Carolina Bauernhaus July Prince returns to the Anderson, South Carolina taproom for a second time on October 19th.
A follow up to the first bottle release in June – June Princess, Carolina Bauernhaus July Prince is an American wild ale fermented with peaches.
The base beer is the brewery’s golden rye ale, femented in Chardonnay barrels with SouthYeast Labs strong ale yeast for seven months. Then the brewery added 200 pounds of peaches and aged it another two months. Finally, July Prince was dry-hopped With Hull Melon and Aramis hops.
The finished beer has a subtle acidity, juicy peach notes, and a light hop note balanced by a dry oak barrel character.
Carolina Bauernhaus July Prince is a 750-milliliter bottle offering. Limited distribution to local area and Atlanta.
Latest Return: 10/19/17
Anderson, South Carolina’s Carolina Bauernhaus is planning on bottling their spicy Walhallapeno beer. A collaboration with Frothy Beard Brewing.
If you are a fan of heat, you’ll find it here. Jalapeños bring the burn, rounded out by a touch of tartness by the base beer which is a gose. This beer has been frequently found in the taproom and has a loyal following. As we understand it, one of the founders of Frothy Beard hails from Wahalla, South Carolina. Thus, the derivation of the Walhallapeno name.
Salty! Sour! Spicy! Walhallapeno is our delightfully refreshing collaboration with our friend at Frothy Beard Brewing in Charleston, SC. The bright spicy flavor of locally grown jalapeño peppers are a delicious complement to our salty and sour Gose. This rustic refined flavored ale was oak fermented with our house blend of native yeast and soured with locally sourced lactobacillus from SouthYeast Labs.
Carolina Bauernhaus Walhallapeno is slated for 22 ounce bottles, and already available on draft.
Carolina Bauernhaus Kuningilin debuts on June 24th.
Nearby Asheville, North Carolina Riverbend Malt House and their Wrens Abruzzi Rye Malt serves at the base inspiration for this new release. Head brewery and co-founder Keston Helfrich oak soured a golden ale, then dry-hopped it with Vic Secret and Amarillo hops.
The wren, not only the name of the malt, but pictured on the label, is “king of the birds” according to German legend. It is said it got that title by hitching a ride on the back of an eagle in order to become the highest flying bird in the world.
The spicy and earthy character of the rye malt used in this rustic refined ale is held aloft by a tart acidity drawn from our house strain of natively collected lactobacillus and crowned by a bright dry hop blend of Vic Secret and Amarillo hops.
Carolina Bauernhaus Kuningilin will be available in 750 milliliter bottles when the brewery opens on June 24th.
Style: American Wild Ale
Hops: Vic Secret, Amarillo
Malt: Wrens Abruzzi Rye
Availability: 750ml Bottles
Carolina Bauernhaus Bradford, a watermelon wild ale, debuts on May 20th.
Heirloom Bradford watermelons take the lead in Carolina Bauernhaus Bradford. The melons are touted as one of the sweetest and most flavorful melon. The American wild ale has been fermenting in oak barrels for 10 months in a blend of Tempranillo and Cabernet Sauvignon barrels, before being introduced to the melons.
Our ale was fermented with a blend of native yeast locally collected by SouthYeast Labs and a blend of wild yeasts and bacteria added to the barrel. A massive amount of farm fresh Bradford watermelons were added after aging for a bright, refreshing, and very South Carolina summer-like flavor braced by a tart sour finish.
Carolina Bauernhaus Bradford will be available in 750 milliliter bottles, when the brewery opens on May 20th.
Carolina Bauernhaus Petite Kriek is up next in bottle for the Anderson, South Carolina based brewery.
The brewery’s base sour golden ale has been aged in Petite Syrah barrels before head brewer Keston Helfrich blended in a hefty chunk of art Montmorency cherries. By now the flavor of this future release should be taking shape.
We native fermented and aged our golden sour ale in Petite Syrah barrels before blending in a massive amount of tart Montmorency cherries to create a delightfully refreshing petite sour ale with a light body, tart acidity, bright pie cherry flavor , and a subtle barrel funk. This unique regional ale draws its acidity from a strain of lactobacillus isolated by SouthYeast labs from opuntia fruit in La France, South Carolina and a blend of locally captured native yeasts.
Carolina Bauernhaus Petite Kriek will be available in 750ml bottles at the brewery starting May 6th.
Carolina Bauernhaus 18 Mile Red Peach debuts on April 15th.
Keston Helfrich, brewer and co-owner at Carolina Bauernhaus, took the brewery’s 18 Mile Red sour base and fermented it in Petite Syrah barrels for eight months, then blended it with peaches.
SouthYeast Labs isolated the Lactobacillus bacteria that is quickly becoming a biological signature of the Anderson, South Carolina based brewery.
Carolina Bauernhaus 18 Mile Red Peach will be available in 750 milliliter bottles when the brewery opens on Saturday, April 15th.
Carolina Bauernhaus Mulleficent, collaboration with nearby Brewery 85, debuts on April 1st.
The base beer is a golden sour ale fermented in oak, and blended with 800 pounds of Upstate South Carolina apples. Organic ginger, cinnamon and clove were also added, giving Carolina Bauernhaus Mulleficent mulled cider taste.
This bright golden has hints of apple skins and a bright tartness that finishes with a refreshing dryness and a subtle hint of spice.
Carolina Bauernhaus Mulleficent will be available in 750 mililiter bottles when the brewery opens on April 1st.