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NoDa Brewing always taps some special beers for their anniversary, and this — the brewery’s third — might be the biggest celebration yet.

Monday, Oct. 27 is “Collaboration Day,” when they’ll tap beers they brewed with other breweries. This means the highly-acclaimed “Stop, Collaborate & Glisten” collaboration with Night Shift Brewing is back, as is the Mother Shucker Oyster Stout that they did with Wilmington’s Front Street Brewery. Fonta Flora’s Haulin’ Oats, a hoppy saison, will also make an appearance. But it’s not just collaborations: NoDa will also tap their Olde Voyager English Barlyewine as well as a cask of Hop Drop ‘n Roll that’s been double dry-hopped with Simcoe.

Tuesday, Oct. 28 is “Throwback Tuesday.” They’ve gone into the cellar and come out with the following aged beers: 2012 Ménage à Quad; 2013 and 2014 TriUmphant Tripel; and 2013 Imperial Coco Loco. There will be another Hop Drop ‘n Roll cask, though this one’s double dry-hopped with Mosaic. And since it’s a Tuesday, they’ll have “CAVU Kölsch” as their NoDable keg.

But Wednesday, Oct. 29 is their actual anniversary, and for that they will roll out the barrels. On “Barrel Aging Day,” they tap the following: bourbon barrel-aged Olde Voyager, rum barrel-aged Imperial Coco Loco; bourbon barrel-aged Ménage à Quad. For the third day they’ll have a cask of Hop Drop ‘n Roll, this one filled with pineapple and double dry-hopped with Ella and Equinox hops.They will also have two new beers on Wednesday. Captain Peanut Butter’s Chocolate Revenge comes in at 8.5 percent ABV and is brewed with Dutch and Ghana cocoa, plus 2.5 pounds of peanut butter powder per barrel. Toast to a New Year Sparkling Ale was brewed with honey, toasted flaked oats and Sorachi Ace hops — and then it was refermented with Champagne yeast to give it a nice crispness. At 5.1 percent ABV, it’s a much lighter offering than most of the other beers they’ll tap this week.

And if that wasn’t enough, they’ll be releasing Monstro — a bourbon barrel-aged imperial stout — on Saturday, Nov. 1. They’ll tap a keg of non-barrel-aged Monstro on Friday the night before to prepare. Find the details on that release here.