30 Great Lakes Brewing News • December/January 2017-18 Lactose was included in this recipe to provide a rich creaminess which helps to balance the bright earthy hop essence of this wet hop IPA. The RIOS -Russian Imperial Oatmeal Stout Release Party will be just in time for the Thanksgiving table. CBC will release a very limited amount exclusively through their four taproom locations this year. Each taproom will have approximately one barrel of this beer for the whole year. Stop by Danny Boy Beer Works or one of their two tasting rooms in Bloomington or South Bend near Notre Dame. The Notre Dame location has a full bar. The featured beer for the cold season in all locations is Danny Brau . Danny Brau is a dopplebock seasonal. Danny Boy will also are feature their Church Milk Stout which boasts chocolate, caramel and roasted nut flavors. New Oberpfalz Brewing has acquired additional brewing equipment to help meet demand. This new equipment will bring the total number of beers pouring at the Griffith location to five and enable expansion of dis-tribution of seasonal beers. New Oberpfalz will release their barrel-aged Russian Imperial Stout this holiday sea-son. The beer reflects collaboration between New Oberpfalz and Wise Guys Liquors. New Oberpfalz has been aging the stout since June in a barrel from Wise Guys Single Barrel Russell Reserve Bourbon program. NOB’s first foray into barrel aging, the beer will be an extremely limited release at the brewery and the two Wise Guys locations. New Oberpfalz will also release their Winter Ale around mid-December, followed by their Schwarzbier and a steady stream of cold weather bock lagers. Head out to Norris English Pub this Holiday season to enjoy the fire and a fes-tive beer lineup featuring some local fla-vors. Honey Brown, Ginger Bread Man and Christmas Ale are just a few of NEP’s offer-ings for the holidays. The cool fall and winter months at Ironwood Brewing have resulted in some high-gravity beers. Ironwood's barrel-aged Stock Ale and Russian Imperial Stout will be on draft at the IBC taproom, as well as XXX , a Belgian-style Tripel. BOB , an extra special bit-ter, has also returned to the line-up. Ironwood's beehives produced a nice crop of honey this year; look for Brewster Barb Kehe to brew something creative with her stash of liquid gold. Triton Brewing has some great season-als in December and January. You can find Convoluted and Hazy , a New England-style pale Ale in four-packs of 16-ounce cans at both TBC Indianapolis locations. Triton’s Muletide (2017) White Chocolate Golden Ale will be distributed statewide in mid-December in four-packs of 16-ounce cans. January will see the return of Ale Pacino Mocaccino in four-packs of 16-ounce cans. The staff at Lafayette Brewing is get-ting ready for another busy holiday season. To kick off the season, LBC will release tick-ets for Indiana’s oldest winter beer festival, Winter Warmer, on Small Business Saturday, November 25. Tickets have sold out for the past 16 years. The event itself will be held on Saturday, February 10. Look for the release of LBC's annual Christmas brew on Saturday, December 9 in conjunction with Lafayette’s annual Christmas parade. On December 9th, Main St. will be alive with carolers, crafters, Dickens-themed characters and more for the Dickens of a Christmas celebration. New Year’s Eve brings the annual release of LBC’s Big Boris Barleywine . A perennial favorite, Big Boris typically weighs in at around 10% ABV and features a dynamic blend of American hop varieties combined with a hearty base of malt and Belgian candi sugar. Figure Eight Brewing has been working to bring awareness to the community that only 1.8% of the beer con-sumed in Indiana is brewed in Indiana. To this end, F8 established a rotating guest tap which features only craft beer brewed in Indiana. Their thirteen remaining handles continue to pour a broad spectrum of fun, exciting and ever changing Figure Eight brews. Look for new brews on tap at Quaff On! Brewing including Trigger Hoppy Rye IPA, Hu Dang! N.E.