Single Barrel Sour Release: 2014 Rosé

Draft Only

9% ABV, 5 IBUs

STYLE: Sour Sparkling Ale 

BARREL: Zinfandel

YEAST: Brett and wild wine yeast

FRUIT: Dry Creek Zinfandel Pomace

VINTAGE: 2014


The first in our single barrel sour program, Sour Rosé was initially destined for our 2014 Zinfandel Sour blend. However, after tasting it, we knew we had to keep it as a single barrel. We have been holding onto the beer since 2014, and it has become even more smooth and complex since when we first tasted it. Aged in zinfandel barrels with zinfandel pomace - this beer has tons of plum, white cherry, and vanilla. By doing a single barrel, we can examine how a beer changes in isolation, and then reverse engineer the process to continually evolve our sour program.

Barrel Project: Cabernet Sauvignon

Draft and 375ml

8.5% ABV, 5 IBUs

STYLE: Sour Sparkling Ale 

BARREL: Cabernet

YEAST: Brett and wild wine yeast

FRUIT: Alexander Valley and Napa Cabernet Pomace

VINTAGE: 2017

We took refinement out of the barrel and brought the funk from the farm. Using wild wine yeast straight from the vineyard and pomace straight from the press, we infuse this sour ale with Cabernet grape skins. Tart and bold, full-bodied and dry. It starts with dark fruit flavors and finishes with tannins, tobacco, and vanilla. Blur the line between beer and wine.

DRINK UP: to impress wine geeks

PAIR WITH: braised lamb shanks, smoked brisket

Zinfandel

Barrel Project: Zinfandel

Draft and 375ml

8.5% ABV, 5 IBUs

STYLE: Sour Sparkling Ale 

BARREL: Zinfandel

YEAST: Brett and wild wine yeast

FRUIT: Dry Creek Valley Zinfandel Pomace

VINTAGE: 2014, 2015, 2016, Winter 2017

We took the refinement out of the barrel and brought the funk from the farm. Using wild wine yeast straight from the vineyard and pomace straight from press, we infuse this sour ale with Dry Creek Valley zinfandel skins. Tart and jammy, juicy but dry. It starts fruit-forward with notes of bright red berries and finishes with wood spice and soft tannins. Blur the line between beer and wine.

DRINK UP: with Sunday dinner or any day after 5

PAIR WITH: roasted duck or Louisiana hot links

Barrel Project: Mango

Draft and 375ml

8.5% ABV, 5 IBUs

STYLE: Sour Sparkling Ale 

BARREL: Wine

YEAST: Brett, Lacto, White Wine #1

FRUIT: Kent, Tommy Atkins, and Keitt mangoes

VINTAGE: Fall 2016

Sour Mango is a trifecta of fun. An experimental blend of floral wine yeast, tropical brettanomyces, and tart lactobacillus push the boundaries of both style & taste. Ripe mangoes amp up the tropical funk of brettanomyces. Lacto tartness echoes the flavors of farm fresh fruit. Share a bottle...blur the line between beer & wine!

DRINK UP: while beach bummin’
PAIR WITH: kahlua pork and SPAM musubi

BP PEACH.jpg

Barrel Project: Peach

Draft and 375ml

8.5% ABV, 5 IBUs

STYLE: Sour Sparkling Ale 

BARREL: Wine

YEAST: Brett, Lacto, White Wine #1

FRUIT: White Peaches

VINTAGE: Fall 2016

Sour Peach is a trifecta of fun. An experimental blend of floral wine yeast, tropical brettanomyces, and tart lactobacillus push the boundaries of both style & taste. White peaches highlight the stone fruit characteristics of white wine yeast. Lacto tartness echoes the flavors of farm fresh fruit. Share a bottle...blur the line between beer & wine!

DRINK UP: at a barnyard bash
PAIR WITH: pulled pork sandwiches and raspberry cobbler