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Atlanta’s Sweetwater Brewing Company has announced its second cork-and-cage release, The Pit & The Pendulum.
At a special industry-only tasting session in the brewery’s lab, Sweetwater brewers discussed the fruit/Brett beer that was brewed with over 900 pounds of puréed peaches.
The beer is slated for release on July 22, with a special release party at the brewery followed by retail distribution shortly after.
Atlanta’s Sweetwater Brewing Company has announced its second cork-and-cage release, The Pit & The Pendulum.
At a special industry-only tasting session in the brewery’s lab, Sweetwater brewers discussed the fruit/Brett beer that was brewed with over 900 pounds of puréed peaches.
The beer is slated for release on July 22, with a special release party at the brewery followed by retail distribution shortly after.
The Pit & The Pendulum is Sweetwater’s second cork-and-cage offering after the brewery’s 18th Anniversary Tripel. The brewery plans to begin releasing a cork-and-cage series of beers on a limited basis, starting with The Pit & The Pendulum and followed by a yet-unnamed barrel-aged stout in September.
This Imperial IPA is brewed with loads of pale malt and just enough caramel malt to provide a sweet malt backbone to balance the hop intensity. We used a mix of our favorite American hops including Chinook, Centennial, Simcoe, and Amarillo to create a complex hop flavor and lingering bitterness. Harpoon’s proprietary yeast lends fruity esters, while dry-hopping at the rate of over one pound per barrel produces this beer’s massive aroma.
A creamy, pale oat ale hopped up with a huge charge of Equinox and Simcoe hops for a piney, eucalyptusy, cedary, sprucey, foresty blast. First brewed in 1995... brewed today in a time of change.
We took some fresh Sanguinello Blood Oranges, juiced 'em, concentrated that juice (without heat) and threw it into a wheatier version of our New DogTown Pale Ale. The end result? A refreshingly hopped pale-ish ale with a huge citrus burst!
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Descriptive paragraph about the beer: Think classic seafaring ports, local pubs and weathered old fishermen. This old ale is brewed with molasses and an insane focus on the malt bill, then oak-aged. The result is a rich, malty delight that’s deceptively smooth and drinkable.
