#sourbeer Archives – Page 2 of 3 – PorchDrinking.com
It was the best of sours, it was the best of sours. My apologies to Mr. Dickens, but the tale of these two sours from two different breweries located in two different regions, and enjoying two different histories, is a joyful one. So, do you prefer California or Colorado? Kettle or Barrel? Belgium or Germany? It doesn’t matter. You can have whatever you want because beers like these exemplify how we as craft beer fans are indeed living in the best of times.
San Francisco Beer Week kicks off its 10th Anniversary on February 9, 2018. Like last year, this beer week runs a full 10 days, packed with events all across the Bay Area, ending on February 18, 2018. Get your livers and drinking boots ready. Make sure to check back for the PorchDrinking list of Can’t Miss Events for each day! Below you will find the 10 beers we’re most excited for, along with the full pour list (subject to change).
For many in Colorado, the arrival of February signals the official start of Stout Month, a cult following tradition that extends to all Mountain Sun Brewery and Pub locations. However, our friends at First Draft Taproom & Kitchen have begun a February tradition of their own, by celebrating the tart and acidic side of beer with a Sour Month celebration.
First Draft Taproom & Kitchen team has been saving up a multitude of draft and bottle sour gems and we’ve got the info on what sour beers to expect this February. Drop into First Draft Taproom and Kitchen in Denver’s River North Art District located at 1309 26th St., Denver, CO this month to enjoy some of this special sours!
From unicorn tears to blue cheese sours, the 2017 What the Funk!? Invitational brought another year of sensationally wild and funk barrel-aged beers–this year at the gorgeous Studios at Overland Crossing in Denver.
A little over a month ago, we reported on New Belgium’s decision to reimagine their specialty brands with the suspension of their popular Lips of Faith series and the implementation of their Wood Cellar Reserve series. Two weeks ago while attending the debut of Le Kriek Noir, the first entry in their new cork & cage Wood Cellar Reserve line, we were also treated to a sneak preview of what’s coming down the pipeline as well as a familiar brand that will also receive some fresh new packaging.
On Tuesday New Belgium Brewing Company announced that the second beer from its highly anticipated Wood Cellar Reserve series will be released this upcoming Saturday. At 8.5% ABV, single Foeder Oscar No. 65 is an unblended dark sour that has been maturing for 12 months in a 100 percent Missouri white oak foeder. According to the brewery, the beer pours dark walnut red with subtle notes of vanilla and coconut. These notes play beautifully with notes of plum skin and cherry Coca-Cola. This is a first run through using this foeder and only fresh beer will touch the American oak for the first time, thus the flavors for this release cannot be replicated—making this release truly special.
Drake’s Brewing Co has been releasing a steady stream of 500ml bottles of specialty brews this year and their newest, Tart Breaker, is out to steal your heart. Members of Drake’s ’89 Club, named after the year they were founded, are able to snap up bottles a week before the public.
When Epic Brewing first released its Sour Brainless on Peaches in late June 2015, the brewery’s sour program was officially launched. I remember going to the first release at the Denver taproom, where I was able to hand-dip the wax on my bottles, enjoy free peach ice cream from Little Man with flame roasted peaches, and also get my first taste of Epic’s sour peach. In the two years since the initial release, Epic’s sour initiative has quickly matured into an innovative and well-respected program.
“I was his light in the darkness.”
Frezi Bouckaert smiled slyly as she made the comment. Frezi further noted, “It was dark and I was his shining light.” As Frezi started explaining this rather somber statement, I realized she was speaking both literally and figuratively. Let me give you a little bit of context. Frezi met her husband Peter Bouckaert (yes, that Peter) spelunking in Belgium. When dating, some folks like to go to the movies, see live music or wine and dine; Frezi and Peter would go caving. A lot.
SweetWater Brewing Company has always pushed an image of nonconformity. Its latest venture, The Woodlands, is no different. Over the last 20 years, SweetWater has focused on growing its brand, and as founder Freddy Bensch explains “We have capacity under control, and can give more time to projects we’ve always aspired to do.” Bensch continued, pointing out, “We’re always challenging ourselves to evolve and master our craft.” The Woodlands is the physical manifestation of the brewery’s vision to push its practice and, as Bensch finished, “…make some really phenomenal beers.” So it was in this spirit of innovation and mastery that the Woodlands was born.
Stillwater Artisanal is going on tour! Gose Gone Wild World Tour Phuket is the first stop on their journey featuring mango, lemongrass, Thai chilies and sea salt all accentuating a sour wheat ale. Where are my sunglasses?
During Episode 31 of the PorchCast, Tristan and Hunter trekked up to New Belgium to meet up with Lauren Salazar, Specialty Brand Manager and Wood Cellar Blender for New Belgium Brewing, Andy Parker, Barrel Wrangler for Avery Brewing and Gert …
ABV: 9.9% | IBU: 33
Funky doesn’t begin to describe Odell Brewing Elephunk Imperial Wild IPA. This delicious boozy palette puncher is indeed a wild ride. It’s weird. It’s complex. It’s funky with a “p-h.” Yep, it’s PHunky.
Noon Whistle Brewing | Photo Credit: Mathew Powers
Suburban Chicago’s Noon Whistle Brewing is located in an old strip mall and barely visible from the main road; a location unlikely to garner a passing grade in a Business 101 class. Makes no matter because in the craft beer world, it’s not location, location, location that’s essential; it’s libation, fermentation, innovation.
The beer emerging from Noon Whistle Brewing pulls throngs of thirsty patrons through its doors. And that is why when I arrived a few minutes after the noon hour on a Friday — the first of two days dedicated for its two-year anniversary — I was far from the only person ready to indulge in a parade of special releases. By the time I left that night, the place was packed.
December 10 promised to be cold but clear, and it made good on that promise. Truthfully, it rarely gets all that cold in The Old North State, but it never fails to bring an icy chill to a North Carolinian’s …
Consider this your formal invitation to the second Sour Barn Bash (brought to you by Steel String Brewery). On December 10th from 2:00-6:00 PM, a dozen or more breweries from all across North Carolina will bring their finest sour and …
ABV: 4.9 | IBU: 10
Dogfish Head has a knack for marking time — 60, 90 and 120-minute intervals. But, in the case of SeaQuench Ale, it’s not mere minutes that matter, it’s centuries. Five hundred years ago, the German brewing purity law, or Reinheitsgebot, gave birth to the prominence of the German lager we’ve all come to know and love. Sea Quench Ale honors that anniversary by simultaneously celebrating German brewing and ignoring that law.
Alas, it is Friday. Despite the extended holiday weekend, I’m sure this week dragged on for most given the inevitable hangover we all tackled on Tuesday. Fear not, beer lovers. This weekend is chock-full of beer and good times. Here’s …
Photos by KC Cunilio
BOULDER — It used to be that attending an event like Avery Brewing Co.’s SourFest meant immediately heading to the booths of out-of-state breweries with well-earned reputations.
Established California sour beer masters such as Russian River …
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.
Each February New Belgium hosts a unique party celebrating the annual release of La Folie and Transatlantique Kriek. La Folie, their award winning sour brown, that helped kick off their sour wood aged series in 1997 and Transatlantique Kriek is a wood-age blended …