Perfectly timed for the strangeness of the Halloween season, Arnold’s is getting ready to kick off their third annual ‘Weird Beer Weekend’ for those of you who like your beer a little “abnormal”.  Everything will be tapped starting 6 pm on Friday, October 27th, and I anticipate it won’t all last throughout the whole weekend, so you’re going want to get there asap if you hope to snag something specific.

Live music will make the beer flow smoother all weekend, with Root Cellar Xperience playing on Friday at 9pm and live blues from John Redell and Friends on Saturday at 9.

The beer?  I get it, you like to drink beer.  Yeah… you can say there’s some good stuff being tapped.

The Beers

• Stone Fruitallica – 8% ABV – Glorious-crank-it-to-11-cacophony is what happens when intense tropical fruit gets a flashpot addition of pyrotechnic heat from Habanero.  Beavertown Brewing (UK) and Garage Project (New Zealand) worked with Stone Brewing in San Diego to brew this double IPA with a power trio of kiwi, yuzu and habanero.  Add in a colossal hop character to ride the lightning of the subtle but fiery heat.  Hops, fruit, heat… and Juiciness For All.
• Listermann’s Satisfied? Stout – 7% ABV – Stout brewed with Chocolate, Caramel, and Peanuts.
• Sam Adams/ Urban Artifact Tricorne – 6% – While Boston is the hometown of Sam Adams, Jim Koch’s roots are in Cincinnati.  To celebrate the rich Brewing history of Cincinnati, they collaborated with their friends at Urban Artifact in Northside on a tart New England IPA brewed with Ohio’s own Paw Paw fruit called Tricorne.
• Uinta Gin Barrel Aged Cucumber Farmhouse Saison – 6% ABV – A blend of fresh rye saison and a saison aged in gin barrels, this limited release Farmhouse Ale fuses a subtle fruit spice and dry gin botanicals with a refreshing cucumber finish.
• Sierra Nevada/Mikkeller Beer Camp – Thai Style Iced Tea Ale – 7.2% ABV – Denmark’s Mikkeller brewery is famous for pushing the boundaries of beer, so when Sierra Nevada decided to partner with them they knew the result would be a wild ride. This beer was inspired by flavors of a classic Thai Iced Tea. It;s sweet and rich, with warming spice notes and delicate fruit flavors that maintain a drinkability from the use of black tea in the finish.
• Founders Dick Kicker Bourbon Barrel Aged Malt Liquor – 14% ABV – Here you have what could be the first malt liquor worthy of a glass. Typically a slighted style, we thought we would class it up with a stay in the wood and a healthy dose of dry-hopping. A huge hit of corn gives this one a smooth sweetness while its time spent aging in bourbon barrels will give you reason to share. Be warned: this one’s a pry-off, not a twist-off.
• Tall Grass Strawberry Shortcake – 6% ABV – A Wheat Ale with a beautiful aromatic strawberry flavor and a cake-like vanilla richness for a delicious experience with one of America’s favorite dessert treats.
• Rhinegeist Chocolate Uncle English Mild – 3.8% ABV – A special limited edition take on Rhinegeist’s well known English Mild brewed with the addition of Chocolate.
• Platform Shanghai Noon – 3.2% ABV – Prickly pear and Lychee sour with a bright floral nose and sweet earthy finish.
• Braxton/Graeters Blueberry Pie Brown Ale – 7% ABV – A freshly baked collaboration, handcrafted for a cure. This scrumptious brown ale is loaded with blueberry juice, vanilla bean and graham cracker pie crust. Our most meaningful brew, benefitting The Cure Starts Now Foundation and their worldwide effort to discover a “Homerun” cure for pediatric brain cancer.
• Fifty West Home Sweet Home – 7.1% ABV – Brewed with sweet potatoes, molasses, sage, cinnamon, toasted pecans, and a post-fermentation addition of vanilla beans, this holiday-inspired Brown Ale blends together all of your favorite autumn flavors to produce a novel brew that tastes just like Mom’s sweet potato pie.
• Triple Digit/Hoppin Frog Barrel Aged Stuff Stout – 10% ABV – You may or may not remember that we did a collaboration with Hoppin’ Frog over a year ago called Stuff. The beer is an imperial stout with chocolate, vanilla beans, cinnamon and peppers. We made some more of it and stuck it in bourbon barrels and are ready to set it free!