Saturday, October 31, 2015

Hilty Bee Yard from Bowling Green Missouri

New - Local Missouri products! In stock now at our Forsyth Location

New from Bowling Green, Missouri

  • Hilty Bee Yard Strawberry Jam...$5.99 / 19oz
  • Hilty Bee Yard Blueberry Jam...$5.99 / 19oz
  • Hilty Bee Yard Peach Jam....$5.99 / 19oz
  • Hilty Bee Yard Apple Butter....$5.99 / 19oz
  • Hilty Bee Yard Blackberry Jam / 19oz
  • Hilty Bee Yard Spicy Pickled Green Beans...$5.99 / 19oz
  • Hilty Yard Bee Pickled Beets...$8.99 / 32oz
  • Hilty Yard Bee Coconut Oil...$8.99 / 32oz

2nd Shift / STLHops I am Become Death

Sold out

1 per person
2nd Shift / STLHops I am Become Death...$11.99 / 750ml

From STLHops
Last year STL Hops had the amazing opportunity to collaborate with 2nd Shift Brewing to create one of my favorite styles, a wheatwine. 2nd Shift was so happy with the beer they’ve decided to make this release an annual tradition.

I’m happy to announce that the 2015 version of I Am Become Death wheatwine is either now (or soon to be available) in St. Louis. The recipe, which was devised by STL Hops Homebrew Club Supreme Overlord Troy Meier, remains the same.

In keeping with a new year, we have a new label as well. This year’s label was once again created by my friend Mike Atwood previously of Hoosier Beer Geek fame and now 38th in charge at Sun King Brewery. It’s a fantastic label and Mike is very happy with how it turned out.

I Am Become Death is a collaboration between friends and something we’re all very proud of. You should start seeing it around town as early as today. Let us know what you think.

New Ballas Cheese Feature: Jacobs and Brichford Everton

New Ballas and Forsyth Cheese Feature

Jacobs and Brichford Everton

Everton, their take on an alpine large format cheese, named after a nearby town in Southeast Indiana. Weighing in at twenty-five pounds, Everton is only about a third the size of a traditional Gruyere or Comte. That being said, it makes up for its diminutive size with robust flavor. Everton is a bit sharper than imported gruyeres, with bold overtones of sweet onion and brothy tamari. As with the Ameribella, the quality of the milk shines through. The paste is bright yellow, and flecked with those crunchy tyrosine “flavor crystals” that cheese eaters love. Everton would be a perfect melting cheese for fondue, or any of the myriad of Swiss recipes that highlight melted cheese at its finest. Or, if you are like me, you could just eat it as is.

This Just In! Jacobs and Brichford Farmstead Cheeses

Matthew Brichford at home with his herd of Jersey, Tarantaise and Normandy cows.
Photo Credit:

When I think of Indiana, I think of the Jackson Five, of the Mad-Max-esque landscape of Gary, and of the white-knuckle traffic spilling off of the Chicago expressway. Lately, we’ve been bringing in some gorgeous cheeses from Indiana that has changed everything I thought I knew about the “Crossroads of America.” It started a few years ago with some lovely goat cheeses from Capriole Dairy, and now with some seriously delicious farmstead cheeses from Jacobs and Brichford.

While Jacobs and Brichford is a relative newcomer to the cheese scene, their farm dates back to the war of 1812, when their family was allocated land in the Indiana Territory as a survivors benefit for a relative who had died in combat. Over the next two hundred years, the Brichford family used the land to farm just about everything imaginable. In 1995, the couple started a fluid milk dairy, with the hope of one day making cheese

Over the next few decades, they added heirloom breeds of cattle to the herd (Jersey, Tarantaise and Normandy) all known for excellent milk quality and high butterfat content. Matthew claims that he is “not a cheesemaker, he’s a farmer who makes cheese.” So when it came time to make cheese, Leslie and Matthew went to France to meet with geneticists, and brought cheesemakers to the farm to develop recipes that would highlight the quality of their milk. Today they have only 90 milking cows, and only make their exclusively raw-milk cheeses when the cows are grazing on lush spring,​ summer​, and fall​ pasture​s​. Their ​daughter, Maize, does marketing and sales while their other daughter, Miah, came back home to the farm to help with grazing management.​

Forsyth Location Cheese Feature: Sweet Grass "Green Hill"

Forsyth Location Cheese Feature: Sweet Grass "Green Hill"

