The ABCs of the GABF

Pouring New Glarus at the GABF // Photo by Brian Kaufenberg

Pouring New Glarus at the GABF // Photo by Brian Kaufenberg

S is for… Sours

If there was one thing apparent at this year’s event, or our trip to Denver in general, it was the increasing popularity in sour beers. In Colorado (and the nation) sour beers—wood-, barrel-aged, or otherwise—are becoming ever more present in the market. “At brewing conventions these days, the best-attended lectures aren’t about hops. They’re about inoculating wood barrels with wild yeast, with slide shows of oozing bungs and anti-oxidative pellicles.” reported Christian DeBenedetti in a New Yorker piece, “A Brief History of Sour Beer.

A few sour highlights we stumbled upon this weekend at the GABF:

  • The Bruery – Sour in the Rye with Peaches
  • Boulevard – Love Child No. 3 (GOLD medal winner, Wood- and Barrel-Aged Sour Beer)
  • New Glarus – American Blackberry Sour Ale (GOLD medal winner, Belgian-Style Lambic or Sour Ale)
  • The Lost Abbey – Red Poppy (BRONZE medal winner, American-Style Sour Ale)

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