SOUR Beer Tasting – Monday, June 29, 2015

Join us on Monday, June 29th at 7 pm as we taste through eleven different sour beers. The tasting will be held in class format and guided by the Bearded Taster, Andy Bielecki.

Admission is $49 per person and must be made in advance at Tipple’s or by phone (352-672-6303). Sorry, no refunds or cancellations, please make sure you can attend before signing up! You will be consuming some delicious beers so please arrange for a safe ride home.

In addition to the featured beers and cheeses your admission includes a souvenir beer glass and 10% off most items in the store.

The Tasting List:

Drie Fonteinen Framboos

  • Belgium – Lambic – 5%
  • One year old lambic brewed at 3 Fonteinen, with an addition of 30% whole fresh raspberries from the fabled Payottenland. No artificial colors or flavor enhancers added. Lambic is brewed only from 60% barley malt, 40% unmalted wheat, hops, and water. For decades, Armand Debelder has worked as a Geuze blender – as did his father – mixing young and old lambics from other lambic brewers to create a classic Belgian beer. Recently, Armand has started brewing his own lambic. The 3 Fonteinen beers are among the very few traditional and authentic Geuzes and Lambics being made in Belgium today.

Cascade Kriek

  • Oregon – Sour Ale – 6.6%
  • Brewed with 4 types of cherries, aged in oak for one year. Cascade Kriek Ale spends over 6 months of lactic fermentation and aging in small oak barrels. This Belgian inspired sour ale is refermented with a blend of fresh whole Northwest cherries and then hand bottled.

Two Brothers Sour #2

  • Illinois – Sour Ale – 5.5%
  • Deep golden in color, fermented with Brettanomyces and two lactic strains, then aged in oak foudres. Three years of patience has been rewarded with the development of a complex yet clean sour character that combines with oak and earthy flavor notes for this award winning Sour Ale. 2014 GABF Gold Medal winner in the Wood & Barrel-Aged Sour Beer Category.

Cascade Blackberry

  • Oregon – Sour Ale – 6.6%
  • Cascade Blackberry Ale spends over 6 months of lactic fermentation and aging in small oak barrels. This sour ale is refermented with fresh whole Northwest Blackberries and then hand bottled.

Freigeist Geisturzug Gose

  • Germany – Gose – 5.2%
  • Based on a recipe dating back at least six hundred years, this is Freigeist’s quirky version of the nearly-extinct traditional sour beer of Leipzig. “Geisterzug” (“Ghost Train”) spruced gose is unusually complex, funky, and full-bodied, the perfect modern-day medieval German ale.

Freigeist Geisteruzug Quince Gose

  • Germany – Gose – 5.2%
  • Based on Freigeist’s ancient spruced Gose recipe, Geisterzug Quince feature all the complexity, funkiness, and body of the of the original but go one step further by adding tart & flavorful real fruit. The resultant brews are incredibly lively, characterful, and thirst-quenching.

Lindemans Cuvee Rene

  • Belgium – Gueuze – 5%
  • Glowing golden color, cidery, winey palate; reminiscent, perhaps, of bubbly dry vermouth but with a more complex and natural flavor. It’s very dry, appetizing and energizing, but some tasters do find gueuze to be demanding the first time they taste it due to the sour and acidic flavors that make it so unique.

Profressor Fritz Briem 1809

  • Germany – Berliner Weisse – 5%
  • “1809” is a very traditional interpretation of the “Berliner Style” Weisse with an intense blend of lactic tartness and complex fruitiness. It is bottle-conditioned, unfiltered and unpasteurized. “1809” will age beautifully in a dark and cool location. Its complex fruitiness and tartness will most likely develop in quite astonishing ways. “1809” is fermented in traditional open fermenters and horizontal lager tanks. The applied mashing regime is a single step decoction mash with 50 % wheat malt.The total amount of hops is added to the mash so that isomerisation takes place in the decocotion part of the mash. The wort is not boiled but only heated up to boiling temperature and then transferred to the open fermenters and pitched with yeast and lactic acid bacteria (isolated from malt) at 18°C (64°F).

Boulevard Love Child no. 5

  • Missouri – Sour Ale – 8.2%
  • Boulevard’s Love Child Series of “wild” ales are barrel-aged with such boisterous cultures as Lactobaccillus and Brettanomyces. These wayward offspring can prove so complex that they employ gauges on the label to convey the intensity of three key personality traits: Funk, Sour, and Fruit, presenting a picture of the ale at the time it was released. It will change as it ages, but don’t we all? A blend of wood and stainless aged sour beer, Love Child No. 5 is composed of multiple vintages of a Flanders style sour red ale that has been resting in whiskey and wine barrels, stainless vessels and a foeder that held red wine in a former life. This release features soft lactic acidity punctuated with very slight acetic notes and a tart, fruity flavor.

The Bruery Oude Tart

  • California – Flanders Red – 8%
  • Oude Tart is a Flemish-Style Red Ale aged in red wine barrels for 18 months. It’s pleasantly sour with hints of leather, dark fruit and toasty oak. Originating in style from the Flanders region of Belgium, near the French boarder, this dark, sour ale has roots deep in brewing history and predates most of the ales that have become popular in contemporary culture. We’re doing our best to keep the tradition alive by brewing and aging this beer here on the west coast.

Liefmans Goudenband

  • Belgium – Flanders Brown – 8%
  • You’ll immediately pick up on the wonderful aromas of caramel, apple, rhubarb, cherries and malt. On the taste buds you will find hints of apple and cherries, combined with woody notes, while the aftertaste hints at nuts and dried raisins. The mildly acidic taste make this beer a perfect match for blue cheese.

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