Sour & Mixed Fermentation Beers

April 19, 2018 @ 5:00 pm – 7:00 pm
220 20th St S
Arlington, VA 22202

There are multiple ways to achieve these sour and mixed fermentation beers: they can be made over the course of months or years, as wild or specially selected microbes eat a beer’s sugar; or they can be made with a quick acting bacteria that delivers a distinctive, citric tartness to the beer. These beers have had a date with Lactobacillus, either thru sour mashing, the pitching of pure Lacto cultures, or most likely kettle souring.

Tonight, we are tasting through four beers that explore some of the various ways that brewers decide to use the different methods to produce a desired taste profile in their beers! Come out and try some great tart, funky, and wild beers …

The Beers:

  • Union Craft Brewing Old Pro: One of my favorite summer beers, perfect for yard work or just hanging out in the DC-heat! Here’s what Union has to say about it: “A dash of salt. A touch of tart. That’s what makes this unique German-style wheat beer a seasoned professional at serious summer thirst quenching. With its glowing golden color, peach & citrus nose followed by a prickly mouthfeel that leaves a gentle tartness and a dash of salt on the palate, the Old Pro never fails to bring you back for another sip.” 4.2% ABV, 10 IBU
  • Terrapin Beer Co. T-Time Berliner Weisse: This is a kettle soured Berliner Weisse brewed with Maya Tea and Lemon, that is making its second appearance as a seasonal from Terrapin after being released last year in very limited quantities. Tart and thirst-quenching, this is a great replacement for an Arnold Palmer while hitting the links, working in the garden, or just watching some TV. Pair this guy with a Turkey Club and some french fries for a great lunch! 4% ABV, 5 IBU
  • Almanac Beer Co. Astounding Enterprises: I’ll just let the guys from Almanac speak for themselves: “Astounding Enterprises is dedicated to the pioneering spirit of California. The term was coined by Mark Twain in the late 1800s while traveling through California. Twain viewed the pioneers’ bold endeavors as, “a magnificent dash and daring and a recklessness.” We created this adventurous beer-wine hybrid with that same intrepid spirit. Astounding Enterprises is blended from select barrels of imperial sour red ale aged with merlot grapes, raspberries, cacao and vanilla beans. Part wine, part beer and part autumn harvest—this brew is 100% California. Pair this decadent beer with dry aged steak, Coq au Vin or chocolate ganache cake.” 9.2% ABV
  • Ommegang Bigger & Bretter: This beer began its life as a traditional Biere de Garde but Ommegang took it one step farther: it was bottle conditioned with Brettanomyces and released last summer in 2017. The malt brings flavors of caramel with just a touch of honied sweetness. The Brett yeast imparts aromas of cherry pie and a spiciness that will continue to develop in the bottle. It is a robust, yet balanced ale. Come check it out and see what that Brett has done over the last nine months!wild fermentation
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