We love beer. That's why we're devoting an entire year to discovering (and drinking) cold ones from near and far. Know of a beer worth shouting out? Send us a note.
Barrels haven’t been this popular since the opening of the Niagra Falls. It seems every brewer and their mother is buying up barrels used by distilleries and wine makers and dropping some beer inside in order to create more complex versions of their standard releases. Easton, Pa.’s Weyerbacher is no exception, and that’s not a bad thing. Their barrel program is relatively modest, but the handful of beers it turns out tend to be well-balanced brews in a sea of barrel-forward aggression. Heresy is one of them. With this brew, Weyerbacher takes their Old Heathen imperial stout and lets it spend some time in Kentucky bourbon barrels. Rather than go nuts, however, they allow the beer to age only just long enough to pick up subtle notes of vanilla, oak, and faint bourbon. The result is one of the most approachable barrel-aged stouts on the market. Some might say the effect is too mild, but that mildness is exactly the appeal. Heresy may be on draft at Irish Pol, Old Eagle Tavern, and Prohibition Taproom.
Sriracha and Wine? Yep