According to Brooklyn Brewery, being cool is a complicated thing. Perhaps unattainable if you try. It’s just something that you just are. Some people just experience a flash of cool. A fleeting moment. That’s where Brooklyn Bel Air Sour comes in. It’s intended to taste how cool feels. If just for a few moments. Whatever that means.
This month, Brooklyn Bel Air Sour will appear in 12 ounce bottles for the first time. Brewery brewmaster Garrett Oliver created the recipe, and Lab manger Drew Bombard used his specially cultivated thermophilic Lactobacillus bacteria souring culture. This particulur strain is very unique to the brewery and its fermentation processes. (In other words, you home brewers won’t be able to purchase this commercially.) The result is something cool and tart.
Brooklyn saw great success in the dry-hopped Bel Air Sour last summer – a hoppy and tart reward for months of hard work.
Simply put, Bel Air Sour tastes like being cool feels. It’s genuine, un-ironic, and surprisingly inviting. There’s a peachy, fruity tartness to it that feels like having someone compliment you on your choice of Hawaiian shirt. The eye-catching gold color turns your glass into a fashion statement.
Brooklyn Bel Air Sour debuts in 12 ounce bottles for the first time in January.
Style: American Wild Ale
Availability: 12oz Bottles, Draft.
Bottle Debut: January, 2017