Sweet Grass Dairy Green Hill

From Thomasville, Georgia

Green Hill is made from our pasteurized cow’s milk and soft-ripened. Its buttery flavor, silky texture and thin bloomy rind highlight the quality of our milk. Each wheel is individually handcrafted and ripened for two weeks before we hand wrap them for shipping. Green Hill is an eight-time winner at the American Cheese Society Annual Conference. Drizzle a little honey (or Sweet Sophie Barrel Aged Maple Syrup) over a slightly warm wheel and serve with crunchy French bread or arrange on a cheese board with jams, nuts, and crisp apples. This cheese pairs perfectly with a white or sparkling wine or a crisp apple cider.

Pairing SuggestionsTo make the occasion truly sparkle, pair it with a Champagne or sparkling wine. The bubbles just cut right through the rich double cream of the cheese. Beer drinkers can pick up a Belgian Trippel ale to refresh your palate.

Best Butter in the world!

Fresh batch in stock now at Forsyth!
Beurre de Baratte Fleur de Sel "Salted"...$9.99 / 9oz

From the LA Times
"....But it was no mystery to anyone who has sampled the unbelievably tasty Beurre de Baratte — the French butter that is a featured ingredient on high-end menus at restaurants including Providence, Petit Trois and Republique.  The guy in the white jacket at the center of the throng of chefs and food writers was Rodolphe Le Meunier, whose name is on every gold-foiled package. And in cheese circles, he’s a rock star.  In a way, it’s funny that the thing he’s best known for in Southern California is his butter. At least until you taste it.   Beurre de Baratte, which usually sells for around $12 for a little more than a half-pound, makes every other butter you taste seem insipid.  It’s expensive, certainly (most restaurants serve it only with a surcharge). But as indulgences go, it's so good that it seems a relative bargain.

Le Meunier says the butter is made to his specifications in small lots by a producer in Normandy. The cream is inoculated with bacteria and fermented for a couple of hours — like yogurt. Then it's churned in an old-fashioned beater, orbaratte.   Beurre de Baratte comes salted (aggressively, with fleur de sel) and sweet (unsalted). Both are a deep golden color and incredibly richly flavored, almost more like cheese than regular butter.  The unsalted is best for cooking, but it needs to be used carefully because of its high moisture content (open a package and you'll probably see a little water weeping from the pat). Le Meunier says it’s great for baking cakes, not so much for crisp crusts.  One of his favorite treats is to spread it on hot toast and sprinkle it with chocolate powder. If the thought of that doesn't get you salivating, you haven't tasted great butter. “And if you ever make beurre blanc with it and serve that on a nice piece of fish, oooooh,” he says, shaking his hand in the universal gesture for sublimity.

... the market, is well-stocked with the Beurre de Baratte ($12 for 250 grams) for from the young cheese master Rodolphe Le Meunier, who is kind of the Jimmy Page of affineurs, a genuine Meilleur Ouvrier de France. (Beurre de Baratte is butter made the old-fashioned way; churned rather than extracted with a centrifuge.)

More to the point, perhaps, the pungent, deep-yellow Normandy butter has become a cult item in some of Los Angeles’ best restaurants. Early reviews of Walter Manzke’s restaurant République dwelled as much on the magnificence of the butter, for which he charged extra, as they did on his roast chicken or pork terrine. On recent visits to Petit Trois, it was unnecessary for the waiter to identify the soft butter that came with the baguette – the nutty, salty, umami-rich taste, like popcorn butter times 10, was unmistakable.

Info from articles in the LA Times - 
Rodolphe Le Meunier, a French butter rock star, visits L.A.

Fleur de Sel

 In stock now at Forsyth, but you can order online to transfer or call to transfer to one of our other locations.

M. Gilles Fleur de Sel First Harvest Sea Salt...$13.99 / 5.4oz jar
Fleur de Sel is a natural, hand-harvested sea salt from Brittany, France. Gathered daily throughout the summer, the salt retains its original moisture, white color and briny taste. This salt, by artisan salt producer M. Gilles Hervy, is stellar. Use on grilled steaks or fresh tomatoes, or blended into mashed potatoes for a crunchy burst of flavor.

