Jester King Queen’s Order debuts at the brewery in Austin, Texas on May 19th.
The base beer is a farmhouse ale brewed with Texas-grown Eureka and Ujukitsu lemons, along with Texas Guajillo honey.Brewed back in February of the year, Jester King Queen’s Order was fermented in stainless steel with a blend of native yeast and bacteria.
“Queen’s Order” is a nod to the 1,000s of little workers that make the sticky, delicious nectar both in Texas and beyond. Austin is home to the National Honey Beer Summit taking place later this month.
Look at them crank. These are the tiny, well-oiled gears of an industry. They are paragons of fealty; each of their lifespans represents the durability of a replaceable component in a machine built for another’s purpose. It is fascinating to watch them buzz along endlessly like characters in their own dystopian novel, unaware of their audience and unable to afford a single thought beyond the Queen’s Order.
Jester King Queen’s Order will be available in 750 milliliter bottles and draft when the brewery opens on May 19th.
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.
Three Taverns Pomethus, aka Sour Asylum #5 will be available in cans at the brewery starting today.
The Decatur, Georgia based brewery’s Sour Asylum Series features various Lactobacillus fermented beers, sometimes with spice and fruit additions. Three Taverns Sour Asylum #5’s fruit of choice is pomegranate.
Pomethus is a facto-fermented sour brewed with pilsner and wheat malts and matured on pomegranate. Known to ancient traders as the “fruit of paradise,” the sacred pomegranate’s tartness and touch of sweetness are a delectable delight.
Three Taverns Pomethus was originally released last April in 750 milliliter bottles. 12 ounce cans are available as a to-go option on the tour starting today.
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.
Odell Pryus & Prunus Pear & Peach Sour is destined for the brewery’s Cellar Series this year.
The Fort Collins, Colorado based brewery is home to releases like Zard-Alu Sour Apricot Ale, Pina Agria, and most recently Dark Theory. The brewery’s love of fruits will be expressed once again with Odell Pryus & Prunus Pear & Peach Sour.
The base beer is a sour golden ale, brewed with hefty additions of fresh pears and peach puree, resulting in a bright, tart beer.
Pryus & Prunus is an oak aged sour golden ale brewed with heavy additions of pear and peach puree resulting in a full bodied, pleasantly effervescent, refreshingly tart ale. The two fruits work in harmony, as aromas of peach pie and fresh pear swirl from the glass. The tart complexity of the sour blonde marries with rip fruit flavors that burst forth with every sip. Enjoy.
Like previous series releases, Odell Pryus & Prunus Pear & Peach Sour will have limited availability in 750 milliliter bottles, and draft.
Creature Comforts Triangulation debuts in Athens, Georgia on April 21st.
Adapted from a previous release in the brewery’s extremely limited Curious Series, Creature Comforts Triangulation is an American wild/sour ale that has been aged in tertiary use bourbon barrels with fresh blackberries. The resulting beer is described by the brewery as boasting flavors of almond, biscotti, tart cherry and blackberry.
Triangulation is a mixed fermentation ale fermented in third use bourbon barrels with blackberries. It is the first beer adapted from The Curious series to be produced on a larger scale. Like the historical use of triangles to trace a journey from known points, the navigation that has lead us to the creation of beer has been full of discovery, technical sessions, and growth. The knowledge we have gleaned has culminated here – in Triangulation.
Creature Comforts Triangulation will be a 16.9 ounce bottle release, on-site on April 21st.
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.