Casey Brewing & Blending Announces Seasonal Releases

Casey Brewing & Blending in Glenwood Springs, Colorado has announced the release of its newest fall and winter seasonals.

The brewery is known for its fruited, barrel-aged sours and the new seasonal releases from Casey will not disappoint on that front.

The full release from the brewery is below.

GLENWOOD SPRINGS, Colo. — Casey Brewing & Blending has announced plans to release a variety of fruited sours from its barrel program throughout the Fall and Winter seasons.

Variations of Funky Blender, East Bank, and Fruit Stand featuring Colorado summer fruits will begin to release from the brewery’s tasting room on the first and third weekends of the month beginning in September (with the exception of GABF week).

“Colorado has such a vibrant agriculture scene, and because we are in a high desert area our growing season is shorter than other parts of the world,” explains founder and Head Brewer, Troy Casey. “As brewers, we love using local ingredients and because sour beers can age for years, crafting heavily fruited sour beers is a great way for us to capture what summer yields during a short grow window. We see it as a form of preservation that allows everyone to enjoy summer flavors any time of the year.”

During the week of the Great American Beer Festival, the brewery’s tasting room will release Funky Blender Preserves Raspberry and Apricot Fruit Stand in 750ml bottles starting Wednesday, September 19th. Both beers will be available on draft with bottle limits TBD while supplies last until Saturday, September 22nd.

Funky Blender Preserves Raspberry, the newest addition to the Funky Blender series, was fermented in oak for five months and aged for one month in stainless tanks on purple raspberries sourced from eastern Utah at a rate of over four pounds per gallon.

Apricot Fruit Stand reemerges, after a three-year hiatus, with whole, organic Colorado Perfection apricots at a rate of over two pounds per gallon. The base saison, brewed with 100% Colorado ingredients, was aged for five months in vintage red wine barrels then aged one month in stainless tanks on Perfection apricots.

“A majority of what we produce centers around Colorado fruits,” states Casey. “We go crazy in the summer months processing thousands of pounds of whole local fruit. The reward is that we can then wait for these sour beers to age and condition and sporadically enjoy our summer harvest throughout the cold winter months.”

Cellar beers, for onsite consumption only, will debut throughout the GABF weekend in addition to specialty glassware and limited merchandise items. The tasting room may be visited by booking a tour at https://shop.caseybrewing.com/tours-tastings. Limited spaces are still available for GABF week.

ABOUT CASEY BREWING & BLENDING

Founded in 2013, Casey Brewing & Blending is committed to reviving and preserving old-world brewing techniques for the modern day. Our beers are created with nearly one hundred percent local Colorado ingredients. We ferment and age our beers in vintage oak barrels with a mixed culture of saccharomyces, brettanomyces and lactic acid bacteria. Time is one of the most important elements to us, as the barrel aging process creates flavors that are impossible to create any other way. Our beers are unfiltered and one hundred percent bottle conditioned.