New Braunfels Adding 3 New Sour Brews - Blondine, Cosmic Dancer, Black Fury & Hopfenstopfen

28 June 2017

imageFrom New Braunfels:

Very Seldom Naughty

Blends3, 4 and 5

At New Braunfels Brewing Company we're burdened by a passion for dynamic flavors in our fermented beverages. A love of the flavors and poetry of wine is an obvious part of our palate and one taste of Very Seldom Naughty will prove that. 

The beer is Blondine, our wheat beer brewed with 85% white wheat and pilsner malt. After primary fermentation we age Blondine in barrels with a rotating selection of TX white wine lees from TX wineries that inspire us. 

Two of those are William Chris Vineyards and Hilmy Cellars.

The lees are yeast and sediment that falls out of suspension when the winery stabilizes the wine prior to bottling. Much of the flavor, aroma and nuances of the wine are still present and that's the flavor we're infusing into the beer. Each release highlights the unique characteristics of the grapes and the winemakers who crafted their wines with them. 

Blend3

Aged in barrel with Muscat and Albarino lees from Hilmy Cellars near Stonewall, TX. This release consisted of only 12 cases of 750ml bottles and a few 5gl kegs. We'll be releasing bottles and draft in our taproom this weekend starting Thursday at 4pm. 

Blend4

Aged in barrel with Rose lees from William Chris Vineyards in Hye, TX. This release consisted of only 18 cases of 750ml bottles and a few 5gl kegs. We'll be releasing bottles and draft in our taproom this weekend starting Thursday at 4pm.


Release to our distributors around the state

will begin selectively next week. Cases will be mixed cases

of eight bottles of Blend3 and four bottles of Blend4.

Blend5

Aged in barrel with Vermentino lees from William Chris Vineyards in Hye, TX. This release consisted of only 12 cases of 750ml bottles and no kegs. We'll be releasing bottles and draft in our taproom Thursday, July 13 at 4pm.

Release to our distributors around the state

will begin selectively the week of July 17.

Meyer lemon tellicherry pepper sour saison



saison de poivre citron

Saison de Poivre Citron

Just a little teaser. 

This one is still fermenting. For this beer we zest and peel Meyer lemons before adding them to our barrel for fermentation with Blondine. 

We've done the first of 3 presses off the Meyer lemons and are about 10-14 days away form the final two being added together in the tank. At that point we'll add back the zest and crack some tellicherry pepper in to it. Under pressure it will sit for about a week until we bottle and keg-condition with fresh wort. ----

Look for Saison de Poivre Citron in late July.

imageWe also have a peek at Blondine sour farmhouse Hefeweizen wheat beer (5.1%-AbV, 750ml bottles), Cosmic Dancer (8.8%-AbV), Black Fury (6.3%-AbV) & Hopfenstopfen (5.1%-AbV).imageimageimage

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