In hardened bunkers built into each side of the great Rocky
Mountain Range our mad fermentationists have been
plotting in their secret sour-laboratories. They combine
science, art and maybe a bit of alchemy making
and breaking the very definition of sour beer.
They’re constantly blending, tasting, and manipulating both
bacteria & yeast in ways few others would dare to
imagine, combining microbiological science with the flavors
of untold-fruits and oak, until each beer speaks or
, better yet, sings to them.
“unsecure social networks,” blamed for pushing too hard
against the boundaries of the very nature of beer?
What if they tear a hole in the very fabric of the beverage
universe by creating a beer a world-class wine wishes
it could be? The repercussions aren’t clear, the risks
are high, and the world might simply, not bready
…. but the beer is. So line up you geeks and coinsures
, whale hunters and traders, enthusiasts and critics
, hipsters and haters, and join us in the brave new world
of Epic Sour Beer.
This September we pull back the curtain and reveal not just one sour
beer but an entire series, in fact, a full philosophy of what American
sour beer can be. The project’s code name is Oak &
Orchard and every release will be a surprise. The common theme
between the beers is that they are all 100% barrel-aged in
either oak foeders, casks, or both and feature a fruit or blend of
fruits. Pay careful attention to the hangtag on each bottle for a
list of the unique ingredients.
Valley before being siphoned into casks with blueberry, boysenberry, & black currants. The beer’s aroma is
floral, vinous and reminiscent of berries ripening on the bush. Its flavor explodes with fruit complexity and jam sweetness
before being washed away with a puckering sourness and finishing with a hint of cranberry and a kiss of
Brettanomyces funk.
Released in parallel, as a sister beer to the Syrah, is a Pinot inspired sour that features blueberry, boysenberry,
cranberry, strawberry and plum. The fruity bouquet pops with red berries, French Oak and light cellar notes from
the Brettanomyces. The beer is crisp and puckering with the tartness of unripe fruit and a complex vinous finish
that any wine lover would admire.
The beer will release September 30th at our Denver Brewery on both draft and in 375ml wax dipped bottles. A special
VIP tasting & cellar tour is available which includes a charcuterie pairing, select barrel tasting and your choice
of either release for $30. Tickets are available at here. Seating is very limited and will sell out quickly.
The initial release is very limited and there’s no guarantee these particular blends will ever be produced again.
Future additions to the series will be rolling out over the next few months as our mad fermentionists and their microbiological
minions determine when the next reality warping sour beer is ready for human testing.
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