For the past two years, Fulton‘s brewing team led by head brewer Mikey Salo have been planning, brewing, aging, tasting, and blending beer in preparation of launching its new series of mixed culture beers made using strains of Brettanomyces, Lactobacillus, and Pediococcus.
The first beer in the Culture Project series is a tart red ale in the tradition of Flemish sour ales. Culture Project No. One was fermented with saison yeast before being transferred into oak red wine barrels and inoculated with a blend of Lactobacillus, Pediococcus, and Brettanomyces. After 12 months, the barrels were blended back into stainless and packaged. Fulton describes the final beer as “a red ale with a complex acid profile and rich flavors of cherry, stone fruit, and oak.”
— The Growler Magazine (@growlermag) December 13, 2016
Culture Project No. One will be released in 750-milliliter bottles on December 15 at the Fulton taproom, where Lone Grazer, Red Table Meat, and Baker’s Field will be on hand creating meat, cheese, and bread pairings for the beer. After the release party, No. One will hit the Twin Cities market in limited quantities of kegs and bottles starting next week.
Fulton has two more Culture Project series on deck for the first half of 2017: One will be a Brett barrel-fermented IPA; the other, a pale sour ale that has been barrel aging for nearly two years.