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idrunkthat » NYC Otter Creek Relaunch

NYC Otter Creek Relaunch

Posted by: on Feb 2, 2010 | No Comments

There’s no better time than Big Beer Month for Vermont’s Otter Creek Brewing Company – who make the amazing Stovepipe Porter – to launch their new imperial series. Otter Creek recently hired Dogfish Head brewer Mike Gerhart as their new brewmaster and he has crafted three big beers (10% – 12% ABV) brewed in smaller batches with unique yeast strains and extended aging. The new beers, Russian Imperial Stout, Oak-Aged Imperial IPA, and Quercus Vitis Humulus, are a departure from the standard Otter Creek line of classic brews and a nod towards what’s happening now in progressive craft beer.

This week, Brewmaster Mike Gerhard is in New York City to help launch the brand at nine of the city’s finest bars. You can get the full list of pubs over on BeerMenus.com but only a few will offer all three new beers. To keep your mid-week bar crawling to a minimum, check out Rattle ‘n’ Hum (Feb 2nd), Blind Tiger Ale House (Feb 3rd), Valhalla (Feb 3rd), and Amity Hall (Feb 4th) as all of these will cary the Imperial Stout, Imperial IPA, and QVH.

Here are the three Imperial Series bottle labels and descriptions:

“We brewed this beer with double the malts and four times the hops of regular stouts! Otter Creek Russian Imperial Stout clocks in around 10% ABV- a beer to be savored responsibly. True to style, this beer will last for years so you may want to stock up on a few bottles for your cellar while it’s available.”

“The fruity and citrusy hop aroma intermingles perfectly with an assertive malty backbone. Our brewers added a generous supply of hops to this brew throughout the entire process to provide an enormous hop flavor and balance the elevated alcohol content.”

“QVH is our brewers’ tribute to the mighty oak, luscious grape, and humble hop. The homage begins with a bold 27 degree plato barley-wine, warm-fermented with Bohemian lager yeast, then blended with Sauvignon Blanc grape juice and fermented a second time with a pure culture of Champagne yeast. When this intricate brew was complete, our brewers aged it on lightly toasted French Oak. The six week journey through our brewery results in a deeply complex ale which clocks in at 12% ABV, with 38 IBU.”

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