July 30, 2013

We here in the brewery dumped some Cul Sec into some small oak barrels almost 2 years ago. We added various kinds of souring bacteria and wild yeast and let them sit (mostly) undisturbed while the cobwebs grew up around them. What we ended up with is a spectrum of sour ales that can be blended together to give varying levels of acidity and funkiness. We are going to be releasing 3 blends from those barrels in a new series we’ve dubbed “Co-opacetic Sour Series.” Each blend was laboriously and meticulously mixed to exact specifications by three dudes that have never done this before. Nonetheless, they all turned out pretty darn good and I’m excited to be releasing them throughout the Summer of Sours.

Co-opacetic Sour Series #1
The first blend in this series is pulled from the barrels Beta and Alpha. #1 is a 2/3-Beta-1/3-Alpha blend and has a pleasing malty/grainy character being accented by a medium fruity acetic bite. Beta contained a mixture of brettanomyces, lactobacillus, and pediococcus and is a balanced concoction of sour and funk. Alpha contained a Belgian style ale strain, a sherry strain, two brettanomyces strains, a lactobacillus culture, and a pediococcus culture. Aggressively sour with notes of dark fruit, Alpha adds a nice sour bite to any other cask.

RSVP on Facebook