As happens from time to time we take a look at the new beers that will soon invade (or have recently invaded) the international market. Let’s start with one of the latest news, which comes directly from the blog Thirsty Pilgrim. It seems that the Belgian Dupont will introduce, in the next April, a special dry-hopped version of its renowned Saison. In broad outline dry-hopping technique is to add fresh hops directly during fermentation. Will be produced once a year and the availability will be quite limited: they will produce only about 250 kegs and 300 to 500 magnum size bottles. Sounds like an interesting variation on the theme for all those who love this beer. But it will takes a lot of luck to have the chance to sample it.

Let’s now talk about a new collaboration, which involves De Proef brewery (not new to this kind of partnership) and the American Terrapin. The fashion to “imperialize” classic styles has reached a new, exhilarating boundary: they in fact will brew an Imperial Flanders Red Ale. Anybody who get bored with this sick fashion must resign himself. Presumably, this will be available in early August, as reported by Beernews.

Let’s fly to the U.S., where producers hardly twiddle their thumbs. Here’s a quick overview of the news published by The Beer Spot News blog.

Hoppin’ Frog is true to his name and has prepared a new hop bomb: Fresh Frog Raw Hop, an Imperial Pale Ale made with fresh American hops, which should be characterized by balance. Flying Dog has officially introduced its new Raging Bitch, a Belgian-style IPA created to celebrate the 20th anniversary of the brewery. It’s brewed with Belgian yeast, whose fruity esters well match the citric hop notes. The same site told us of a new product from Sierra Nevada: a seasonal called Glissade Golden Bock, a bottom fermentation made with German malts, a sort of winter warmer.

Other news from the States are, briefly: Rogue announced the new John John Ale (a Dead Guy Ale matured in casks of their house whiskey), Chatoe Dirtoir Ale (brewed with fresh hops) and Double Mocha Porter (a “double” version of their renowned Stout). Left Hand launched the Good Juju Ginger Ale (brewed with ginger) and the 400 Pound Monkey (a classic English IPA).

Returning to Europe and more specifically in Denmark, let’s see what Mikkeller cooked up this time. We can’t but start from their umpteenth provocative experiment, the 1000 IBU, which, as the name suggests, is a beer with the incredible, yet theoretical, value of 1,000 bitterness units. The international forums were immediately heated by controversy about the convenience of such a product, so that the producer himself has decided to clarify his position.

I honestly remain puzzled when I read phrases like this:

“We ‘modern’ European brewers love innovation and gimmicks..very inspired by the most popular American brewers…”

Another novelty concerning Mikkeller is the last arrival among their Single Hop IPA, made with only East Kent Golding hops. This beer is the tenth of the series …so what can you expect from such a sensationalist brewery? A beer brewed with all the 10 hops of the 10 Single Hop series beers. This further experiment is called Mikkeller 10 and is a 6,9%ABV American Style India Pale Ale.

Not satisfied the Danish brewery introduced I Beat Yo U, yet another “hop bomb” and the seasonal Hoppy Easter, a (drum roll) German Style India Pale Ale. At least the label is nice …

We conclude with another eccentric brewery, the Scot Brewdog, which recently announced a new line of beers called Abstrakt. It will be a series of very creative productions, each of which issued in limited quantities and bottle re-fermented. But the first four Abstrakt beers call into question the real creativity that should characterize them: they will be a Belgian Quadrupel with vanilla beans, an Imperial Ale with strawberries and black pepper matured in oak barrels, a Double Imperial Red Ale and a version of Tokyo * aged in whiskey barrels with the addition of raspberries.