Carolina Bauernhaus July Prince returns to the Anderson, South Carolina taproom for a second time on October 19th.
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. Limited distribution to local area and Atlanta.
Latest Return: 10/19/17
Birdsong Weasels on Woodpeckers, a new barrel-aged beer debuts on September 28th.
The Charlotte, North Carolina brewery brewed at Belgian-style saison, added fresh peaches and aged it in white wine barrels. Weasels on Woodpeckers joins the brewery’s on-going “Take Flight” Series, home to other releases – Turtles on Pterodactyls, Squirrels on Geese and Mongeese on Monkeys.
The Belgian yeast is complimented with upfront aromas of Chardonnay oakiness and finishes with a slightly tart, slightly sweet peach finish! Kind of tastes like a peach bellini. Who doesn’t like those?
Birdsong Weasels on Woodpeckers will be available when the brewery opens on September 28th, in 22-ounce bottles. $10 each.
Style: Saison (w/ Peaches. White Wine Barrel Aged)
Availability: 22oz Bottles
Image: Bird Song Brewing
Hi-Wire Sour Pumpkin Ale is all over the flavor map. That’s a good thing. There’s a lot going on in this beer.
As fall creeps in, Asheville, North Carolina based Hi-Wire Brewing has released Sour Pumpkin Ale. Put the pumpkin spiced latte down because things are about to get a little weird.
After spending time wandering around local Rayburn Farm, Hi-Wire was struck with the idea of sourcing a beer from a single farm source. Sure, this is a pumpkin ale so you’re probably thinking something with pumpkins, cinnamon, and cloves. Make it taste like pie and ship it, right? Wrong.
Let’s talk pre-barrel. The base beer spent time in stainless steel tanks, with roasted delicata pumpkins, cinnamon basil, and blue ginger. Blue ginger is a Hawaiian variety known for its superior flavor. Cinnamon basil is also called Mexican spice basil. Methyl cinnamate found in the cultivar gives off flavors of the cinnamon spice when the leaves are crushed.
If this beer is already sounding unique, Hi-Wire isn’t done yet. After three months in stainless steel, the beer was split into rum, whiskey, and red wine barrels for six months, then blended back again. There’s nothing “basic” about this creation.
At this point, it is downright impossible to use something as simple as “pie” to describe Hi-Wire Sour Pumpkin Ale. It just doesn’t fit. Sour Pumpkin is aggressively sour as you dive in, melding into a light wash of ginger and cinnamon. As the beer warms, the blend of barrels are fighting for palate domination. Honestly, we think the rum won. This is no simple wild ale, with typical flavors. Everything about this beer is unpredictable in the best of ways. Speaking in the spirit of Hi-Wire’s hometown of Asheville, “Keep Fall Weird.”
Hi-Wire Sour Pumpkin Ale is a limited, 375-milliliter bottle release. Not for the faint of heart (or palate).
Style: American Wild/Sour Alehttp://beerstreetjournal.com/tag/american-wild-ales/ (w/ Pumpkin. Blue Ginger. Cinnamon Basil. Barrel Aged. Whiskey. Red Wine. Rum.)
Availability: 375ml Bottles
PIC: Beer Street Journal
Three Taverns Brettannicus debuts Saturday, July 15th.
Following in the footsteps of Fortunatus is Three Taverns Brettannicus, a 100% Brettanomyces fermented farmhouse ale. The brewery used their saison malt base of pilsner, spelt, and wheat, then fermented in stainless steel tanks with Brett.
After primary fermentation, the beer was transferred to red wine barrels to mature. It has been bottle conditioning since late 2016. All in all, Brettannicus has been a year in the making.
…This newest release from our Funk Yard makes no apologies for in your face funk.
Three Taverns Brettannicus will be available in 375 milliliter, corked & caged bottles at the Decatur, Georgia brewery on Saturday. $12 dollars each.
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
Birds Fly South Skin & Bone, a collaboration with Tarpon Springs, Florida’s Saint Somewhere Brewing Company.
This beer was originally one of the first offerings by Birds Fly South Ale Project, based in Greenville, South Carolina. between the first release and this month’s returns, the brewery has opened a beautiful, wood heavy tap room in the city’s West End Water Tower District.
Skin & Bone is one of the best releases in the brewery’s budding arsenal. This beer hits on all the notes you chase in wild ales – tart, funk and funk. Each sip finishes with mellow hints of the chardonnay barrels. Looking back over 2016, Skin & Bone was easily one of the best new beers we tried. Definitely don’t miss this second round.
Birds Fly South Skin & Bone is on shelves now in upstate South Carolina in 750 milliliter bottles.
Image: Beer Street Journal
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.