Stone Brewing will debut their first sour/wild ale in December.
For the last two years Stone Brewing – known worldwide for their love of hoppy beers, has been quietly designing a wild ale program. As many breweries across the United States are debuting sour ale programs, Stone seemed content with what they do best. IPAs. As you can imagine, this announcement takes the brewery’s fan base by surprise.
Stone’s Mission Warehouse production facility has been churning out barrel-aged and small-batch beers for some time now. The brewery decided that Mission is home base for future “arrogant” sour ales.
Stone Mission Warehouse Apricot is the inaugural release. The base beer was soured, then blended with barrel-aged barleywine and a strong, highly-hopped tripel. Those two threads were aged on three different strains of Brettanomyces yeast. To top it all off, Stone shoved 500 pounds of peaches into the 4 oak barrels used to age this new release. The process took 18 months to complete.
Stone Mission Warehouse Sour is on sale now through Eventbrite. 4-packs of Apricot must be picked up at Stone’s company store in Escondido, Liberty Station or Pasadena from December 3 through 31st.
Image: Stone Brewing
Destihl Synchopathic Apricot is the latest release the brewery’s canned Wild Sour Series.
The Wild Sour Series is home to Here Gose Nothing, Flanders Red, Blueberry Gose, and more. This third release our of four seasonal Wild Sour offerings ties in a big apricot flavor with the citrus dry-hopping of a pale ale. The kettle soured ale uses Central Illinois micro flora to create a unique “locally grown” tartness.
“…The feedback last year for the draft-only release was phenomenal. With that feedback along with our own love of this beer, the decision to put Synchopathic Apricot in cans this year was an easy one, and we are expecting this new canned release to do extremely well and to keep moving the WiLD SOUR SERIES onward and upward in the sour beer market.” – Matt Potts, Destihl brewmaster
Destihl Synchopathic Apricot is available in 12-ounce cans starting in August 2017. Expect a 4th Wild Series release to be announced later this year.
6% ABV, 8 IBUs
Wicked Weed Golden Angel returns to the “Angels” lineup again today, June 30th.
Wicked Weed Golden Angel is an American sour, aged in red wine barrels with apricots for a total of 10 months. This sour rested on a full metric ton of apricots. If you don’t know weight…that’s a lot of apricots.
Deep golden with a bright fruit haze and stone fruit tartness, this ale pulls inspiration from traditional Lambic fruits and showcases the depth and range of apricot flavors.
Wicked Weed Golden Angel is available at the Funkatorium in Asheville, North Carolina.
Latest Return: 6/30/17
Image: Beer Street Journal
Avery Apricot Sour, the fourth installment of the brewery’s Botanicals & Barrels Series, debuts at month’s end.
The barrel-aged series debuted with Raspberry Sour in May of 2015. Not long after, Vanilla Bean Stout was added to the series, and most recently Tangerine Quadrupel Ale.
The brewery is leaning back “tart” with Avery Apricot Sour. Just like its predecessors, each beer comprises of the four usual beer ingredients, and one specially chosen outside ingredient. The same mixed sour and wild culture in Raspberry Sour is used Apricot, with more lactic acid in the finished beer.
“As the second sour of the series, it is brewed with the same bacterial and yeast cocktail as Raspberry Sour, however the result is a more lactic beer with minimal malt character and a ton of apricot”. – Special Project Brewer Leigh Audin
Avery Apricot Sour will be available in 22 ounce bottles and draft starting January 30th.
Jester King Aurelian Lure, the Austin, Texas brewery’s oak barrel sour ale, will make its 2016 appearance on Friday, September 16th.
Jester King Aurelian Lure is a sour/wild beer brewed with apricots. For the 2014 release the brewery minimized the contact time with the apricots to reduce the amount of citric acid in the beer. In addition, the sour base beer is a blend of mature beer from oak, low in lactic acid.
Due to limitations in fermentation space, and the limited amount of mature, barrel-aged sour beer the brewery has for blending, (thanks to high demand for fruited sours) this year’s release is limited to just 900 bottles. 2015 saw a batch of 5000.
Jester King Aurelian Lure is available in the brewery’s tap room in 500 ml bottles starting September 16th.
Image via Jester King
Unknown Brewing 2.5 (ish) is the second release in the Charlotte, North Carolina based brewery’s on going Anniversary Series.
Last year, brewery founder Brad Schell realized at one point that he had completely forgotten the brewery’s first birthday. (Owning a burgeoning brewery will do that.) If you know anything about Schell and well, the whole brewery’s less than normal mentality, then you’ll fully understand his next move. Throw a 1.5 ish birthday party. And… do it again next year.
Unknown Brewing 2.5 is hitting shelves in North Carolina. South Carolina, and Georgia. The beer is a blend of both a Belgian-style red ale, and a Belgian-style golden ale, aged in bourbon barrels with apricots, blackberries, and cherries. Truly a party in a bottle. Last years is pictured on the left in the image above.
Unknown Brewing 2.5 is a limited 22 ounce bottle offering.
Carolina Bauernhaus June Princess is officially the Anderson, South Carolina based brewery’s first bottle release.
The wild and sour focused brewery headed up by Keston Helfrich and David Thorton opened in December of 2015. Their lineup is almost 100% sold in their downtown taproom.
Carolina Bauernhaus June Princess goes head to head in our book for the best sour in their young repertoire (the other being 18 Mile.) The brewery released just shy of 300 bottles of the beer today, June 28th. Last week, Beer Street Journal spent some time with the brewery hand labeling and waxing each of the bottles. (Props to my wonderful mother who doesn’t drink beer, but made everyone lunch…)
Our native fermented sour rye ale brewed with North Carolina grown pilsner and wheat malts. This hazy gold beer was fermented in regional Tempranillo barrels and aged on local apricots and locally harvested June Princess nectarines from Clemson’s fruit research farm. The beer is fermented with a blend of SouthYeast Labs N1 strong ale yeast and native lactobacillus along with a few Brettanomyces strains. This fruit forward beer is balanced by a bright acidity and rounded out by an oaky barrel character.
Carolina Bauernhaus June Princess is a 750 milliliter bottle limited offering.