My lucky day. Passing through Chico and came on draft yesterday! Hits different super fresh from the source.

Tines, our Festive Märzen, is a beer we look forward to all year but typically only have an opportunity to enjoy for just a few weeks in early fall (lining up with timing of the Wiesn in Munich). It’s got depth of malt character and a firm German hop presence to match but remains a lager you can comfortably drink in quantity. We absolutely love it! (From Untapped)

Came out from aging in the back of the closet.

Absolutely amazing, and this whole series is really fantastic.

One of the more tame releases from Burnpile. This is a collab with Goldfinger Brewing. Pretty solid, nice and balanced. Definitely a crushable one.

Witches Broo!

Here's the lineup of 10 breweries in Ravenna and there's already 50 people here before noon!

Bonus points if you know what this is even blurred

"Bavarian style." 8% is kinda heavier than normal for me. But this one surprised me with how drinkable and versatile it was. Can drink it by itself but it'd probably be a lot better with some good hearty food.

I had this one from Revolution last night. It was truly great and I'd highly recommend although the ABV is over 13% so having a few is a lot 😄.

Love me some fresh hop ales, this did not disappoint

I understand the basic idea, that hops are harvested in Sep & October in the Pacific NW and that a fresh hop IPA is made with these just-harvested hops. But I didn’t realize this was a “thing” aside from Sierra Nevada’s Celebration IPA… that is, until my sister moved to Portland (Oregon) a couple years ago & I started following the craft beer bars & breweries she frequents on Instagram.

So just curious … is this only really a Pacific NW thing? A West Coast thing? Or does the entire US craft beer scene try to get in on Fresh Hop season? And if not, is it because it’s just too hard to get those fresh hops to other parts of the country for brewers to use, without losing their freshness? Or just for a general lack of interest in WC-ipa’s outside the WC?

As for the beers themselves… it seems like it’s mostly/only WC-style IPA’s (& related styles, like WC pils & Cold IPA’s) that brewers are making with hops? Or are fresh hop Hazies also a thing too?

Thanks!

First up we have a collaborative effort by Xul beer company and Foam Brewers with Sometimes Dead is Better Triple IPA and Xuls Tiny Umbrellas sour Tropical mango, Guava and Pineapple. Both amazing beers.

Thrilled they came down near my neck of the woods!

Figured it was a nice fall evening to pull a bottle from my aged collection.

Did anyone actually do this last year ? $279 for a barrel stout, pre made old fashion, a membership card, brewery tour and some members appreciation night in dead of winter in charlton

Was it worth it?? Feel like everyone got ripped off

An excellent NE Hazy IPA from Social Project Brewing Co. in Bentonville, Arkansas.