Diebolt Brewing Co. in Denver, Colorado has announced the return of Charlie Blackberry, a kettle-soured fruit beer with lactobacillus and blackberries.

The beer will be available on draft in the brewery's taproom starting on June 2 at 12 p.m.

The full release from Diebolt is below.

Charlie Blackberry is Back!

Blackberry Quick Sour Saison.

Tapping Saturday @ Noon
Live Music by Ryan Hutchens 2pm

Named in honor of the Colorado Rockies most charismatic character and of course best baseball beard, Charlie Blackmon.

Brewed as a quick sour, not necessarily a kettle sour, this beer was mashed, boiled for 10 mins, then sent to a fermentor at 115 F and pitched with lactobacillus. After reaching the desired ph over 3 days it was sent back to the kettle for the proper boil and hop treatment and then back to the fermentor with saison yeast. 5 days later we pumped in 500lbs of blackberry puree and the rest is history.

I'd say this summer classic is a home run!!!

About our live music on Saturday: 

Monday Night Brewing in Atlanta, Georgia has announced its newest canned limited-release beer: A Milkshake IPA called Slow Churn, which will release on June 22.

An exceedingly hazy American IPA brewed with lactose, Monday Night has been on the cutting edge of this hugely popular style in the South and that looks to continue with the release of Slow Churn.

The full release from the brewery is below.

We've heard all the kids are going ga-ga over this milkshake IPA deal, so who are we to argue? Slow Churn has been a popular choice at our Hop Hut (located at West Midtown), so we decided to can it. This hazy, smooth and dangerously drinkable IPA is your new summer beverage of choice. Brewed with lactose, it's an IPA you can even have for dessert! On sale June 22 at West Midtown only.

It's our second can release from the Hop Hut. Milkshakes may bring all the boys to the yard, but Slow Churn does that for everyone. A milkshake IPA, this creamy, sweet brew is a perfect complement to summer.

We spoke with Breckenridge Brewery Head Brewer Carl Heinz and Barrel Master Eddie Varela about Brewery Lane Series: Imperial Vanilla Porter aged in Rum Barrels.

BC: Who came up with this beer’s recipe?
This recipe, like all of our Brewery Lane Series recipes, is totally a joint project that includes input from management, brew staff, and cellar staff. The series is all about crazy good ingredients and treatments, and it’s always interesting to collaborate internally on these recipes.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
The complexity of the flavor is our favorite aspect – it’s robust with real, natural vanilla taste and notes of molasses, brown sugar, raisin, tobacco and coffee. It has a full mouthfeel and big ABV, but with a small bite.

BC: Where does this beer’s name come from?
The Brewery Lane Series is made up of 3 special releases a year. We started the series after we opened our new brewery in Littleton, CO at 2920 Brewery Lane. Vanilla Porter is one of our year-round, mainline beers. For this release we brewed an imperial version of Vanilla Porter, then we aged it in rum barrels with bundles of fresh, wet vanilla beans in each barrel.

BC: Can you describe this beer in 10 words or less?
Complex with voluptuous body and a full, sweet, warming finish.

We spoke with Flying Bison Brewing Co. brewer Colin Herzog about Polonia Pils.

BC: Who came up with this beer’s recipe?
Myself and  Ryan Coleman (Head of Operations) came up with this recipe. 

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
My favorite aspect of this beer would perhaps be the malt. For how assertive the hops try to be, the crisp, crackery malt flavor really holds its ground and even stands out a bit.

BC: Where does this beer’s name come from?
The beer name and concept come from the cultural heritage of our city, Buffalo, NY. Polish culture is enormous here. Many Eastern European immigrants came to Buffalo to work in grain silos and steel plants in the late 1800s and so much of the current population are their descendants. Pierogi, Golumpki and Pilsner are the comfort food around here (aside from chicken wings, of course). Dyngus Day- celebrated the day after Easter- is an enormously popular celebration and we brewed this beer in celebration of it and the coming of Spring (or the melting of snow at least).

BC: Is this your “desert island beer?”
My 'desert island beer' would definitely be a Czech or German Pils so yeah, honestly this would be a lovely companion.

We spoked with Licher Privatbrauerei Brewmaster and Head of Quality Management and Beer Production Gerhard Bößendörfer about Licher Weizen.

Who came up with this beer’s recipe?
In the 1990s, a small and special edition of wheat beer was produced for a milestone birthday of the brewery’s boss – crafted and brewed in small stock, only filled in a few bottles – basically a real craft beer. Over the years, the recipe for wheat beer was further developed; in 2005 Licher entered the market in the German state of Hesse with “Licher Weizen.”

What’s your favorite aspect of this beer (flavor, aroma, etc.)?
Licher Weizen is a beer best described as a ‘bavarian classic.' Smell and taste have a reminiscent of banana and clove. Important for quality of Licher Weizen is the high-quality wheat malt, the brewery-own Licher yeast for top-fermented beer as well as the more elaborate two-mash brewing process.

Where does this beer’s name come from?
"Weizen" is the german name for wheat. As it is brewed mostly with wheat malt (more than 50 percent), the beer is called wheat beer.

Is this your “desert island beer?”
Yes - if next to the Licher Weizen still our Licher Premium Pilsner is onboard.

Can you describe this beer in 10 words or less?
Fruity taste with pleasant sweetness.