Monthly Archives: June 2012

DFH and Brooklyn Brine Company Pickles

Had a chance to try Brooklyn Brine pickles and I would absolutely love to try these. Idea came to mind one day when DFH owner Sam was eating Brooklyn Brine pickles and drinking a 60 minute IPA.


Shipyard “Pumpkinhead” Cans

Pumpkinhead Ale is a crisp and refreshing wheat ale with delightful and subtle spice flavor.

Style: Pumpkin Beer
Hops: Willamette, Hallertau
Malts: 2-Row British Pale, Light Munich, Malted Wheat
Yeast: English

Availability (As of Now): 12oz bottles, Draft.  August-November, seasonally

5.1% ABV

Passing beers can be FUN!

This video is pretty awesome. Just saying…

New Asheville Brewery: Wicked Weed


The name of the new mystery brewery will be Wicked Weed Brewing. But it’s not what you think. Supposedly, Henry VIII banned the use of hops, and referred to them as “a wicked and pernicious weed.”

Brothers Walt and Luke Dickinson and partner Ryan Guthy want to use a whole lot of this wicked weed to brew their beers. At Wedge Brewing tonight, the business partners revealed the name of their heretofore “mystery” brewery. I was lucky enough to talk to them beforehand and tour the amazing old building at 91 Biltmore Ave (former site of Asheville Hardware). Wicked Weed Brewing will open for business late in 2012, most likely. With support from local entrepreneurs Denise and Rick Guthy (Ryan’s parents), the Dickinsons and Guthy will splash out a 15-barrel brewhouse with a bar in the basement of the building and another bar and restaurant upstairs. There will be patio seating in part of what’s now the front parking lot.

WWB will be a pretty big brewhouse in the scheme of Asheville beer, with a 15-barrel system, five 15-barrel fermenters, a 30-barrel fermenter, 3 brites and 10 serving tanks (at least that’s big compared to most of our current local breweries — not when compared to the big boys and girls from Colorado and California who are opening facilities in the region). Equipment is on the way. The brothers also have purchased an open fermenter to make some big Belgian beers (I know of several brewers who are having tank envy as they read that).

“We want to focus on hoppy West Coast-style beers and big Belgians, with some traditional English-style ales and lagers as well,” says Walt Dickinson, 30, currently CEO of Higher Grounds Rainwater Solutions of Asheville.

Both Dickinsons are home brewers, but Luke, 27, will spend most of his time in the brewery, while Guthy will oversee restaurant operations, and Walt will serve as general management. In the most “awwww” moment of the interview, Walt told me he gave his brother a home-brewing kit for his 21st birthday. And Luks’s been brewing like crazy ever since.

Luke currently tends bar in Delaware and works part-time at Dogfish Head Brewery in Milton, Dela. He plans to move back to Asheville in September (the brothers both moved to Asheville with their family in the early ’90s and attended T.C. Roberson High).

While Luke says he’s obsessed with brewing, he only has a little commercial brewing experience (though he brewed his first commercial beer with brewer icon Sam Calgione). So the brothers will hire a lead brewer to help them.

Initially, they’ll only sell their beers in house, and though the brewhouse will have a 5,000 barrel capacity, Walt says they certainly won’t be putting out that much beer in year one.

“First, we want to make sure we’re making the best beer we can, then we’ll see if we want to sell our beer around town or elsewhere,” he says.

I’ve have more on WWB in the next Brews News, and as their sudsy journey continues.

Stone Ruination 10th Anniversary IPA

“We took the unapologetically hoppy Stone Ruination IPA—so named for its ruinous effect on the palate—and hopped it to high hell,” explains Stone CEO & Co-Founder Greg Koch. “We actually amped up everything,” continues Brewmaster Mitch Steele. “We added more malt to bring the abv up to 10.8%, and the amount of hops we used almost defies reason,” he jokes. “Stone Ruination IPA already uses 2.5 pounds of hops per barrel, which is more than double the amount we use in any other core beer. For this anniversary version, we went double again, and used a most impressive 5 pounds of hops per barrel!”

Style: Imperial IPA
Hops: Columbus, Centennial.  Dry hop: Citra, Centennial
Malts: Crystal 15, Pale

Availability: 22oz bombers, Draft.  One time brew.
Distribution: AZ, CA, CO, CT, DE, FL, GA, ID, IL, IN, KY, LA, MA, MD, ME, MI, MN, MO, MT, NC, NJ, NM, NV, NY, OH, OR, PA, RI, SC, TN, TX, VA, VT, WA

Arrival: 6/11/12

10.8% ABV

New Belgium & Alpine Brewing Colab

Alpine might be small, but their brewing chops are mighty.  We teamed up to create this triple dry-hopped imperial IPA bursting with Columbus, Amarillo, centennial and simcoe hops.  Consider yourself a hero for getting an Alpine beer outside of San Diego.  

Style: Imperial IPA
Availability: 22oz bombers, Draft
Arrival: TBA

9% ABV

New Belgium and G-Love “Peach Porch Lounger”

An afternoon on the stoop, foot stomps a loop. Southern style poured in 2 glasses, time becomes molasses.  Harmony with hominy grits, peel the peaches and throw out the pits, get some action in the bottles with brettanomyces.  Peach Porch Lounger is just for you.

Style:  strong ale?  (w/ molasses, lemon peel, peach juice)
Availability: 22oz bombers, Draft
Arrival: TBA

9.4% ABV

Red Brick 17th Anniversary Ale

Red Brick’s Anniversary Ale was first brewed by their long time Brewmaster, Dave McClure, in 1995 while experimenting with bourbon and whiskey barrels at home.   To his surprise the beer was enjoyed by all who tasted it and found that it became even tastier the longer it was aged.  Nowadays, the Anniversary Ale is aged for a minimum of 6 to 8 months in bourbon barrels which gives it a unique bourbon undertone.

Style: Brown Ale  (Barrel Aged)

Hops:  Apollo, Willamette
Malts: 2 Row, Chocolate, Roasted Barley, Flaked oats, wheat

Availability: 12 oz bottles, Draft
Arrival: July, 2012

8.5% ABV, 35 IBUs 

Stone Smoked Porter with Chipotle Peppers & Vanilla Beans Release

These will be hitting shelves June 16th, along with 12oz bottles of Smoked Porter with Vanilla Beans.

DFH Positive Contact to Hit Shelves Mid June

Positive Contact is a 9% ABV hybrid of beer and cider brewed with wood-pressed Fuji apples, roasted farro, a handful of cayenne peppers and fresh cilantro. Described as a “sweet-and-sour Belgian-ish brew”, light straw color with fruity, cider-like notes. Cayenne and alcohol give it a warming finish.

Positive Contact’s expected date is 6/18/12

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