Q&A: Hopslam 2013 release info and availability at the Eccentric Cafe

Josh Smith | Bell's Brewery

Hopslam2013BottlingLineWEB.jpgBelow are a few answers to some of the more commonly asked questions about this year’s Hopslam release.

Q: Is there more Hopslam this year?

A: Yes, we were able to brew more this year, but availability will still vary from area to area.

Q: When/where will it be available?

A: Hopslam will start shipping to areas in Michigan, Indiana and Ohio the week of Jan. 7.

It will begin shipping to Illinois, Wisconsin, Iowa, Minnesota, North Dakota, Missouri and Arizona the week of Jan. 14.

It will then start shipping to Florida, Alabama, Georgia, South Carolina, North Carolina, Virginia, Washington DC, Kentucky and Pennsylvania the week of Jan. 21.

Keep in mind, availability will also depend on delivery and trucking schedules, so please be patient with your local bars, restaurants and retailers.

You can also keep an eye on our website’s Event Calendar for release party information as well as our website’s Beer Finder.

Q: Will there be mini-kegs this year?

A: Unfortunately, no. We want to spread as much of this popular winter seasonal to as many of our fans as possible.

Q: When will it be available at the Eccentric Café/Bell’s General Store in downtown Kalamazoo?

A: Friday, Jan. 4

Bell's beer event roundup: Burgers, the darkest day of the year, This one goes to 11 and more

Josh Smith | Bell's Brewery

Bells_GoesTo11-01.pngBelow is a look at our events this week in Wisconsin, Minnesota, Michigan, Indiana and Illinois.


Dec. 17

Bell's Sampling: Dublin Square Irish Pub in La Crosse from 6-9 p.m. - Two Hearted, Amber, Best Brown and Winter White


Dec. 18

Bell's Tasting: Ale Jail in St. Paul from 5-7 p.m. - fall/winter seasonals plus some specialty stouts and more


Dec. 19

Bell's & Burgers Beer Dinner & Tap Takeover: The Buck Burgers & Brew in Saint Joseph at 5 p.m. - Bourbon Barrel Aged Batch 9,000, Kal-Haven Ale, our Jazz Series, Roundhouse IRA, Rye Stout, Debs' Red, Midwestern Pale Ale, Two Hearted, Winter White, Christmas Ale, an a la carte beer dinner and Bell's swag!

Dec. 20

Hop Head Heaven: Hermann's Ole Town Grille in Plymouth at 6 p.m. - Hopsoulution DIPA, The Oracle DIPA, Two Hearted, This one goes to 11 Ale and Christmas Ale (for the non hop heads)

The Darkest Day of the Year: The Beer Exchange in Kalamazoo - Bourbon Barrel Aged Batch 9,000, Black Note, Rye Stout, Sweet Potato Stout, Java Stout, Expedition Stout, Kalamazoo Stout and Porter


Dec. 20

Bell's Tasting: Bottle & Keg in Roanoke from 5-7 p.m.

Bell’s Stout Night: Corner Wine Bar in Indianapolis at 5 p.m. - Bourbon Barrel Aged Cherry Stout, Kalamazoo Stout, Rye Stout, Java Stout, Double Cream Stout, Two Hearted and more

Dec. 21

Beer Tasting: Plymouth Party Pack in Plymouth from 5-7 p.m.

Dec. 28

Beer Tasting: Blarney Stone Wine & Spirits in South Bend from 5-7 p.m.


Dec. 20

Bell's Night: Village Tap in Chicago at 5 p.m. - This One Goes to 11 Ale, Expedition Stout, 2011 Cherry Stout, Special Double Cream Stout, Rye Stout, Winter White and Two Hearted

Looking ahead to 2013

Join us for beer dinners in Owosso and Grand Rapids, Michigan – plus, Hopslam’s return in January.


Photos: Brewing Eccentric Ale with Jamie Floyd of Ninkasi Brewing Co., Eccentric Day 2012

Josh Smith | Bell's Brewery

MapleSyrup.jpgWe were joined by a very special guest in our Kalamazoo brewhouse on Eccentric Day Eve.

Jamie Floyd, owner and founding brewer of Ninkasi Brewing Co. in Eugene, Oregon, stopped by to help brew next year’s batch of Eccentric Ale.

Traditionally, our guest brewers bring an ingredient or two to contribute to the recipe and Jamie did not disappoint. He brought honey and a combination of pureed squash, pumpkin and sweet potatoes - ingredients all local to the Eugene area - along with him.

That batch of Eccentric Ale, which will be released in December 2013, was also brewed with ginger, Michigan maple syrup and a variety of spices.

Below are a few more photos from our brew with Jamie.

Photos from this year’s Eccentric Day are also now online. Take a look at them on our Flickr page, on the Eccentric Café’s Facebook page or on Google+, depending on your preferred social network.

Also, If you haven’t already, be sure to take a look at our post about how this year’s eccentric menu came together as well.

A huge thank you to Jamie for everything - cheers!



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