From Thirsty Bear:
San Francisco, CA -- Monday, March 13, 2017 -- Sourdough bread is about as San Francisco is it gets and ThirstyBear Organic Brewery pays tribute to the originator of this delectable fermented bread Isidore Boudin with the release of their latest limited-edition STAVE SERIES NO. 18: ISADORE'S TRANSFIGURATION. A master baker from Burgundy, France, Boudin first established a San Francisco sourdough bakery in 1849 where he took the sourdough of the day to new levels with more sophisticated French techniques. ThirstyBear proudly honors this San Francisco staple with a treat of their own, an Oud Bruin (Old Brown) aged for five months in second-use American Oak Bourbon barrels (the second-use barrels are perfect for souring, as much of the whiskey and oak character was absorbed by ThirstyBear's imperial porter, THE DARK AGE).
STAVE SERIES NO. 18: ISADORE'S TRANSFIGURATION is ThirstyBear's latest small batch draft release, a highly coveted annual favorite for Bay Area craft beer fans. The Oud Bruin style develops a refreshing acidity during the barrel aging process and harnesses no hop bitterness with its use of aged hops. In a nod to tradition, ThirstyBear's Brewmaster Brenden Dobel used aged Chinook hops from nearby Hops-Meister Farms in Clear Lake, CA.
"Although the hops no longer provide bitterness, they do offer the necessary anti-bacterial properties needed for the aging process," says Dobel. "To make our latest Stave Series specifically San Franciscan, we used a sourdough mother culture from unbleached Giusto's Organic Flour, which contains the micro-flora of the Bay Area with Lactobacillus sanfrancensis being the most prominent."
With a "flavor of San Francisco" and an ode to one of SF's culinary staples, stop on in to ThirstyBear for a snifter of this delectable brown ale.
ThirstyBear Organic, Small Batch Beers Are Available Fresh, Only On Draught, Only At ThirstyBear!
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