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 oak barrels for 10 months in a blend of Tempranillo and Cabernet Sauvignon barrels, before being introduced to the melons.
Our ale was fermented with a blend of native yeast locally collected by SouthYeast Labs and a blend of wild yeasts and bacteria added to the barrel. A massive amount of farm fresh Bradford watermelons were added after aging for a bright, refreshing, and very South Carolina summer-like flavor braced by a tart sour finish.
Carolina Bauernhaus Bradford will be available in 750 milliliter bottles, when the brewery opens on May 20th.
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. By now the flavor of this future release should be taking shape.
We native fermented and aged our golden sour ale in Petite Syrah barrels before blending in a massive amount of tart Montmorency cherries to create a delightfully refreshing petite sour ale with a light body, tart acidity, bright pie cherry flavor , and a subtle barrel funk. This unique regional ale draws its acidity from a strain of lactobacillus isolated by SouthYeast labs from opuntia fruit in La France, South Carolina and a blend of locally captured native yeasts.
Carolina Bauernhaus Petite Kriek will be available in 750ml bottles at the brewery starting May 6th.
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 Labs isolated the Lactobacillus bacteria that is quickly becoming a biological signature of the Anderson, South Carolina based brewery.
Carolina Bauernhaus 18 Mile Red Peach will be available in 750 milliliter bottles when the brewery opens on Saturday, April 15th.
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 barrel ales.
Think blackberry jam, brett, and oak in this balanced and drinkable ale.
Hi-Wire Blackberry Sour can be purchased in 750ml bottles on Saturday, April 1st at the brewery’s South Slope location.
Image: Hi-Wire Brewing
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 and aged for a full 10 months in the barrels.
We recently tried this on draft at the brewery, and were blown away. If you love fresh strawberries in a nice tart sour ale, you’ve found your beer. The strawberries taste the juiciest on the vine, with a touch of red wine in the finish. 40% of our tab was spent just on this beer.
Our dark saison was brewed using regional rye malt, then fermented & aged in Pinot Noir barrels with our native yeast blend. Over two pounds of locally harvested strawberries were blended in & the ale aged for 10 months in the barrels. This rustic saison has a huge strawberry nose and flavor notes underscored by an earthy rye spice.
Carolina Bauernhaus Strawberry Farmhouse Ale will be available in 750 milliliter bottles when the brewery opens on Saturday, March 18th.
Carolina Bauernhaus Source Series Opuntia is on deck from the Anderson, South Carolina sour and wild brewery.
In case the word “opuntia” brings you pause, it is actually the fruit of the prickly pear cactus. Brewery co-founder David Thorton is also the co-founder of SouthYeast Labs, what we call a “genus braintrust” of wild yeast wranglers. Carolina Bauernhaus’ house Lactobacillus bacteria was isolated by SouthYeast Labs from locally grown opuntia fruit.
In honor of Valentine’s Day, the brewery released “Muriel” featuring local muscadines.
This is our native fermented rye saison brewed with North Carolina grown heirloom Wrens Abruzzi rye malt and pilsner malt. The souring bacteria used in the beer is a strain of Lactobacillus isolated by SouthYeast Labs from opuntia fruit in La France, South Carolina. The beer was aged for 6 months in Cabernet barrels on the same opuntia fruit.
Carolina Bauernhaus Source Series Oputia will be available in 750 milliliter bottles at the brewery starting March 4th.
Image: Carolina Bauernhaus
Funky Buddha The Love Below goes on sale at the brewery again on February 15th.
The base beer is Funky’s Nikolai Vorlauf Imperial Russian Stout, that has been aged in both Cabernet barrels and bourbon barrels. The barrels were then blended together with real cherries and 100% chocolate.
Thick and sultry, this is a beer best consumed with a very special friend.
Funky Buddha The Love Below will be available at the brewery again on February 15th, 2017.
12% ABV, 40 IBUs