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 Continue Reading →
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 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 →
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 Continue Reading →
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 →
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, Continue Reading →
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 Continue Reading →
