Two updates from the mixed-fermentation program at Fair State Brewing Co-op:
Last Thursday (August 25th) they released Bricoleur #2. It’s made from the same Bohemian Pilsner malt and Hallertau Mittelfruh hops in their Pils, and is fermented two different ways. The final beer is a blend of 80% stainless steel-fermented Brett, and 20% barrel-fermented sour beer (Brett, Lacto, and Pedio all present). The idea behind this blending method is to yield a sour beer that still has a nice, fresh hop character.
Bricoleur #2 has plenty of lemon zest, bright acidity, and classic Brett “funk”, coming in at 4.9% ABV and 30 IBU. Bottles are $14 each. As of today (August 31) it’s still on draught at the taproom, but it won’t last much longer.
Then tomorrow (September 1st), Fair State releases Lichtenhainer, a mostly dead style of smoked sour wheat beer. It’s fermented entirely in oak, using the same Bavarian wheat beer yeast they use for hefeweizen, and a collection of “wild” yeast and acid-producing bacteria. The base is 50% oak-smoked wheat and 50% beechwood-smoked pilsner malt. It is funky, sour, and smoky, and somehow it all works together. Fair State head brewer Niko Tonks says “I’m not exaggerating when I say this may be my favorite beer we’ve ever produced.”
Lichtenhainer clocks in at 5.1% ABV and 10 IBU. Bottles are also $14, and they’ll have it on draught for a while as well.
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