Topic Archives: Wine Aged
Carolina Bauernhaus Keowee aka “Place of the Mulberries”
Carolina Bauernhaus Keowee is up next for the Anderson, South Carolina based brewery. Named for the Cherokee word for ‘Place of the Mulberries’.
Co-founders Keston Helfrich and David Thornton have have been working on “Keowee” for a while now. According to Thornton, the release delay has been due to the availability of the star of this beer, the mulberry. Beer Street Journal tried this beer with the team back in February. The mulberries really give this beer a unique flavor.
The base beer is the brewery’s 18 Mile Red Ale, aged on locally foraged mulberries (Which indeed was a task). 18 Mile ages for seven months Tempranillo and Cabernet wine barrels, and one extra month on the berries.
We barrel fermented our 18 Mile Red sour ale in Tempranillo and Cabernet wine barrels using our house ale yeast natively collected by SouthYeast Labs, a blend of multiple Brettanomyces strains, and a strain of native Lactobacillus. After letting the beer age for over seven months we blended the beer with fresh locally foraged mulberries and aged for another month. The resulting beer has a bright acidity paired with juicy berry notes balanced by an oaky barrel character.
Carolina Bauernhaus Keowee will be available on Saturday, November 12th in the taproom.
Style: American Wild Ale (w/ Mulberries. Wine Barrel Aged. Tempranillo. Cabernet.)
Availability: 750ml Bottles.
Debut: 11/12/16
7.2% ABV
Wild Heaven Emmylou, the first in a new sour series
Wild Heaven Emmylou, the first in the Georgia based brewery’s fruited sour series, debuts today.
Eric Johnson (brewmaster) laid the groundwork for Wild Heaven Emmylou almost two years ago, when he started souring a base golden ale in oak barrels. The oldest barrels are 18 months old.
Five different Bordeaux barrels containing kumquats, D’Anjou pears, cantaloupe, gooseberry and Asian persimmon comprise the final blend for Sour No. 1.
The result is a game-changing sour for Wild Heaven. The sour/wild ale is impressively complex, with light notes of the unique fruits on which Emmylou has been aging, finishing with a beautiful flavor of the barrels.
Wild Heavy Emmylou is available in 500 milliliter bottles at the brewery on October 15th, with limited distribution to follow this week. Expect more fruited sours to follow in the coming months.
Style: American Wild/Sour Ale (w/ D’Anjou Pears, Cantaloupe, Gooseberries, Asian Persimmon, Kumquats)
Availability: 500ml Bottles
Debut: 10/15/16
5.5% ABV
Carolina Bauernhaus 18 Mile Red Cherry debuts this week
Carolina Bauernhaus 18 Mile Red Cherry bottles arrive in the brewery’s taproom on October 14th.
The base beer for Carolina Bauernhaus 18 Mile Red Cherry is a Belgian-style red ale, brewed with North Carolina grown Wrens Abruzzi rye malt, and fermented in regional wine barrels.
Brewery co-founder David Thornton also founded SouthYeast Labs, born out of a Science of Beer course at Clemson University. The acidity of this new release is thanks SouthYeast isolated Lactobacillus, found in locally grown opuntia fruit. Additionally, the mix of wild yeast comes from Clemson University’s Musser Experimental Fruit Research Farm.
The base beer was aged for four months in barrels before being introduced to tart cherries and aged for another three months.
The resulting rustic refined ale has a bright acidity and is filled with tart cherry and dark fruit notes rounded out by vinous barrel character.
Carolina Bauernhaus 18 Mile Red Cherry is a 750 milliliter bottle release, at the taproom in Anderson, South Carolina.
Style: American Wild/Sour Ale (w/ Tart Cherries. Wine Barrel Aged.)
Availability: 750ml Bottles
Debut: 10/14/16
7.2% ABV
Carolina Bauernhaus 18 Mile Red Plum debuts September 30th
Carolina Bauernhaus 18 Mile Red Plum debuts in bottles on September 30th. The Anderson, South Carolina based brewery just started bottling in June.
Purple plums highlight Carolina Bauernhaus 18 Mile Red Plum, a Belgian-style sour red ale. The base beer was brewed with North Carolina Wrens Abruzzi rye malt, and fermented in southeastern region wine barrels. The sour acidity is thanks to Lactobacillus that was isolated from opuntia fruit by SouthYeast Labs.
