Sour Beer Sampler!

January 18, 2018 @ 5:00 pm – 7:00 pm
220 20th St S
Arlington, VA 22202
Sour Beer Sampler! @ CCWS | Arlington | Virginia | United States

Let’s get down and funky tonight! It’s me, Thad on the Tasting Bar tonight from 5-7p and I’m going to pop open a range of traditional wild/mixed-fermentation beers, quick sours, brettanomyces brewed beers, and whatever else strikes my fancy for a sampling of funky, flavorful beers. Tonight, while many of these beers will still be the, at least, partial work of saccharomyces, we will be focusing on the products of three additional microbes and what they bring to the party:

  • Brettanomyces (aka “Brett”): A yeast that does the same purpose as saccharomyces but does so in a completely different fashion: slowly, sometimes very slowly! A beer made with Brett can take up to a year to complete its fermentation and will continue to age gracefully for many more years. There are several different strains of Brett, each producing a different flavors ranging from tropical fruits and ripe peaches to sweaty horse blankets and musty barnyards.
  • Lactobacillus (aka “lacto”): This is a bacteria that is responsible for producing lactic acid instead of alcohol. It lowers the liquid’s pH, making it sour. It’s a relatively clean taste for drinkers, since lacto doesn’t produce much besides lactic acid. It’s responsible for the tang of German styles like goses and Berliner weisses.
  • Pediococcus (aka “pedio”): Another bacteria that produces lactic acid and lowers pH, but this one produces a harsher sour note and contributes additional funk to the liquid. Often used in conjunction with Brett, it’s the bacteria that you find in gueze, lambics, Flanders reds, and many American Wild Ales, especially those that follow the lambic tradition, like breweries such as Jester King, Allagash, Oxbow, Crooked Stave, and Black Project.

Beers That Will Be Open:

  • Almanac Beer Co. White Label: White Label pairs two “blancs”: California-grown Muscat Blanc grapes and German Hallertau Blanc hops. Blended together in wine barrels and large oak foudres, this mixed-fermentation farmhouse ale emerges from the casks as a unique hybrid of beer and wine. The combination of white wine grapes, Monukka raisins and tropical-aroma hops create a luscious nose of ripe apricot, lychee and lemongrass. Finished with a touch of coriander and Grains of Paradise, this complex sipper is a perfect pairing for dishes like mussels steamed in coconut curry, fresh pad thai, and macadamia crusted halibut. 7.3% ABV
  • Wicked Weed Plainsdealer: Inspired by the Whiskey Sour cocktail that was first published by the Waukesha Plain Dealer newspaper in 1870, this is a light golden base beer that has been aged in fresh bourbon barrels. After aging, fresh lemon puree and lemon zest was blended into the beer to support it’s barrel-forward character. A great take on the cocktail inspired beer trend from a top sour producer. 8% ABV
  • Evil Twin Sanguinem Aurantiaco: A sour ale that is brewed with blood oranges and their special strand of Brett, this wild ale showcases the adventurous nature of Evil Twin Brewing. Recently repackaged in 4-pack cans, grab this one for your everyday sour enjoyment! 3.25% ABV
  • Monk’s Cafe Flemish Sour Ale: From the Brouwerij Van Steenberge and the famous Belgian beer cafe in Philly, comes a great bottle of Belgian Old Brown! Tom Peters, the owner of the Monk’s Cafe in Philadelphia, convinced the brewery to finally bottle their ‘BIOS – Vlaamse Bourgogne’ under a private label in 2002, but the beer has a long, very long history, before that! It has been brewed for at least 300 years. It is brewed once a year and is aged in oak. The resulting beer is lightly sour with a lovely light body, touch of lactic acid and balancing sweetness. It is a very refreshing beer that pairs wonderfully with a wide variety of food!

Who knows what else may get opened … I love the funky stuff, so stop by and see what I’ve decided to open! Hope to see you from 5-7p!

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