Topic Archives: Wine Aged
Carolina Bauernhaus Source Series Opuntia debuts March 4th
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.
Style: American Wild/Sour Ale (w/ Opuntia Fruit. Wine Barrel Aged.)
Availability: 750ml Bottles
Debut: 3/4/17
6.2% ABV
Image: Carolina Bauernhaus
Funky Buddha The Love Below, with chocolate and cherries
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.
Style: Imperial Stout (w/ Cherries, Chocolate. Barrel Aged. Cabernet Sauvignon, Bourbon.)
Availability: 22oz Bottles
Debut: 2/15/17
12% ABV, 40 IBUs
Carolina Bauernhaus Muriel, with local muscadines
Carolina Bauernhaus Muriel debuts on February 11th in the taproom in Anderson, South Carolina.
A golden ale brewed with rye malt serves as the base for this release. The beer was fermented in chardonnay barrels with the brewery’s house mixed yeast and bacteria culture.
After nine months in the barrels, 250 pounds of local muscadines are blended into the beer.
The resulting ale has a distinct muscadine nose underlined by an earthy rye spice.
Carolina Bauernhaus Muriel will be available in 750 milliliter bottles on February 11th, 2017.
Style: American Wild Ale (w/ Muscadines. Wine Barrel Aged. Chardonnay.)
Availability: 750ml Bottles
Debut: 2/11/17
7.5% ABV
Adroit Theory Black As Your Soul
Adroit Theory Black As Your Soul
PIC: Beer Street Journal
Carolina Bauernhaus Freehaus Jupiter Gold, a Freehouse collab debuts
Carolina Bauernhaus Freehaus Jupiter Gold will be available starting January 14th, 2017.
Anderson, South Carolina based Carolina Bauernhaus has teamed up with their coastal neighbors, Freehouse Brewery. The two breweries share barrels, yeast and recipes already, so a collaboration was long overdue.
Carolina Bauernhaus Freehaus Jupiter Gold uses Freehouse mixed culture from their sour tanks, plus Carolina’s house blend. The golden sour was matured for nearly a year in three different Cabernet barrels, then blended with 200 pounds of upstate South Carolina Jupiter grapes.
Jupiter Gold has a beguiling fruit notes and a bracing acidity coupled with a dry refreshing finish.
Carolina Bauernhaus Freehaus Jupiter Gold will be available in 750 milliliter bottles at the Anderson brewery on January 14th.
Style: American Wild Ale (w/ Jupiter Grapes. Red Wine Barrel Aged.)
Availability: 750ml Bottles
Debut: 1/14/17
6.4% ABV
Wine & cherries: Wicked Weed Oh My Quad (released)
Wicked Weed Oh My Quad is one of the latest releases from the Asheville, North Carolina brewery.
According to Wicked Weed, this release might just be a one-off, so snag one now.
Wicked Weed Oh My Quad is a Belgian-style quadrupel ale, aged in wine foeders with cherries. The brewery will be parting with the wine vessels in the near future, potentially ending any future re-brews of this strong ale.
Wicked Weed Oh My Quad is now a 12.7 ounce bottle release.
Style: Belgian-style Quadrupel (w/ Cherries. Wine Aged.)
Availability: 12.7oz Bottles
Debut: January, 2017
?? ABV
Anderson Valley Horse Tongue (a funky sour)
Anderson Valley Horse Tongue is a new sour joining the California brewery’s lineup this month.
In case you somehow missed it, Anderson Valley has been killing it lately with their various iterations of gose in the lineup.
Don’t let the name throw you off. No horse got its tongue in this beer. A barrel of experimental wheat beer went funky, in the most delicious way. So the brewers captured the blend of Pediococcus Damnosus, Lactobacillus, and Brettanomyces and started the process over intentionally this time.
The base beer is a wheat ale fermented with a Belgian yeast, the the harvest “funk” culture. After six months in stainless steel tanks, the beer was transferred to wine barrels to aged a bit more. The result is a session beer full of sour and funk.
The barn hand opened the door and panicked. One of our shire horses had reached over the stall, pulled a bung from its barrel, and was licking the beer inside. Fearing he’d be blamed, he replaced the bung and told no one. Months later, our brewers found their experimental wheat ale had turned sour and little funky, but it was delicious! Eventually, the barn hand confessed his secret but we all had a good laugh… And thus, the legend of our Horse Tongue was born.
Anderson Valley Horse Tongue is a 22 ounce bottle and draft release.
Style: American Wild Ale (Wine Barrel Aged)
Availability: 22oz Bottles, Draft. Dec-Jan.
Debut: December, 2016
5.4% ABV
