San Francisco, CA -- Thursday, October 27, 2016 -- The Northern California craft beer scene is in many ways comparable to the Wild West of yesteryear with breweries bucking tradition and carving out their own innovative ways of brewing some of the country's best beers. For its annual limited-edition Stave Series, ThirstyBear Organic Brewery puts a uniquely American spin on the ancient Belgian brewing practice of wild fermentation. Barrel aged in American oak, STAVE SERIES NO. 16: THE WILD AMERICAN is inoculated with Brettanomyces and dry-hopped with the American hop varietal Mosaic. STAVE SERIES NO. 16: THE WILD AMERICAN is ThirstyBear's latest small batch draft release, a highly coveted annual favorite for Bay Area craft beer fans.
STAVE SERIES NO. 16: THE WILD AMERICAN is a golden ale aged for nine months with "bruxellensis trois" for a wild yeast-like fermentation. The result is a smooth ale boasting mouth-puckering tartness with mango and pineapple notes. The aromas are complemented by dry-hopping in the barrels with Mosaic hops.
Head Brewmaster Brenden Dobel comments, "Our last Stave Series beer The Dark Age was a beautiful imperial porter aged in bourdon barrels released for SF Beer Week 2016. We're utilizing these same barrels for The Wild American, which is a perfect vehicle for a long secondary fermentation that's infused with Brettanomyces. In an untraditional manner, we've dry-hopped The Wild American for an enhanced hop character. It's a nod to the American craft brewers love of the hop, which transcends all other brewing cultures. I selected the American hop Mosaic for its tropical fruit aromas to complement the complex fruity character and 'funkiness' of the Brettanomyces aging."
Come on in to ThirstyBear for a pint of The Wild American. With a 6% ABV, you'll be able to enjoy a few and maybe just discover The Wild American inside of yourself!
ThirstyBear Organic, Small Batch Beers Are Available Fresh, Only On Draught, Only At ThirstyBear!
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