Epic Brewing’s mad fermentationists are at it again, and this time their evil plan is to sour your spring!
They have been plotting with their “bugs” all winter and starting this April they will unleash four sour
beers in 40 days. Three of the four will come from the Oak and Orchard Series, and one is the return of
the Sour Brainless On Peaches, our most ruthless version of this beer yet!
Oak and Orchard Syrah, Release No. 2,
~8.5% ABV, 661 cases- This time around we
went with a little less funk and a lot more fruit.
We loaded one of our Napa Valley foeders with
our sour saison and so much blueberry,
boysenberry and black currant that it was
practically bursting at the seams, resulting in a
beer that explodes with huge, fruity, wine-like
notes. Available starting the first week of April
with a release in Salt Lake City on April 14.
Oak and Orchard Dark Sour with Plum,
Release No. 2, 654 cases, ~7.5% ABV - The
second packaging of this trip to the dark side is
finally being released beyond the breweries’ walls. This Dark Sour has spent most of it life brooding in retired
whiskey barrels before being finished with plum puree. Aromas of dark fruit, plum and fig fade into faint notes of
earthy funk. Hitting markets around the country the second week of April.
Oak and Orchard Pinot, Release No. 2, 650 cases, ~8.5% ABV - this is the second release of this extremely
limited sour. This sour saison was fruited to mimic Pinot Noir (with blueberry, boysenberry, cranberry strawberry,
plum) and aged in oak for months until it reached the peak of puckering perfection. Available at the end of April.
Sour Brainless on Peaches, Release No. 3, 800 cases, ~7.5% ABV - She smells like a peach, but packs a cruel,
puckering punch! This is our most sour version of this beer yet, but it still retains beautiful notes of peach skin,
citrus and a dose of barnyard funk. Available in the beginning of May.
We also have big news! We have added another two foeders to the family, which brings it to a total of
14 vessels and more than 1,000 BBL of total foeder capacity. When combined with the 3000-plus
individual oak casks in our barrel-aging warehouses that makes us one of the largest wood-aged beer
producers in the West. These new, 68 BBL wooden beasts were recently retired from Heitz Cellars in
Napa Valley. This all means larger and more frequent releases of these unique beers are on their way!
0 comments (click to read or post):
Post a Comment
Please leave a comment...I do moderate each comment so it may not appear immediately...and please be nice! You can also comment using Disqus (below) or even comment directly on Facebook (bottom).