Ingredients: sea salt from Guerande

Why You Should Be Using Fleur De Sel Instead of Regular Table Salt
Foodies and big-time chefs like Thomas Keller go crazy for fleur de sel.
 - read the full article

15 Lessons from 20 Years of the French Laundry
One of the things I learned from Thomas is to always finish food with a little fleur de sel. He loves that texture and crunch. He actually carries around a box of salt: I saw him pull it out when I was the chef at New York City’s Café Boulud and I served him fried chicken. After that, I always sent sea salt out with his food so he could adjust it to his taste. —Gavin Kaysen
 - Food and Wine Magazine - read the full article

Ballwin Location Cheese Feature: Beemster Goat Cheese

Come in for a FREE SAMPLE
Each store's selection varies, but we have plenty of great choices at each location, come on in and taste!  All cut fresh to order

Beemster Goat Cheese
Select farmers in the Beemster polder have always kept a few goats to satisfy local residents who want fresh goats’ milk.  The Beemster goats graze on the same land as our cows, making their milk just as unique. This special milk is also collected and crafted into Beemster Goat cheese.

Beemster Goat cheese, aged for 4 months, smooth & regressing has a wonderfully clean, sweet taste.  Decidedly different from fresh chèvre, this cheese is sure to please even those who are not goat cheese connoisseurs, making it the perfect introductory cheese for consumers new to the goat category.

• Clean, full flavored yet smooth taste; crumbles for salads.
• Delicious with dark breads, avocado and walnuts.

Friday, October 30, 2015

Boulevard Nutcracker is here!

Boulevard Nutcracker Ale...$7.99 / 6pk
Style: Winter Specialty Beer
Nutcracker Ale is Boulevard’s holiday gift for real beer lovers. This hearty, warming brew is a classic winter ale, deep amber in color, with hints of molasses balanced by the “spiciness” of Chinook hops.

Sierra Nevada Northern Hemisphere!

Sierra Nevada Northern Hemisphere Wet Hop Ale...$5.69
Northern Hemisphere was the first wet hop ale and it inspired the wet hop craze here in America. Wet—undried—hops go straight from the fields into our kettles within 24 hours. Because hops are incredibly perishable, using hops wet preserves all of the precious oils and resins for a unique drinking experience as evidenced by the intense herbal green flavors and citrus-like and floral aromas. Northern Hemisphere is part of our five-bottle Harvest series which features single hop, fresh hop, wet hop, and wild hop beers.

Cathedral Square Ave Maria Bourbon Barrel Aged

Cathedral Square Ave Maria Bourbon Barrel Aged...$11.99 / 750ml
"Our Double Abbey Ale is aged in Elijah Craig Bourbon barrels from Heaven Hill Distillery in KY.  Frecnh, Morello Cherries are added to each barrel creating a hint of sin that will have you praying for forgiveness with each pint!

New Belgium White IPA in stock now!

New Belgium Accumulation White IPA...$7.99 / 6pk
"ACCUMULATION White IPA was inspired by the white beauty that falls each winter from our Colorado sky. Flurries of Mosaic and Amarillo hops bring soft fruit and citrus flavor, followed by a layer of bitter. Piled high in IBUS, Accumulation will make your winter brighter." - label

Ben and Jerry Beer!

New Belgium Ben and Jerry's Salted Caramel Brownie Brown Ale...$8.49 / 6pk
Ben & Jerry’s and New Belgium Brewing are coming together in a sweet partnership to help fight climate change. While pleasing beer and ice cream lovers, each pint of Salted Caramel Brown-ie Ale ice cream, and bottle of Salted Caramel Brownie Ale beer will benefit Protect Our Winters (POW), a group that is engaging the snow sports community to fight climate change.

2nd Shift Weiss & Virtue

We have good supply of both right now ---

2nd Shift Weiss & Virtue...$7.49
A Weiss Beer for the wicked and virtuous beer lover alike
5.1% ABV

2nd Shift Cat Spit Stout....$7.49 / 750ml

Cat Spit is a very easy drinking oatmeal stout that everyone loves because it is frickin awesome.  It has a good amount of flavor in the roasty area, that comes only from the malt bill.  It's just the way I like a stout to be, so there.

Wayfarer from Jayson Pahlmeyer!

Extremely Exciting!

