Hi-Wire Brewing Announces New Single Barrel Series

From Hi-Wire Brewing:

Asheville, NC (March 11, 2016) – As Hi-Wire Brewing transitions their original Downtown

Asheville brewery into a sour and wild ale facility to officially launch later this summer, they

announce the release of a new, different line of limited specialty beers which they are calling the

Single Barrel Series. All Single Barrel Series releases are small batches fermented 100% in oak

barrels, bottle conditioned, and sold in cork and caged 750 ml bottles.

“Before we officially announced we were going to start making sour and wild ales, we

started experimenting on a very small scale with Brettanomyces and souring bacteria like

Lactobacillus,” says Hi-Wire’s Head Brewer Luke Holgate. “We didn’t want cross-contamination

from these bugs in our pilot system tanks, so we decided to ferment these beers in

barrels. What started as an experiment turned out be some really fun beers, so we decided to

share them with everyone.”

The first two Single Barrel releases will be a 7.8% ABV Oak Fermented Dark Saison with

Brettanomyces and a 4.8% ABV Oak Fermented Wild Ale Aged on Cherries and

Raspberries. “The main purpose of the new series is experimentation,” says Head Specialty

Brewer, Johnathan Parks. “These beers are very different from what you are going to see from

our larger upcoming wild and sour program. Even though all of these beers will at a minimum

contain Brett like our sour program, this series lets us experiment with new styles, ingredients,

and techniques we wouldn’t normally use on a one-off basis. I'm excited about learning from

these beers.”

Hi-Wire will release the first two beers in this new, limited series at their South Slope

Specialty Brewery in Downtown Asheville on April 1st starting at 2pm. Production of these beers

are limited to 120 bottles each and will not see distribution . Look for the official launch of their

Sour Program later this summer.

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