Picture yourself eating a handful of red raspberries, drinking a glass of fresh squeezed lemonade, or sipping on a glass of fine wine. Those sour, tart, and acidic flavors you are currently imagining are what makes sour beer taste quite different from traditional beers. These flavors, which are unique to sour beers, are the product of time and the right mix of microorganisms. While our sour beers age in oak barrels for 6 months to 3 years, a blend of microorganisms will shape the sour, tart, and acidic flavors we’ve come to desire. Yes, sour beers take an exceptionally long time to develop, but we think that sour beers are well worth the wait.
Sour beer is our favorite style of beer. The flavors produced by this unique fermentation and aging process cannot be replicated in any other food or beverage. Due to the involved process, sour beer is not often a commonly brewed style, making it difficult to find. We’d like to help change that.
Aside from our personal preferences for the beer, there are also practical reasons for going all-sour. By focusing completely on sour beer, we can concentrate on learning as much as possible about the reasons why those unique flavors are produced in sours. With our entire focus on sours, we have crafted a cellar around the production of sour beer. Our space is dedicated to the conditioning of barrel-aged sour beers. With high ceilings, a moderate climate and plenty of space, we give our barrels an ideal home to create their unique flavors.
It’s been said that constraint breeds creativity. By adopting a singular focus on crafting sour beer, we plan on thoroughly exploring flavors through both conventional and experimental methods to create exciting new beers.