'One Big Bottle' on Serious Eats

New Beer: Ska Autumnal Mole Stout

Ska Brewing Company of Durango, Colorado, is on a campaign to encourage year-round stout drinking: they're releasing a new stout for each of the four seasons. Will that mean citrusy stouts for summer and peppermint stouts for winter? We'll see, but I like the idea of adapting the style for every type of weather. The first release is this Saturday, 9/22, and it's a milk stout brewed with ancho, guajillo, and Anaheim chiles, plus cocoa nibs, cumin, cloves, and cinnamon. Ska's Autumnal Mole Stout will be available everywhere Ska is distributed. More

New Beer: De Proef / Hair of the Dog Flanders Fred

This beer is the sixth edition of the De Proef Brewmaster's Collaboration Series. The Belgian brewer collaborated with Hair of the Dog's Alan Sprints at De Proef to create a blend of Flanders-sourced lambic with a collaboratively-brewed version of Hair of the Dog Fred (a Golden Strong ale.) If you're in Portland this week, you can taste Flanders Fred alongside its base beers at Belmont Station on Tuesday, August 28th. More

One Big Bottle: Ithaca Brute

Though wild yeasts are gaining a good deal of traction in the U.S., straight-ahead sour ales from American breweries are still few. Sure, there's Brettanomyces this and wild that, but often they're a lefthand tweak on a brewery's existing beer or style. Ithaca Beer Co.'s Brute is one of the few, and a fine one at that. It's definitely in the top tier of American sour ales. More

Getting Wild with Two Brett Beers from Crooked Stave

Many brewers still bristle at the idea of intentionally allowing wild yeast into their breweries for fear of contamination, but Chad Yakobson, the brewer behind Crooked Stave Artisan Beer Project has rolled out the welcome mat. Yakobson launched Crooked Stave earlier this year, brewing Brettanomyces-focused beers in Fort Collins, Colorado, with the goal of expanding the expectations of what the wild yeast can bring to beer. More

One Big Bottle: Deschutes Fresh Hop Mirror Pond

With all due respect to a proper, hesitantly spiced pumpkin ale, fresh (or "wet") hop beers are my harvest beers of choice. Fresh hops have a damp, almost-still-alive character that's lost when the hop cones are dried and stored, and I've yet to see their flavor reproduced another way. When brewing these beers, there's often no more than a matter of hours between the time the hops are picked and when they're added to the brew kettle. More

One Big Bottle: Stillwater Chardonnay Barrel-Aged Stateside Saison

I've been a fan of Brian Strumke's beers since the first time I tried Cellar Door, his white sage-laced Saison. Never beholden to the DuPont gold standard that many stylists cling to as the only true expression of a Saison, his beers are playful, creative, and often remarkable. So when I saw he was releasing a small portion of his flagship Stateside Saison that had been aged in Chardonnay barrels along with multiple strains of Brettanomyces, even the price tag (about $13 for 11.2 oz was the cheapest I was able to find it) wasn't enough to calm my curiosity. More

One Big Bottle: Jason Fields & Kevin Sheppard / Tröegs / Stone Cherry Chocolate Stout

Every spring Stone Brewing Co. makes a homebrewer's dream come true. The winner of their annual homebrew contest gets the chance to scale up their recipe for the brewery's 120-barrel system and see their beer put on shelves across the country. Jason Fields and Kevin Sheppard took the prize this year with their decadent cherry chocolate stout. To round out the collaborative trio, Stone invited Harrisburg, Pennsylvania's Tröegs Brewing Co. (whose Mad Elf packs in an obscene amount of cherry flavor every holiday season) to join in the brewing process. More

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