Family-TacomaLittle Beast Rare Beer, Beaverton, Oregon, Animal Family: named for all the micorflora used to make it, it has three strains of Saccharomyces, one strain of Lactobacillus, and then three strains of Brettanomyces in conditioning (foeder) previously used for Heitz Winery’s Cabernet. It has diverse flavors of stone fruit, wood, citrus, barley, wheat, oat and vinous characters. The malt profile is dominated by a diverse array of grains with layers of complexity created by the use of microflora and the residual flavors of the foeder. 9%, 375ml

Little Beast Rare Beer, Beaverton, Oregon, Bes Tart Wheat: flavored with chamomile, Belgian malts and noble hops, this farmhouse wild ale is fermented with a blend of unique Saccharomyces yeast and conditioned with Lactobacillus. It’s a yeast forward flavor profile with some of the banana, clove you might find in more Bavarian beers but with a funkier, earthier bite and notes of pineapple, lemon and coconut. 6% ABV

Little Beast Rare Beer, Beaverton, Oregon, Dream State: after the brewery’s foeder beer aged for several months, brewers racked it onto more than 950 pounds of hand-picked fresh Oregon strawberries from Rossi Farms in Northeast Portland. The resulting beer has a strong fruit character with medium body, balanced complexity and subtle oak. 7%, 375ml

Perennial-Artisan-Ales-Sump-Coffee-Stout-TacomaPerennial Artisan Ales, St. Louis, Sump Coffee Stout: combines an imperial stout of substantial weight with bright and delicate Colombian Los Pinos coffee selected and roasted especially for Perennial by neighboring Sump Coffee. Aromas of coffee, salted caramel, and a hint of cedar meld with roasted barley, cocoa and vanilla. On the palate the vanilla is more prominent, rounding out the beer’s heavy roast and chocolate character. It’s thick and lush with a long finish and lingering warmth. 10%, 750ml

Silver City Brewery, Bremerton, Fat Woody Scotch: Silver City takes its rich, complex Fat Scotch Ale and ages it on American white oak for smooth vanilla notes intertwine with subtle smokiness and bold malt character. 9.2%, 22oz

Stone-Xocoveza-Charred-TacomaStone Brewing, California, Xocoveza Charred: Time spent in bourbon barrels gave an already complex beer even more complexity and flavor intensity, layering additional caramel-like and vanilla flavors on top of those already present. Aromas of rich coffee and dark chocolate are followed by nutmeg and cinnamon a lush, heavy mouthfeel laden with charred oak and toffee engulfs the palate on the first sip. Lingering pasilla pepper and soft oak flavors persist through an exceptionally long finish in this intensely rich and satisfying beer. 9.6%, 500ml