Sour ale brewed with passion fruit and creme
A taste of the good life for those of us that can't get past the gates. toasted coconut and plums intermingle throughout, with a refreshing acidity, and a creamy mouthfeel.
Tangerine sweet flavor. light on the sour.
Delicious, peachy and light, a good amount of sour
Pineapple and pear and mixed it with a healthy amount of lavender to create a beautiful melody of tart, fruity and floral.
soured with a blend of our house blend of lactobacillus cultures, resulting in a tart, citric finish. strawberries, cocoa nibs, and vanilla make it taste like your favorite ice cream
Movin' to the country, gonna eat me a lot of peaches. nomnom peach cobbler is rested on juicy peaches, vanilla beans, and milk sugar, this tart treat will have you coming back for seconds - and thirds
Banana nut muffin-inspired sour with bananas, vanilla, cinnamon, walnut, and lactose.
Sour ale with strawberry and raspberry puree. finished with fresh lemon and lime zest.
Our berliner weisse with flaked rye, aged on 2lbs per gallon of boysenberries, black currants and finished with madagascar vanilla, and milk sugar.
This electrifying transformation of our famed golden monkey may just blow your mind. tastefully twisted to offer nuances of sweet fruit, and a sharp tang of tartness.
Black tea-lemonade inspired sour ale.
Sour ale aged on cherries.
Combination of a refreshingly tart and acidic sour ale with robust-citrusy, fruity & floral dry-hops.
American sour ales can be very light to black or take on the color of added fruits or other ingredients. there is no brettanomyces character in this style of beer. wood- and barrel-aged sour ales are classified elsewhere. if acidity is present it is usually in the form of lactic, acetic and other organic acids naturally developed with acidified malt in the mash or in fermentation by the use of various microorganisms including certain bacteria and yeasts. acidic character can be a complex balance of several types of acid and characteristics of age. the evolution of natural acidity develops balanced complexity. residual flavors that come from liquids previously aged in a barrel such as bourbon or sherry should not be present. wood vessels may be used during the fermentation and aging process, but wood-derived flavors such as vanillin must not be present. in darker versions, roasted malt, caramel-like and chocolate-like characters should be subtle in both flavor and aroma. american sour may have evident full range of hop aroma and hop bitterness with a full range of body. estery and fruity-ester characters are evident, sometimes moderate and sometimes intense, yet balanced. diacetyl and sweet corn-like dimethylsulfide (dms) should not be perceived. chill haze, bacteria and yeast-induced haze are allowable at low to medium levels at any temperature. fruited american-style sour ales will exhibit fruit flavors in harmonious balance with other characters.
The number one reason is craft beer tastes better than the "beer water" that is mass produced and mass marketed by the big beer companies. Craft beer tastes better because craft brewers spend their time focusing the quality of their beer rather than focusing on their marketing campaigns and stock prices.
Oh yeah! Craft beers can pack a punch. Most craft beers range from 5-10% ABV, but some can reach 20%, 30%, and even 40% ABV.