#brettanomyces – PorchDrinking.com
Los Ranchos de Albuquerque in New Mexico is a small village that maintains the charm of rural living despite being surrounded by the city of Albuquerque. Steel Bender Brewyard is the first licensed (and only) brewery in the village and it has positioned itself as a community gathering place for a variety of occasions including ordinary after-work happy hours and celebratory milestones from baby showers to retirement. Using seasonal fruits from local orchards for their barrel program and creating “from scratch” pub fare in their full kitchen, there are many reasons why Steel Bender Brewyard should be added to your next beer journey in New Mexico.
Half Acre brings the funk with its Brett Saison, Wooden Teeth. This complex small batch beer, has the sophisticated feel of a champagne coupled with the casualness of a cider. The mixture of flavors brings the old brewing world together with new techniques. Wooden Teeth is funky, sour and a bit sweet for a perfect balance, resulting in an interestingly fun drinking experience.
The Woodlands Project opened early this year and has already amazed and bewildered our tastebuds with taproom exclusives and merely one bottle release, “Through the Brambles,”—until now. After much anticipation over what the project would yield next, and when, SweetWater Brewing Co. announced it is releasing “Belgian Rose” this weekend.
ABV: 6.1% | IBU: 8
Last year, Dry Dock Brewing Company announced the launch of their Funk & Sour series, which features crowd-pleasing favorites from South Dock’s barrel-aging program. The series includes more than 80 barrels, which consist of mostly wine and some whiskey, and are dedicated to sour, Brett and mixed fermentations. I was able to get my hands on Batch No. 2, called Cassidae, a sour Brett saison that was bottled August 19, 2016.
American craft beer is like the history of the country itself. As a nation of immigrants, our brewers borrow their techniques from many different traditions, tweaking, combining and refining them into something uniquely american. Now, try imagining that we had a centuries old heritage of farmhouse brewing like Belgium. What impact would that have had on modern craft beer? Stickman Brews‘ mission is to find an answer that very question.
How would craft beer have evolved in America if we had a centuries-old farmhouse brewing tradition like Belgium? Head brewer and co-founder of Stickman Brews, Ethan Buckman, focuses his creativity on creating beers that could have existed in this alternate brewing history. He brews hop-forward American-style ales, which he then ferments farmhouse-style with different strains of Brettanomyces and wild yeasts in open-top fermenters. The resulting beers blur style guidelines in exciting new ways. Ethan doesn’t like to assign styles to his brews because he doesn’t feel there are any regularly used styles that accurately describe what he is trying to create.
He is probably right.
Zika virus. Contaminated water. Unsuitable living conditions. Terrorist threats. The 2016 Rio Olympics are surrounded by depressing headlines. We at PorchDrinking like to view life on the brighter side, so we paired six Summer Olympic events with six seemingly-perfect craft beers.
Goses are now a staple for bottle shops across the country as the American craft beer market has embraced their tart, refreshing taste. The style’s availability is at the point where you can breakdown what goses you will find from state-to-state. I’ve seen Victory’s Kirsch Gose and Devils Backbone’s Cran-Gose in several places but until today, Gose Gone Wild was the one elusive gose I’ve been unable to acquire. My guess is that with the name Westbrook attached, it’s very attractive to the beer sharing community as the original Westbrook Gose is.
Welcome to Beerology! Once a month, we will take a look into the origins of all things booze. In this edition of Beerology, we are going to dive into the world of sour beers. Despite the extreme increase in number of breweries producing sour beer, there has not been an increase in knowledge for consumers. So, we’re making an effort to thwart misinformation. Read on to learn the basics of what makes beer sour.
If you’re someone who thinks that Americans created sour, let’s do a real quick crash course in the history of Lambic. What’s Lambic? Only the most important beer style that has led to the sudden explosion in number of “sour” beers on shelves across the country. Lambic is a spontaneously fermented beer that is produced in a region of Belgium called Pajottenland. In a nutshell, spontaneous fermentation is the process of inoculating wort with wild yeast and bacteria present in the brewery’s environment and letting those microorganisms have sole responsibility over fermentation, no added brewer’s yeast or commercial cultures. This is the most traditional way of creating acidity in beer and is the predecessor to modern production of sour beer.
Paisley is a beer from Funkwerks’ experimental series, packaged in a bright Paisley-decorated bottle that could have come from Pier 1 Imports rather than the liquor store. We were excited to try our first Funkwerks wild ale and popped it open with some anticipation. The beer poured into the glass a hazy golden orange color with delicate lacing. At first whiff there was a strong barnyard smell that immediately transitioned to tropical flavors including apricot, cherry, and spicy passion fruit aided by the Funkwerks’ house yeast strain.
You know that guy from college that was, like, a champion beer drinker? You know, the guy who, no matter how you trained, prepared, or strategized, could single-handedly win Beer Olympics on his own – who you watched in awe as he made his way through a case of Natty completely unfazed? Well, for me, this guy is my friend Andy Hille. And from the moment I met him, I knew he had to be destined for beer greatness.
The Commons Brewery is by far my favorite discovery since moving to Portland 2 months ago. While other new breweries have satisfied my palate in my search for delicious beers of the Pacific Northwest, only The Commons has impressed me …
I have been on a mission to try as many new beers as possible and have definitely had my fair share of seasonals recently. However, there is something to be said for sticking with something you know and love. While …
As many of you are aware, we had the pleasure of brewing our 1-year anniversary beer with the Mountain Sun. What you may not know is that the Mountain Sun graciously gave us 5 gallons to take home for a homebrewing experiment… and it got funky. In this homebrewing edition, I will be discussing the approach to making Porch Pounder Gone Wild.
Working at a beer store I find the most common style people are insatiably curious about is the sour beer category. There are a few different ways to make a sour beer. The most common methods include using wild yeast strains like brettanomyces or adding certain types of bacteria into the brew – saccharomyces, pediococcus, and lactobacillus being the most common. I’ve done my best to include an ecclectic mixture that showcases a little taste of each in my Ultimate 6er – An Intro to Sour Beer.
Whiteout WitBier – Anchorage Brewing Company
Even though a few days late for a New Year’s celebration, Anchorage Brewing Company‘s Whiteout WitBier is a bottle that is worthy of popping at any momentous occasion. This decidedly funky Witbier pairs perfectly with your most outRAGEous party. Put on your favorite party hat, crank up the jams and get after it!