Trace Element Series

Dynamic Fermentum with Peaches and Apricots was our first mixed culture product. It was a hit. Dry, acidic, funky, and very fruit forward. Instead of cleaning out the barrel, we added more base sour on top of the fruit and cultures. This would allow the new beer to still have “traces” of the Apricot and Peach flavors from DF, but overall the funk and yeast flavors would be more of the stars. In the Trace Element series, we want to let the consumer experience more of the base beer while still providing a beautifully fruited product. Tuesday 4/3, we will be having a bottle service night to kick off this beer. This beer will only be available for consumption at the brewery. We will use it as an educational tool into what sour beer is. It will be served in nice stemware designed for wine and out of Sour Boxes Nick constructed for bottle-service in the taproom. 

Rehashing: Berliners, Sour Ales, Barrel Aged, Kettle Sours...

Nationally a source of confusion. What is the difference between a beer that tastes acidic/tart and a sour/wild ale? Presently, most Berliner Weisses and Gose’s are in fact “clean” beers that use a quick acidifying process called kettle souring. The souring microbes are destroyed via boiling prior to Standard Brewer’s Yeast (Saccharomyces) ferments out the sugars. Mixed Fermentation is a process where multiple types of microbes are added (Saccharomyces, Brettanomyces, Lactobacillus, and Pediococcus). These microbes are different types of yeast and bacteria. They are left in the beer, alive, to continue developing flavor. Barrels and foeders slowly allow small amounts of oxygen into the beer causing even more “funky” flavors to develop. This process takes a much longer time, creates more complex flavors, and allows the beer to continue to develop even after packaging.