Modern Times Effective Dreams IPA, Asteroid Cowboy, Prometheus Effect, Palace of Cracked Heads & Monsters Park Variants Coming 3/20

imageFrom Modern Times:

IN THRILLING BOTTLE SALE NEWS, we have an all-star lineup of ridiculously tasty beverages hitting BPT on 3/20, including our newest 16oz special release can–and collab with our friends at Great Notion Brewing in Portland–Effective Dreams IPA. We'll also have an incredible accompanying roster of barrel-aged party sauce that we would not advise sleeping on. Here's a full list of what's going up for grabs:

This staggering work of haze-tastic juice magic is the result of our collaboration with the homies at Great Notion Brewing in Portland. Packed with Citra, Mosaic, Southern Passion, and Experimental 9326 hops and fermented with London III yeast, it’s a bewitching confluence of tropical, citrus, & stone fruit flavors and aromas that will make you extremely glad that it came in a 4-pack.
ABV: 7.2%

This is Monsters' Park, our hulking, cantankerous imperial stout, aged in Spanish brandy barrels, which begin their life as sherry casks. The fruit-forward barrel character is immediately evident on the nose and only grows more intense in the flavor. Big, thunderous notes of burnt caramel, raisins, & marshmallows add a crazy dimension to this sledgehammer of sabor, combining with the massive roast character of Monsters' Park to create a wildly complex & delicious beer. 
ABV: 13.3%

We loaded this batch of Spanish brandy barrel-aged radness with figs and cocoa nibs, which combine with the fruit-forward character of the barrels in a miraculous fireworks display of delicious complexity, pushing the massive, roast character of Monsters’ Park into a hitherto unexplored frontier of comestible pleasure.
ABV: 13.3%

For Palace of Cracked Heads, we loaded over two pounds per barrel of local, heirloom nectarines into our red wine barrel-aged Oud Bruin. After months of mingling in the barrel, the resulting beer is a powerfully fruity sour with loads of nectarine flavor & aroma. Fermentation began with our house Lomaland yeast culture, but the robust sourness is the result of a secondary mixed fermentation of lactobacillus and pediococcus. Several different strains of brettanomyces add a funky, earthy wildness to this very flavorful sour. 
ABV: 8.1%

This magnificent beverage has one foot in modern experimentation and another in the ancient world. We let a portion of this lovely, blended saison age for two months in an amphora, a type of large clay vessel used for winemaking since the Neolithic Age and recently popular with an adventurous cadre of natural winemakers. It was then blended with it’s red wine barrel-aged counterpart, resulting in a complex-yet-insanely-drinkable marvel, with plenty of farmhouse funk, light citrus acidity, and an extremely pleasant minerality from the time spent in its clay housing. It’s a delightful marriage of progress and history that we think you’re really going to enjoy putting in your face.
ABV: 6.3%

This triumphantly unique hoppy sour was kettle-soured and loaded with Horizon, Citra, and Mosaic hops before 100% Brett fermentation and a luxurious dry-hopping with the aforementioned lineup of lupulin bombs. The resulting beverage is an exhilarating journey of tart, tropical complexity that is intriguing, quenching, and outrageously delicious. Pour some into a tulip glass, relax your mind, and prepare to be delivered into a dimension of unrestrained pleasure.
ABV: 7.2%

We are pretty damn excited about this lineup. We'll send out the sale link via email on 3/20 around 9AM, and the sale begins at 10AM, so keep an eye on that inbox if you want to get everything on your list.

About Bil Cord

Founder, owner, author, graphic designer, CEO, CFO, webmaster, president, mechanic and janitor for 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).