American Wild Ales

Upslope Dry Hopped Wild Ale

Upslope Dry Hopped Wild Ale is the 8th entry in the brewery’s ongoing Lee Hill Series.

This edition is a sour blonde ale, that has been aging in neutral oak. Neutral oak has lost most, if not all it’s ability to Continue Reading →

Hi-Wire Oak Fermented Berliner Weisse, June 11th

Hi-Wire Oak Fermented Berliner Weisse with Brettanomyces will release on June 11th.

The Asheville, North Carolina based brewery transitioned their downtown South Slope location in a specialty brewery for wild and sour/ and one-off releases. Shortly after, the brewery launched the Continue Reading →

Odell Zard-Alu Sour Apricot releases May 27th

Odell Zard-Alu Sour Apricot is on deck by the Colorado based brewery.

Love fruited sours? Odell Zard-Alu Sour Apricot is a fruit focused sour, featuring a blend of Brettanomyces yeast, and Lactobacillus.

Apricots are thought to be native of the Persian territory, Continue Reading →

Posted in Hi Wire Brewing, Coming Soon

Hi-Wire Oak Fermented Tart Saison joins Single Barrel Series

Hi-Wire Oak Fermented Tart Saison will join the Asheville, North Carolina based brewery’s lineup on June 11th. Part of their South Slope location’s Single Barrel Series.

Hi-Wire Oak Fermented Tart Saison was soured in the kettle, then racked to red wine oak barrels with a mixed culture (of wild yeast and sour bacteria) and passionfruit. The end result is a beer with an earthy, oaky character.

Dank tropical notes of passion fruit blend with subtle brett funk & earthy oak character in this vibrant, refreshingly tart beer.

Production of Hi-Wire Oak Fermented Tart Saison is limited to 120, 750 milliliter bottles. On sale at the South Slope location at 12 pm on June 11th.

Style: American Wild Ale (w/ Passionfruit. Wine Barrel Aged.)
Availability: 750ml Bottles
Release: 6/11/16

5.5% ABV

To date, the Single Barrel Series includes:

Oak Fermented Dark Saison, Tart Wild Ale w/Cherries & Raspberries, Berliner Weisse w/ Brettanomyces, and the above release.

by Reid Ramsay
Posted in Upslope Brewing Company, New Releases

Upslope Dry Hopped Wild Ale

Upslope Dry Hopped Wild Ale is the 8th entry in the brewery’s ongoing Lee Hill Series.

This edition is a sour blonde ale, that has been aging in neutral oak. Neutral oak has lost most, if not all it’s ability to import oak flavors or flavors from anything that has previously aged in it.

The brewery really shows some versatility with this release. Upslope has made a name for themselves by brewing great beers to style. (Their Brown Ale just won awards.) We still wholeheartedly believe that if you can brew a solid IPA, pale ale, or brown ale, you can brew anything. Upslope Dry Hopped Wild Ale is exactly that example.

Upslope Dry Hopped Wild Ale is the 8th edition in the Lee Hill Series. Available in 19.2 ounce cans in a very limited release run.

Style: American Wild Ale (Oak Aged)
Availability: 19.2oz Cans. Limited taproom release.
Debut: Late Spring, 2016

?? ABV

by Reid Ramsay
Posted in Hi Wire Brewing, Coming Soon

Hi-Wire Oak Fermented Berliner Weisse, June 11th

Hi-Wire Oak Fermented Berliner Weisse with Brettanomyces will release on June 11th.

The Asheville, North Carolina based brewery transitioned their downtown South Slope location in a specialty brewery for wild and sour/ and one-off releases. Shortly after, the brewery launched the Hi-Wire Single Barrel Series, with two beers.

This berliner weisse maintains the traditional character of the style, while oak fermentation & brett adds depth and complexity to this light, tart wheat beer.

Batch #3 is Hi-Wire Oak Fermented Berliner Weisse, a kettle soured beer that was fermented in a white wine barrel with German ale yeast. The final beer was bottled conditioned with Brettanomyces yeast. Available in 750 milliliter bottles on June 11th, at 12 pm.

Style: American Wild Ale (Wine Barrel Aged.)
Availability: 750ml Bottles
Release: 6/11/16

4.7% ABV

 

by Reid Ramsay
Posted in Almanac Beer Co., Coming Soon

Almanac Pumpkin Pie de Brettaville to join Farm to Barrel Series

Almanac Pumpkin Pie de Brettaville looks to join the brewery’s ongoing Farm to Barrel Series in the coming months.

