Peaks and Pints New Beer In Stock 12.26.19

Boxing Day is observed annually on Dec. 26 in the United Kingdom and other European countries that dates back to the days of Queen Victoria, though some historians trace its origins back much further—to medieval times. Today, it’s largely an extension of the Christmas holiday and a big day for sporting events, shopping, and, to Peaks and Pints, craft beer. In the event you didn’t get enough craft beer on Christmas Day, you’ll want to get in on Peaks and Pints New Beer In Stock 12.26.19.

Belching Beaver Brewery

PEANUT BUTTER LATTE NITRO GOLDEN STOUT: Adore Belching Beaver’s Peanut Butter Milk Stout? The San Diego brewery put a fun twist on this popular stout — kicking up the peanut butter quotient, adding coffee and chocolate, running it through the nitro capacitor and painting it golden. 5%

Boulevard Brewing

PLAID HABIT IMPERIAL BROWN: Born a double-mashed imperial brown ale, then matured for 18 months in freshly emptied 10-year Canadian rye whisky barrels, Boulevard Brewing’s sturdy ale strikes the nose with toffee, toast, pecan and nearly shuttering alcohol spice. Lush sweetness splashes against the tongue with the full brunt of caramel, toffee, simple syrup and honey for a full on malt display. 13.9%

Culmination Brewing

DRONE LOGIC: Hazy IPA dry hopped with copious amounts of Lotus, Strata, and Sultana for grapefruit, pineapple, and tropical orange. 6.2%

ELECTRIC DAYDREAM: Hazy IPA dry hopped with Citra, Galaxy, and Motueka for Down Under tropical flavor. 7.5%

Deschutes Brewery

BAKLAVA: Deschutes Brewery stout brewed with cinnamon, clove, cardamom, honey, and almond flavor, then aged in bourbon, port, and sherry barrels for up to 19 months. 13.3%

DuClaw Brewing

From the time he set foot on a college campus, Dave Benfield was expected to go into the family business as an electrical contractor. But rather than learning the business in his free time, Benfield was spending his waking hours homebrewing, drinking his homebrew, and sharing the amazing liquid with others. In 1996, Benfield followed his passion and opened DuClaw Brewing Co. with a large production facility and four brewpubs across greater Baltimore.

DIRTY LITTLE FREAK: This coconut caramel chocolate brown ale was first brewed in 2014. This medium-bodied brown ale is a feast for the senses from its dominant blend of warm, roasted malt, coconut, caramel, and chocolate flavors barely restrained by a gentle hop bite, to its tantalizingly satisfying finish. 5.8%

SWEET BABY JESUS: First brewed in 2011, this GABF bronze medal winning chocolate peanut butter porter is jet black in color with a tan, rocky head, full body, and creamy, luxurious mouthfeel. Its lightly sweet, malty flavor is accented by rich flavors of chocolate, coffee, and peanut butter, balanced by a subtle hop character. Sweet Baby Jesus finishes smooth, dry, and roasty with lingering notes of chocolate and peanut butter. 6.2%

Epic Brewing

BIG BAD BAPTIST PEANUT BUTTER CUP: Epic Brewing‘s once-a-year bourbon-aged imperial coffee chocolate stout brewed with peanuts. 11.3%

HAZELNUT VANILLA LATTE: The Hazelnut Vanilla Latte utilizes hazelnuts to achieve a soft, yet rich blend of vanilla and toasted nuts. 11.4%

QUINTUPLE BARREL: Going to the fifth degree realm of barrel aging in a singular beer, Quintuple Barrel has multiple added spices and flavors, including barrel-aged roasted cacao nibs, barrel-aged coffee, barrel-aged coconut, barrel-aged almonds, barrel-aged salt and caramel. 11%

Everybody’s Brewing

PEAR BRANDY BARREL-AGED ENGLISH STRONG ALE: Everybody’s Brewing aged this English strong ale in Clear Creek Pear Brandy barrels for notes of vanilla ice cream, caramel topping and baked pear in one smooth sip from a snifter. 10.8%

Firestone Walker Brewing

MOLE MERKIN: A variant from Firestone Walker’s Velvet Merkin, Molé Merkin is inspired by the traditional Mexican dish, molé. Brewers added dried Puya chili, cinnamon and cocoa nibs from the Dominican Republic to a bourbon barrel aged version of Velvet Merkin. The chili adds a spicy yet approachable heat with rich dark berry fruit flavor. The addition of cocoa nibs helps balance the heat from the peppers, adding to the mouthfeel. The result is a complex yet delicate beer with flavors of earthy chili pepper, cinnamon and cocoa. 7.8%

XXIII ANNIVERSARY ALE: A blend of Firestone’s beers aged in spirits barrels, including bourbon and tequila barrels — resulting in a smooth, bold and remarkably complex sipper. To create XXIII, the winemakers were divided into teams for a friendly but spirited contest. Each team was presented with numerous different component beers and tasked with creating the ultimate blend. The resulting blend includes Stickee Monkee (28%) Parabola (28%) Bravo (20%) Bourbon Barrel Helldorado (15%), Velvet Merkin (5%) and Tequila Barrel Helldorado (4%) is a wildly drinkable strong ale/barleywine. 11.5%

Fortside Brewing Company

CROC’S SECRET HAZY IPA: Fortside Brewing has a Secret — an incessantly juicy haze bomb with pillowy oats, full bodied malto-dextrin, and heaps and gobs of Australian Vic Secret hops. Expect intense hop aromas of guava and pineapple blend with light pine and an assertive dankness, as big as the outback and bright as a December day on the sunshine coast. 7%

