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.
Lost Abbey Veritas 019, the 19th edition in the brewery’s “Veritas” line of beers, goes on sale this month.
The California based brewery calls this ongoing experiment a “relationship between fruit, barrel-aging, and the wild yeast Brettanomyces. Each release is unique, small-batch, and unforgettable.
Lost Abbey Veritas 019 is a blonde sour ale that has been aging in French oak for over a year, before being introduced to fresh raspberries. Per Tomme Arthur, Lost Abbey’s co-founder, “The last time we did a fruited sour this intense was Cable Car Kriek back in 2011.”
Pouring shockingly pink, Veritas 019 begins with sweet aromas of rich berries and notably peppery Brett. Intense, Vibrant Raspberry character leading to a refreshingly sour middle with notes of funk on the finish.
Lost Abbey is planning a preview weekend starting March 24th where Veritas 019 will be available on draft. Attendees will have an opportunity to purchase bottles for pickup in April.
The general sale will occur online on Tuesday, March 28th at 12 Noon. No proxies. Sales are limited to 6 bottles per person, $41 dollars per bottle.
The Rare Barrel Apropos of Nothing will be available again at the Berkeley, California taproom again this weekend.
The base beer is a golden sour ale, aged in oak barrels with elderberries and lavender, and a blend of bacteria and wild yeast.
Apropos of Nothing is a golden sour beer aged in oak barrels with elderberries and lavender. Fermented with a unique mix of microorganisms, this sour beer displays floral aromas and flavors of fresh blueberries, honey, and lemon zest.
The Rare Barrel Apropos of Nothing is a 750 milliliter bottle offering. The brewery’s “Ambassador” members are encouraged to visit the allocations page for their bottles. On sale in the tap room on March 18th.
Style: American Sour/Wild Ale (w/ Lavender, Elderberries)
Yeast: Saison Blend, French Saison, Brettanomyces bruxellensis var. Drei, & Brettanomyces lambicus
Bacteria: Lactobacillus delbrueckii, Lactobacillus buchneri, & Pediococcus damnosus
Availability: 750ml Bottles
Latest Return: 3/18/17
Carolina Bauernhaus Strawberry Farmhouse Ale debuts on Saturday, March 18th.
The rye malt based American wild ale was fermented in Pinot Noir barrels using the house mixed culture. (Comprised of all that SouthYeast Labs goodness.) Then fresh strawberries were blended in, and the beer and aged for a full 10 months in the barrels.
We recently tried this on draft at the brewery, and were blown away. If you love fresh strawberries in a nice tart sour ale, you’ve found your beer. The strawberries taste the juiciest on the vine, with a touch of red wine in the finish. 40% of our tab was spent just on this beer.
Our dark saison was brewed using regional rye malt, then fermented & aged in Pinot Noir barrels with our native yeast blend. Over two pounds of locally harvested strawberries were blended in & the ale aged for 10 months in the barrels. This rustic saison has a huge strawberry nose and flavor notes underscored by an earthy rye spice.
Carolina Bauernhaus Strawberry Farmhouse Ale will be available in 750 milliliter bottles when the brewery opens on Saturday, March 18th.
Jester King Part & Parcel, brewed with 100% Texas grown and malted grain, debuts on Friday, March, 10th.
For four years now, Leander, Texas based Blacklands Malt has been creating the first state grown and malted barley. In October of 2016, the project came to fruition, and they delivered dark Munich malt grown near Lubbock to Jester King, dubbed “Endeavor”.
The Endeavor malt guided the recipe. It is high-protein, which develops darker color and flavor during kilning; ultimately deciding what Jester King Part & Parcel would become.
“High protein grain is best used to make darker malts because they can develop rich melanoidin compounds and phenolics (or the “yummy stuff) – Brandon Ade, Blacklands Malt
Part & Parcel uses 100% Texas grown and malted barley from Blacklands, local well water, native yeast and bacteria, and Perle hops. Jester King laments, this might be the first SMASH beer (Single Malt and Single Hop) beer they’ve ever made.
Jester King Part & Parcel will be available in 750 milliliter bottles at the brewery in Austin, Texas starting March 10th.
Style: American Wild/Sour Ale
Availability: 750ml Bottles
Image: Jester King. Bottle Artwork: Josh Cockrell
Boulevard Show Me Sour debuts in the “Show Me” state this week. The first in a line of sessionable sours.
This beer first appeared in 2015 as a collaboration between Boulevard’s brewmaster Steven Pauwels and and Side Project’s Cory King. Both brewers are inspired by low alcohol, Belgian table beers.
Show Me Sour features 2 Row Pale, Maris Otter, and Amber 50 malt, plus Midnight Wheat. It is brewhouse soured, and after primary fermentation, was transferred into second use oak whiskey barrels. The final beer was blended back with fresh beer, resulting in a beer-y take on the whiskey sour cocktail.
Boulevard Show Me Sour is pleasantly puckering and an excellent choice alongside burnt ends, rum cake, salads with acidic dressings and soft cheeses. – Jeremy Danner, Ambassador Brewer
Boulevard Show Me Sour debuts this week in Kansas City. 12 ounce bottles can be found on shelves around the U.S. in the following weeks.
4.3% ABV, 12 IBUs
Jester King Fair Voyage, a collaboration with Seattle, Washington’s Fair Isle Brewing, debuts Friday.
The American wild ale is brewed with Washington fireweed. Don’t worry, we’ve never heard of it either. It’s a perennial herbaceous plant that produces a unique spiced flavor. In Alaska it’s used for jellies, candies and ice creams. The fireweed was dried, and added to the wort at the end of the boil.
Besides fireweed, the beer was fermented with a blend of both Jester King and Fair Isle native yeasts and bacterias in stainless steel.
Interesting fact. Andrew Pogue of Fair Isle Brewing used to live in Jester King’s hometown of Austin, Texas. He used to assist the brewery with carpentry, photography, and more. When it came time to open Fair Isle, Jester King accepted a small stake in the brewery in exchange for guidance and business advice.
Jester King Fair Voyage will be available by the glass and bottles starting Friday, March 3rd at 4 pm.
Image: Jester King