Wild Heaven Emmylou, the first in the Georgia based brewery’s fruited sour series, debuts today.
Eric Johnson (brewmaster) laid the groundwork for Wild Heaven Emmylou almost two years ago, when he started souring a base golden ale in oak barrels. The oldest barrels are 18 months old.
Five different Bordeaux barrels containing kumquats, D’Anjou pears, cantaloupe, gooseberry and Asian persimmon comprise the final blend for Sour No. 1.
The result is a game-changing sour for Wild Heaven. The sour/wild ale is impressively complex, with light notes of the unique fruits on which Emmylou has been aging, finishing with a beautiful flavor of the barrels.
Wild Heavy Emmylou is available in 500 milliliter bottles at the brewery on October 15th, with limited distribution to follow this week. Expect more fruited sours to follow in the coming months.
Bayou Teche Biere (Arnauldville, LA) releases the first to three sours on January 31st at their five year anniversary party.
Bayou Teche Persimmon Sour starts as a berliner weisse. The brewery used Lactobacillus to sour French pilsner malt, then added persimmon (an edible fruit) and finally re-fermenting the beer with French ale yeast for a cajun spin.
Brewery founder Karlos Knott jokingly calls it a Bayouliner-weisse.
Limited draft and 22oz bottles of Bayou Teche Persimmon Sour will be available at the party.
Saint Somewhere Brewing Company (Tarpon Springs, FL) and the up and coming Prairie Artisanal Ales (Oklahoma) have teamed up on a new farmhouse ale. Plus tÃ´t L’etat, which means “the earlier state,” is brewed with persimmon and elderflower. Look for a release announcement to come.
Brewed in collaboration with our friends at “Prairie Artisanal Ales” in Oklahoma. A rustic farmhouse ale brewed with persimmon and elder flowers with a bit of Florida terroir.