Growlers: Rebel Kettle Donut Stout, Stone's Throw Sour Porter, Flyway Fall Beers

The weather reports say cooler temperatures are coming next week, and Central Arkansas breweries are clearly ready for it. There are several fall-themed releases hitting this week, including a couple of brand-new beers. Let’s start at Rebel Kettle Brewing Company, where this week’s 4:30 Thursday event is Donut Stop Believin’ Imperial Coffee Donut Stout. Rebel Kettle teamed up with Community Bakery and Guillermo’s Gourmet Coffee to create this boozy 10% ABV stout made with fresh-baked glazed donuts and locally roasted coffee. Expect a rich roasted imperial stout flavor profile with a sweet glaze finish. It’s on tap at 4:30 on Thursday … and in 16-ounce 4-packs to go! And that’s not the only canning going on this week at Rebel Kettle. Head brewer John Lee tells me he plans to can Easy Roller American IPA and Rob Gnarly Tart Saison early this week. If everything goes well, both will be available in 16-ounce 4-packs by Wednesday afternoon. Be sure to watch Rebel Kettle’s Facebook page for the official announcement.
Also in the realm of fall-themed new releases, Stone’s Throw Brewing has a sour take on an autumn seasonal coming this week. The MacPark location’s #NewBrewFriday release is the Barrel-soured Pumpkin Pie Porter. The Stone’s Throw team created its base 6% ABV Pumpkin Pie Porter recipe, complete with real pumpkin and nuanced pumpkin spice, and soured it with a Flemish bacteria blend in a bourbon barrel from Rock Town Distillery. There’s a lot going on with this brew, and I’m really excited to give it a try. In addition to the soured porter, Stone’s Throw is releasing its fall seasonal Cranapple Cider Friday. Stone’s Throw is the only area brewery that always has its own cider on year-round. You can try both at the Stone’s Throw MacPark location this Friday at 4 p.m. Also, Stone’s Throw is hosting an industry night tonight with AR Food Jobs at its Stifft Station spot from 9 p.m. until midnight.
And they aren’t new, but Flyway Brewing’s excellent fall releases are both coming out this week. It starts Wednesday with Thrasher Black Lager, a 6.3% ABV Schwarzbier that features wonderful roasted malt flavors. Those of you who are hop-averse will really enjoy this (as will all beer lovers in general). Then on Thursday, Flyway is bringing back its beloved Coffee Cake Stout, an 8% ABV stout made with cold brew coffee, vanilla beans and roasted cacao nibs. Coffee Cake Stout is one of Flyway’s most popular seasonal releases and should go wonderfully with cooler temperatures next week.
Buffalo Brewing Company continues expanding its lineup at its new Heights taproom. This past week, Buffalo released its Haulin’ Oats Oatmeal Stout, Buffalo Brown Ale and Accidental Lobotomy IPA to further fill out its tap wall. Buffalo will continue with new releases in the coming weeks. Also, owner Nolen Buffalo tells me he’s working out the final details of a beer dinner with Delta Biscuit Company coming in October.
And Lost Forty Brewing today has a third iteration of its Brunch Muffin gose series on tap. Today’s Freshcut Monday release is Hibiscus Strawberry Brunch Muffin, a 4.5 % tart ale brewed with strawberries and hibiscus flowers. Lost Forty uses vanilla and milk sugar to give this gose a sweeter, creamier profile. There are no cans available of this one; the brew team only made a 2.5-barrel batch, so you’ll have to catch it on draft today when it hits at 4 p.m.
Do you have any beer news to share with us? Email

Share on facebook

More Articles