If you cast your mind back to June 2017, my favourite pub The Needle & Pin held its first sour beers night where we travelled from Sweden to Newcastle to Belgium via Buxton and Baltimore, and then Reading, Leeds and London all via the medium of funky, tart, sweet and sour beer.
Following on from this, they have been selling a lot of sours, saisons, gose, Gueuze and Lambic beers, and demand has grown for a Sour Beer Club, to complement the existing Craft Beer Club and Dark Beer Club.
This then is the first selection of weird and wonderful and very different beers.
Brouwerij 3 Fonteinen – Oude Geuze – 6%
A true Geuze – a blend of 1, 2, and 3 year-old lambic, unfiltered and unpasteurized, and aged in the bottle for at least a year after blending. Refermentation in the bottle gives this Geuze its famous champagne-like spritziness. The lambic that goes into it is brewed only with 60% barley malt, 40% unmalted wheat, aged hops, and water, spontaneously fermented by wild yeasts, and matured in oak casks.
Brekeriet – Rhuboise – 6%
A fruity, tart and elegant ale with brettanomyces yeast. Loads of raspberries and rhubarb are added during the secondary fermentation at this interesting brewery in Landskrona, Sweden.
Dugges x Stillwater Artisinal – Mango Mango Mango – 4.5%
This collaboration with Stillwater Artisanal explores the true depth of mango flavour. Three layers of taste and aroma from fruit and hops. Go mango go! If you’re going to put fruit in a beer, there’s no better fruit to use than mango. At least that’s what Magnus at Dugges Bryggeri says. So, when there was time for another Dugges x Stillwater Artisanal collaboration, Magnus posed the idea of a mango beer to Brian of Stillwater. Turns out, Brian had the same ideas about mango and beer as Magnus. To make it sour was an easy decision. The mango flavour comes from two types of mango and mosaic hops. Mango, mango, mango!
Good Chemistry – Field Work – 5.1%
Refreshing and rustic beers were traditionally brewed by farmhouses to sustain seasonal workers out in the fields. The malts used in this are pretty simple, as they should be – Extra Pale Propino malt, Pilsner malt, Wheat and Rye. It’s hopped with classic continental hops – Tettnang and Hallertau. The yeast produces most of the flavour and aroma though, and eats through almost all the sugar to leave a dry and tart finish to the beer.
To Øl – Gose To Hollywood – 3.8%
To Øl got starstruck and went to Hollywood to creat a salty, sour and light gose brewed with the best fruits California can offer. Best consumed on warm summer days or on the red carpet. I had one of these in March, it wasn’t sunny, and there was no red carpet, just sour fruits and zingy tartness – it was very nice.
To Øl – Sur Amarillo – 7.5%
Sur Amarillo is a sour pale ale brewed with wheat and dry-hopped over and over again with Amarillo hops to give a flowerful tart imperial pale ale. The Amarillo gives a burst of orange to this sour wild/IPA crossover.
Looking forward to trying out some of these interesting beers.