Brewers’ Reserve Sour – Blend #3
We are very excited about our upcoming Brewers’ Reserve Sour blend as it incorporates quite a few new techniques that contribute to the nuance and complexity of the final product. This is our first beer that is 100% fermented in oak barrels, as well as our first to blend different base beers, so we wanted to share some of our thought process behind the blend.
44% of the blend consists of Weizenbock wort that was fermented on oak with a mixed culture of yeast and bacteria and then aged on plum puree. This has spent five months in barrels and has big notes of sour cherry, toffee, and plum (obviously). This was the platform on which we wanted to build the beer, and we searched through our barrels to find beers that would enhance and deepen these flavors.
31% of the blend is our American Sour Red, barrel fermented with a mixed culture and aged on oak for four months. This portion of the blend contributes some subtle funk, moderate acidity, and more vinous, tannic notes.
25% of the blend is our American Sour Brown, barrel fermented, and aged three months on oak. This relatively “young” sour beer, is much less tart, contributing vanilla, raisin, and fig, as well as a more rounded body, providing balance to the acidity and a complementary flavor profile to the plum of the Weizenbock barrels.
These three come together to create something that is much greater than the sum of their parts. We are excited to share this with you and it will be pouring in the Troy Taproom beginning on January 4th. Soon after, the Walloomsac Brewery in Hoosick Falls should be pouring it as well.
Cheers to sour beer!
Dan and Lee