We are Proud to Introduce Wayfarer
by Jayson Pahlmeyer

Bullet Points
  • New wine from Jayson Pahlmeyer
  • Located next to Marcassin Estate
  • Helen Turley "Wayfarer vineyard could be the La Tache of California"
  • Was formerly an organic farm
  • Very Limited!
Rising above Fort Ross Park and overlooking the Pacific, in a Northwestern stretch of the Sonoma Coast, this stunning, cool-climate site is absolutely perfect for Chardonnay and Pinot Noir. Jayson Pahlmeyer became smitten Wayfarer vineyard after a visit to Helen Turley's nearby Marcassin Estate in 1988. When she told him that the Wayfarer vineyard could be "the La Tache of California", he bought the property determined to make the best Burgundy-style wines on the west coast. Nothing is overlooked with these wines.
They deliver exceptional complexity and balanced fruit. 

2013 Wayfarer Chardonnay....$75.99
The color of straw with glints of green, our 2013 Wayfarer Vineyard Chardonnay captivates with intense, seductive aromatics of honeysuckle, orange blossom and lemon zest, lingering with hints of brioche and flint. Its rich mouthfeel envelops the palate, underscored by a laser-focused acidity. Notes of white peach, apricot, toasted almond and crème fraîche linger through the extended finish. This wine carries an amazing minerality, a sense of dry flintiness, that is unique to our site. A stunning wine to enjoy in its youth with an hour of decanting, it will age beautifully for another 10–15 years.

2013 Wayfarer Pinot Noir.....$87.99
This rich and harmonious cuvee of 12 Pinot Noir clones beautifully showcases Wayfarer’s vibrant spectrum of single-vineyard, estate-grown fruit. The wine is a dazzling deep ruby color that leads with heady aromas of wild blackcurrant and freshly picked strawberry. It evolves with notes of licorice and toasted oak, finishing with an intriguing lilt of forest floor, leather, rose petal and raspberry. The bright, juicy entry evokes flavors of cranberry and cherry, harmonized with a grip of fine tannins and earthy tones of cedar and tar. The long finish surprises with its fresh minerality and intense aromatics of violet and Tahitian vanilla. Showy now with two hours of decanting at cellar temperature, watch this wine evolve beautifully with cellaring up to 15 years.

Thursday, October 29, 2015

2012 Phelps Insignia

2012 Phelps Insignia....$199.99 / bottle
net, no additional discount
Joseph Phelps’ flagship wines include the incredibly ageworthy Insignia. The 2012 Insignia Proprietary Red is composed of 75% Cabernet Sauvignon, 10% Petit Verdot, 10% Merlot, 3% Malbec and 2% Cabernet Franc, all aged 24 months in 100% new French oak. The vintage was of such high quality and quantity that 17,500 cases were produced. A magnificent Insignia that will be bottled in several months, it boasts an opaque purple color as well as fabulous notes of graphite, blackberries, blackcurrant liqueur, camphor, barbecue smoke and spice box. Rich, full-bodied and opulent with plenty of tannin and structure lurking beneath the extravagant generosity of fruit, this stunning 2012 should drink well for 25-30+ years.
Rated 96-100/100 Robert Parker, The Wine Advocate

Limited James Bond 007 Spectre Bollinger Champagne


2009 Bollinger Spectre Edition...$219.99
Only 12 bottles are currently available orders are subject to confirmation

Our SPECTRE Limited Edition is a unique opportunity to discover this rare 2009 vintage expression from Bollinger, presented in an innovative gift box inspired by the legendary elegance of agent 007" - Jérôme Philipon, President of Champagne Bollinger

Blend:   Sourced exclusively from Grands crus from the Champagne region, the juices selected are taken from the ‘cuvée’ retaining only the best of the grapes. The «Bollinger Spectre Limited Edition » blend is composed of 68% Pinot Noir and 32% Chardonnay.

«Bollinger Spectre Limited Edition» is produced in small old oak barrels so as not to give the wines the taste of wood or tannins. After bottling, the second fermentation and slow maturing in the cellar occur using cork stoppers to preserve the freshness of the wines while protecting them against oxidation.

Mikkeller - restocks

Back in stock

Mikkeller Chipotle Porter...$12.99 / 750ml
Rated 99/100 RateBeer
Rated 100/100 RateBeer in its style

6% ABV
A very special and complex dark ale, brewed with American hops and malt, and made particularly unique by the addition of warming chili and hints of vanilla.

