Ten years ago, locally made wild and spontaneously fermented ales were rarities. Most examples found in liquor stores and in beer bars were imported Belgian lambics and Flemish red and browns ales. Local brewers were so reluctant to introduce wild yeasts and bacteria in their brewhouse for fear of contaminating their non-sour beers that it … [ Read more]
Boom Island releasing Triple Brett – which is not as intense as it sounds
The newest entry to Boom Island Brewing‘s Spontaneous Series, Triple Brett, is slated for release on Friday, May 13 at 6pm. As the name implies, Triple Brett has been fermented simultaneously with three different strains of Brettanomyces yeast. It’s then aged for 10 weeks in French oak red wine barrels. “[The process of creating Triple Brett] is taking elements … [ Read more]
Brau Brothers releasing three beers including barrel-aged sour, Village Tart
Brau Brothers Brewing will soon release a new barrel aged sour beer, Village Tart, in 750-milliliter bottles across the state. A Belgian-style blonde ale, Village Tart is soured and aged in whiskey barrels for roughly a year at the Marshall, Minnesota, brewery previous to packaging. Described as tart with a hint of dank funkiness, the beer features pediococcus, … [ Read more]
New beer alert: Fair State Saison Drei
Anyone who’s tasted Fair State Brewing Cooperative‘s sour beers has to admit they’ve shown an above-average command of those funky yeasts. Beginning this Thursday, December 17, their new Brettanomyces-aged saison looks to continue that reputation. Saison Drei is their new pale, rustic saison. Head brewer Niko Tonks (above) says he “modeled this beer after some of the beers … [ Read more]