Karl Strauss will celebrate 24 years of brewing with their version of a Flanders-Style Ale. Aptly named 24th Anniversary Flanders-Style Ale, this has been aging in oak barrels since last year’s anniversary party and is part of Karl Strauss’s ever-expanding barrel program. If you get the chance to try this beer, Karl Strauss invites you to tweet them your sour face @Karl_Struass with the hashtag #sourface.
“We’ve been experimenting with sour beers for a while and we thought it would be fun to barrel age a bigger version of our Flan-diddly-anders. The Flanders style is tart enough to make sour fans happy but still accessible enough for people who might not have tried a sour beer before. It was a fun beer to make.”
The 24th Anniversary will be available at their brewery for their 24th Anniversary Changing of the Barrels Party on February 2nd to the 100 few with tickets. During this intimate event, guests will also be able to taste a sample of next year’s doppelbock before it hibernates in barrels until next year.
Style: Flander’s Red
Availability: on tap, bottles
Arrival: coming soon
If you go:
Karl Strauss Brewing Company, San Diego CA
February 2nd 2013, 6-9PM
$50/person includes beer, food, entertainment, chance to taste 25th anniv. beer, and a souvenir glass
Some sour Jester King – RU-55 Barrel Aged Sour Red Ale. A red ale soured in oak barrels. RU has been showing up a festivals, and special brewery tastings.
For generations, the farms of West Flanders have been tended to by large, anthropomorphic automations. In recent years, many of these farms have been taken over by large, multinational corporations, and their automations replaced by shiny new electronic robots. Scattered about the countryside, however, there are still a few intrepid farmers who insist on doing things the old-fashioned way.
Style: Flanders Red Ale (Oak Barrel Aged)
Hops: Czech Saaz, East Kent Goldings
Malts: Organic Munich, Two-Row, Pilsner. Non-Organic CaraRed, Crystal, Melandoidin, Roasted Barley)
Availability: 750 ml bottles
Arrival: Distribution – Late Dec/Jan 2013
7.3% ABV, 16 IBUs
Barrel aged Green Flash! The above is a bourbon barrel aged sour red known as Flanders Drive. The name refers to a style of red ale brewed in Belgium “Flanders Red Ale”. Those beers use Lactobacillus to give it sour character. Their flavor is sour and acidic.
Flanders Drive gets a little “Americanized” with some bourbon barrel aging. Green Flash also has a Barrel Aged Sleepin’ With Shaggy approval, but with no ratings onRateBeer.com, the beer doesn’t seem to have been released yet.
La Folie is the brainchild of New Belgium brewmaster Peter Bouckaert. Bouckaert previously brewed for Rodenbach Brewery, home of sour beers in West Flanders, Belgium. New Belgium’s La Folie is a very popular U.S. born and brewed Flanders Ale.
La Folie Wood-Aged Biere, is our original wood-conditioned beer, resting in French Oak barrels between one and three years before being bottled. Peter Bouckaert, came to us from Rodenbach home of the fabled sour red. Our La Folie emulates the spontaneous fermentation beers of Peter s beloved Flanders with sour apple notes, a dry effervescence, and earthy undertones.
Style: Flanders Red Ale
Malts: Pale, Munich, Carapils, C-80, Chocolate
Taste Expectations: Tart, sour. Dark fruits. Cherries, oak.
Availability: 22oz bombers. Draft. Brewed once a year.
Just to recap – “Monstre Rouge” is dubbed an Imperial Flanders Red Ale. It’s based off of Terrapin’s Big Hoppy Monster, a red ale, with rye malt added. A brettanomyces yeast was added for souring, then it sat on toasted American oak. Rouge is a ONE TIME collaboration with famed Belgian brewer Dirk Naudts of De Proef Brewing in Lochristi, Belgium.
Grab this beer while you can, it’s a one time offer!
Cypress Street Pint & Plate
817 West Peachtree St NW
Atlanta, GA 30308
Recently, the brewers of Terrapin Brewery (Athens, GA) traveled to Lochristi, Belgium to collaborate with De Proef Brewing. De Proef was found in 1996 by Dirk Naudts. Dirk Naudts is considered one of the leading brew masters in Belgium. De Proef (or “The Prof — Dirk’s nickname) is a highly scientific brewery that melds traditional brewing methods with modern equipment technologies. Versatility is a keyword when describing De Proef as each beer is made in a 9 Barrel brewhouse, which allows each beer to be specially crafted and unique.
Dirk’s brewing reputation spawned the collaboration project between De Proef and American brewers. Monstre Rouge is the 4th collaboration with De Proef. It’s an Imperial Flanders Red Ale. Rouge has a lot in common with Terrapin’s Big Hoppy Monster. Imagine Big Hoppy Monster (a red ale) with Rye Malt added. Then instead of an American ale yeast, one of Dirk’s specialty Belgian strains of Brettanomyces was used. There might even be some Lactobacillus in the mix. It is then aged on toasted American oak.
Hops – American strains – Potentially Cascade, Amarillo
Malts – Rye Malt, Crystal Malts (Color Range Lovibond 20-75)
Taste Expectations – Described as tart, sour, sweet, hoppy & woody. Complex; with big IPA nose, sweet malts and sour in one big package.
Availability – 750 ML Corked & Caged. Rare cask & Draft offerings. (Already in Atlanta, announcements soon)
The beer is an imperial flanders red ale . Spike Buckowski, head brewer at Terrapin states it is based off of “Big Hoppy Monster” a red ale. Spike’s brewing style has a German influence so he added rye malt into the mix. Brettanomyces yeast is used in Monstre Rouge, along with crystal malt and munich malt. American hop strains were used, and as a nice finishing touch Rouge was aged on American oak. This red ale will have a nice mix of both American and Belgian brewing styles.
More to follow on this beer as it gets closer to widespread release.
Brick Store Pub – 6/28, 5pm
125 East Court Square
Decatur, GA 30030-2521