Topic Archives: Wild Ale
Lost Abbey’s Framboise de Amorosa
Raspberry fiends, here’s one for you. Lost Abbey (San Marcos, CA) is releasing Framboise de Amorosa again in 2011. LA touts this beer as “their first foray into the world of raspberry beers.”
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.
Raspberries
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.
7% ABV
Avery Dihos Dactylion
Avery Brewing (Boulder, CO) has a very successful and very rare. Only 248 cases produced. Release date – Friday, 2/25/11. Here are the details on this brew…
Experimentation.
Ales and lagers that defy styles or categories. This is what we are about: our driving force, our passion. To further facilitate this innovative spirit, we’ve developed our Barrel-Aged Series where anything, and we mean ANYTHING, goes! Brewed for those as adventurous as we are!
Flavor Profile:
Aged for eighteen months in fresh Cabernet Sauvignon wine barrels, Dihos Dactylion features a primary fermentation using a proprietary blend of saison yeasts, a secondary fermentation of our house brettanomyces wild yeast strain, along with lactobacillus and pediococcus bacteria added to sour things up. Dihos Dactylion bursts with aggressive aromas of red wine and a touch of brett; delightfully sour to the taste, initial lactic acid flavors hit high in the cheekbones before transitioning to complex layers of soft fruit, oaky-tannins and red wine.
Beer Rundown:
Style: Sour Ale, Barrel aged
Aged 18 months in fresh Cabernet Sauvignon barrels from Plumpjack Vineyards (CA)
Selectively blended from the very best 13 barrels of an initial 36 barrel batch
10.74% ABV
$8 per 12oz bottle
Limit 6 per customer
Don’t live in Colorado? 200+ cases of Dihos Dactylion will be put up for grabs from the Avery Tap Room on 2/25. If any remains unsold after the release, we will allocate it among the best Avery beer bars and bottle shops around the country.
Upcoming Releases:
Collaboration Not Litigation Ale (Batch #5) — February 18th, 2011 at the Boulder Strong Ale Festival
The Maharaja Imperial IPA Batch #13 Releases on Friday, March 11th 6PM-10PM
COMING SOON: The Bruery/Cigar City ISO:FT
There will be 2 releases in the Cigar City Brewing/ The Bruery collaboration. In addition to Marrón Acidifié, a beer dubbed ISO:FT will be released. For those of you that don’t trade beer, ISO:FT is code for “In Search Of: For Trade”. I hope you can figure that out. This second edition will be harder to get than Marrón Acidifié. While Marrón will be in limited supply to Cigar City/ The Bruery’s distribution markets, apparently (still confirming) this beer will be offered only to Bruery Reserve Society Members.
ISO:FT is already up on BeerAdvocate.com and classified as an American Wild Ale. The proclaimed “CalifFlorida” beer features guavas grown in Florida, and dates grown in California. The beer is oak aged. Those are all the details confirmed thus far. Both Marrón Acidifié & ISO:FT are up for sale for Reserve members at the link below.
9% ABV
NEW RELEASE: New Belgium/Allagash Vreinden
The recent collaboration between Allagash Brewing & New Belgium. The brewers took turns at each others breweries to come up with this off the wall recipe. This release was brewed on site at New Belgium in Ft Collins, Colorado. “Vreinden” means friends in Flemish, and joins the brewery’s Lips Of Faith series.
Commercial Description:
Get a Belgian Brewmaster and a master of Belgian brewing together and theres sure to be spontaneous imagination that leads to micro-organisms mingling in fermentation. Allagash and New Belgium are pleased to offer you our collabeeration brewed with the slightly fruity hibiscus flower, the aromatic Brettanomyces, and the flavor-boosting Lactobacillus. We recommend pairing it with creamy, soft cheeses and charming Vrienden – thats friends in Flemish.
Style: American Wild Ale
Brewed with Hibiscus & Endive. Spontaneously fermented.
Taste Expectations: Sweet fruity malts. Wild yeast. Herbal, musty, funky & tart.
Availability: 22oz bombers. Draft. One time collaboration.
8.5% ABV
NOW TAPPING: Bell’s The Wild One
Tapping tonight, and in honor of the Decatur Beer Festival tomorrow, Brick Store Pub just tapped Bell’s “The Wild One.” This hard to find beer is a Belgian style sour beer aged in oak for over a year.
Style: American Wild Ale
Taste Expectations: Tart fruits. Slightly sour, almost puckering for some. Dark fruits & oak. Becomes sweeter as you drink!
6.6% ABV
Brick Store Pub
125 East Court Square
Decatur, Georgia 30030
COMING SOON: Bell’s “The Wild One”
It has been confirmed that Georgia will be receiving some of Bell’s “The Wild One” this year. Regardless of what the beer has been previously, it will be different this year. The Wild One is aged in oak barrels, using a wild yeast. Not a lot of details about this brew are available yet. Just add it to your radar of new beers from Bell’s as they celebrate their 25th year!
Availability: 12oz bottles. No info on draft.
Arrival: October 2010
NEW RELEASE: New Belgium’s Eric’s Ale
This one is quite interesting. Just released by New Belgium – Eric’s Ale. (FT Collins, Colorado) Eric’s Ale is an American Wild Ale and a part of the Lips of Faith series. Wild Ales are beers that have a wild yeast added during the brew process. Brettanomyces is one of the more popular wild yeasts. There are several techniques to add this yeast, but for the sake of this update know there’s wild yeast in it. This yeast will give the beer a “funk” which is entirely intentional, and sometimes sour.
Eric’s Ale is both fruity and sour. Its a sour beer aged up to 3 years in oak with peach juice. From New Belgium –
Eric’s Ale, named for long time New Belgium brewer Eric Salazar, combines a dry, sour beer aged up to three years in oak foeders with a semi sweet, higher alcohol base beer. The resulting blend is re-fermented with peach juice, creating a smooth ale with subtle peach tones and a warm, spicy finish. The aroma has pleasant hints of vanilla and tropical fruit, the wood characteristics are present but nicely muted.
A sour beer for those who don’t like sour beers. And a fruit beer for those who don’t like fruit beers.
Availability – 22 oz bombers. No draft offerings specified. Retail around $8 a bottle. Very few cases shipped to Georgia. Don’t hesitate. It’s gotten rave reviews
7% ABV
