A wave of foreign beers is emigrating to shelves near you.
It’s been called everything from the “best beer in the world” to beer’s Holy Grail, and for a limited period this spring, you can purchase this Belgian dark strong legally in the States for the first time in decades.
Ölvisholt Brugghús Lava
Lava, an Icelandic smoked imperial stout dedicated to volcano Helka near the Ölvisholt brewery, hits shelves this year, making it the country’s most notable tectonic event since the Eyjafjallajökull volcano took Europe by storm in 2010.
Dupont Posca Rustica
Modeled after the preferred tipple of the Iron Age, Posca Rustica is a hopless brew blended with gruit, sweet woodruff, bog myrtle and a variety of other spices popular during the time alphabetic characters were invented.
Batemans Mocha Beer
A new line of specialty beers from England’s Batemans hits shelves this year, starting with Mocha Beer, an English bitter brewed with coffee and cocoa beans.
The gluten-free trend goes international with this pine-and-caramel-packed amber from Belgium.
Aspall Imperial Cyder
U.S. craft brewers weren’t the first to take beer imperialization beyond the stout: This year, England’s Aspall gives us an imperial cider based on an old family recipe dating back to 1921.
St. Feuillien Grand Cru
Known for its ultratraditional Belgian brews, St. Feuillien changes the game with Grand Cru, an “extra blond” that spotlights a wealth of Noble hop aromatics and intense bitterness—bitter for Belgians, that is.
Robinson’s Old Tom Strong Ale
Britain’s most award-winning beer returns to the States this year after a long hiatus, and with it come two herb/spice riffs on the classic strong ale: Old Tom Ginger and Old Tom Chocolate.
La Trappe Quadrupel Oak Aged Batch #8
The brewing monks at La Trappe started a barrel program two years ago, and this limited release is their pinnacle creation to date: Quadrupel aged in 70 percent whiskey casks and 30 percent new French oak.
Bockor Cuvèe des Jacobins Rouge Flanders Sour
Lining the shelves in bottles for the first time ever, this brew undergoes all three main types of fermentation—that’s top, bottom and spontaneous—in its koelschip.