Carolina Bauernhaus Freehaus Jupiter Gold will be available starting January 14th, 2017.
Anderson, South Carolina based Carolina Bauernhaus has teamed up with their coastal neighbors, Freehouse Brewery. The two breweries share barrels, yeast and recipes already, so a collaboration was long overdue.
Carolina Bauernhaus Freehaus Jupiter Gold uses Freehouse mixed culture from their sour tanks, plus Carolina’s house blend. The golden sour was matured for nearly a year in three different Cabernet barrels, then blended with 200 pounds of upstate South Carolina Jupiter grapes.
Jupiter Gold has a beguiling fruit notes and a bracing acidity coupled with a dry refreshing finish.
Carolina Bauernhaus Freehaus Jupiter Gold will be available in 750 milliliter bottles at the Anderson brewery on January 14th.
Wicked Weed Oh My Quad is one of the latest releases from the Asheville, North Carolina brewery.
According to Wicked Weed, this release might just be a one-off, so snag one now.
Wicked Weed Oh My Quad is a Belgian-style quadrupel ale, aged in wine foeders with cherries. The brewery will be parting with the wine vessels in the near future, potentially ending any future re-brews of this strong ale.
Wicked Weed Oh My Quad is now a 12.7 ounce bottle release.
Anderson Valley Horse Tongue is a new sour joining the California brewery’s lineup this month.
In case you somehow missed it, Anderson Valley has been killing it lately with their various iterations of gose in the lineup.
Don’t let the name throw you off. No horse got its tongue in this beer. A barrel of experimental wheat beer went funky, in the most delicious way. So the brewers captured the blend of Pediococcus Damnosus, Lactobacillus, and Brettanomyces and started the process over intentionally this time.
The base beer is a wheat ale fermented with a Belgian yeast, the the harvest “funk” culture. After six months in stainless steel tanks, the beer was transferred to wine barrels to aged a bit more. The result is a session beer full of sour and funk.
The barn hand opened the door and panicked. One of our shire horses had reached over the stall, pulled a bung from its barrel, and was licking the beer inside. Fearing he’d be blamed, he replaced the bung and told no one. Months later, our brewers found their experimental wheat ale had turned sour and little funky, but it was delicious! Eventually, the barn hand confessed his secret but we all had a good laugh… And thus, the legend of our Horse Tongue was born.
Anderson Valley Horse Tongue is a 22 ounce bottle and draft release.
Carolina Bauernhaus Keowee is up next for the Anderson, South Carolina based brewery. Named for the Cherokee word for ‘Place of the Mulberries’.
Co-founders Keston Helfrich and David Thornton have have been working on “Keowee” for a while now. According to Thornton, the release delay has been due to the availability of the star of this beer, the mulberry. Beer Street Journal tried this beer with the team back in February. The mulberries really give this beer a unique flavor.
The base beer is the brewery’s 18 Mile Red Ale, aged on locally foraged mulberries (Which indeed was a task). 18 Mile ages for seven months Tempranillo and Cabernet wine barrels, and one extra month on the berries.
We barrel fermented our 18 Mile Red sour ale in Tempranillo and Cabernet wine barrels using our house ale yeast natively collected by SouthYeast Labs, a blend of multiple Brettanomyces strains, and a strain of native Lactobacillus. After letting the beer age for over seven months we blended the beer with fresh locally foraged mulberries and aged for another month. The resulting beer has a bright acidity paired with juicy berry notes balanced by an oaky barrel character.
Carolina Bauernhaus Keowee will be available on Saturday, November 12th in the taproom.
Carolina Bauernhaus July Prince debuts in the Anderson, South Carolina taproom on October 29th, 2016.
A follow up to the first bottle release in June – June Princess, Carolina Bauernhaus July Prince is an American wild ale fermented with peaches.
The base beer is the brewery’s golden rye ale, femented in Chardonnay barrels with SouthYeast Labs strong ale yeast for seven months. Then the brewery added 200 pounds of peaches and aged it another two months. Finally, July Prince was dry-hopped With Hull Melon and Aramis hops.
The finished beer has a subtle acidity, juicy peach notes, and a light hop note balanced by a dry oak barrel character.
Carolina Bauernhaus July Prince is a 750 milliliter bottle offering.
Wild Heaven Emmylou, the first in the Georgia based brewery’s fruited sour series, debuts today.
Eric Johnson (brewmaster) laid the groundwork for Wild Heaven Emmylou almost two years ago, when he started souring a base golden ale in oak barrels. The oldest barrels are 18 months old.
Five different Bordeaux barrels containing kumquats, D’Anjou pears, cantaloupe, gooseberry and Asian persimmon comprise the final blend for Sour No. 1.
The result is a game-changing sour for Wild Heaven. The sour/wild ale is impressively complex, with light notes of the unique fruits on which Emmylou has been aging, finishing with a beautiful flavor of the barrels.
Wild Heavy Emmylou is available in 500 milliliter bottles at the brewery on October 15th, with limited distribution to follow this week. Expect more fruited sours to follow in the coming months.
Carolina Bauernhaus 18 Mile Red Cherry bottles arrive in the brewery’s taproom on October 14th.
The base beer for Carolina Bauernhaus 18 Mile Red Cherry is a Belgian-style red ale, brewed with North Carolina grown Wrens Abruzzi rye malt, and fermented in regional wine barrels.
Brewery co-founder David Thornton also founded SouthYeast Labs, born out of a Science of Beer course at Clemson University. The acidity of this new release is thanks SouthYeast isolated Lactobacillus, found in locally grown opuntia fruit. Additionally, the mix of wild yeast comes from Clemson University’s Musser Experimental Fruit Research Farm.
The base beer was aged for four months in barrels before being introduced to tart cherries and aged for another three months.
The resulting rustic refined ale has a bright acidity and is filled with tart cherry and dark fruit notes rounded out by vinous barrel character.
Carolina Bauernhaus 18 Mile Red Cherry is a 750 milliliter bottle release, at the taproom in Anderson, South Carolina.