Greensboro, NC – This fall, Natty Greene’s Brewing Co. will release four highlights of their Sour Program, including the highly anticipated American Sour 2015. Natty Greene’s Sour Program is lead by Brewmaster Scott Christoffel, who is responsible for the creation and cultivation of Natty Greene’s award winning and nationally recognized Sour Series.
Like all well-rounded sours, each of Natty Greene’s four releases have been aged for a minimum of 18 months. The process is long, but well worth the wait. Natty Greene’s Sour Program started in September of 2006 with the first release of American Sour. Since then, their Sour Series has become a highly sought after release in the craft beer industry.
American Sour is a traditional Flanders Red Ale, created by fermenting Natty Greene’s flagship, Buckshot Amber, with wild yeast and bacteria and aging the ale in oak barrels for two plus years. The result is a sour beer with a tart, dry mouth feel and subtle fruit notes. American Sour 2015 will be released in 750 ml bottles at Natty Greene’s brewhouse in Greensboro on September 19th.
Along with American Sour 2015, Natty Greene’s will also be releasing their Wooden Ladder Kriek Lambic, Hitchpost Gueuze Belgian Styled Lambic, and Clingstone Perzik Lambic.
Wooden Ladder Kriek Lambic is a combination of Natty Greene’s American Sour and 200 pounds of fresh cherries, hand-picked from Montmorency cherry orchard in Virginia. The result is slightly funky beer with a strong cherry aroma but not too much sweetness. Wooden Ladder Kriek Lambic will be released in 500 ml bottles at Natty Greene’s tasting room on August 7th
Clingstone Perzik Lambic is an intensely sour ale brimming with peach aroma. The base is Natty Greene’s Hitchpost Gueuze Lambic. Two hundred pounds of fresh, Eastern North Carolina peaches are then added and the Lambic is allowed to age in oak barrels for an additional 18 months. Clingstone Perzik Lambic will be released in 500 ml bottles at Natty Greene’s tasting room on August 28th.
Hitchpost Gueuze Lambic is a traditional Flemish Style Lambic made with malted barely, raw wheat, and three year old hops. Allowed to ferment in French Oak barrels for 18 months, this beer is intensely sour and slightly acidic with a nice horse-blanket aroma. Hitchpost Gueuze Lambic will be released in 500 ml bottles at Natty Greene’s tasting room on October 9th
For more information about the Sour Series releases, visit https://www.facebook.com/NattyGreenes
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