Wicked Weed Golden Angel returns to the “Angels” lineup again today, June 30th.
Wicked Weed Golden Angel is an American sour, aged in red wine barrels with apricots for a total of 10 months. This sour rested on a full metric ton Continue Reading →
Birds Fly South Skin & Bone, a collaboration with Tarpon Springs, Florida’s Saint Somewhere Brewing Company.
This beer was originally one of the first offerings by Birds Fly South Ale Project, based in Greenville, South Carolina. between the first release and this Continue Reading →
Carolina Bauernhaus Bradford, a watermelon wild ale, debuts on May 20th.
Heirloom Bradford watermelons take the lead in Carolina Bauernhaus Bradford. The melons are touted as one of the sweetest and most flavorful melon. The American wild ale has been fermenting in Continue Reading →
Carolina Bauernhaus Petite Kriek is up next in bottle for the Anderson, South Carolina based brewery.
The brewery’s base sour golden ale has been aged in Petite Syrah barrels before head brewer Keston Helfrich blended in a hefty chunk of art Montmorency cherries. Continue Reading →
Carolina Bauernhaus 18 Mile Red Peach debuts on April 15th.
Keston Helfrich, brewer and co-owner at Carolina Bauernhaus, took the brewery’s 18 Mile Red sour base and fermented it in Petite Syrah barrels for eight months, then blended it with peaches.
SouthYeast Continue Reading →
Hi-Wire Blackberry Sour joins the Asheville, North Carolina based brewery’s sour & wild lineup on April 1st.
18 months of fermentation were required to make Hi-wire Blackberry Sour, a blend of stainless steel, rye whiskey, red wine and North Carolina rum Continue Reading →
Carolina Bauernhaus Strawberry Farmhouse Ale debuts on Saturday, March 18th.
The rye malt based American wild ale was fermented in Pinot Noir barrels using the house mixed culture. (Comprised of all that SouthYeast Labs goodness.) Then fresh strawberries were blended in, and the beer Continue Reading →
