Two new sweet beers: Wockenfuss-inspired stout from DuClaw, and a key lime pie IPA from Heavy Seas

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Heavy Seas Beer is coming out with a Key Lime IPA, the third release in their Joose Cannon series. Image courtesy of Chris Gipple.

For folks stuck between after-dinner sweets and an adult beverage, two local breweries have sweet new beers that let them have their dessert and drink it too.

Heavy Seas Beer announced today its Key Lime Pie IPA, the third beer in its Joose Cannon series and the third release from its 15 Barrel Brewhouse in 2020.

“Brewed with key lime for zest and lactose for creaminess, this beer is inspired by the sweet and tart flavors of key lime pie. It’s a little slice of sunshine on a rainy, spring day,” described a press statement from Heavy Seas.

The IPA, which is 7.25 percent ABV, will only be available in the Heavy Seas Taproom at the brewery on March 20 in four-packs of 16 oz. cans and on draft, Heavy Seas said.

Heavy Seas Brewmaster Christopher Leonard said the key lime-flavored beer is a take on one of his favorite desserts.

“Key lime pie has that indulgent, satisfying quality while still being refreshing and fun,” he said. “We’ve used Lotus and Citra hops, along with lactose, 12 gallons of fresh key lime juice, and yes, graham crackers in the mash.”

The Joose Cannon series features “hazier, juicer” counterparts to Heavy Seas’ popular IPA Loose Cannon, the company said.

Heavy Seas began the series last year with its Joose Cannon IPA and followed it up with the Froot Joose IPA.

But just like with any good dessert, what’s the fun in stopping at one?

A collaboration between DuClaw Brewing Company and Wockenfuss Candies has resulted in the creation of “The PastryArchy Carmallow” imperial stout. Photo courtesy of Rachel Bradley.

A collaboration between DuClaw Brewing Company and the 104-year-old Wockenfuss Candies has resulted in the creation of the The PastryArchy Carmallow beer, DuClaw announced in a press statement Wednesday.

The imperial stout is 8.5 percent ABV and will be released later this month, DuClaw said.

The beer was made with caramel and marshmallows–100 pounds of both ingredients to be exact–and it is meant to mimic the flavor profile of Wockenfuss’ Carmallow candy, with notes of toffee and honey, DuClaw said.

The partnership was a pretty natural fit for both Baltimore-area companies, said Greg Butler, candy manufacturing manager at Wockenfuss.

“There are a lot of similarities between candy-making and brewing, and we learned that through this process,” he said. “It’ll be fun to taste the final result.”

This isn’t DuClaw’s first time collaborating with a sweets company. In March 2019, the brewery worked with Federal Hill’s Diablo Doughnuts to create Unicorn Farts, a sour beer that included real cereal and edible glitter.

The PastryArchy Carmallow will find its way to taps and shelves throughout Maryland and all of DuClaw’s territories by late March.

The first 100 adults in line for Wockenfuss’ annual factory tour, on March 21, will receive a complimentary 16 oz. can of the Carmallow beer. But attendees will want to be quick to snag a spot because DuClaw said the Wockenfuss tour drew more than 2,000 people last year.

The tour runs from 9 a.m.-3 p.m.

Marcus Dieterle

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