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Massive New Beer Update

Due to a glut of events and entering into a busier season, we’ve been lagging with regards to posting about our new bottles. We’re making up for that today.

Dieu du Ciel! Solstice d’Ete – 355ml, $9.50

A slightly stronger version of a Berliner weisse, this raspberry-infused sour ale is light enough to be thirst-quenching, but sufficiently robust to be seasonally appropriate!

Mikkeller SpontanYuzu – 375ml, $20

One of the latest additions to Mikkeller’s ever-expanding wild portfolio, this is a blend of lambics aged one to three years in oak barrels, then aged further with yuzu fruit.

Stillwater Gose Gone Wild (World Tour: Tijuana) – 650ml, $16

Main man Brian Strumke has been busy. This is the second World Tour iteration of the now-classic Gose Gone Wild, made with hibiscus, lime, Mayan sea salt, smoked agave, and blackberries.

To Øl Berry White – 330 ml, $9.50

These Danish maniacs have been on a fruit roll lately, and that trend carries forward with Berry White. A witbier base aged on blackberries and blueberries, the beer is soft and jammy, with just enough tartness to beg another sip.

Omnipollo/Buxton Yellow Belly & Yellow Belly Sundae – 330ml, $19

I’m not even certain we need to advertise these, as they’re already going pretty fast. Yellow Belly is essentially an imperial peanut butter stout, and tastes like a boozy Reese’s cup. Yellow Belly Sundae is aged on bourbon barrels, and does a nice job of tempering the base beer’s crazy flavor profile.

Schneider Marie’s Rendezvous – 375ml, $13

For such a classically minded German brewery, Schneider sure is flexing their experimental side these last few years. Marie’s Rendezvous is a blonde weizenbock brewed with a special German-grown strain of Cascade hops. Sweet and slightly sticky, this thing has apricot, stone fruit, vanilla and toffee for days.

De Molen Hel & Verdoemenis variants – 330ml, $16

We just got in one case each of these: the first variant is aged on Port Charlotte Scotch whisky barrels, an intensely peated single malt. The second is aged with brettanomyces on Bruichladdich Scotch whisky barrels. These are two of the most unique, challenging, delicious imperial stouts you will ever try.