Hi-Wire Oak Fermented Imperial IPA with Brett will be the 5th entry in the brewery’s on-going Single Barrel Series.
The Asheville, North Carolina based brewery’s South Slope location was turned into a sour/wild/experimental facility, shortly after the brewery opened their new production facility.
Hi-Wire Oak Fermented Imperial IPA with Brett is a city hopped India pale ale, aged in white wine barrels with the brewery’s mixed culture (wild yeast, and souring bacteria) and and bottled conditioned with Brettanomyces yeast.
Batch #5 of the Single Barrel Series is a single malt, single hop Imperial IPA (9.5% ABV) brewed and aged in a white wine barrel with Brettanomyces for 8 months. Dank tropical fruit & bright citrus notes from Citra hops blend perfectly with earthy brett funk & oak in this big complex beer with a smooth, warming finish.
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.
To date, the Single Barrel Series includes:
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.
Hi-Wire Single Barrel Oak Fermented Tart Wild Ale is one of two beers debuting in the brewery’s new Single Barrel Series on April 1st.
The brewery’s South Slope location has become a wild and sour beer playground, now that the new production location is open just minutes away.
Hi-Wire Single Barrel Oak Fermented Tart Wild Ale is a wild ale brewed with cherries and raspberries, then aged in oak. The beer is a part of a dual bottle release, alongside Dark Saison.
Johnathan Parks, Head brewer of Hi-Wire’s specialty beer program, mentions that these initial releases will be different from what you’ll expect from the sour program in the future.
Hi-Wire Single Barrel Oak Fermented Tart Wild Ale is limited to 120, 750 mililiter bottles. Available solely at the South Slope tap room at 2pm on April 1st.
Hi-Wire Single Barrel Dark Saison will be one the brewery’s first entries into their Single Barrel Series on April 1st.
After the new production brewery (The Big Top) was completed last year, Hi-Wire announced that the original South Slope (downtown Asheville) location would become a sour/wild brewery. Early 2016 would reveal what is to come from the change.
Hi-Wire Single Barrel Dark Saison is brewed with dark malts, and aged in oak with Brettanomyces yeast.
“The main purpose of the new series is experimentation,” says Head Specialty Brewer, Johnathan Parks. “These beers are very different from what you are going to see from our larger upcoming wild and sour program.”
Hi-Wire Single Barrel Dark Saison is limited to 120, 750 mililiter bottles. Sold at the brewery’s South Slope tap room at 2pm on April 1st.