Check this page often – new products are arriving weekly at Bodega.
Sierra Nevada & Shiner Oktoberfest Beers
Is it that time of year already? It must be late summer because the Oktoberfest beers are already rolling in, starting with can releases from Sierra Nevada and Shiner. Sierra Nevada’s release is a collaboration with Germany’s Brauhaus Miltenberger made with traditional German-grown whole-cone hops, and Shiner’s Oktoberfest is a classic Marzen style made with Munich and caramel malts and German hops. Prost!
High Water Brewing
High Water Brewing out of San Leandro, California has quickly become one of our favorite breweries, and we love getting new releases from them. We just got bottles of their award-winning Aphotic Imperial Porter, one version made with cold pressed coffee, the other with cacao nibs from Ghana. We also have their Rio d’Oro Belgian-style Golden Ale, Sugaree Maple Bourbon Pecan Pie Ale, and Old & In The Way Barleywine.
Firestone Walker Stickee Monkee 2017 & Bretta Weisse
Another year, another unique Stickee Monkee release! This year’s barrel-aged quad has a lovely molasses character from the Turbinado brown sugar from Mexico, which melds wonderfully with the barrel expression. The Bretta Weisse is brewed entirely in french oak foeders and matured from 4 to 8 months with a proprietary blend of brettanomyces and lactobacillus. Firestone does not disappoint.
Stone W00T Stout and RuinTen Triple IPA
Two different Stone releases, two very different beers. Hopheads will love to hear about this year’s RuinTen Triple IPA, brewed with vanilla and orange peel. Stone has compared it to an orangesicle, albeit outrageously hopped and powerfully strong. This year’s W00T Stout is a collaborative stout brewed with pecans, wheat and rye, and a quarter aged in bourbon barrels. It is strong, dark and perfectly engineered, much like the Xenomorph. Except this beer is statistically less likely to murder you and everyone you know.
Black Butte XXIX (29th Birthday Reserve)
To celebrate their 29th birthday, Deschutes is releasing a new Black Butte Reserve. This year’s version is brewed with Dutched Cocao, Saigon cinnamon and cayenne. Half of the brew is then aged in bourbon and rum barrels. Dutched cocao has a mellower, more earthy flavor than regular cocao powder. Available in limited quantities.
Brundlmayer Zweigelt Rose
Northwest of Vienna in Austria is the Kamptal region where this lively rose comes from. Light salmon pink in color, it combines delicate flavors of raspberry, forest strawberries and sour cherry with a slightly buttery aroma and a medium bodied, elegant mouthfeel. Just in time for summertime in July.
Luc Choblet Muscadet
This walled single vineyard in the Loire Valley in France has been practicing sustainable agriculture for over 30 years, using only biodegradable products. This Muscadet evokes that place of origin with its mouthwatering brightness, fruit purity and racy minerality. It’s very difficult to find a wine this distinctive and delicious in this price range.
Selbach Oster Pinot Blanc
From the Mosel River Valley in Southwestern Germany comes this lovely Pinot Blanc (known in Germany as a Weissburgunder), a mutation of Pinot Gris. The northerly location and steep slopes of the Mosel River region give many of its wines a crisp acidity and complex minerality, and the Selbach Oster is no different. Citrus, apple and honey notes stand out in this awesome Pinot Blanc.
Quebrada del Chucao Espumante Brut Chilean Cider
Our first Chilean Cider! This golden-colored beauty is Bone Dry with a slight earthy funkiness that reminds us of Basque sidra. It also has tiny bubbles and a nice, natural acidity. The freshness and acidity makes it a great pairing with savory foods like pork or cheese or burgers, but honestly it works great for any occasion.
As it turns out, wine isn’t the only beverage the French have perfected. These French cidre are incredibly tasty, refined and well balanced. The Christian Drouin Poire is an elegant, crisp, and lightly sweet pear cider with fine bubbles, and their Comte de Lauriston Cidre drinks like an apple champagne with crisp acidity and a dry finish. The Bouche Brut cidres from E. Dupont are similarly refined and bubbly.
Teeling Irish Whiskeys
The Teeling Whiskey Distillery is the first new distillery in Dublin in over 125 years, and they are reviving the art and industry of craft whiskey in the heart of Dublin, Ireland. Their Small Batch Whiskey matures hand selected casks in ex-rum barrels, and their bottle of Single Grain Whiskey is one of only a handful of Single Grain whiskeys in the world, matured in California red wine barrels. The Single Malt Whiskey was made with the goal of being the most flavorsome non-age statement Irish Single Malt. Did they succeed? We’ll let you be the judge.
Russell Henry Gins
Craft Distillers makes an assortment of exceptional craft spirits and we are thrilled to now carry two of their Russell Henry gins. Their Hawaiian White Ginger Gin is made with real ginger from an organic grower on Kauai, and their Malaysian Lime Gin is infused with the leaves and fruit of limau purut limes from Malaysia. These gins are flat-out delicious with the accolades to prove it.
Many people are still new to the wonderful world of Shochu, and we are here to spread the love. Shochu is a Japanese beverage that lies somewhere between whiskey and saké. It is usually about 25% alcohol, and it has the body and mouthfeel of whiskey, with a variety of flavors based off what type of starch it’s distilled from. These new shochus are made, separately, from barley, sweet potato, buckwheat, and yuzu. Great on their own or in cocktails.
Kikusui Junmai Ginjo
Not just a pretty bottle. Kikusui is a dry, crisp, and clean Niigata style saké. Niigata is a prefecture in Northern Japan known for producing some of the best saké in the country.
OZEKI IKEZO SPARKLING YUZU JELLY
Ozeki’s wildly popular sparkling jelly saké returns in a new flavor; yuzu! Chewy, bright, crisp and tangy, but with a citrusy tart twist.
Shirakabe Gura Tokubetsu Junmai “White Wall”
In saké terminology, “Tokubetsu” means special. Either the rice is polished to a higher than required degree, or maybe special yeasts or rice varieties were used. This saké drinks very dry, crisp and clean. Wonderful chilled, but it really opens up when gently warmed.