Carolina Bauernhaus Ales
Anderson, South Carolina
Carolina Bauernhaus 18 Mile Red Plum debuts September 30th
Carolina Bauernhaus 18 Mile Red Plum debuts in bottles on September 30th. The Anderson, South Carolina based brewery just started bottling in June.
Purple plums highlight Carolina Bauernhaus 18 Mile Red Plum, a Belgian-style sour red ale. The base beer was brewed with North Carolina Wrens Abruzzi rye malt, and fermented in southeastern region wine barrels. The sour acidity is thanks to Lactobacillus that was isolated from opuntia fruit by SouthYeast Labs.
The Brettanomyces was captured from Clemson University’s Musser Experimental Fruit Research Farm. The final beer was aged for four months in wine barrels before spending another 3 months on the plums,
This is our 18 Mile Red sour ale aged on plums for three months. This rustic refined ale was fermented in regional wine barrels and aged for four months before blending in plums. The bright acidity of this beer is created using a strain of native lacto isolated by SouthYeast labs. The initial bite of this red ale is balanced by jammy plum notes and a vinious oak barrel character.
Carolina Bauernhaus 18 Mile Red Plum will be available in 750 milliliter bottles at the brewery in Anderson on September 30th.
Style: American Wild/Sour Ale (w/ Plums. Wine Barrel Aged.)
Availability: 750ml Bottles, Draft. Brewery only.
Debut: 9/30/16
7.2% ABV
Carolina Bauernhaus Feral Barrel Blackberry debuts September 16th
Carolina Bauernhaus Feral Barrel Blackberry will debut on September 16th.
The Anderson, South Carolina based brewery released their first bottles in June. Since then bottle releases have been frequent. Carolina Bauernhaus Feral Barrel Blackberry is the brewery’s American wild/sour ale, aged for six months in a mix of wine and bourbon barrels, using native South Carolina yeast, as well as yeast from SouthYeast Labs.
In the six weeks prior to bottling, the beer was aged on a massive amount of locally grown blackberries.
A dark wild ale featuring regional malts and fermented in Cabernet wine barrels with our house blend of native yeasts, and Brettanomyces and soured with our own strain of Lactobacillus isolated by SouthYeast Labs from opuntia fruit in La France, SC. This beer was aged on local blackberries for a dark fruit note balanced by bright acidity and a rich malty body.
Carolina Bauernhaus Feral Barrel Blackberry is a 22 ounce bottle release.
Style: American Wild Ale (w/ Raspberries. Barrel Aged. Bourbon. Wine Barrel Aged.)
Availability: 22oz Bottles, Draft. Limited.
Debut: 9/16/16
5.7% ABV
Carolina Bauernhaus Barrel Aged Grand Ole Fuzz
Carolina Bauernhaus Barrel Aged Grand Ole Fuzz will be available at the Anderson, South Carolina on September 2nd.
The beer was brewed with RJ Rockers in Spartanburg, South Carolina, using SouthYeast Labs yeasts. Carolina Bauernhaus Barrel Aged Grand Ole Fuzz spends 11 months in freshly used Biltmore Winery Pinot Noir barrels.
…[The] barrels developing an unrepeatable, deep complexity. The extended aging lead to notes of sweet fruits and dry tannins, a mild tartness, and a pleasant earthy spice.
Carolina Bauernhaus Barrel Aged Grand Ole Fuzz will be available in 750ml bottles starting at 4pm on September 2nd. No distribution.
Style: Saison (Wine Barrel Aged)
Availability: 750ml Bottles
Debut: 9/2/16
?? ABV
Image: Carolina Bauernhaus
Carolina Bauernhaus 18 Mile Red Grand Cru bottles debuted this week
Carolina Bauernhaus 18 Mile Red Grand Cru bottles will be available starting this week. The Anderson, South Carolina based brewery debuted their first bottles in June.
Carolina Bauernhaus 18 Mile Red Grand Cru is the brewery’s Belgian-style red sour ale, brewed with rye malt, and aged for six months in Tempranillo barrels. The souring Lactobacillus bacteria was isolated from opuntia fruit by SouthYeast Labs in La France, South Carolina.
This is a sour red ale brewed with NC heirloom rye malt fermented and aged for six months in a single regional wine barrel. This ale has a bright acidity and is filled with dark fruit notes and an oaky character. The acidity is drawn from a strain of native lactobacillus, a blend of local yeasts, and a pair of Brettanomyces strains.
22 ounce bottles will be on sale in the brewery’s tap room starting August, 23rd.
Style: American Wild/Sour Ale (Wine Barrel Aged)
Availability: 22oz Bottles, Draft. (Tap room)
Debut: 8/23/16
7.2% ABV
Carolina Bauernhaus Blackberry Petite Sour
Carolina Bauernhaus Blackberry Petite Sour
Carolina Bauernhaus Feral Barrel Raspberry debuts
Carolina Bauernhaus Feral Barrel Raspberry will be the third bottle release by the Anderson, South Carolina based brewery.
The base beer for Feral Barrel Raspberry is a dark wild ale, brewed with South Carolina region malts. It is initially aged for four months in sorghum rum barrels with native wild yeast from SouthYeast labs and two Brettanomyces strains.
For the past two months, Feral was aged on what the brewery calls a “massive” amount of red raspberries and tart cherries.
A dark wild ale featuring regional malts fermented and aged four months in sorghum rum barrels with a blend of native yeasts and brettanomyces.We added a massive amount of red raspberries and tart cherries and then aged for two more months. Jammy fruit notes are balanced by a rich malt forward body and a tart dry finish.
The brewery’s first bottle came in June – June Princess, followed shortly by Raspberry Petite Sour in July.
Carolina Bauernhaus Feral Barrel Raspberry will available in 750 milliliter bottles at the brewery on August 9th. Limited distribution to follow shortly after.
Style: American Wild Ale (w/ Cherries, Raspberries. Barrel Aged. Rum.)
Availability: 750ml Bottles
Debut: 8/9/16
7.4% ABV
Carolina Bauernhaus Raspberry Petite Sour is the brewery’s 2nd bottle
Carolina Bauernhaus Raspberry Petite Sour is officially the Anderson, South Carolina brewery’s second bottle, following hot on the heels of June Princess.
The base beer in Carolina Bauernhaus Raspberry Petite Sour is the Source Series golden sour ale, blended with a massive amount of red raspberries. The final beer was aged in bourbon barrels for 4 months. The resulting beer is wall to wall raspberries, sour tartness, and bourbon oak.
This unique regional ale draws its acidity from a strain of lactobacillus isolated by SouthYeast labs from opuntia fruit in La France, SC and a blend locally captured native yeasts.
Carolina Bauernhaus Raspberry Petite Sour is available starting today at the brewery in Anderson.
Style: American Sour/Wild Ale (w/ Raspberries. Barrel Aged. Bourbon.)
Availability: 750ml Bottles, Draft. Brewery only.
Debut: 7/19/16
4.5% ABV
Above: Brewery co-founder, and brewer Keston Helfrich shows off bottles of Raspberry Petite Sour. Image: Beer Street Journal