Mikkeller Winbic...$12.99 / 750ml
Rated 95/100 RateBeer
Spontanale and Saison Blended
“Lets us introduce Win Bic. Win Bic is a new friend in the X-mas family from Mikkeller. Its a blended Spontan Ale and Saison, It is 6,0% abv,
The Tasting panel said: Cloudy light orange with a fine foamy thick white head.
Aroma – A mild spicy impression with acidic green apples, cloves and a sweetness as from dried apricots. We also find some bitterness as from lemon peel and a lactic touch. You clearly sense the saison notes as white pepper and mild various spices.
The taste blasts out the saison expressions in the beginning and we think of oxidated apples as you find in certain ciders – after that you get the lactic and sour impression that appears very refreshing and drinkable. A freshness topped with dry impressions of the barrels. You feel like another sip.
The mouth feel is not as carbonated and fizzy as in most of Mikkellers spontan beers. The finish is very dry with a touchy bitterness that again reminds of citric peel. For some this citric bitterness could get too much.
It certainly has a Christmas like expression.”


Mikkeller Orange Yuzu Glad I Said Porter...$13.99 / 750ml
Rated 95/100 RateBeer
6% ABV
A porter with Yuzu (Citrus fruit), wheat and lactose. Flavor is sweet of yuzu with notes of orange and coffee.

Årh Hvad.750.US.FNL
Mikkeller Ah Hvad?!.....$11.99 / 750ml
Rated 96/100 RateBeer
Ratred 99/100 RateBeer in its style

“Say What?” That’s what it means.

Årh Hvad?! is Danish for “Say What?“ However, when pronounced in proper Danish, it also sounds a lot like the word “Orval”, a Trappist brewery I’m sure you guys have heard of.

Årh Hvad?! is Mikkeller’s interpretation of Orval, one of Mikkel’s favorite beers.The color is a cloudy amber and has a white head. The taste is peppery, malty with a hoppy finish. It is hopped four times with Styrian Goldings hops. The fermentation is done with two yeast strains, one of which is brettanomyces,

Årh Hvad?! is brewed for Mikkeller at De Proef Brouwerij in Belgium.

Mikkeller Jackie Brown....$12.99 / 750ml
Keith Shore, Mikkeller’s label designer and creator of our graphic identity, is currently in the process of giving new life to several of our good old beer labels.
Classic beers from Mikkeller have been getting a make-over in Keith the Wizard’s workshop, which has given them a whole new look.
Jackie Brown, the good old brown ale, that has been an integral part of Mikkeller’s repertoire for the past 5 years, is one of the labels that have undergone a transformation. From brown and slightly anonymous, it has been turned into an air plane ticket. It refers, of course, to Tarantino’s heroine stewardess Jackie Brown, from the movie of the same name.
Monk’s Elixir, or Monk’s Brew as this Belgian ale is called abroad, is another example of a label that has undergone a significant transformation. From brown monk to evil skull.
Last but certainly not least, I would like to mention Draft Bear, Mikkeller’s imperial pilsner, which has been turned into a roaring bear with fangs and foam around the mouth.
But don’t worry, it is certainly only the packaging that has changed. The content is still the same great beers of the highest quality

Wednesday, October 28, 2015

Drie Fonteinen Belgian Porter

Back in stock

Drie Fonteinen$5.49 / 11.2oz
Rated 95/100 RateBeer unusual "black" beer is brewed with wheat mixed gistingis, Maris Otter malt and cara malt.
Specifically, the mixed fermentation, yeast culture on the one hand from the Beersel Blond, on the other lambic yeast. The lambic, brewed by Armand Debelder, a specific type of Brettanomyces was geïsolleerd. This yeast gives this beer of 7% alc. volume slightly tart finish.

De Ranke - Belgian Ales

De Ranke XX Bitter...$12.99 / 750ml
Rated 97/100 RateBeer
"The hoppiest and some say the very best beer of Belgium.
The De Ranke brewery was founded by two good friends, Nino Bacelle and Guido Devos. Their story is a classic in Belgium, where the very best craft brewing usually begins as a passionately pursued hobby, not an occupation. For Nino and Guido, brewing is literally a weekend obsession. For a few hours on Friday and Saturday, every week, the marvelous turn-of-the-century Deca Brewery in West Flanders is turned over to the De Ranke brewers, who make small batches of what many consider the best specialty beers of Belgium. Their beers are robust and flavorful, and famous for their massive hoppiness.
XX Bitter is a very weighty beer, aggressively brewed to be the hoppiest in Belgium. Some more delicate palates are put off right away. Those warriors who accept the challenge, and take time to sort through the barrage of sensory impressions, usually end up loving it. It is first of all remarkably hoppy – and it persists in its hoppiness unto the bitter end – but it does not want for balancing maltiness. In the middle is a “barnyard” Brettanomyces yeast character that is very reminiscent of Orval in its heyday.
You might say this beer is Orval with everything turned up to 11, which is exactly what the brewers were seeking." -- importer 

