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Feb 16 2016

We're Bringing The Heat


We're looking out the window and can't help but think that groundhog is a dirty little liar. So let's turn up the heat.

This Thursday marks the premiere of our new Heat Series, which explores the distinct type of spice -- from smoky sweetness to four-alarm fire -- individual peppers impart on beer. 2016 will feature:

  • Oaked Chipotle Ale (in our tasting room Thursday and on shelves by February 22): The smoky spice of whole chipotle peppers meets toasted oak with hints of chicory and roasted malt.
  • Ancho Lime Paradise Lager (on shelves by May 15): Mild earthy spice invigorates a crisp, clean lager that finishes with a refreshing splash of lime. 
  • Carolina Reaper Peach IPA (on shelves by August 15): This recently-deemed "hottest pepper in the world" has a very slight sweetness that is met with fresh peach and bold juicy fruit hops. 
  • Jalapeño White Ale (on shelves by November 15): The fresh heat of the Jalapeño enhances the traditional Belgian wit elements of orange and coriander. 

Most of our brewers are hot heads as well as hop heads, so they wanted to ensure each of the Heat Series beers came to the table with a different sensory experience. Oaked Chipotle Ale has a great savory and smoky quality to it with just the right amount of heat. Like any beer we brew with outside ingredients, it's all about balance. 

So tell Phil to shove it and make your way out to the brewery for the Heat Series Oaked Chipotle Ale release party on Thursday from 3-8 pm. DC 101's Roche will be broadcasting live and To Meat or Not To Meat will offer a menu that (you guessed it) appeals to carnivores and vegans alike.