The Asheville based brewery has put together some pretty killer collaborations recently. In 2016, it was Juiceless, a hoppy collab with Creature Comforts, which was followed by a wild/sour ale brewed with Switzerland’s Trois Dames. Fans also lusted over Red Atrial, a raspberry filled blend with Jester King.
Wicked Weed Happy Blending is the latest collaboration release, created with California’s The Rare Barrel. Both breweries are very well known for their barrel-aged sours. This release will be no different. Cellermen from each of the breweries travelled to the other’s home base and hand selected their favorite barrels. The chosen barrels were then combined with 3 pounds per gallon of nectarines and plums.
This collaboration is the brainchild of blenders from both Wicked Weed and The Rare Barrel breweries. Cellarmen travelled to one another’s breweries to select their favorite barrels from the others’ collection. They then combined the beer from these barrels with 3 lbs per gallon of nectarines and plums. This combination formed the perfect balance of character and flavor to represent each respective barrel house.
Wicked Weed Happy Blending will be a 500 milliliter bottle at the brewery on February 17th.
Carolina Bauernhaus June Princess is officially the Anderson, South Carolina based brewery’s first bottle release.
The wild and sour focused brewery headed up by Keston Helfrich and David Thorton opened in December of 2015. Their lineup is almost 100% sold in their downtown taproom.
Carolina Bauernhaus June Princess goes head to head in our book for the best sour in their young repertoire (the other being 18 Mile.) The brewery released just shy of 300 bottles of the beer today, June 28th. Last week, Beer Street Journal spent some time with the brewery hand labeling and waxing each of the bottles. (Props to my wonderful mother who doesn’t drink beer, but made everyone lunch…)
Our native fermented sour rye ale brewed with North Carolina grown pilsner and wheat malts. This hazy gold beer was fermented in regional Tempranillo barrels and aged on local apricots and locally harvested June Princess nectarines from Clemson’s fruit research farm. The beer is fermented with a blend of SouthYeast Labs N1 strong ale yeast and native lactobacillus along with a few Brettanomyces strains. This fruit forward beer is balanced by a bright acidity and rounded out by an oaky barrel character.
Carolina Bauernhaus June Princess is a 750 milliliter bottle limited offering.
Modern Times Beer (San Diego, CA) is gearing up for a sour beer release on December 11th, 2014. This will be the brewery’s first public release.
The release features five sour/wild offerings, each spent 15 months aging in red wine barrels with a mix of souring bacteria. Each beer was fermented in stainless first, then transferred to barrels. Each barrel contained a mix of more than 40 strains of Brettanomyces, Lactobacillus, & Pediococius from all over the world.
Empty Hats – Oud Bruin. The flavor starts with a big red wine component, quickly followed by a strong tartness, funk, and a hint of warm malt on the finish, which lingers for ages.
New from Nowhere – Flanders Red. The flavor starts out with raspberry, strawberry, and oak, quickly followed by a puckering sourness, and a long, red fruit-drenched finish.
Rampart Junction – Peach Sour. After 11 months in red wine barrels, we added 50lbs per barrel of fresh, organic, heirloom peaches, which spent 5 months in the barrels before bottling.
Oracle of the Bottle – Cabernet Grape Sour. (News From Nowhere is the base beer.) After 11 months in red wine barrels, we added 50lbs per barrel of Cabernet grapes, which spent 5 months in the barrels before bottling.
Palace of the Cracked Heads – Nectarine Sour. (Empty Hats is the base beer.) After 11 months in red wine barrels, we added 50lbs per barrel of fresh, organic, heirloom nectarines, which spent 5 months in the barrels before bottling.
Bottles retail for $25 – $30 dollars each and can be pre-purchased online starting December 4th, 2014. You must pick them up in person before February 12, 2015. (No Proxies).
A fruitier version of Sour in the Rye? Sour is an yearly release by The Bruery, a rye beer that spends more than a year funking up in an oak barrel. In a new 2013 twist, the brewery is adding peaches and nectarines to the barrel.
Deliciously sour, bursting with spicy rye notes and hints of oak fro the barrels aged within.