Gigantic Brewing

ELECTRIC HAZY DIPA: Gigantic Brewing collaborated with Gabe from Anchorage Brewing on this super juicy, soft and fluffy DIPA loaded with Citra and Strata hops for a tropical and citrus intensity. 8%

Hair of the Dog Brewing

MATT: A strong ale inspired by Matt VandenBerghe and the late Matt Bonney, champions of the Washington state craft beer industry. Matt was originally brewed to celebrate the 10th anniversary of Bottleworks, which was founded by the two other Matts. It’s brewed with two Munich malts, two smoked malts and two types of Belgian candi sugar. It spent some time in Kentucky bourbon and Apple Eau de Vie barrels from Clear Creek distilling for deep and lush with notes of apple, chocolate and smoke. 11.5%

Kulshan Brewing

TREE-DIMENSIONAL IPA: Tree-D continues Peaks and Pints’ love affair with old school piney IPAs, this time Kulshan Brewing brewed our house beer with Simcoe, Idaho 7, CTZ, Centennial, and whole leaf Cascade in the hop back for all the pine, plus creamy mouthfeel and bitter finish. It’s always on tap, but also now in 12-ounce cans. 6.4%

Maui Brewing

IMPERIAL COCONUT PORTER DOLCE: Hints of vanilla, chocolate, coffee beans, roasted nuts, toffee, and toasted marshmallow are featured in Maui Brewing‘s creamy, spicy Dolce variation of Imperial Coconut Porter. 9.4%
BLACK PEARL: Base beer for Imperial Coconut Porter aged in rum, Woodford Reserve, Heaven Hill, Four Roses Bourbon, and brandy, then rested on toasted coconut chips for notes of oak, vanilla, chocolate, caramel, and warming spice. 12%

Narrows Brewing

COMPARE IPA: A Chainline Brewing Company collaboration, Narrows Brewing Compare IPA is brewed with 2-Row, wheat and Carafoam then hopped heavily in the whirlpool with Citra and Idaho 7. They fermented with an experimental yeast blend consisting of an English Ale yeast, Belgian yeast and Hef yeast. After fermentation they dry hopped with The Bruce Blend and Waimea from Freestyle Hops, as well as a touch of Citra and Idaho 7. The result is creamy and juicy with notes of tropical fruit and melon. 6.7%

New Belgium Brewing

WHERE I LIVE: A mixed culture sour collaboration with fellow Colorado brewery TRVE Brewing, New Belgium brewed a base using 100-percent Colorado-grown malt from Troubadour Maltings and fermented it with a Norwegian Kveik yeast. That beer was dark sour and foeder-aged with TRVE’s house culture. Just before canning, the beer was finished with Colorado whole flower lavender. 6%

Perennial Artisan Ales

ABRAXAS: Perennial Artisan Ales Abraxas imperial stout is brewed with ancho chili peppers, cacao nibs, cinnamon sticks and vanilla beans. Expect a fudgey chocolate and cinnamon aroma with hints of dark fruits. The taste is slightly boozy, fudgey chocolate and cinnamon. 10%

pFriem Family Brewers

BOURBON BARREL-AGED IMPERIAL STOUT: Four Roses, Buffalo Trace, Heaven Hill, Blanton’s and Woodford oak all held this year’s pFriem Family Brewers Bourbon Barrel-Aged Imperial Stout release for more than a year before blending. Also new this year, brewers blended back with a non barrel-aged Imperial Milk Stout for a beautifully decadent, silky and alluring sipper. 11%
MAPLE BARREL AGED SMOKED PORTER: pFriem offers notes of pecan pie baking in a wood-fired oven, rich toffee, and dark chocolate delight the palate before giving way to a decadent finish. 9.1%

Reverend Nat’s Hard Cider

PROVIDENCE TRADITIONAL NEW ENGLAND CIDER: Providence is a vinous and spicy hard cider following a classic recipe dating from early 1600s Colonial America. It is fermented with lots of raisins, dark brown sugar, cinnamon and nutmeg and has been sitting on oak for at least 10 months. It makes for a mulled cider experience next to our fireplace. 10.9%

Structures Brewing

ISOLATION: Dry hopped with Amarillo and Saaz for a small saison with earthy, spicy, and garden herbs notes, plus restrained Brett. Bonus: It’s now in cans! 6.4%

Three Magnets Brewing

COFFEE TOMPKINS IMPERIAL OATMEAL STOUT: Like its namesake, Major Tompkins, the 151-ton, iron-hulled steam boat that carried goods, people and mail between Olympia and Seattle, this Three Magnets Brewing imperial oatmeal stout is big and strong brewed with Olympia Coffee Roasters Big Truck Blend for fruity notes, combined with the hefty chocolate notes of the roasted malts and soft oatmeal mouthfeel make for a delicious treat. 10.1%

Trap Door Brewing

HOLIDANK: Seasonal Double IPA dry hopped with more than 6 pounds per barrel of Simcoe, Mosaic, Centennial, and Columbus for piney, floral, and DANK flavors. 8.5%

GOD PHONE: Northwest hazy IPA brewed with Full Throttle Bottles for their second anniversary. It’s dry hopped with Vic Secret, Mosaic, and Simcoe for a dank and drinkable juice bomb. 6%

LOST IN THE SAUCE: Kettle sour ale fermented with Brett Brux and Belgian ale yeast, then conditioned on 2 pounds per gallon of cranberry and blood orange pureé. 5%