New Year, New Beer
2016 has arrived and with the new year comes a fresh seasonal line up. Orabelle makes her much anticipated homecoming and she’s invited her good friends Espresso Oak Aged Yeti, Barrel Aged Hibernation and Old Ruffian Barley Wine back with her. This year she is coming back better than ever, in cans! It’s time to re-commit to those new year’s resolutions you never got around to last year and this crew will definitely help get you started. Pick up these seasonals now to comfort you through the rest of winter.
Before we dive into 2016, a quick tribute to 2015:
- Great Divide turned 21
- The Barrel Bar and our new packaging facility and warehouse opened in RiNo
- Man buns took the nation by storm
- Children and adults alike hurt themselves on hoverboards
- Caitlin is the new Bruce
- A dress proved that we are all color blind and crazy
Orabelle is brewed with barley, wheat, oats, and rye. This Belgian-Style Tripel is a golden beauty. Its two yeast strains, orange peel and dash of coriander impart surprising complexity and richness to this delicate ale. Don’t let Orabelle’s demure nature fool you; this is one flavorful pour. Watch out, she’s a charmer – one sip and you’ll be in love. And now, she’s available in cans!
Espresso Oak Aged Yeti has a generous infusion of Denver’s own Pablo’s espresso that adds yet another layer of complexity to this beer, combining with the vanilla oak character, intense roasty maltiness and bold hop profile to create a whole new breed of mythical creature. It’s official: You can now have Yeti with breakfast.
Barrel Aged Yeti (Released in December) This unique version of our monstrous Yeti Imperial Stout is aged for a least 12 months in whiskey barrels. The spirited aging process produces a hugely complex but mellowed Yeti, with its signature roasted flavors, hints of vanilla and oak, and a whiskeyed finish. Who says you can’t tame a beast?
Barrel Aged Hibernation (Coming in February) is aged over 12 months in whiskey barrels which has completely transformed our prized winter seasonal producing a Hibernation that starts with big whiskey flavors before mellowing out into luscious chocolate, dark fruit and vanilla. If you can only take one beer into your cave this winter, we suggest this one.
Old Ruffian Barley Wine (Coming in February) is a hefty, hop-forward Barley Wine. Seemingly mellow at the start with subtle fruit aromas and complex caramel sweetness, it quickly becomes aggressive with its bold hop flavors and huge hop bitterness. Ultimately, the big body, succulent sweetness and massive hop character come together to work wonders on your palate.