Join us on Friday February 16th 5-9PM to sample some truly one of a kind brews that we soured with a special house blend of souring yeast and bacteria, Armageddon T-1. This will probably be the only time that these sour beers will ever be tapped in our tavern, literally. Our microbiologist Joe and pilot brewer Scott isolated wild yeast and bacteria found in our old beer cellars; they are undoubtedly unique to our brewery and have been evolving in the oldest cellars for well over a hundred years. This culture produces sour beer quickly and cleanly, showcasing flavors of stonefruit – cherry, peach – with a bright acidity. The beers that will be on tap are Darker Reward, Malt Hound- Sour, and Parhelia.
Darker Reward – 10.5%, 40 IBU
Blend of 2 and 3 year dark sour ale aged in bourbon barrels with raspberries. The result is a beer with flavors of tart raspberry, earthy brett, bourbon, and dark chocolate.
Malt Hound (Sour) – 9.8%, 30 IBU
An unblended Scottish strong ale soured for 2 years in a Kentucky bourbon barrel. Intensely sour with big flavors of tart cherry, dark caramel, vanilla-bourbon, and tannic oak.
Golden sour ale aged in rye whiskey barrels for 2 years with apricots and peaches. Tart and complex, this beer showcases flavors of overripe peach, apricot skin, and earthy brett with a bright acidity.