Saint Arnold White Noise Replaces Winter Stout As Winter Seasonal & Bishops Barrel 16 Coming 12/12

image
From Saint Arnold:

Every 20 years, we change something in our seasonal lineup of beers. We are excited to announce that White Noise, our dryhopped Witbier will be appearing in the next couple of weeks as our winter seasonal as soon as Christmas Ale disappears. White Noise will be replacing Winter Stout.

White Noise is both old and new. We began with the Witbier we brewed for our Icon series in 2015 which itself is based on the original Celis White recipe with some oats added for a little extra body. To this, there is a dryhop addition of Citra hops that amps everything up. The nose is citrus and spices with a light banana. There is a pleasant round body that is light and creamy. The citrus of the orange peel blends nicely with the citrus from the hops and the coriander creates a liveliness on the finish. This beer is easy to drink while also having incredible complexity.

Winter Stout fans - and there are a lot of you - well, bless your hearts! We recommend you follow this link.

The bad news for you is there will be no Winter Stout this year. The good news: we love Winter Stout too. We plan on brewing some single batches of it in future years, so be on the lookout then.

And for Christmas Ale lovers, we recommend you stock up over the next week or two if you are hoping to have some at your holiday feast because supplies are starting to run low!

HOUSTON, TX December 13, 2016 - Saint Arnold Brewing Co. (www.saintarnold.com), the oldest independent craft brewery in Texas, is releasing White Noise, a Belgian-style Witbier, as the new winter seasonal to complement the relatively mild Southern winter climate.

White Noise was originally a one-off beer created for the Free Press Summer Festival held during the height of Houston summers. The brewers decided the traditional Witbier fits the Southern winter environment better than heavier beers. "As we were thinking about our winter seasonal, we realized our winter temperature is similar to a summer climate in other parts of the country," says Brewing Operations Manager Stephen Rawlings. "What better way to complement Texas winters than to have a crisp, citrusy, Belgian-style Witbier!"

The new seasonal is a traditional Witbier based on the Celis White recipe with healthy amounts of coriander, orange peel, and some oats for a little extra body. The nose is citrus, spices and pine with a light banana. For this version, the brewers dry-hop it with Citra hops. The citrus of the orange peel blends nicely with the citrus from the hops and the coriander creates liveliness on the finish.
White Noise is now available on draft and in 12 oz. bottles and cans in Texas and Louisiana.
Original Gravity: 1.049
Final Gravity: 1.009
Alcohol: 5.3%
Bitterness: 26.6 IBU



Bishop's Barrel No. 16 Coming Monday

Bishop's Barrel No. 16 is another foray into the world of blurring beer and wine. We aged our Sorachi Ace Dubbel in Bordeaux red wine barrels - predominantly Cabernet Franc and Cabernet Sauvignon - for 11 months in the presence of brettanomyces.

BB16 pours a dark/blood red color with a tan head that slowly dissipates and leaves a thin rim around the glass. Please pour into a snifter, or wine glass, to bring out an aroma of rich, red wine with sour cherry pie. It's oaky with a brett funk of hay and earthy undertones. As it warms, an almond-like nuttiness presents itself.

The flavor begins with a reminder that this is a beer: caramel malt and dark fruit sweetness. It quickly takes a turn into a deep, red wine flavor of black currant and tart raspberry. There's a tannic, oaky bite that complements the overall beer. It finishes with a wine-like tail on the palate. In two words: wine candy.

The beer is ready to drink now, however it will continue to evolve due to the brettanomyces. Enjoy between 55°F and 60°F.

HOUSTON, TX December 12, 2016 - Saint Arnold Brewing Co. (www.saintarnold.com), the oldest craft brewery in Texas, is releasing Bishop's Barrel No. 16 today. Bishop's Barrel No. 16 is another foray for the brewery into the world of blurring beer and wine. Brewer and Wood Cellar Manager Aaron Inkrott aged the Sorachi Ace Dubbel, previously released as the 2014 Icon Red, in red wine barrels from the French region of Bordeaux for 11 months with Brettanomyces, a wild yeast added to the barrels for a secondary fermentation.

The flavor of Saint Arnold Bishop's Barrel No. 16 begins with the reminder that this is first and foremost a beer, with caramel malt and dark fruit sweetness. It quickly takes a turn into a deep, red wine flavor of black currant and tart raspberry. There's a tannic, oaky bite that complements the overall beer. It finishes with a wine-like tail on the palate. "In two words: wine candy," says Inkrott.

Inkrott suggests pouring the beer into a snifter or wine glass to bring out an aroma of rich, red wine with sour cherry pie. It pours with a dark/blood red color with a tan head that slowly dissipates and leaves a thin rim around the glass. The aroma is oaky with a Brettanomyces funk of hay and earthy undertones. As it warms, an almond-like nuttiness presents itself.

Saint Arnold Bishop's Barrel No. 16 is ready to drink now, however, it will continue to evolve due to the Brettanomyces. It is best enjoyed between 55°F and 60°F.  

Future Bishop's Barrel projects include an Adambier aged in Woodford Reserve Bourbon barrels and Oat Wine aged in WhistlePig Rye Whiskey barrels.

Bishop's Barrel 16 Specifications:
Date Brewed: November 19, 2015
Date Barreled: December 3, 2015
Date Bottled: November 23, 2016
Type of Barrel: Bordeaux Cabernet Franc and Cabernet Sauvignon
Original Gravity: 1.072
Final Gravity: 1.0115
Alcohol: 8.4% ABV
IBU: 23

About Bil Cord

Founder, owner, author, graphic designer, CEO, CFO, webmaster, president, mechanic and janitor for mybeerbuzz.com. Producer and Co-host of the WILK Friday BeerBuzz live weekly craft beer radio show. Small craft-brewer of the craft beer news sites and one-man-band with way too many instruments to play.

0 comments (click to read or post):

Post a Comment

Please leave a comment...I do moderate each comment so it may not appear immediately...and please be nice! You can also comment using Disqus (below) or even comment directly on Facebook (bottom).