Pumpkick
What’s that bite of tartness doing in a pumpkin beer? Adding the unexpected kick of cranberry juice to brighten this traditionally spiced seasonal ale.
What’s that bite of tartness doing in a pumpkin beer? Adding the unexpected kick of cranberry juice to brighten this traditionally spiced seasonal ale.
Ever met a New Belgium Beer Ranger? They are our beloved folks out in the field. Spanning all 29 of our states from the Pacific to the Atlantic, our Beer Rangers do their best to protect, to pour and to partake. And explore many a beer from many a brewery, they do.
We first brewed this beer way back in 2007. Maybe we were ahead of our time. It returns in Fall 2014 to bottle Folly Packs (and only there). Find yours with the beer finder. Sweet and slightly bitter up front, slight sour nip at the end. (Description provided by company)
A burly and bitter Imperial IPA, Rampant pours a pure copper and carries the sheen of a rightly hopped beer. The Mosaic and Calypso hops bring stonefruit to the front seat, and the addition of Centennials nod towards citrus for a well-rounded aroma.
Light, bright and easy drinking, now is your chance to drink in the festival season. First brewed to celebrate 40 years of the Telluride Bluegrass Festival, it has since become Planet Bluegrass’ signature New Belgium offering (under the name Summer Bliss).
Named in honor of our co-founder's bike trip through Europe, Fat Tire Amber Ale marks a turning point in the young electrical engineer's home brewing. Belgian beers use a far broader palette of ingredients (fruits, spices, esoteric yeast strains) than German or English styles.
Our Trippel Belgian Style Ale (pronounced triple) opens with a bold blast of hops that slowly gives way to the fruity esters implied by our Belgian yeast strain. In the Belgian tradition of brewing singles, doubles and triples, Trippel is the strongest with the longest fermentation.
La Folie Wood Aged Beer is our original wood-conditioned beer, resting in French Oak barrels between one and three years before being bottled. Peter Bouckaert came to us from Rodenbach, home of the fabled sour red.
Born of a flood and centuries-old Belgian text, 1554 Enlightened Black Ale uses a lager yeast strain and dark chocolaty malts to redefine what dark beer can be. In 1997, a Fort Collins flood destroyed the original recipe our researcher, Phil Benstein, found in the library.
Five hops and four malts make Hoptober Golden Ale a veritable cornucopia of the earth. Pale and wheat malt are mashed with rye and oats to create a medium-bodied ale with a creamy mouthfeel.