The Brettanomyces was captured from Clemson University’s Musser Experimental Fruit Research Farm. The final beer was aged for four months in wine barrels before spending another 3 months on the plums,
This is our 18 Mile Red sour ale aged on plums for three months. This rustic refined ale was fermented in regional wine barrels and aged for four months before blending in plums. The bright acidity of this beer is created using a strain of native lacto isolated by SouthYeast labs. The initial bite of this red ale is balanced by jammy plum notes and a vinious oak barrel character.
Carolina Bauernhaus 18 Mile Red Plum will be available in 750 milliliter bottles at the brewery in Anderson on September 30th.
Style: American Wild/Sour Ale (w/ Plums. Wine Barrel Aged.)
Availability: 750ml Bottles, Draft. Brewery only.
Debut: 9/30/16
7.2% ABV
A brewery first: Good People Funk Farm Sour Blonde
Good People Funk Farm Sour Blonde, the first sour/wild ale release by the Birmingham, Alabama brewery, debuts September 24th.
What you see above is the the first beer in the series – Funk Farm Sour Blonde Ale with Blackberries and Raspberries. The color is absolutely striking. Thank the hefty helping of blackberries and raspberries that this sour blonde has been spending 8 months with in French oak red wine barrels. The beer is juicy with a touch of lactic tartness – all that good that has gotten you addicted to sour beer in the first place. In short, wine, barrels, funky, sour.
Despite not distributing very far from their home, the Good People lineup is known quite well across the southeast. Having been addicted to beers from Good People like Snake Handler and Brown Ale, the Funk Farm Series has given us a new series from the deep south brewery to dream about. A fantastic first release in what is sure to be a successful, wild lineup.
Good People Funk Farm Sour Blonde Ale (Blackberries and Raspberries) debuts Saturday at the brewery in Birmingham, Alabama.
Style: American Wild/Sour Ale (w/ Blackberries, Raspberries. Wine Barrel Aged.)
Availability: 750ml Bottles. Limited.
Debut: 9/24/16
?? ABV
Carolina Bauernhaus Feral Barrel Blackberry debuts September 16th
Carolina Bauernhaus Feral Barrel Blackberry will debut on September 16th.
The Anderson, South Carolina based brewery released their first bottles in June. Since then bottle releases have been frequent. Carolina Bauernhaus Feral Barrel Blackberry is the brewery’s American wild/sour ale, aged for six months in a mix of wine and bourbon barrels, using native South Carolina yeast, as well as yeast from SouthYeast Labs.
In the six weeks prior to bottling, the beer was aged on a massive amount of locally grown blackberries.
A dark wild ale featuring regional malts and fermented in Cabernet wine barrels with our house blend of native yeasts, and Brettanomyces and soured with our own strain of Lactobacillus isolated by SouthYeast Labs from opuntia fruit in La France, SC. This beer was aged on local blackberries for a dark fruit note balanced by bright acidity and a rich malty body.
Carolina Bauernhaus Feral Barrel Blackberry is a 22 ounce bottle release.
Style: American Wild Ale (w/ Raspberries. Barrel Aged. Bourbon. Wine Barrel Aged.)
Availability: 22oz Bottles, Draft. Limited.
Debut: 9/16/16
5.7% ABV
Three Taverns Inceptus: The second appearance
Three Taverns Inceptus, will make a second appearance this month. This beer was the Decatur, Georgia based brewery’s first ever sour ale release last year.
Three Taverns Inceptus has a story, as every beer does, but this one is a little different. On the rare occasion Atlanta gets snow, it grinds the city to a complete halt. Joran Van Ginderachter, Three Tavern’s brewmaster, went to work. He’s Belgian. He loves beer. That’s what he does.
As it happened, Joran walked into the brewery that day with an ear-to-ear grin. The crisp, frigid air, he announced, was clean and healthy. In sum, perfect conditions for open fermentation, a process by which wild yeast is “caught” from the air instead of cultivated.
So the brewers transferred wort into a mini-fermenter and placed it outside, exposed to the air. Over the next few days they observed the signs of spontaneous fermentation and were rewarded with a wild yeast strain that literally arrived with the wind.
In 2016, a second edition has arisen, born from the snowy day and oak aging that is now apart of both the brewery and Atlanta’s beer history.
Three Taverns Inceptus is aged in North Georgian wine barrels. Available in 12.7 ounce bottles at the brewery on Sunday, September 18th.
Style: American Wild/Sour Ale (Wine Aged)
Availability: 12.7 oz bottles.
Release: 9/18/16
6% ABV
Image via Three Taverns