-Style IPA and Corn Crusher Pre-Pro Lager . The QOBC team will head to the Festival of Barrel Aged Beers with their Bourbon Barrel-Aged Stout . Also Quaff On! Santa Quaff hits the taps on December 17. Upland Brewing wraps up their 2017 whirlwind tour of sour ale launches across the country with the expansion of their wood-aged sours to Texas, South Carolina, Michigan, and Oklahoma. The year began with launches along the east coast shortly followed by expan-sion in the Midwest and South. UBC’s sours can now be found on the west coast with the most recent welcome in California. More launches are planned for 2018. HopLore Brewing in Millford will host their Annual Christmas party on December 23 at the brewery. On January 20 stop by the brewery for the HopLore Winter Warmer Release Party. Thomas-Steiglitz Brewing has two stouts on tap; Fuggle-Nuggett Coffee Stout and All Hallows' American Stout with cocoa nibs and tart cherries. The Imperial Red is in the fermenter for a December release. The Belgian Tripel will be brewed soon for a win-ter release. Wasser has expanded their tap list with two new beers. Wabash River Red is a red ale featuring Centennial hops with 60 IBUs. Zehn Hopfen is German for “ten hops.” With ten hop additions, this dry hopped APA delivers bountiful hop aroma from Amarillo, Simcoe, Cascade and CTZ (an acronym for the Columbus/Tomahawk/Zeus hop). The Wasser team is thrilled to announce their first barrel-aged Belgian Stout will be released soon. Shoreline Brewery was proud to take home the gold medal in the fruit beer category for their Imperial Raspberry aged in a red wine barrel. The competition was held at the 15th annual Festival of Barrel Aged Beers (FOBAB) at the UIC Forum in Chicago. This is the second gold medal awarded in this category to Shoreline Brewery over the past three competitions. Imperial Raspberry is a recipe by brewmaster and founder Sam Strupeck that Shoreline has been brewing since 2010. Over one hundred pounds of raspberries go into every batch, with forty pounds in the boil and an additional sixty pounds added over the first five days of fermentation. This creates a strong, complex ale that shines with fruit flavor. The gold medal vintage Imperial Raspberry was aged in French oak pinot noir barrels for over a year. Indiana garnered an impressive ten med-als from eight different breweries at the 2017 Great American Beer Festival. Gold medals were won by Mad Anthony and ZwanzigZ. Five silver medals were won by Metazoa (2),Taxman (1), Chilly Water (1) and Sun King (1). One bronze medal each was won by Triton, Sun King and Four Day Ray. Discover the great beers that Indiana has to offer. Chapman's Brewing just released root 9 Wet Hop IPA --6.5%ABV, 52 IBUs, a collaborative beer recipe developed with Adam Larkey of the Huntington Beer Collective. Bob von Seggern, the owner of root 9 Hop Farm, harvested the Chinook hops that are the base of this beer and drove them directly to the brewery in Angola. On tap, Fuggle-Nuggett Coffee Stout and All Hallows’ American Stout with cocoa nibs and tart cherries. Minn. continued from p. 24 join Summit's newest year-round beer, Summit Belgian-Style Pale Ale. Belgian ale yeast and Saaz and Styrian Goldings hops give the well balanced beer a complex spiciness. Summit's new sampler, just in time for hockey season, is Summit Penalty Box, and features Winter ALE, Extra Pale ALE and Red IPA along with new High Sticke Alt . Sticke is the “secret” strong version at perhaps 6% ABV. Summit High Sticke Alt takes you to the boards at 7.5%, an uber alt, or perhaps doppel alt. Summit's other one off is brewer Nick Kempfer's Westie 7th, a dark, strong Belgian-Style ale brewed with dark candy syrup and a mixture of rich Belgian crystal malts. Notes of rum, dark and dried fruits linger on your palate as you savor this 7.5% gem. Lift Bridge Brewing Commander Barleywine 2017 was released in November. Select media were invited to the barrel evaluation prior to the release. Commander is an English-style barley wine brewed to an age-worthy 12.5% ABV. Cellar master Joel Weyenburg gave us a glimpse into the palate of barrel-aged brews used to create each year’s Commander . The basic blend is roughly equal thirds of new barley wine, 12 month old, bar-rel-aged barley wine and the remaining third, a mix of two to five year old barrels. There are considerable character differences based on the age of the beer as well as the source of the barrels. We also sampled a five year verti-cal of bottled Commander. My preference is about three years in the bottle, a good balance between primary (hop, malt) and secondary (dried fruit, sherry, tawny port) flavors.