Barrel Project: Raspberry
Draft and 375ml
8.5% ABV, 5 IBUs
STYLE: Sour Sparkling Ale
BARREL: Zinfandel
YEAST: brettanomyces, lacto, wine yeast
FRUIT: Raspberries and Zinfandel Pomace
VINTAGE: 2017
Floral raspberries, fruity zinfandel pomace, and funky brettanomyces are blended into our latest Barrel Project. Fresh raspberries are balanced by tannins from wine grape skins. Tartness from the lacto echoes fresh fruit. Wine yeast brings all the components together.
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
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
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