Hello beer lovers and welcome to another edition of the NorCal Beer Blog's brew review.
Tonight’s featured beer is Almanac Beer Company Sourdough Wild Ale - Ale Brewed with Lemons and Aged in Wine Barrels.
From the Almanac Beer Company website: “Brewed with a mash of raw and malted barley, oats, rye, spelt and lemon, this beer was fermented in used wine barrels with a blend of Brettanomyces wild yeasts and Marla Bakery’s San Francisco sourdough yeast. The finished beer is dry-hopped with tropical Mosaic hops. This unfiltered ale is alive in the bottle: drink fresh for a bright, passionfruit aroma or age to develop the wild yeast funk.
Farm to Barrel
Our Farm to Barrel beers focus on the eons-old tradition of aging beers in oak barrels. This American wild ale was aged in used wine casks with our house “Dogpatch” sour culture, a cocktail of wild Belgian and American yeasts, including San Francisco sourdough starter. The yeasts slowly morph the beer from a traditional ale into something wild, creating a mild acidic bite as well as pulling oak and vanilla flavors from the barrel. After maturing, the barrels are blended together—creating a vinous, delicate beer that captures the essence of a particular harvest. Farm to Barrel Beers are alive in the bottle, and will continue to mature gracefully for several years.”
Let’s get started!
Appearance: Pours golden orange with a fluffy white head and sticky lacing.
Aroma: Tropical fruits, lemon, oak, wine, biscuit malts, funky, bready and yeasty.
Taste: Tropical hops – passion fruit, grapefruit and peach, lemon, wine barrel, funky Brett, a touch of vanilla, slight rye spiciness along with what seems like sourdough breadiness in the finish.
Overall: Unique and strangely refreshing, Almanac Beer Company Sourdough Wild Ale is worth a try. At 6.5% ABV Almanac Beer Company has produced yet another interesting beer in their line-up. I am debating whether or not to pick up another bottle to age…decisions, decisions…
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