When you blend a lambic with a saison, you have Mikkeller’s upcoming holiday release – Win Bic. A little backstory, Mikkeller has just released a new round of spontaneously fermented brews (lambics) dosed with different fruits. You take that bottle of funky, and blend it with a saison, you have yet another unforgettable release from the world’s most prolific gypsy brewer.
Look for this late fall, 2013.
Style: Wild Ale
Availability: 750 ml bottles
Mikkeller (Denmark) released a series of spontaneously fermented beers in 2012, each featuring a different fruit addition. 2013 should see a new round of those funky beers. The base beer for SpontanGooseberry is a lambic. Mikkeller threw in gooseberries for this addition.
The gooseberry is native to Europe, grows on a bush, and basically tastes like a sour grape. We’re pretty sure you can expect a base SpontanAle without fruit additions for your comparison.
Lambic, The Rundown.
A lambic is a spontaneously fermented beer. What’s that? The beer is exposed to wild yeasts and bacteria. In this case (most likely) these wild yeasts live in the oak of the barrels they are aged in. The result is a tart/sour tasting beer.
Ithaca Brewing’s Le Bleu won’t make the 12/31 release date this year. It’s looking like January, 2012.
Bleu, our delightful darling of a barrel-aged blueberry sour ale will be ready when it wants to be ready, and that is NOT on Dec. 31st this year. We are closely monitoring its progress. Please check back in mid-January 2012 when we announce any release updates.
About Le Bleu:
Brewed with New York State Blueberries and Brettanomyces, Le Bleu is a blend of barrels filled in 2007, 2008, and 2009. It’s finished in the bottle with Champagne yeast.Enjoy the dusty rose appearance, mouthwatering aroma of ripe berries, piquant flavor and quick finish.
Hops:Acidulated, Northern Brewer
Malts: 2-Row, American Wheat
Other: Blueberries, Brettanomyces, and Champagne yeasts
Style: American Wild Ale
Availability: 750ml bottles. Seasonally
Our series of “wild” ales, barrel-aged with boisterous cultures like Lactobaccillus and Brettanomyces, develop such complexity that we created this gauges to indicate levels of the three most prominent flavor characteristics. Each Love Child has it’s own unique balance and emphasis.
Amorosa begins as Lost and Found Ale (Abbey ale, w/ raisins). After brewing, it’s transferred into red wine barrels where it spends the next year getting raspberries added to it 3 different times. Here’s the the beer equation (adding Lost & Found, plus the extra TLC)
Style: Dubbel, Lost & Found. American Wild Ale, Amorosa.
Hops: German Magnum and German Tettnang
Malts: Two Row, Wheat, Medium and Dark English Crystal, Special B and Chocolate Malt.
Adjuncts: Dextrose, raisin puree.
1 year, red wine barrels.
2011 Release is March 26th.
LA’s Flavor Profile: The first sip produces a sweet start with a long drawn out sour finish. So of the sweetnewss from the raspberries comes out before acidic notes join the mix. On the back end of the beer is a smoothing oak character which keeps the beer from becoming dull.
Availability: 375 ml bottles. Lost Abbey ships to 8 states. Who/where gets them after the release? Mystery.