Peaks and Pints New Beer in Stock 1.17.23

Peaks and Pints New Beer in Stock 1.17.23 includes one of the most highly rated stouts in the world. …

Anchorage Brewing Blessed: Imperial stout aged for 19 months in a blend of Woodford Reserve double-oaked bourbon barrels, Heaven Hill barrels, and Willett bourbon barrels, then finished on Madagascar vanilla beans and toasted coconut, 15%

Avery Brewing Electric Sunshine: Fruited tart ale with bright notes of papaya, pineapple, kiwi, and huckleberry, 5%

Black Raven Brewing Feather Weather: American stout brewed with cocoa nibs, Radial coffee, and orange flavors, 6%

Browar Amber Grand Imperial Porter: Baltic porter with notes of roasted grains, chocolate, coffee, caramel, and noticeable nuances of dried fruit, 7.2%

Buoy Beer Italian Pilsner: Brewed with Eraclea barley grown near the Adriatic Sea northeast of Venice and hopped with a tri-fecta of German hops, this Italian pilsner has a noticeable malty-sweet aroma with notes of oat and honey plus earthy, herbal, and spicy hop notes and aromas, 4.8%

Crux Fermentation Project Urban Jamboree: Hazy IPA brewed with Comet, Motueka, and Citra hops for notes of lemon lime and candied peach rings, 6.5%

De Garde Brewing The Blackberry: Spontaneous wild ale blended from two years aged in oak barrels with blackberries, 6.8%

De Grade The Noir Truffle: Spontaneous wild ale brewed with Oregon black truffles then aged in oak for three years for tart stone fruit, funk, and subtle truffle, 5.5%

Fremont Brewing Snowpack Stout: New recipe with hazelnut and smoked peppercorns for a nutty aroma along with hints of chocolate, hazelnut, and toffee, 8.7%

Hideji Kuri Kuro: A beautiful, rich, sweet Japanese dark ale brewed with chestnuts, 9%

pFriem Family Brewers CDA: Black IPA brewed with Chinook, Mosaic, Sabro, Citra, and El Dorado hops for aromas of fresh cut Douglas Fir and bright citrus with roastiness wrapping its way around black currants with hints of toffee, 7.5%

pFriem Nectarine Golden Ale: Golden ale aged in fresh Napa Valley Sauvignon Blanc barrels, then ripened Flavortop nectarines are added before another six months of aging resulting in aromas of marmalade, graham cracker and citrus zest, and notes of peach nectar, cantaloupe, and Sauvignon Blanc, 7.1%

Reuben’s Brews London Calling: English-style pale ale brewed with British specialty malt, British hops, and an expressive British yeast strain, 4.7%

Reuben’s Petite Pre-Prohibition Lager: The crisp, refreshing lager’s flavor is driven by old-world malted barley, 3.5%

Stemma Brewing Coffee Oatmeal Stout: Collaboration with Mirror Coffee Roasters of Bellingham, this rich, bold, aromatic coffee stout has notes of chocolate chip cookies and a fresh brewed cup of coffee, 6%

Stone Brewing Ruination IPA (2023): The original 2002 recipe brewed with a classic trio of Magnum, Chinook, and Centennial for a piney and resinous aroma, followed by a vibrant blast of citrusy bitterness with a light malt balance, 8.2%

Trap Door Brewing Blown Up: Hazy triple IPA with overripe orange, pineapple, and some precious winter alcohol, 10%

Une Annee Le Seul IX Strawberry: Wild ale fermented with strawberries, 6.5%

Vice Beer Golf Knuckle: IPA brewed with Citra, Columbus, and Centennial for an initial hop bite followed by fruitiness, some green melon, and a lingering bitterness, 7.5%

Vice Tripping Hazy: Collaboration with Pizza Schmizza, this hazy, tropical, citrusy IPA pairs well with the Portland pizza joint’s “The Totally Tripperoni,” 6.9%

Wander Brewing Powderland: Hazy wheat IPA brewed with Glacier, Simcoe, and Chinook hops for juicy, tropical punch flavor with just the slightest hint of hop bitterness, 6.4%

LINK: Peaks & Pints cooler inventory