De Ranke Guldenberg...$12.99 / 750ml 
Rated 96/100 RateBeer
"De Ranke beers are robust and flavorful and famous for their massive hoppiness. Made in small batches only on the weekends, they are quickly gaining a reputation as the best specialty beers of Belgium. A strong blonde ale of about 8.5% alc. by volume that claims vaguely to be an “abbey” beer, Guldenberg bears no resemblance whatsoever to any Tripel you may have sampled, except in color perhaps. It is very hoppy and malty (though not quite as assertive as De Ranke’s XX Bitter). A wine-loving friend of ours pronounced it “too good to be beer.” We’ll just say that Guldenberg shows just how good beer can be." -- importer

De Ranke Noir de Dottignies...$12.99 / 750ml
Rated 95/100 RateBeer
Belgian Dark Ale
"This dark ale comes in at 9% vol. alc., with a very rich taste due to the use of no less than 6 different malts. These give the brew its rich, deep, almost black color. The generous dose of Challenger and Saaz hops provide the balance between sweet and bitter." -- brewery

Jolly Pumpkin Bam Noire

Half bottles back in stock now too!

Jolly Pumpkin Bam Noire...$4.99 / 375ml
Jolly Pumpkin Bam Noire....$8.99 / 750ml
Bam Noire- Dark Farmhouse Ale
Dark, smooth, delicious. Aromas of worn leather and cool autumn nights. Notes of sweet plum and toasted raisin, hints of coffee and cacao. Lingering tart and refreshing finish. Only available for a few short months. Not to be missed.
4.3% Alc./Vol.

Great Divide Fresh Hop

Great Divide Fresh Hop Pale Ale....$12.99 / 4pk
Great Divide Fresh Hop Pale Ale...$3.49 / 12oz bottle
Fresh Hop is a labor of love meant to be enjoyed today. Brewed in the fall with wet, whole cone hops from the Pacific Northwest, Fresh Hop is the embodiment of seasonality. Don’t age it. Keep it cold. Drink it now. Savoring this delightful pale ale during harvest season ensures that its unparalleled grassy, citrus hop brilliance will remain uncompromised. 55 IBUs. Brewed since 2003.

Mikkeller Spontan Flavors

Mikkeller Spontan Sour Cherry...$11.99 / 375ml
In the spontan series we present Spontansourcherry– this time, forming an alliance with sour cherries that were generously added underway the brewing process, creating a truly unique and distinct, sour beer.

Aged at our barrel house in Belgium.

- Spontaneous fermented beer
- BA in oak barrels
- ABV: 7,7 %

Plus these new flavors arrived

Mikkeller Spontan Green Apple...$11.99 / 375ml
Mikkeller Spontan Mango...$11.99 / 375ml
Mikkeller Spontan Passionfruit...$11.99 / 375ml
Mikkeller Spontan Watermelon...$11.99 / 375ml
Watermelon, Passionfruit, Green Apple, Mango
These fruits have found their way into the new special edition Mikkeller Sours just in from the brewery! The new spontanbeers are fresh and fruity while still maintaining that sour edge…

Amager / Cigar City Orange Crush

Amager / Cigar City Orange Crush....$8.99 / pint
Rated 96/100 RateBeer
To be totally honest, it wasn’t really part of our plans to brew a collaboration beer with Cigar City also this year. But we received a mail from head brewer Wayne Wambles saying: "Hey guys, I’m coming back for the Copenhagen Beer Celebration, why don’t we brew a beer?" And since Wayne is not only one of the nicest persons in the craft beer world but also one of the most innovative and skilled, it was an easy decision to make room in our schedule for another Cigar City collaboration. The beer of choice turned out to be "Orange Crush" a so called Session IPA - low in alcohol and potency, but high in drinkability. Heavily dry-hopped with the juiciest of American aroma hops: Citra, Mosaic and Simcoe and a solid dose of our secret ingredient, a super fragrant brand of American orange peel. Orange Crush is a bit of a quaffer - we’re almost certain, that you will like it. And Wayne….you’re welcome back anytime!