The California based brewery already has a few different renditions of “Brettaville” in their lineup, including a Tangerine de Brettaville, and a Peach de Brettaville. Almanac Pumpkin Pie de Brettaville features roasted heirloom pumpkins and fall spices, aged in oak barrels.

We start by brewing a bright and aromatic farmhouse ale with a blend of twelve “brett” yeast strains. After a vigorous primary fermentation, the beer is racked into wine barrels to mature. In cask, the beer takes on the complex flavors of the oak, and the brettanomyces yeast creates an exotic melange of earthy funk and tropical fruit flavors.

Almanac Pumpkin Pie de Brettaville will be a 375 milliliter bottle offering.

Style: American Wild Ale (w/ Pumpkin. Oak Barrel Aged.)
Availability: 375ml Bottles, Draft. Limited.
Release: TBA

7.3% ABV

by Reid Ramsay
Posted in Odell Brewing, Coming Soon

Odell Zard-Alu Sour Apricot releases May 27th

Odell Zard-Alu Sour Apricot is on deck by the Colorado based brewery.

Love fruited sours? Odell Zard-Alu Sour Apricot is a fruit focused sour, featuring a blend of Brettanomyces yeast, and Lactobacillus.

Apricots are thought to be native of the Persian territory, where they were commonly referred to as Zard-Alu. These precious stone fruits were so highly revered that they were often used a commodity in the markets. The stones were not to be wasted. Much like this brew. While peach and pear-like flavors mingle in the background, as Brettanomyces and Lactobacillus create the tie that binds all the components. The end result is a complex ale that is playfully sour, light, and refreshing.

Odell Zard-Alu Sour Apricot will be a 750 milliliter offering, available in the tap room starting May 27th/

Style: American Wild/Sour Ale (w/ Apricots)
Availability: 750ml Bottles
Release: 5/27/16

6.8% ABV

by Reid Ramsay
Posted in Jester King Brewery, New Releases

Jester King Hibernal Dichotomous 2016, a sour blend

Jester King Hibernal Dichotomous 2016 releases on Friday, May 13th.

This edition is a blend of old and young beer, a method the brewery refers to as bière de coupage. The young, fresh beer is a farmhouse/wild ale brewed with dried Genmaicha tea, and winter rosemary.

The old beer is from the brewery’s stock of Funk Metal, a sour barrel aged stout.

Jester King Hibernal Dichotomous 2016 is available in 750 milliliter bottles when the brewery opens on Friday, May 13th.

Style: American Wild Ale (w/ Rosemary, Genmaicha tea. Partially Barrel Aged.)
Availability: 750ml Bottles. 3,500 bottle production run.
Release: 5/13/16

5.9% ABV, 22 IBUs

by Reid Ramsay
Posted in Jester King Brewery, Don't Miss This, New Releases

Jester King Cloudfeeder, a collaboration with Tired Hands

Jester King Cloudfeeder, a new collaboration with Tired Hands Brewing will be available April 29th.

The farmhouse ale is brewed with Texas grapefruit and limes, plus Pennsylvania honey,  and dry-hopped with Nelson Sauvin and Simcoe hops.

The approach to this recipe was to create a lower alcohol by volume beer, fermented with a mix of brewer’s yeast and wild/sour mixed culture, and tastes like an India pale ale. Simply put, right now the beer is more bitter than sour. Time will change this beer as the little microorganisms see fit.

As we’ve pointed out before, farmhouse ales were historically either very bitter or sour. On occasion, as we did with Cloudfeeder, we used a combination of hops, fairly high fermentation temperature (78F), and the absence of long-term aging, to create a beer that’s bitter and not particularly sour/tart — at least not yet.

Even the label is a collaboration, created by Jester King’s Josh Cockrell in collaboration with Jean Broillet IV of Tired Hands.

Jester King Cloudfeeder will be available on tap at the Austin, Texas brewery starting April 29th, and around the upcoming Craft Brewer’s Conference in Philadelphia. Bottles will be available shortly after.

Style: Farmhouse/Wild Ale (w/ Limes, Honey, Grapefruit)
Availability: Draft, Bottles
Release: 4/29/16

3.8% ABV, 51 IBUs

by Reid Ramsay